Description
These Moist Chocolate Cupcakes are rich, tender, and perfectly sweetened, topped with a smooth and creamy chocolate buttercream frosting. Perfect for any occasion, these cupcakes combine the deep flavor of cocoa with a light, fluffy texture and a deliciously sweet finish.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup plain yogurt, at room temperature
- 1/4 cup water, at room temperature
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1/4 teaspoon salt
- Chocolate sprinkles, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-tin muffin pan with cupcake liners and set aside to ensure a non-stick surface for the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa flavor throughout the batter.
- Cream Butter and Sugar: Use a hand or stand mixer fitted with a paddle attachment to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This adds air and creates a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the emulsion of the batter.
- Combine Wet Ingredients: In a separate small bowl, stir together vanilla extract, plain yogurt, and water to create a smooth wet mixture.
- Alternate Adding Dry and Wet Mixtures: Add one-third of the dry ingredients to the butter and egg mixture and mix until just combined. Then add half of the wet yogurt mixture and mix again until just combined. Repeat this process, finishing with the dry ingredients. Be careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Use a medium cookie scoop to evenly portion the thick batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely before frosting.
- Prepare Buttercream: In a large bowl, beat the softened butter on medium speed until creamy, around 2 minutes. Add vanilla extract and continue beating until light and fluffy.
- Add Dry Ingredients to Buttercream: Gradually add confectioners’ sugar and cocoa powder, beating continuously until fully incorporated.
- Adjust Buttercream Consistency: Add milk and beat until the frosting is light and fluffy. If too thick, add more milk a little at a time. If too thin, add more confectioners’ sugar. Cover with a damp cloth to prevent drying until ready to use.
- Decorate Cupcakes: Fit a piping bag with a coupler and a no. 2D decorating tip. Fill the bag with chocolate buttercream and pipe swirls on the cooled cupcakes starting from the edge inwards, lifting the tip gently at the center to create a neat finish. Sprinkle with chocolate sprinkles if desired.
Notes
- Ensure all refrigerated ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes tender and moist.
- If you don’t have plain yogurt, sour cream can be used as a substitute.
- The cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter and yogurt with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
