Super Moist Chocolate Cupcakes

I apologize if the word “moist” freaks you out. But there’s really no other way to describe a chocolate cupcake like this! Also, who watches How I Met Your Mother?! I feel like that clip is only funny to HIMYM fans. That’s my favorite episode!
So today’s the day we are diving deep into what I like to call a “foundation recipe.” Basic chocolate cupcakes which are, indefinitely, anything but basic. See? ↓

This is a solid base recipe that serves as a jumping off point for many others. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There will never be a reason to find a better version– this is THE chocolate cupcake recipe I use time and time again.

Super Moist Chocolate Cupcakes
Cake was moist and delicious. My only issue was the coffee gave a slightly bitter aftertaste.

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes

Ingredients

CHOCOLATE CUPCAKES

•     1 cup (130g) all purpose flour
•     1 tsp baking soda
•     6 tbsp (43g) Hershey’s Special Dark Cocoa powder
•     1 cup (207g) sugar
•     1 large egg
•     1/2 tsp salt
•     1/2 cup (120ml) buttermilk
•     3/4 tsp vanilla
•     1/2 cup (120ml) vegetable oil
•     1/2 cup (120ml) hot water

CHOCOLATE FROSTING

•     1 1/4 cups (280g) unsalted butter, room temperature
•     5 cups (575g) powdered sugar
•     3 tbsp (22g) Hershey’s dark cocoa powder
•     12 oz semi sweet chocolate chips, melted
•     4–5 tbsp (60-75ml) heavy whipping cream
•     Pinch of salt

Instructions

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

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