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    Home ยป Recipes ยป Cake & Cupcakes

    Best Easy Moist Chocolate Cupcakes

    Published: Aug 25, 2014 ยท Last Modified: Aug 24, 2023 by Jessica ยท 46 Comments ยท This post may contain affiliate links

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    These are truly The Best Easy Moist Chocolate Cupcakes. If you are looking for a decadent recipe for chocolate cupcakes that is both rich and fudgy while being light and fluffy AND has deep chocolate flavor, then this is the recipe you are looking for. Topped with a creamy chocolate buttercream frosting that isn't overly sweet!

    The Ultimate Chocolate Cupcakes - Sprinkle Some Sugar

    These chocolate cupcakes are super moist, almost fudgey, have a perfect light crumb and are incredibly chocolatey. I can usually tell if a cupcake isn't good if the brown color is very light. Now, that's just my opinion, but I love when my cupcakes come out of the oven nice and dark and you can just tell by the smell and appearance that they're going to be amazing. Am I just a chocolate snob? This is such an easy moist chocolate cupcakes recipe that is always receives rave reviews! moist chocolate cake recipe

    These have been my go-to chocolate cupcakes for some time now and I have made them PLENTY of times for various events so I can for sure tell you they are fool/fail-proof.

    The chocolate frosting just melts in you mouth and pipes beautifully onto cupcakes and you can use it for frosting anything! I love frosting cakes and brownies with it too.

    Table of Contents

    • Why you'll love this recipe
    • Ingredients
    • Substitutions & Variations
    • Tips for making a moist chocolate cupcake
    • Storage
    • Recipe FAQ
    • More recipes you'll love
    • ๐Ÿ“‹ Recipe
    • The Best Easy Moist Chocolate Cupcakes

    Why you'll love this recipe

    • These super moist chocolate cupcakes are absolute chocolate overload!
    • If you are looking for a chocolate cupcake recipe that yields intense chocolate flavor in both the cupcake recipe AND frosting recipe, you've come to the right place.
    • These would be the most perfect chocolate birthday cupcakes! Just top with sprinkles!
    The Ultimate Chocolate Cupcakes - Sprinkle Some Sugar

    Moist Chocolate Cake Recipe

    Ingredients

    Chocolate Cupcakes

    • All-purpose flour
    • Granulated sugar
    • Cocoa powder
    • Baking soda
    • Salt
    • Egg
    • Buttermilk: To make your own buttermilk: Stir in 2 tablespoons of white distilled vinegar or fresh lemon juice to the milk. Allow to sit for 5-10 minutes until thickened.
    • Unsalted butter
    • Vanilla extract
    • Hot strong coffee: If using instant, use 1-2 teaspoon with ยฝ cup hot water

    Chocolate Buttercream

    This easy buttercream frosting is the best frosting for chocolate cake!

    • Unsalted butter
    • Powdered sugar
    • Vanilla extract
    • Cocoa powder
    • Heavy cream or milk

    See recipe card below for a full list of ingredients and easy-to-follow instructions.

    Substitutions & Variations

    Best Easy Moist Chocolate Cupcakes

    • Change up the frosting: White chocolate buttercream, cream cheese frosting, peanut butter frosting, raspberry buttercream or raspberry champagne frosting are all delicious options.
    • Gluten-free chocolate cupcakes: Substitute with a 1:1 gluten-free flour.
    • Dairy-free chocolate cupcakes: Substitute regular milk with your favorite dairy-free milk like almond, coconut, oat or soy.
    • Nutella cupcakes: Top with nutella frosting and fill the centers with nutella ganache.
    • Chocolate chip cupcakes: Fold mini chocolate chips to the batter.
    • Mini size: Make mini chocolate cupcakes perfect for kids in a mini muffin tin.

    Tips for making a moist chocolate cupcake

    High quality cocoa powder: Use high quality cocoa powder for the best flavor. I use mostly Hershey's brand in all of my recipes and it works just fine. I don't recommend using store brand unless you absolute have to.

    Don't Overmix: Mix the cupcake batter just until the ingredients are combined. Overmixing can lead to dense cupcakes. A few lumps are okay - they'll disappear during baking.

    Measure Flour correctly: When measuring flour, use the spoon-and-level method: spoon the flour into the measuring cup and level it off with a flat edge. This prevents dense and dry cupcakes caused by adding too much flour!

    Baking Time: I alway check for doneness a few minutes before the recommended baking time just incase! A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

    The Ultimate Chocolate Cupcakes - Sprinkle Some Sugar

    Storage

    To Make Ahead: These moist chocolate cupcakes and the frosting can both be made a few days ahead of time. Place cooled cupcakes in an airtight container and refrigerate for up to 3 days. For the frosting, prepare and refrigerate for up to 3 days as well. Allow cupcakes and frosting to come to room temperature. Beat frosting into a fluffy texture and pipe onto cupcakes.

    Room temperature:ย Store frosted cupcakes in an airtight container at room temperature for up to 3 days.

    Freezing instructions:ย Wrap completely cooled cupcakes tight in a layer of plastic wrap and then place in a freezer-safe container for up to 3 months. Thaw at room temperature. Make buttercream fresh.

    Recipe FAQ

    Can I substitute hot water for the coffee?

    Sure, but I don't recommend it! Adding coffee to your chocolate cupcakes deepens the chocolate flavor and provides a more complex chocolate taste. You will not taste the coffee at all in the final result! If you are concerned, just replace with plain hot water.

    Does the coffee/espresso need to be hot?

    Yes! Hot, not boiling. The heat will activate the cocoa powder to bring out even more flavor.

    Can I substitute butter for oil in the cupcake recipe?

    Yes, you can substitute for vegetable or canola oil. BUT I like to use butter because it adds another layer of rich flavor.

    Can I refrigerate cupcakes with chocolate buttercream?

    Yes, you can refrigerate cupcakes with chocolate buttercream, especially if you're in a warm environment. However, bring them to room temperature before serving to enjoy the full flavor and texture

    How can I pipe a swirl design on my cupcakes?

    Use a piping bag or a resealable bag with a corner snipped off (my go-to!) fitted with a large star tip for a classic swirl design. Hold the bag perpendicular to the cupcake and apply even pressure while piping from the center outward.

    What's the key to making a smooth and creamy chocolate buttercream?

    Sifting the powdered sugar and cocoa powder before adding it into the recipe can help prevent lumps and create a smoother buttercream. Also, the addition of heavy cream can enhance the creaminess.

    Can I use this chocolate cupcake recipe to make a two layer cake?

    You sure can! To fill two 9" round cake pans, you will just need to double the ingredients in this chocolate cupcake recipe. You will also need to double the buttercream recipe to frost them. The cakes should bake for approximately 35-40 minutes at 350ยฐF.

    More recipes you'll love

    • Funfetti Cupcakes with Cake Batter Frosting on a plate.
      Homemade Funfetti Cupcakes with Cake Batter Frosting
    • Dark Chocolate Cupcakes with Raspberry Champagne Frosting
    • Lemon Raspberry cupcakes on a plate with polka dot wrappers.
      Lemon Cupcakes With Raspberry Buttercream
    • Carrot cake on a plate.
      My Favorite Homemade Carrot Cake

    Did you make this recipe?

    Please leave a โญ๏ธ review below and tag @sprinkle_some_sugar on Instagram!

    ๐Ÿ“‹ Recipe

    Chocolate cupcake with paper liner unwrapped.

    The Best Easy Moist Chocolate Cupcakes

    Jessica
    These are truly The Best Easy Moist Chocolate Cupcakes. If you are looking for a decadent chocolate cupcake recipe that is both rich and fudgy while being light and fluffy AND has deep chocolate flavor, then this is the recipe you are looking for. Topped with a creamy chocolate buttercream frosting that isn't overly sweet!
    5 from 1 vote
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Ingredients
      

    Chocolate Cupcakes

    • ยพ cup + 2 tbs all-purpose flour
    • 1 cup granulated sugar
    • ยฝ cup cocoa powder
    • ยพ teaspoon baking soda
    • pinch salt
    • 1 egg
    • ยฝ cup buttermilk see notes to make your own
    • ยผ cup unsalted butter melted
    • ยฝ teaspoon vanilla extract
    • ยฝ cup hot strong coffee or espresso if using instant, use 1-2 teaspoon with ยฝ cup hot water

    Chocolate Buttercream

    • 1 cup unsalted butter room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • ยฝ cup cocoa powder
    • 2-3 tbs heavy cream or milk for a less creamy frosting

    Instructions
     

    • Preheat oven to 375ยฐF. Line a cupcake tin with paper liners, set aside.

    For the cupcakes

    • In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
    • In a separate bowl, beat eggs, buttermilk, melted butter and vanilla together until thoroughly combined. Slowly pour in dry ingredients and mix until smooth. Pour in hot coffee and mix until completely combined. Be sure to scrape the bottom and sides of the bowl. Batter will be very runny.
    • Divide batter among prepared cupcake liners no more than โ…” full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched. Allow cupcakes to cool for about 10 minutes before transferring to wire racks to finish cooling.

    For the frosting

    • Whip butter for 3 minutes on medium speed until smooth and no lumps remain. Add cocoa powder and powdered sugar and beat until completely combined. Add vanilla and heavy cream and whip frosting until light and fluffy. Start with 1 tbs of heavy cream and work up from there if needed. Once cupcakes are completely cooled, frost and serve.

    Notes

    Storage instructions: Frosted cupcakes will stay fresh for up to 3 days stored in an airtight container at room temperature.
    Freezing instructions: Wrap completely cooled cupcakes tight in a layer of plastic wrap and then place in a freezer-safe container for up to 3 months. Thaw at room temperature. Make frosting fresh.

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
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    Reader Interactions

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      Recipe Rating




    1. Amy says

      March 06, 2019 at 2:34 pm

      These look DELICIOUS! I'd love to make them for a party. Could they be put in the freezer til I needed them? And should I frost them before or after freezing them? YUM! I can't wait.

      Reply
    2. Tiffany says

      September 23, 2017 at 7:39 pm

      I had been looking online for 3 days for a Mexican chocolate cupcake recipe. I had issues with each one for one reason or another and just looked for a good chocolate recipe I could modify (I had sure read enough recipes to know what to add!) I used yours as the base recipe and added 2tsp cinnamon and 1/8tsp cayenne to the dry ingredients. First I was terrified I'd messed up, it was so liquid. My 8 year old daughter was basically drinking it with a straw though. I poured it in the cups and baked as directed and DANG is that a great cupcake! Thank you so so so much!

      Reply
    3. Roro says

      August 05, 2017 at 8:29 am

      What would happen if I had not included the 1 egg?

      Reply
      • Jessica says

        August 06, 2017 at 3:25 pm

        I have not tested it that way but I can imagine that the cupcakes will have an odd texture and will not rise correctly.

        Reply
    4. Beth says

      April 25, 2017 at 11:35 am

      Do they have to be refrigerated or will they be ok for a day at room temp?

      Reply
      • Jessica says

        April 28, 2017 at 9:37 am

        They are perfectly fine at room temperature.

        Reply
    5. Kim says

      May 26, 2016 at 1:09 pm

      These look amazing! Does the frosting recipe make enough to pipe all the cupcakes?

      Reply
      • Jessica says

        May 27, 2016 at 10:45 am

        Thank you, Kim! Yes, it does.

        Reply
    6. Tamara says

      April 02, 2016 at 8:36 pm

      These were delicious. I added a tsp of rasp ext along with the vanilla ext and some salt to the frosting. I got rave reviews at the party! Thank you so much for posting this!

      Reply
    7. Carol says

      March 04, 2016 at 4:20 pm

      Ultimate chocolate cupcakes? Um...DEFINITELY!!!!!!!

      I just made these, and they are BY FAR the best chocolate cupcakes I've ever had. The cake is moist, tender, and rich. They're amazing!

      I filled and topped mine with marshmallow fluff then sprinkled on some graham cracker crumbs. Really, though, I'd eat the cupcake plain. They are THAT good.

      Thank you so much for sharing this recipe. Its the first I've made of yours, but you can bet I'll be back for more!

      Reply
      • Jessica says

        March 11, 2016 at 9:05 am

        Oh, this makes me so happy!! ๐Ÿ™‚ Thanks so much, Carol! Your s'mores version sounds AMAZING!

        Reply
    8. Kerri says

      January 08, 2016 at 8:05 pm

      im so happy I found someone with my same love for chocolate! I just made these and even just making the batter, I could tell these were going to be delicious. Mine were done in about 15min. The first batch I set the timer for 20min and they came out Alittle overcooked. Overall this is definitely my new go-to chocolate cupcake. Simple. The only changes I made was I ate mine with peanut butter frosting haha thanks for sharing this recipe!

      Reply
      • Jessica says

        January 13, 2016 at 8:38 am

        Thank you, Kerri!! I'm glad you loved the cupcakes. They're my favorite! Peanut butter frosting sounds amazing on these! ๐Ÿ™‚

        Reply
    9. Kyia says

      December 23, 2015 at 4:07 pm

      Ohh man! I am in love with everything on your blog, and these chocolate cupcakes are my go to, for sure! I can practically taste them just thinking about them!

      Reply
      • Jessica says

        December 27, 2015 at 4:29 pm

        Oh, thank you, Kyia! That is so sweet of you. And yes, I agree, these chocolate cupcakes are definitely the best! They're still my go-to also. ๐Ÿ™‚

        Reply
    10. Jessica says

      September 18, 2015 at 5:55 pm

      Oh, thank you, Amanda! You're welcome. I'm glad you loved them! ๐Ÿ™‚

      Reply
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    About Jessica

    I'm so excited you're here! Iโ€™m Jess, a self-taught baker, recipe developer & food photographer in New Jersey! Here you will find easy and delicious family recipes that anyone can make. Take a look around and I hope you stay a while! โค๏ธ

    Learn more about me โ†’

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