Chocolate Cupcakes | Easy, Moist, and Soft Homemade Cupcake Recipe

Chocolate Cupcakes with Whipped Cream

Cupcakes:
Ingredients:
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

Instructions:
• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients, then pour in the buttermilk. Mix until just combined.
• Stir in the hot water until the batter is smooth. The batter will be thin, but that’s okay.
• Fill the cupcake liners about 2/3 full with the batter.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Whipped Cream:
Ingredients:
• 16 fl oz heavy cream
• 2 tablespoons granulated sugar

Instructions:
• Pour the heavy cream into a mixing bowl and add the 2 tablespoons of sugar.
• Using a hand mixer or a stand mixer, whip the cream on medium speed until it starts to thicken.
• Once it starts to thicken, increase the speed to high and continue whipping until stiff peaks form.

Assembly:
• Once the cupcakes have completely cooled, use a piping bag to decorate them with whipped cream.

Enjoy!

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