Get ready to savor the decadence of these Super Moist Chocolate Cupcakes. Packed with rich chocolate flavor and incredibly tender, they’re simply irresistible. Topped with a cloud of fluffy Vanilla Buttercream Frosting, these cupcakes are a true baking masterpiece.
INGREDIENTS
For the Cupcakes
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup + 2 tbsp all-purpose flour
- ¼ cup + 2 tbsp cocoa powder
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ¼ cup canola oil
- 1 tsp vanilla extract
- ½ cup boiling water
For the Vanilla Buttercream Frosting
- ⅓ cup softened butter
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ cup milk
Equipment
- Muffin tin
- Cupcake liners
- Hand mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire rack
INSTRUCTIONS
Making the Cupcakes
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Sift the dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This helps to remove any lumps and ensures a smooth batter.
- Mix wet ingredients: Add the white sugar, brown sugar, egg, milk, canola oil, and vanilla extract to the sifted dry ingredients. Using a hand mixer (or stand mixer), beat the ingredients together on medium speed until smooth and well-combined.
- Add the boiling water: Scrape down the sides of the bowl and carefully pour in the boiling water. Mix until just combined. The batter will be very thin—don’t worry, this is normal and contributes to the cupcakes’ moisture.
- Fill the cupcake liners: Pour the batter into a measuring cup for easy and clean pouring. Carefully pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 20-22 minutes. Use a toothpick to check doneness—insert it into the center of a cupcake, and if it comes out clean, the cupcakes are ready.
- Cool completely: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Making the Vanilla Buttercream Frosting
- Beat the butter: In a medium bowl, beat the softened butter with a hand mixer on medium speed until it’s creamy and light in texture.
- Add powdered sugar and liquids: Gradually add the powdered sugar, one cup at a time, mixing until well incorporated. Add the vanilla extract and milk, continuing to beat until the frosting is smooth, fluffy, and spreadable. Adjust the consistency with more milk if needed.
- Add color (optional): If you want to add color to your frosting, stir in a few drops of food coloring and mix until you reach your desired shade.
Frosting the Cupcakes
- Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream frosting using a spatula or piping bag.
- Decorate (optional): Add sprinkles, edible glitter, or other fun decorations to enhance the look of the cupcakes.
Enjoy your super moist chocolate cupcakes with vanilla buttercream frosting—perfect for any occasion!
