Cupcakes

Super Moist Chocolate Cupcakes

Are you feeling blue? Craving for sweets? Do you need something to brighten up your day? Well, if you are fond of baking, then you should try making these Super Moist Chocolate Cupcakes. In fact, even if you haven’t tried baking before, there is no doubt that you can easily put these delicious and satisfying chocolate cupcakes together without any problem.

Chocolate has always held a special place in my heart, be it a drink, candy, cake, muffin, cupcake, pudding, or any other type of dessert. And I’m sure many of you do too. So if you are wondering what to serve to your friends and family for dessert at an upcoming party, or even at a simple weekend gathering, these super moist chocolate cupcakes would be a perfect choice.

They are literally super moist and each chocolate cupcake has tons of chocolate flavor. What’s more? This recipe only requires a few everyday ingredients. You can also top your cupcakes with chocolate frosting to double the fun!

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Super Moist Chocolate Cupcakes


  • Author: Myles
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes + cooling time
  • Yield: 12 to 14 cupcakes 1x

Description

These Super Moist Chocolate Cupcakes are sure to impress. They are literally super moist, have a tender crumb, and they come with a deep chocolatey flavor. It’s a chocolate overload in the best possible way!


Scale

Ingredients

3/4 cup all-purpose flour

1/2 cup unsweetened natural cocoa powder

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 large eggs (at room temperature)

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/3 cup vegetable, canola, or melted coconut oil

2 tsp. pure vanilla extract

1/2 cup buttermilk (at room temperature)

Toppings: (optional)

Chocolate buttercream

Sprinkles


Instructions

  1. Preheat oven to 375 degrees Fahrenheit and line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
  2. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
  3. Whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together in a medium bowl until combined.
  4. Pour half of the wet ingredients into the dry ingredients then half of the buttermilk.
  5. Gently whisk for a few seconds. Stir until just combined but do not overmix.
  6. Spoon the batter into the liners but only fill halfway.
  7. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cupcakes to cool completely before frosting.

Notes

  • It is important that you fill the liners only halfway. Otherwise, they will spill over the sides. Or, they will sink.
  • If you want to frost your cupcakes, make sure that they are completely cooled. Chocolate buttercream would be good. Simply pipe it onto each cupcake and then top it with sprinkles.

Leftovers? Store them in the fridge for up to 5 days.

Make-ahead? Yes, you can prepare chocolate cupcakes one day in advance. Make sure though that they are tightly covered, and only frost them the day of serving.

Buttermilk is one of the secrets of these super moist chocolate cupcakes. You can make your own buttermilk if you wish to.