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chocolate cupcake with frosting

The Best Moist Chocolate Cupcakes
with Homemade Chocolate Frosting


  • Author: Allison Olivia
  • Prep Time: 15 min
  • Cook Time: 17 min
  • Total Time: 32 minutes
  • Yield: 12 cupcakes 1x

Description

An indulgent, decadent chocolate cupcake topped with creamy homemade chocolate frosting.


Ingredients

Scale

Cupcakes:

  • 1 cup all purpose flour
  • 3/4 cup raw turbinado sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 cup unsweetened almond milk
  • 1/2 tablespoon white vinegar or lemon juice
  • 1/2 cup salted butter, melted
  • 1/2 cup very hot water

Frosting:

  • 3/4 cup salted butter, softened at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 2 tablespoons unsweetened almond milk
  • a pinch of salt

Instructions

Prep:

  1. Heat your oven to 350 degrees F. Line a cupcake pan with paper liners.
  2. Combine almond milk and vinegar or lemon juice in a small bowl and let sit for 5-10 minutes.

Cupcakes:

  1. Combine the flour, raw sugar, cocoa powder, baking powder, and baking soda together in a medium sized bowl and mix.
  2. Combine the egg, almond milk with vinegar mixture, and melted salted butter in another bowl and whisk together.
  3. Add the wet ingredients to the dry ingredients and mix using a Kitchen Aid stand mixer until combined.
  4. Slowly add the hot water to the batter and mix again for about 20 seconds.
  5. Fill cupcake liners only 2/3 full, and bake for about 17 minutes, or until a toothpick comes out clean.
  6. Cool completely and then frost those suckers.

Frosting:

  1. In a Kitchen Aid stand up mixer with the whisk attachment, cream the butter and cocoa powder together until creamy and smooth.
  2. Add the powdered sugar (slowly) and salt, mixing very well.
  3. Add the unsweetened almond milk and beat well until creamy.

Notes

Feel free to double the recipe for the frosting if you really like A LOT of frosting. I don’t like a ton, so the amount I have is perfect. 

The almond milk with vinegar is making a faux buttermilk. The baking soda/powder needs an acid to make a reaction so this is why we are doing that. I like using almond milk because it is dairy free and less calories than heavy cream/milk.

These cupcakes will stay fresh longer if stored in the fridge. They will last about 5-6 days.

Adding the hot water, brings out the rich flavor of the cocoa powder, and helps thin down the batter a little. 

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cupcake, chocolate frosting, chocolate desserts, dessert, desserts, dessert ideas, cupcakes, cupcake