Moist and Fluffy Chocolate Cupcakes Recipe

moist_fluffy_chocolate_cupcakes_recipe_alyonascooking

After trying this recipe you MAY not want to search for another chocolate cupcake recipe again! Moist, fluffy, almost like a boxed version kind of cupcake except that there homemade and taste incredible! 

Everything about this cupcake recipe is the ideal way a chocolate cupcake should be, at least in my opinion. Now there was a time they turned out a little flat one time (I may have added to much leavening), but they still came out moist and fluffy. Besides that I can’t really recall a time this particular recipe didn’t turn out. I seriously love this recipe and it’s a total KEEPER recipe in my notebook.

The frosting is incredible as well, as I find it not too be overly sweet or too powdery sugar tasting, if that makes any sense… The melted chocolate makes a great tasting frosting and it’s not really that hard to make.

Follow the recipe as instructed and YES add 2 additional Tablespoons of flour and cocoa per instructions but I’m telling you these are incredible! Shall I say anymore about these cupcakes? A total must make if you want a super good tasting cupcake!

moist_fluffy_chocolate_cupcakes_recipe_alyonascookingIngredients:

  • 3/4 cup + 2 TBSP of flour
  • 1/4 cup + 2 tbsp cocoa powder (I used Hershey’s 1/4 cup of unsweetened cocoa and 2 tbsp of Hershey’s DARK)
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup boiling water

 

Frosting:

  • 2/3 cup chocolate chips
  • 2 cups powdered sugar
  • 1/4 cup milk OR heavy cream
  •  4 tbsp butter, softened
  • 1/2 tsp vanilla
  • dash of salt

 

To make cupcakes:

1. Preheat oven 350 degrees F and line 12 muffin cups with cupcake liners.

2. Whisk together the dry ingredients (first 7 ingredients of the list) in a large bowl.

3. Add in the wet ingredients (the remaining 5 ingredients) and beat with a mixer just until combined, scrapping down sides.

4. Beat in the boiling water until well combined. Scoop about 1/3 cup of batter into each lined muffin cup.

5. Bake for 20 minutes; remove and cool before frosting.

 

To make icing:

1. Melt chocolate in the microwave for 1 minute stirring once half way through. Set aside to cool.

2. Place the remaining ingredients into a bowl and beat until creamy. Beat in the melted chocolate and mix until well combined.

3. Frost and garnish.

Note: This frosting sets stiff if refrigerated. It’s best if you keep them at room temperature at all times for soft cupcakes. 

moist_fluffy_chocolate_cupcakes_recipe_alyonascooking

Moist and Fluffy Chocolate Cupcakes Recipe
 
Cook time
Total time
 
Alyona's Cooking:
Serves: 12
Ingredients
  • ¾ cup + 2 TBSP of flour
  • ¼ cup + 2 tbsp cocoa powder (I used Hershey's ¼ cup of unsweetened cocoa and 2 tbsp of Hershey's DARK)
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup milk
  • ¼ cup canola oil
  • 1 tsp vanilla
  • ½ cup boiling water
Instructions
  1. TO MAKE CUPCAKES:
  2. Preheat oven 350 degrees F and line 12 muffin cups with cupcake liners.
  3. Whisk together the dry ingredients (first 7 ingredients of the list) in a large bowl.
  4. Add in the wet ingredients (the remaining 5 ingredients) and beat with a mixer just until combined, scrapping down sides.
  5. Beat in the boiling water until well combined. Scoop about ⅓ cup of batter into each lined muffin cup.
  6. Bake for 20 minutes; remove and cool before frosting.
  7. TO MAKE ICING:
  8. Melt chocolate in the microwave for 1 minute stirring once half way through. Set aside to cool.
  9. Place the remaining ingredients into a bowl and beat until creamy. Beat in the melted chocolate and mix until well combined.
  10. Frost and garnish.
  11. Note: This frosting sets stiff if refrigerated. It's best if you keep them at room temperature at all times for soft cupcakes.

 

 

 

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