These cupcakes are SUPER moist, SUPER chocolate-y and SUPER easy to make. They also stay moist and soft for two or three days (at least).

Perfect for a potluck, bake sale, lunch box or "just because". They are easy enough for kids to make too !!!


1/2 cup butter cut in cubes
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
2 eggs
1 teaspoon vanilla

Note: If you do not have buttermilk, just put 2 teaspoons of vinegar or lemon juice in a half-cup measuring cup then fill it up with milk. Let it sit for 5 minutes.........works just as well as buttermilk!!

Preheat oven to 350° and put 24 cupcake papers in cupcake pans.

Bring butter, water and cocoa powder to a boil, then take off heat and set aside to cool a few minutes.

Mix flour, sugar, salt and baking soda. Add eggs, buttermilk, vanilla and warm cocoa mixture and beat just until well blended.

Fill cupcake papers 2/3 full and bake for 18-20 minutes. My electric oven takes exactly 18 minutes. Do not over-bake!! Cool before frosting.


6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups powdered sugar
1 teaspoon vanilla extract

Heat the milk, cocoa powder and butter to a boil, then remove from heat then add the vanilla and powdered sugar. Beat till smooth.

Sometimes I have to add a tablespoon or so of extra milk to the frosting (if it seems too thick).

If frosting seems a little too SOFT, just let it cool for about 10 minutes or so and it will thicken up nicely.



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