Easy Moist Chocolate Cupcakes

These decadent chocolate cupcakes are super moist, soft and fudgy. They are topped with a whipped chocolate ganache for a silky-smooth finish. This one-bowl recipe is just as easy as using a cake mix and tastes even better.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Calories 271

Author Lily Ernst

Ingredients

Cupcakes

1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (120ml) milk
1/4 cup (60ml) vegetable oil
1 large egg
1 tsp vanilla
1/2 cup (120ml) coffee cooled

Whipped Chocolate Ganache Frosting

1 cup (240ml) whipping cream
1 & 1/4 cup (8oz) good quality semi-sweet chocolate chips (see notes below*)

Instructions

Cupcakes

Preheat oven to 350F. Prepare two muffin tins with 15 cupcake liners.
In a large bowl, toss together the flour, sugar and cocoa powder.
1 cup (125g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 cup (200g) granulated sugar
Add in the baking powder, baking soda, and salt.
1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
Make a well in the center of the dry mixture. Add in the milk, vegetable oil, egg, vanilla and coffee. Whisk all together until smooth.
1/2 cup (120ml) milk, 1/4 cup (60ml) vegetable oil, 1 large egg, 1 tsp vanilla, 1/2 cup (120ml) coffee
Divide the batter evenly into the 15 cupcake liners. It will fill just a little over half full. Place the baking pans in the oven, reduce the heat to 325F and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Frosting

Place the chocolate chip in a large heat-proof glass bowl and set aside.
Pour the whipping cream into a small saucepan and place on the stovetop over medium heat. Bring the cream to a gentle simmer.
1 cup (240ml) whipping cream
Pour the hot cream on top of the chocolate chips and let it steep for 5 minutes without stirring.
1 & 1/4 cup (8oz) good quality semi-sweet chocolate chips
Slowly whisk the cream and melted chocolate together until combined and smooth.
Place in the fridge for one hour to thicken.
Beat the chocolate ganache on medium-high speed until light and fluffy. Pipe onto the cupcakes as desired. I used a Wilton 2D piping tip.

Notes

Store the cupcakes in an airtight container in the fridge for up to 5 days. Place on the counter for about an hour to bring to room temperature before serving.

You can freeze the cupcakes frosted or unfrosted. Place the cupcakes in a freezer-friendly container and store them in the freezer for up to 3 months. Thaw overnight in the fridge and place on the counter for 1 hour to bring to room temperature before serving.

*Use good-quality chocolate chips like Hershey's or Ghirardelli brand. They melt better and tastes better as well.

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