Chocolate Cupcakes Fluffy Moist (Printer-Friendly)
Fluffy chocolate cupcakes with rich buttercream and chocolate drizzle. Moist, sweet, and easy to make.
# What You’ll Need to Cook:
→ Cupcake Batter
01 -
1 1/4 cups all-purpose flour
02 -
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
3/4 cup water
07 -
1 cup granulated sugar
08 -
3 ounces dark chocolate (around 70% cocoa), chopped
09 -
1/4 cup unsalted butter
10 -
1/4 cup vegetable oil
11 -
1 teaspoon pure vanilla extract
12 -
2 large eggs
→ Optional Toppings
13 -
1.5 batches chocolate buttercream frosting
14 -
1 batch chocolate sauce
15 -
Rainbow sprinkles
# Steps to Prepare:
01 -
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
02 -
In a saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves completely.
03 -
Remove saucepan from heat and stir in chopped dark chocolate and butter until fully melted and smooth.
04 -
Add vegetable oil and vanilla extract to the saucepan. Beat in eggs quickly until incorporated.
05 -
Gradually whisk the dry ingredients into the wet mixture until a smooth batter forms.
06 -
Pour the batter into lined cupcake tins, filling each about 3/4 full. Bake at 350°F (175°C) for 14 minutes or until a toothpick inserted comes out with a few crumbs.
07 -
Allow cupcakes to cool completely before applying chocolate buttercream, drizzling with chocolate sauce, and adding sprinkles as desired.
# Extra Cooking Tips:
01 -
Use high-quality dark chocolate and cocoa powder for richer flavor and better texture.
02 -
Avoid rushing the melting step to prevent scorching and ingredient separation.
03 -
For a standard frosting layer, make 1.5 batches of chocolate buttercream; for more coverage, prepare a double batch.
04 -
To ensure moist texture, do not overbake; remove cupcakes when the toothpick comes out with moist crumbs.