Being the chocolate fan that I am, I needed a really solid, moist chocolate cupcake recipe. I wanted something that was rich, decadent, and packed with chocolate flavor.
After testing out several different recipes, this chocolate cupcake recipe is by far my favorite! It’s a modified version of the Brown Eyed Baker’s chocolate cupcake recipe.
I am a huge fan of one-bowl recipes, and have done my best to make this cupcake recipe come together in one bowl.
While there are a lot of ingredients in this moist chocolate cupcake recipe, I promise it’s easy to make.
The Special Ingredient: Black Cocoa
One notable ingredient in this recipe is the black cocoa powder! I use it in place of dutch-processed cocoa to really give these moist chocolate cupcakes a beautiful color, and to intensify the taste!
As soon as I discovered black cocoa, and I was obsessed. Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6).
The best comparison of the taste of black cocoa is to think of the bittersweet, chocolaty taste of an Oreo cookie. It really is delicious!!
If don’t have any one hand, or don’t want to order it on amazon, you can definitely use regular baking cocoa powder.
But if you feel like trying something new, I HIGHLY recommend using black cocoa powder.
The Perfect Topping: A Simple Chocolate Buttercream
While the base of the cupcake is important, the frosting is just as big of deal! Why go to all the trouble of making a cupcake from scratch if you don’t have an amazing frosting to decorate it with?!
Since this moist chocolate cupcake recipe is packed with chocolate, it only seemed fitting to frost them with a chocolate buttercream recipe.
The frosting can be made in about 5 minutes, and I usually to whip up a batch while my cupcakes bake.
I like to frost my cupcakes with a quarter batch of my American buttercream recipe. This is just enough frosting to cover one batch cupcakes with moderate swirls.
To keep things simple, sometimes I just use chocolate sprinkles to decorate these cupcakes. I found these amazing chocolate sprinkles when I was in Amsterdam this past year, and I love using them.
They’re made with dutch cocoa, and are packed with delicious chocolate flavor.
These taste much different than most American chocolate sprinkles, which sometimes aren’t even made with cocoa!
Want To Pipe HUGE Swirls Onto Your Cupcakes?!
If you want to make epic, massive swirls, I recommend doubling the frosting recipe below.
You’ll definitely have a bit of frosting leftover, but you will have enough to make giant swirls like I did in the photo below.
But you know what? It’s totally fine having frosting leftover! In fact, I almost always have some left when I finish decorating a cake. My buttercream keeps in the fridge for up to a month.
I usually repurpose leftover frosting in future baking projects, or I simply eat leftover chocolate frosting with fruit!
Pro tip: it’s delicious with strawberries or raspberries.
How To Make My Moist Chocolate Cupcake Recipe
Making The Batter
Begin by preheating the oven to 350°F. Place cupcake liners in baking pans.
Add the (VERY) hot water into a large bowl. Mix in the espresso powder, and stir lightly until it is dissolved.
Carefully pour in the chocolate chips and black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
Pour the dry ingredients (flour, sugar, baking soda and salt) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
Next, mix in the eggs one at a time. Then add the oil, vinegar, and vanilla, and mix until the batter is smooth. The batter will be thin!
Baking These Chocolate Cupcakes
Fill cupcake liners 3/4 full, and bake for about 18 minutes, or until a toothpick comes out clean (or with minimal crumbs), remove from oven.
Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
Making The Chocolate Buttercream
While the cupcakes bake and cool, make the chocolate frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth.
Slowly add in the powdered sugar, 1 cup at a time. Add the cocoa powder half way through, along with the heavy cream.
Once all the powdered sugar is added, mix in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated.
If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
If you want to fill the cupcakes, remove the center of the cupcakes using the wide end of a frosting tip, and add chocolate ganache filling to the center of each cupcake.
Pipe on a large swirl of frosting, using a Wilton 1M tip. If you don’t have any frosting tips, you can always use a ziplock bag and just trim the tip to have a 2 cm opening.
Decorate as desired! I highly recommend adding chocolate sprinkles or a chocolate ganache drizzle.
No matter how you decorate them, they’re going to be incredibly moist and delicious. I mean, just look at that crumb!!
If you try my recipes, be sure to tag me @chelsweets and use the #chelsweets so I can see your wonderful creations!! 🙂
Chocolate Cupcake Batter
- 1/3 cup chocolate chips - milk or dark (57 grams)
- 1/3 cup black cocoa powder (32 grams)
- 3/4 cup hot water (177 grams)
- 1 1/2 tsp instant espresso or coffee (3 grams)
- 3/4 cup all-purpose flour (98 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 teaspoon salt (2 grams)
- 1/2 tsp baking soda (3 grams)
- 1/3 cup vegetable oil (73 grams)
- 2 eggs, room temperature (114 grams)
- 1 tsp white vinegar (4 grams)
- 1 tsp vanilla extract (4 grams)
Chocolate Buttercream Frosting
- 1 cup (or 2 sticks) unsalted butter, room temperature (217 grams)
- 3 cups powdered sugar (375 grams)
- 2/3 cups of melted dark chocolate, cooled (114 grams, 4 oz.)
- 1/2 cup unsweetened baking cocoa, sifted (50 grams)
- 1/4 tsp salt (2 grams)
- 1/4 cup heavy cream (60 grams)
Chocolate Cupcake Recipe:
- Begin by preheating the oven to 350°F. Place cupcake liners in baking pans.
- Add 3/4 cup of (VERY) hot water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder, and stir lightly until dissolved.
- Carefully pour in 1/3 cup chocolate chips and 1/3 cup of sifted black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
- Pour the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
- Mix in the eggs one at a time.
- Then add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla, and mix until the batter is smooth - it will be thin!
- Fill cupcake liners 3/4 full, and bake for about 18 minutes, or until a toothpick comes out clean (or with minimal crumbs).
- Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Add in the sifted cocoa, and mix on low until the cocoa is fully incorporated, and no clumps remain.
- Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Mix in the cooled, melted chocolate.
- Once fully mixed, add in the salt.
- Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth.
- Place in a piping bag fitted with a Wilton 1M tip, and pipe a large swirl on top of each cupcake.
If you want to fill the cupcake or add a chocolate drizzle like I did, I recommend using my chocolate ganache recipe! I filled the cupcakes with my ganache when it was just barely lukewarm (so it was thicker), and then heated it up to allow me to drizzle it over the cupcakes
If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 9-10 minutes.
Another fun way to dress up these chocolate cupcakes is with some chocolate sprinkles! Sometimes that's all you need.
Amount Per Serving Calories 343 Total Fat 14g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 7g Cholesterol 36mg Sodium 194mg Carbohydrates 53g Net Carbohydrates 0g Fiber 2g Sugar 41g Sugar Alcohols 0g Protein 4g