Bakery-Style Chocolate Cupcakes

These bakery-style chocolate cupcakes are ultra-moist, rich, and topped with the thickest, creamiest chocolate frosting you’ve ever tasted. Think soft, fluffy crumb with deep cocoa flavor and a melt-in-your-mouth swirl on top. Save this chocolate cupcakes recipe for your next celebration or tag a friend who NEEDS one of these ASAP!

Yield: 12 large servings

Ingredients:

• 1 cup all-purpose flour (120g)
• 1/2 cup unsweetened cocoa powder (50g)
• 1 cup granulated sugar (200g)
• 1/2 cup vegetable oil (120ml)
• 1/2 cup whole milk (120ml)
• 2 large eggs
• 2 tsp vanilla extract (10ml)
• 1 1/2 tsp baking powder
• 1/2 tsp salt

For the chocolate frosting:

• 1/2 cup unsalted butter, softened (113g)
• 2 cups powdered sugar (240g)
• 1/2 cup cocoa powder (50g)
• 3–4 tbsp heavy cream (45–60ml)
• 1 tsp vanilla extract

How to make them:

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Add in the oil, milk, eggs, and vanilla extract. Mix until smooth and slightly thick—don’t overmix.
Divide the batter evenly into liners, filling about 2/3 full.
Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs. Let cool completely.
For the frosting, beat the butter until light and fluffy. Add powdered sugar and cocoa powder gradually.
Pour in vanilla and heavy cream, then beat until thick, smooth, and pipeable.
Pipe or spread a generous swirl onto each cupcake go big for that bakery-style chocolate cupcakes look!

Serve these chocolate cupcakes slightly chilled or at room temp for the ultimate rich, fudgy bite