These super moist chocolate cupcakes with vanilla buttercream frosting are everything a classic birthday cupcake should be: soft, rich, chocolatey, and topped with a creamy vanilla frosting that is simple to make. I first made this recipe for my daughter’s 8th birthday, and it was exactly what she wanted. The original recipe made 24 cupcakes, but I halved it because having two dozen chocolate cupcakes in the house is a little too tempting.
What makes this chocolate cupcake recipe so appealing is how easy it is. The ingredients are basic pantry staples, the batter comes together quickly, and the method is simple enough that my daughter was able to help with nearly every step. The batter is thin after the boiling water is added, but that is what helps create a tender, moist cupcake with a deep chocolate flavor.
The vanilla buttercream frosting is just as straightforward. Softened butter, powdered sugar, vanilla, and milk whip together into a smooth, sweet frosting that spreads beautifully over cooled cupcakes. You can leave it plain, tint it with a few drops of food coloring, or finish the cupcakes with sprinkles for birthdays, parties, holidays, or any day that calls for a homemade treat.
These homemade chocolate cupcakes are now one of my favorite go-to dessert recipes. They are reliable, easy to decorate, and loved by both kids and adults. If you need a simple chocolate cupcake recipe for a celebration, bake sale, or weekend dessert, this one is a wonderful choice.
Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting
Ingredients:
Super Moist Chocolate Cupcakes:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup + 2 tbsp flour
- 1/4 cup + 2 tbsp cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 tsp vanilla
- 1/2 cup boiling water
How to Make Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting
Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners so the cupcakes release easily after baking.
Sift the white sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. Sifting helps break up any lumps in the cocoa powder and keeps the cupcake batter smooth.
Add the egg, milk, canola oil, and vanilla to the dry ingredients. Beat with a mixer until the mixture is combined and no dry streaks remain. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are fully incorporated.
Pour in the boiling water and mix just until combined. The batter will be very thin and watery, so do not be alarmed. This texture is expected and helps the cupcakes bake up soft and moist. For easier filling, pour the batter into a measuring cup, then divide it evenly among the cupcake liners.
Bake for 20-22 minutes, or until a tester inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool completely before frosting. Frosting warm cupcakes can cause the buttercream to melt, so be patient and let them cool fully.
Vanilla Buttercream Frosting:
- 1/3 cup softened butter
- 3 1/2 cups powdered sugar
- 2 tsp vanilla
- 1/4 cup milk
How to Make Vanilla Buttercream Frosting
Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, vanilla, and milk, then continue mixing until the frosting is smooth and well combined. If you would like colored frosting, add a few drops of food coloring and beat until the color is evenly blended.
Spread or pipe the vanilla buttercream onto the cooled chocolate cupcakes. Add sprinkles or other simple decorations if desired. Serve and enjoy these super moist chocolate cupcakes with vanilla buttercream frosting.
Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting
Equipment
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Muffin tin
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Hand mixer or stand mixer
Ingredients
Cupcakes:
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup + 2 tbsp flour
- ¼ cup + 2 tbsp cocoa powder
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup canola oil
- 1 tsp vanilla
- ½ cup boiling water
Frosting:
- ⅓ cup softened butter
- 3 ½ cups powdered sugar
- 2 tsp vanilla
- ¼ cup milk
Instructions
Cupcakes:
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Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners.
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Sift the dry ingredients into a large bowl.
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Add the egg, milk, oil, and vanilla, then beat with a mixer until combined.
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Scrape the sides of the bowl, add the boiling water, and mix just until combined. The batter will be thin. Pour it into a measuring cup and divide evenly among the cupcake liners.
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Bake for 20-22 minutes, or until a tester inserted in the center comes out clean.
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Remove from the oven and cool completely before frosting.
Vanilla Buttercream Frosting:
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Beat the butter until creamy. Gradually add the powdered sugar, vanilla, and milk, then beat until smooth and well combined. Add a few drops of food coloring, if desired, and mix until evenly colored.
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Frost the cooled cupcakes and decorate with sprinkles if desired. Enjoy.