Extra Moist Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
2 large eggs
02 -
1 cup of boiling water
03 -
1 teaspoon of salt
04 -
3/4 cup of cocoa powder
05 -
1 teaspoon of baking powder
06 -
1 3/4 cups of granulated sugar
07 -
1 1/2 teaspoons of vanilla extract
08 -
1 3/4 cups of all-purpose flour
09 -
2 teaspoons of baking soda
10 -
1/2 cup of coconut or canola oil
11 -
1 cup of buttermilk
→ Chocolate Buttercream
12 -
3 1/2 cups of powdered sugar
13 -
1 cup of room-temperature butter
14 -
2 to 3 tablespoons of cream, milk, or half-and-half
15 -
3/4 cup of cocoa powder
→ Garnish
16 -
Mini chocolate chips, decorative sprinkles, or shaved chocolate curls
# Instructions:
01 -
Heat your oven to 350°F (175°C). Set the middle rack so your cupcakes bake evenly.
02 -
Blend sugar, flour, cocoa powder, salt, baking soda, and baking powder in a big bowl. Use a sifter to smooth it if needed.
03 -
In another bowl, beat the eggs, buttermilk, oil, and vanilla together. It's ready once it looks well mixed, which takes about a minute.
04 -
Stir the wet and dry mixes slowly until blended. Add the hot water last, and keep stirring. The thin batter is what makes the cupcakes soft!
05 -
Put cupcake liners in your trays and lightly spray them. Then fill each liner around 3/4 full with the batter.
06 -
Pop the trays in the oven for 18–22 minutes. When a toothpick inserted in the center comes out dry, they're good to go.
07 -
Take the cupcakes out of the trays to cool completely. Frosting warm cupcakes won't work well.
08 -
While your cupcakes cool, cream the softened butter and cocoa powder together. Slowly blend in the powdered sugar, adding cream as needed, until the frosting spreads smoothly.
09 -
Once cooled, spread or pipe the buttercream on the cupcakes. Sprinkle with chocolate curls, chips, or other fun toppings.
# Notes:
01 -
Store cupcakes in a sealed container overnight to enhance the flavor.
02 -
Adding boiling water to the batter is the trick for super moist cupcakes.