Moist Chocolate Cupcakes with Cocoa Buttercream
Recipes -> Desserts
I love making chocolate cupcakes, and this recipe is one of my favorites. The cupcakes come out beautifully, and the buttercream is smooth and chocolatey. Great for when you want a simple but tasty dessert!
This recipe makes 12 cupcakes, which is great whether you're sharing them with friends or enjoying them over a few days. The cupcakes come out soft and rich, with a moist crumb that just melts in your mouth. I’ve tried many chocolate cupcake recipes over time, but this one is my favorite so far.
The key to these cupcakes is using good-quality cocoa powder, which really makes the chocolate flavor pop. You don’t need any fancy ingredients, just pantry staples, and the steps are super straightforward. Even if you're not an experienced baker, you’ll find this recipe easy to follow.
The cocoa buttercream really ties everything together. It’s smooth, creamy, and just the right amount of chocolatey without being too rich. It takes only a few minutes to whip up, and it complements the cupcakes perfectly. You can keep it simple, or sprinkle on some chocolate shavings or coconut flakes, like I did.
How to store cupcakes?
I recommend storing your cupcakes in an airtight container in the fridge. Before serving, take them out in advance and let them come to room temperature. This is important because the frosting, made with butter, will become quite firm in the fridge.
You can also wrap these cupcakes tightly in cling film and freeze them for up to 3 months. To freeze them, first place the cupcakes in the fridge for a few hours to allow the frosting to harden. This way, you can easily wrap them without smudging the frosting.
Why are my cupcakes dry and not moist?
There are several reasons why cupcakes might turn out dry instead of moist and soft. The first could be overbaking. If cupcakes are baked too long, they can dry out. Check them a few minutes before the suggested time, and remove them once a toothpick comes out clean or with a few crumbs.
Another reason could be adding too much flour. Too much flour makes the batter thick, which results in dry cupcakes. Also, be careful not to over mix the batter, as over mixing can create dense and dry cupcakes. Mix just until the ingredients are combined to keep the texture light and moist.
Lastly, don’t reduce the oil in the recipe. Substituting or reducing oil can lead to dense cupcakes. Stick to the recommended amount to keep the texture soft.
The last reason that I would like to add is make sure not to reduce the oil. If you use other substitutions or try to reduce the oil, this will result in a dense cupcake.
Ingredients you will need for this recipe
For the batter:
All-purpose flour: This provides the base and structure for the cupcakes. All-purpose flour is versatile and works well in most baked goods.
Cocoa powder: Cocoa powder gives the cupcakes their rich chocolate flavor. I recommend using a good quality, unsweetened cocoa powder.
Baking powder and baking soda: These help the cupcakes rise and become fluffy.
Granulated sugar: Sugar not only sweetens the cupcakes but also helps to keep them moist. If you prefer, you can swap it with brown sugar for a slightly richer flavor.
Cane sugar: If you don’t have cane sugar, you can replace it with more granulated sugar.
Eggs: Eggs provide moisture and help bind the ingredients together..
Milk: Milk adds moisture and helps blend the ingredients. You can use whole milk for a richer cupcake or substitute it with any plant-based milk like almond, oat, or soy if you prefer a dairy-free version.
Sunflower oil: Oil makes the cupcakes extra moist and tender. Sunflower oil is neutral in flavor, but you can substitute it with vegetable oil, canola oil, or even melted coconut oil for a slightly different taste.
Chocolate chunks: You can use chocolate chips if you prefer. Dark, milk, or white chocolate all work depending on your taste.
For the buttercream:
Butter: Make sure the butter is softened to room temperature for easy mixing. I also recommend using unsalted butter for this recipe.
Powdered sugar: Sweetens the buttercream.
Cocoa powder: Cocoa powder gives the buttercream a rich chocolate flavor. You can also add melted chocolate for a stronger taste, but make sure it’s completely cool before adding it to the butter.
Step by step instructions
1. First, preheat your oven to 180C (fan) and line your muffin tin with cupcake liners.
2. Next, start working on the batter. In a bowl whisk together the flour, cocoa powder, baking soda, baking powder and sugars.
3. Then add the eggs, milk and oil to the dry ingredients. Mix until just combined. Do not over mix.
4. Lastly, gently fold in the chocolate chunks.
5. Fill each cupcake liner until it’s ¾ full.
6. Bake for about 18 minutes. Try not to overbake it, as this can result in a dry cupcake.
7. Once ready, take them out the oven and let them completely cool on a wire rack.
8. While the cupcakes are cooling, let’s make the buttercream frosting.
9. Place the softened butter into a bowl and use a hand mixer or stand mixer on medium speed to mix for about 5 minutes, until it’s creamy and smooth.
10. With the mixer on low speed, slowly add the sifted powdered sugar and cocoa powder to the butter. Let it mix for another 5 minutes.
11. If the buttercream is too thick for your preference, add a tablespoon of milk.
12.Once the buttercream is ready and the cupcakes have cooled down, you can either pipe the frosting or scoop it on top of each cupcake. I sprinkled the top with coconut flakes but you can sprinkle any of your favorite toppings on it.
13. Enjoy.
Moist Chocolate Cupcakes with Cocoa Buttercream
Ingredients
- 115g all-purpose flour
- 35g unsweetened cocoa powder
- 5g baking powder
- 3g baking soda
- 150g granulated sugar
- 50g cane sugar
- 2 large eggs
- 110g milk
- 100g sunflower oil
- 80g milk chocolate chunks
- 210g softened, unsalted butter
- 185g powdered sugar
- 40g cocoa powder
Instructions
- First, preheat your oven to 180C (fan) and line your muffin tin with cupcake liners.
- Next, start working on the batter. In a bowl whisk together the flour, cocoa powder, baking soda, baking powder and sugars.
- Then add the eggs, milk and oil to the dry ingredients. Mix until just combined. Do not over mix.
- Lastly, gently fold in the chocolate chunks.
- Fill each cupcake liner until it’s ¾ full.
- Bake for about 18 minutes. Try not to overbake it, as this can result in a dry cupcake.
- Once ready, take them out the oven and let them completely cool on a wire rack.
- While the cupcakes are cooling, let’s make the buttercream frosting.
- Place the softened butter into a bowl and use a hand mixer or stand mixer on medium speed to mix for about 5 minutes, until it’s creamy and smooth.
- With the mixer on low speed, slowly add the sifted powdered sugar and cocoa powder to the butter. Let it mix for another 5 minutes.
- If the buttercream is too thick for your preference, add a tablespoon of milk.
- Once the buttercream is ready and the cupcakes have cooled down, you can either pipe the frosting or scoop it on top of each cupcake. I sprinkled the top with coconut flakes but you can sprinkle any of your favorite toppings on it.
- Enjoy.
Nutrition Facts
Calories
428.65Fat
27.15 gSat. Fat
12.22 gCarbs
47.03 gFiber
3.1 gNet carbs
43.92 gSugar
34.79 gProtein
4.12 gSodium
132.45 mgCholesterol
70.13 mg
