Moist Chocolate Cupcakes
Just because it’s from scratch, doesn’t mean it has to be hard! These Easy Chocolate Cupcakes always yield delicious, chocolatey results!
Servings: 24
Calories: 270kcal
Ingredients
For the Cupcakes
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup canola oil
- 1 teaspoon pure vanilla extract
- 1 ½ cup whole milk
For the Frosting
- 1 cup unsalted butter, room temperature
- 2 ½ cups powdered sugar
- ⅓ cup unsweetened Dutch cocoa powder
- 3 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
Make the Cupcakes
- Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside until ready to use.
- Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened. Add the oil and vanilla and mix until evenly incorporated.
- Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again. Add the remaining dry ingredients, mix on low, and add the remaining milk. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
- Fill the baking cups halfway full, and transfer to the oven. Do NOT overfill the baking cups. Bake for 18 minutes, rotating the pans halfway through the baking process. Remove from the oven and allow to cool completely on a wire rack.
Make the Frosting
- For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the butter to the bowl, along with the powdered sugar, cocoa, milk, vanilla, and salt, and begin mixing on low.
- Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy.
- Add big scoops of the icing into a piping bag fitted with a large piping tip. Twist the bag shut and pipe swirls across the surface of the cupcake. Serve and enjoy!
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 107mg | Fiber: 1g | Sugar: 28g | Vitamin A: 284IU | Calcium: 40mg | Iron: 1mg