Why Make This Recipe
Homemade Moist Chocolate Cupcakes are a delightful treat that everyone loves! They are rich, chocolatey, and incredibly soft. Baking cupcakes at home lets you enjoy fresh flavors and customize them to your taste. Whether for a birthday party, a family gathering, or just because, these cupcakes are always a hit. Plus, they are pretty simple to make, which makes baking fun for everyone.
How to Make Homemade Moist Chocolate Cupcakes
Ingredients
- 1 large egg
- 1/2 cup milk or buttermilk
- 1 1/4 cups unsalted butter, room temperature
- 2-4 tbsp heavy cream
- 1 cup all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 3/4 tsp vanilla extract
- 12 oz semi-sweet chocolate chips, melted
- 5 cups powdered sugar
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup hot water
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the unsalted butter and sugar, and mix until fluffy.
- Add the egg, milk, vegetable oil, and vanilla extract, and mix until well combined.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water, and mix until just combined.
- Fold in melted chocolate chips.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely before frosting with heavy cream mixed with powdered sugar.
How to Serve Homemade Moist Chocolate Cupcakes
Serve these delicious cupcakes on a nice platter. You can add a swirl of frosting on top and maybe sprinkle some chocolate shavings or sprinkles for a fun touch. These cupcakes pair wonderfully with a glass of milk or a warm cup of coffee.
How to Store Homemade Moist Chocolate Cupcakes
Keep your cupcakes in an airtight container at room temperature. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled and wrapped well. They can last up to 2 months in the freezer.
Tips to Make Homemade Moist Chocolate Cupcakes
- Make sure your ingredients are at room temperature to ensure a better mix.
- Don’t over-mix the batter; mix just until everything is combined to keep the cupcakes fluffy.
- For extra chocolate flavor, add more chocolate chips or a drizzle of chocolate sauce on top.
Variation
You can add a surprise filling inside your cupcakes! Try putting a spoonful of peanut butter or fruit preserves in the center before baking. This adds a fun twist to your chocolate cupcakes.
FAQs
Q: Can I use cocoa powder instead of chocolate chips?
A: Yes, you can use cocoa powder, but the cupcakes may not be as rich. Chocolate chips add extra moisture and flavor.
Q: Is it ok to use other types of milk?
A: Absolutely! You can use any kind of milk you prefer, like almond milk or oat milk, depending on your dietary needs.
Q: Can I make these cupcakes gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the blend’s baking guidelines for the best results.