Moist Chocolate Cupcake

Ingredients

Chocolate Cupcakes

• 3/4 cup water, warm (180g)
• 1 1/2 tsp instant espresso or coffee (3g)
• 1/3 cup milk or dark chocolate chips, melted (60g)
• 1/3 cup unsweetened cocoa powder or black cocoa powder (30g)
• 2 large eggs, room temperature (114g)
• 1/3 cup vegetable oil (75g)
• 1 tsp vanilla extract (4g)
• 1 tsp white vinegar (4g)
• 3/4 cup all-purpose flour (98g)
• 3/4 cup granulated sugar (150g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp fine salt (2g)

Chocolate Buttercream Frosting

• 1/2 cup or 1 stick unsalted butter, room temperature (113g)
• 1/4 cup unsweetened baking cocoa, sifted if lumpy (25g)
• 1/4 tsp fine salt (2g)
• 1 1/2 cups powdered sugar (188g)
• 1/3 cup heavy cream or whipping cream (80g)
• 2/3 cups dark chocolate, melted and cooled (120g)

Suggested Equipment

• Cupcake Pan
• 12 Cupcake Liners
• Microwave or Double Boiler
• Mesh Sifter
• Electric Hand Mixer or Stand Mixer
• Open Star Piping Tip (Wilton 1M)

Instructions

Chocolate Cupcake

1. Preheat oven to 350°F / 175 C. Line a muffin pan with 12 cupcake liners and set aside.
2. Pour 3/4 cup of warm water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder (optional) and stir until dissolved.
3. Add 1/3 cup of chocolate chips that have been melted and 1/3 of cup cocoa powder. Whisk together until the ingredients are fully combined.
4. Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp vinegar into the cocoa mixture.
5. Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, and 1/2 tsp salt) into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
6. Fill cupcake liners 2/3 full and bake for about 17-19 minutes, or until a toothpick comes out with a few moist crumbs. Remove from the oven.
7. Let cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you’re in a rush, place the whole pan in the freezer for 15 minutes to accelerate the cooling process.

Chocolate Buttercream

1. Beat 1/2 cup of butter on medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. 
2. Add 1/4 cup cocoa powder and 1/4 tsp salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
3. Slowly mix in 1 1/2 cups powdered sugar on the lowest speed. Halfway through add 1/3 cup heavy cream to make the frosting easier to mix.
4. Next, mix in 2/3 cup of melted and cooled chocolate on a low speed. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
5. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it’s too thin, add another 1/4 cup of powdered sugar.
6. Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth.
7. Place the frosting in a piping bag fit with a Wilton 1M tip. Pipe a large swirl on top of each cupcake and enjoy!