When I bake for a special occasion, it’s rare that I try out a completely new recipe. Normally I like to play it a little safe and make something I know is going to turn out. But I was still on the hunt for the perfect chocolate cupcake recipe after making several that weren’t chocolatey enough or were too dry. Our friend Jill turned 30 this week and that’s definitely an occasion for chocolate if you ask me (I also hit 30 this year)!

Moist Chocolate Cupcakes

I found a few recipes that use a combo of buttermilk and hot water to infuse moisture into the cake (inspiration here and here). That, along with some new natural cocoa powder were just the ticket to creating a fluffy moist cupcake with a deep chocolate flavor. The homemade vanilla bean buttercream was also a thing of beauty. I’m normally a chocolate-on-chocolate kinda girl, but a quick Facebook poll said most folks prefer vanilla frosting, who knew? I used my favorite buttercream standby and fancied it up with vanilla bean paste.

The most surprising thing about the cake batter is how thin it is when it goes into the pan. I was concerned that we’d end up with chocolate goo, but now I’m pondering ways to use the hot water technique for other cupcake batters because it was THAT good! These aren’t gluten, fat, sugar or guilt free, but they are just the ticket for a big celebration!

Note: You will see a few special ingredients like coffee extract and vanilla bean paste. I provided Amazon links to the products I use, but I like to purchase them at a major discount from Marshall’s or TJ Maxx!

Fun fact: I also created the scalloped cupcake liners using coordinating scrapbook papers. I traced out a template that I found online and used my Silhouette cutter to get 36 perfect cupcake wrappers! This is a new tool for me, so if you have any other fun project suggestions I’d love to hear them!

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