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Classic Chocolate cupcakes that have a tender, moist crumb and a smooth and creamy chocolate frosting | Simple Revisions

Get the Recipe: Moist Chocolate Cupcakes with Chocolate Frosting

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Prep Time: 10 minutes
Total Time: 1 hour
Servings: 24 -28 cupcakes

Ingredients
 

  • 1 and 3/4 cups all purpose flour
  • 1 and 2/3 cup sugar
  • 1 and 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • ¾ cups canola or vegetable oil
  • ⅔ cups cocoa
  • 1 and 1/4 cup water
  • 1 and 1/2 teaspoon vanilla extract

CHOCOLATE BUTTERCREAM FROSTING

  • 1 cup 2 sticks salted butter
  • ⅔ cup unsweetened cocoa powder
  • 6-7 cups confectioner’s sugar
  • 7-8 tablespoons milk, or heavy cream
  • 3 teaspoons vanilla extract

Instructions
 

  • Preheat oven to 350°F. Line cupcake pan with liners.
  • In a large mixing bowl, add eggs, oil, cocoa, water and vanilla extract. Combine well.
  • In a separate bowl, add flour, sugar, baking soda and salt. Combine well.
  • Add flour mixture to large mixing bowl of wet ingredients. Using a hand-held mixer, beat at medium speed until well combined.
  • Fill cupcake liners a little over 1/2 way. (If using a large ice cream scooper, fill each liner with one full scoop.)
  • Bake for 12-15 minutes or until a toothpick comes clean (a few crumbs is ok) when checking the middle of a cupcake.
  • Remove the cupcakes from oven and allow to cool on a cooling rack until close to room temperature (5-10 minutes.)
  • To frost cupcakes, beat butter on medium speed for 2-3 minutes until light and whipped. Add confectioner’s sugar, vanilla and heavy cream/milk.
  • Using a Wilton 2d Tip and a clear piping bag, frost cupcakes as desired.
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