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Moist chocolate cupcakes
TahiraJaved

Super Moist Chocolate Cupcakes

These Chocolate Cupcakes bake up moist and deeply fudgy thanks to a thin batter enriched with hot coffee, then get topped with a rich, fluffy chocolate frosting. The coffee trick deepens the chocolate flavor without leaving any coffee taste behind, and letting the cupcakes cool fully before frosting keeps everything looking neat instead of melting off. They come together in about an hour and freeze beautifully unfrosted for whenever a chocolate craving strikes.
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Prep Time 20 minutes
Cook Time 20 minutes
Cool Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee
For the Chocolate Frosting:
  • 1/2 cup unsalted butter softened
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups powdered sugar
  • 3 to 4 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • 1 Standard 12 cup muffin tin shapes and bakes the cupcakes evenly
  • 1 Cupcake liners keep the cupcakes from sticking and make cleanup easy
  • 1 Hand mixer or stand mixer whips the frosting light and smooth
  • 1 Wire rack cools the cupcakes fully before frosting

Method
 

  1. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  2. Whisk egg, buttermilk, oil, and vanilla; combine with dry ingredients.
  3. Stir in hot coffee until smooth; batter will be thin.
  4. Divide into lined muffin cups, filling two thirds full.
  5. Bake at 350°F for 18 to 20 minutes until a toothpick comes out clean.
  6. Cool completely, at least 20 minutes, before frosting.
  7. Beat butter, cocoa, powdered sugar, milk, vanilla, and salt into a fluffy frosting.
  8. Frost the cooled cupcakes and serve.
    9. Let the cupcakes cool completely on a wire rack before frosting; even slightly warm cupcakes will cause the frosting to melt and slide off.

Notes

  • The batter will look thin after adding the hot coffee; this is normal and produces a moister crumb.
  • Do not overmix the batter, or the cupcakes will turn out dense instead of tender.
  • Use room temperature butter for a smoother, fluffier frosting.
  • A standard 12 cup muffin tin keeps every cupcake a consistent size for even baking.
STORAGE: Store unfrosted at room temperature up to 2 days or freeze up to 3 months; frosted cupcakes keep in the fridge up to 5 days.
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