Indulge in the rich velvety taste of these Homemade Moist Chocolate Cupcakes, perfect for any celebration or a sweet treat at home.

Scale

1 cup (130g) all-purpose flour

1 cup (207g) sugar

6 tbsp (43g) unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 large egg

1/2 cup (120ml) milk or buttermilk

1/2 cup (120ml) vegetable oil

3/4 tsp vanilla extract

1/2 cup (120ml) hot water

1 1/4 cups (280g) unsalted butter

12 oz semi-sweet chocolate chips

melted

3 tbsp (22g) unsweetened cocoa powder

5 cups (575g) powdered sugar

pinch of salt

2–4 tbsp heavy cream

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
Add in the egg, milk or buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
Carefully stir in the hot water until the batter is smooth.
Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
For the chocolate buttercream, whip the unsalted butter until fluffy, then gradually add melted chocolate chips, cocoa powder, and powdered sugar, mixing well.
Add a pinch of salt and enough heavy cream to reach your desired consistency.
Frost the cooled cupcakes with the buttercream and enjoy!

For an extra mocha flavor, you can replace part of the hot water with brewed coffee.

Keywords: Homemade Moist Chocolate Cupcakes, chocolate cupcakes, dessert, baking, buttercream, cupcakes