Super Moist Chocolate Cupcakes- Each cupcake wrapper contains TONS of chocolate flavor in these extremely delicious chocolate cupcakes! Use natural cocoa powder and buttermilk for the finest results. With chocolate buttercream, these chocolate cupcakes taste totally out of this world!
Today’s chocolate cupcakes are for die-hard chocolate lovers. I’m referring to those of you who don’t consider something to be dessert unless it has chocolate. Strawberry shortcake is a forgery, while apple pie is a sham. Isn’t that some kind of health food? These Cupcakes are made from scratch and bursting with chocolate flavor! The cupcake melts in your tongue, and the frosting is prepared with genuine melted chocolate for a silky smooth, extremely chocolaty icing you won’t be able to stop eating! This recipe is so easy and the results are amazing every time. Top them with our 6-minute Chocolate Buttercream Frosting and you have the ultimate chocolate lovers cupcake!
Why Will You Enjoy These Chocolate Cupcakes?
First and foremost, this recipe is SUPER SIMPLE! Simply combine the dry and wet ingredients, then whisk them together. They bake up with a lovely domed top.
These chocolate cupcakes are sweet and fluffy, with a delicate crumb. The coffee is the key ingredient in this recipe, making it extremely chocolaty and giving the cupcakes a darker hue. You can’t really taste the coffee in these, and you wouldn’t know it if you didn’t read the recipe, but it really brings out the chocolate flavor.
How To Make Super Moist Chocolate Cupcakes
Making Moist Chocolate Cupcakes
To begin, the cupcake itself is maybe the most moist you’ve ever had. It’s insanely delicious. I had no idea homemade chocolate cupcakes could be so delicious until I tried them. One of the secrets to their success is that they are cooked at a lower temperature.
When you prepare the cupcakes, you’ll notice that the batter is quite thin. I’m talking about becoming really skinny. That’s how it’s intended to be. These are drenched with wetness. Baking at a lower temperature helps the cupcakes to bake more uniformly, resulting in wonderfully fluffy, moist cupcakes. Unlike some cupcakes, which get dry on the outside and break, these remain wet throughout for DAYS.
- Preheat the oven to 350°F and prepare a 12-count cupcake tray with paper liners.
- In a large mixing bowl, stir all together dry ingredients (flour, sugar, cocoa, baking soda, salt), breaking up any large clumps of cocoa.
Wet ingredients – Whisk together wet ingredients in a separate bowl (warm coffee, vinegar, oil, egg, vanilla) - Mix the batter – Pour the wet ingredients over the dry ingredients and whisk until barely mixed. The batter will be a bit loose and lumpy.
- Fill and bake – Fill each cupcake liner 2/3 full and bake at 350 degrees Fahrenheit for 18-22 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 5 minutes in the pan before transferring the cupcakes to a cooling rack to cool completely.
Frequently Asked Questions
What kind of cocoa should I use?
Use unsweetened natural cocoa powder for the finest results.
What temperature settings do you recommend for the oven?
Our recipes are designed to be baked in a standard oven. We bake the cupcakes for precisely 20 minutes at 350°F on the middle rack of the oven, or until a wooden skewer into the middle of the cupcake comes out clean.
Is it possible to turn this into a cake?
This cupcake batter works nicely as a cake batter, and you should double the amount for a 9-inch, 2-layer cake. For baking instructions, see our Chocolate Cake Recipe.
Make-Ahead
- Make the cupcakes a day ahead of time, cool entirely to room temperature, then cover and keep at room temperature until ready to frost and serve.
- Unfrosted cupcakes can be frozen for up to 2 months in a freezer-safe zip bag or storage container.
- To Thaw: Place frozen cupcakes in the refrigerator or freezer to defrost. Allow the cupcakes to sit at room temperature before serving for the softest texture.
MORE DELICIOIUS RECIPES HERE:
Baked Garlic Parmesan Zucchini Chips
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Super Moist Chocolate Cupcakes
Each cupcake wrapper contains TONS of chocolate flavor in these extremely delicious chocolate cupcakes! Use natural cocoa powder and buttermilk for the finest results.
Ingredients
- 1 cup all-purpose flour (130g)
- 1 cup sugar (207g)
- 1 tsp baking soda 6 tbsp (43g) unsweetened cocoa powder
- 1/2 teaspoon salt
- a single big egg
- half a cup (120ml) buttermilk
- half a cup (120ml) oil from vegetables
- 3/4 teaspoon vanilla
- CHOCOLATE FROSTING
- 1/2 CUP (120ML) HOT WATER
- 1 1/4 cup (280g) room temperature unsalted butter
- 12 oz melted semisweet chocolate chips 3 tbsp (22g) Dark cocoa powder from Hershey's
- 5 cup powdered sugar (575g)
- a pinch of sea salt
- 4–5 tablespoons (60-75ml) whipped cream (heavy)
Instructions
1. Preheat the oven to 300°F (148°C) and line a muffin tray with paper liners.
2. Whisk together the dry ingredients in a large mixing basin. Place aside.
3. In a separate medium-sized mixing bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract.
4. Combine the wet and dry ingredients in a mixing bowl and stir until thoroughly mixed.
5. Stir in the water until the batter is completely mixed. The batter will be quite thin.
6. Fill the muffin liners halfway and bake for 18-23 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs.
7. Remove the cupcakes from the oven and set aside for 2 minutes before transferring to a cooling rack to cool completely.
8. To prepare the frosting, in a large mixing basin, cream the butter until creamy.
9. Stir in the melted chocolate until completely mixed.
10. Stir in the cocoa powder until thoroughly mixed.
11. Stir in half of the powdered sugar and 2 tablespoons heavy cream until thoroughly mixed.
12. Stir in the remaining powdered sugar and salt until smooth.
13. Add the remaining heavy cream as needed to get the desired frosting consistency.
14. Using a pastry bag, pipe the icing onto the cupcakes.
Notes
Buttermilk: This recipe calls for buttermilk. If necessary, you can produce your own homemade buttermilk. In a liquid measuring cup, combine 1 teaspoon white vinegar or lemon juice. Then, in the same measuring cup, add enough whole milk to make 1/2 cup. (In a pinch, reduced fat or nondairy milk will work for this soured milk, but the cupcakes will be less moist and creamy.) Allow it to rest for 5 minutes after stirring. The created "buttermilk" will have curdled little and will be ready to use in the method.
Tiny Cupcakes: Fill mini liners halfway with batter and bake for 10-12 minutes at 350°F (177°C). This recipe yields around 3 dozen servings.
What is the significance of room temperature? All refrigerated components should be at room temperature so that the batter may be readily and uniformly combined.
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 742Total Fat 45gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 14gCholesterol 125mgSodium 219mgCarbohydrates 85gFiber 3gSugar 72gProtein 6g
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