Moist Chocolate Cupcakes with Fudgy Frosting and Deep Cocoa Flavor
There’s something irresistible about a chocolate cupcake—especially one that’s soft, rich, and topped with smooth, creamy frosting. These cupcakes are perfect for birthdays, parties, or whenever you want a chocolate fix that doesn’t require a fork. They’re simple to make, full of deep cocoa flavor, and just the right size for a sweet pick-me-up.
Why These Cupcakes Work
The batter uses oil instead of butter for extra moisture, cocoa powder for richness, and a touch of coffee to bring out the chocolate flavor even more. The texture is fluffy but decadent, and the frosting? Silky, chocolatey, and spoon-worthy on its own.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee or water
For the Chocolate Frosting:
- ½ cup unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 2–2 ½ cups powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the Wet Ingredients
Add eggs, milk, oil, and vanilla. Mix until combined. Slowly stir in hot coffee or water—it will thin the batter, which is exactly what you want for moist cupcakes.
4. Fill and Bake
Divide the batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
5. Make the Frosting
Beat butter until creamy. Add cocoa powder, then powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy. Add more milk as needed for your desired consistency.
6. Frost and Finish
Frost cooled cupcakes with a spoon, knife, or piping bag. Top with sprinkles, chocolate shavings, or a dusting of cocoa powder if you like.
Tips for Success
- Use room temperature eggs and milk for a better rise and texture
- The coffee won’t make the cupcakes taste like coffee—it just deepens the chocolate flavor
- Don’t overbake—check at 18 minutes for soft, moist cupcakes
Flavor Swaps and Add-Ons
- Stir mini chocolate chips into the batter
- Add a raspberry or caramel center before baking
- Frost with peanut butter, cream cheese, or espresso buttercream for a twist
Final Thoughts
These chocolate cupcakes are rich, fluffy, and finished with the kind of frosting that’ll have you licking the spatula. They’re simple, satisfying, and guaranteed to be a hit wherever you take them—or keep them all to yourself (no judgment).
Stick around—every visit tastes better than the last at The Buttered Bliss.
