These Perfect Chocolate Cupcakes were moist and tender and the rich ganache and malted milk balls were the crowning glory. Plus, they are portable, which makes them ideal for so many occasions!
It was the weekend before Nick’s birthday, so we loaded up the family and this Chocolate Cupcake Recipe and headed to his college campus. We took him and his buddies out for a steak dinner, but they all had room for dessert back at his apartment. The boys all seemed to have no trouble digging right in (they basically have bottomless pits for stomachs), and from Nick’s report, a dozen cupcakes disappeared quickly.
Why These Cocoa Cupcakes Work
The addition of oil and melted butter makes these cupcakes super moist!
The double dose of chocolate is a dreamy, irresistible treat.
They’re perfect for birthday parties, picnics, or any time you need a portable or individual dessert.
It was a joy to spend time with the whole family plus Nick’s friends to celebrate his special day. I know as they grow older, we’ll have fewer and fewer opportunities to do so. I am grateful for all the time I get to spend with my children. So on this Mother’s Day, I was glad to share a recipe that reflects my mothering! Good food is one of the ways I show my family how much I love them. This chocolate cupcake recipe was no exception!
Recipe Tips
PRO-Tip: Fill the wells in your cupcake tins ¾ full. You need to leave room for them to expand while baking.
PRO-Tip: Do not overmix the batter. If you do, you will over-activate the gluten in the flour, making your cupcakes less tender. It can also cause tunnels in the cakes.
I like to put cupcake liners in my tins for easy cleanup.
To serve, place each of your cooled cupcakes into a second cupcake liner, since the first may have absorbed grease from the cakes as they baked.
Use a piping bag, if desired, to make bakery-worthy cupcakes. But if your family is like mine, just smearing on the frosting with a Small Offset Spatula (affiliate link) is just fine!
Ingredient Notes
Kitchen Staples: Vegetable Oil, Water, Flour, Sugar, Baking Soda, Salt, Large Egg (room temperature if time allows)
Butter – Salted is OK, as the small amount used won’t make these taste salty. If you use unsalted butter, you’ll want to add a small amount of salt so these don’t taste flat (salt is a flavor enhancer). Have at room temperature for easy blending.
Regular Cocoa Powder – Not Dutch process as the chemistry is different. You will use both varieties in this recipe. – Sift if needed.
Dutch Process Cocoa Powder (affiliate link) – Sift if needed.
Buttermilk – You can make your own buttermilk-substitution by combining 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Mix, let sit for a few minutes, then measure out what your need.
Real Vanilla Extract (affiliate link) – Check the label to make sure it doesn’t read “artificially flavored.”
Powered Sugar – Sift first for smooth frosting.
Corn Syrup – Makes a glossy frosting.
Milk Chocolate – Chop, melt, and cool slightly before using. I gently melt in the microwave, stopping and stirring frequently, until smooth.
Frequently Asked Questions
If you’ve ever made a cake from scratch, you can make this easy chocolate cupcake recipe. Mix the batter as directed in the recipe, then fill a cupcake tin with paper liners about ¾ full, and bake until a toothpick inserted into the cupcakes comes out clean or with a few moist crumbs. Cool, frost and enjoy!
First, it could be the recipe. Look at the ingredients when selecting which recipe to use. The addition of buttermilk or sour cream makes for moist and tender cupcakes. And oil and/or melted butter in the batter keeps them moist.
Also, avoid overbaking and keep them stored in an airtight container. Make sure you’re measuring precisely. Dip your measuring cup into a bin of flour, then swipe across the top to level the flour even with the top of the cup. Too much flour or sugar can change the texture of the cupcakes.
Store them in an airtight container at room temperature for 3-4 days. After that, keep them in the refrigerator. The dry, cold air in the refrigerator may dry them out a bit, but it will extend the life of the cupcakes.
They can also be frozen for up to 3 months. Freeze on a tray without covering for a couple of hours to firm up the frosting, then wrap individually in plastic prevent freezer burn. Note that even when frozen, the frosting and cupcakes can be compressed, so put them in a freezer-safe container for protection. Defrost overnight in the refrigerator in an airtight container after removing the plastic.
Tips for Making Cupcakes
Read through the recipe a couple of times to make sure you have all the ingredients and equipment on hand.
PRO-Tip: Note that this recipe uses Dutch-process cocoa in the frosting, which is different from regular cocoa powder.
PRO-Tip: Measure precisely. Dry measuring cups for dry ingredients and liquid (I use Pyrex brand) measuring cups for liquids. The dry ingredients must be leveled off evenly with the top of the cup or measuring spoon. Use a small offset spatula for that task (affiliate link).
PRO-Tip: Have any refrigerated ingredients, like eggs and butter, at room temperature for easy incorporation into the batter.
Cream the butter and sugar well to incorporate air (not pertinent to this recipe, but in general).
As soon as the batter is mixed and in the cupcake pan, place it into a preheated oven.
Bake on the middle shelf.
Rely on the oven light to check on the progress of your cupcakes. Do not open the door until it’s time to check for doneness.
PRO-Tip: Cool in the tins for 5-10 minutes to allow the exterior to gain stability, then remove to a cooling rack to finish cooling completely before frosting.
Mother’s Day Tribute
Like me, my mom had a huge recipe collection. From cookbooks to clippings, to recipe cards from her friends and family, they filled our family kitchen. I treasure those index cards with handwritten recipes she’d share after a visit. She was a marvelous cook, but I was always the baker in the family. So today, these luscious cupcakes are to honor my mom and her sweet tooth along with Nick on his 22nd birthday.
More Cupcake Recipes You’ll Love:
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
Ingredients
For cake:
4 tablespoons butter
¼ cup vegetable oil
½ cup water
1 cup flour
1 cup sugar
¼ cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
¾ teaspoon baking soda
⅛ teaspoon salt
1 large egg
¼ cup buttermilk
1 teaspoon vanilla extract
For frosting:
1 ¼ cups (2 ½ sticks) butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa
Pinch of salt
¾ cup corn syrup
1 teaspoon vanilla
8 ounces milk chocolate, melted and cooled
Instructions
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.In a medium saucepan, melt the butter with the vegetable oil and water over low heat.In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth.Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.Pour the batter into the lined muffin tins, filling them about three-fourths full.Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean.Let the cupcakes cool slightly, then transfer them to a rack to cool completely.To make frosting, process the butter, sugar, cocoa, and salt in a food processor till smooth, scraping the bowl as needed.Add the corn syrup and vanilla and process till combined. Add the chocolate and pulse till smooth, scraping the sides of the bowl as needed.Pipe or spread a mound of frosting on each cupcake. Top with a piece of candy if desired.Makes a generous amount of frosting for 12 cupcakes.
Notes
Store at room temperature in a covered container for 3-4 days, then refrigerate. They may be frozen for up to 3 months. Defrost in the refrigerator overnight.
Recommended Products
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Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 408Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 186mgCarbohydrates: 65gFiber: 2gSugar: 52gProtein: 4g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.
Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.
To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
Mother’s Day Tribute
Like me, my mom had a huge recipe collection. From cookbooks to clippings, to recipe cards from her friends and family, they filled our family kitchen. I treasure those index cards with handwritten recipes she’d share after a visit. She was a marvelous cook, but I was always the baker in the family. So today, these luscious cupcakes are to honor my mom and her sweet tooth along with Nick on his 22nd birthday.
This is the first Mother’s Day without my beautiful, talented, giving mom. Bittersweet, though I’m glad she is with her beloved parents, sister, and nephew, but sad for those of us she’s left behind. Cheers to you, Gretchen!
My mom with her only granddaughter, Katie.
My mom and me with my new little sister, another Katie!
Baptism of her fourth daughter, my youngest sister, Madeleine.
