Moist Chocolate Cupcake Recipe

image of moist chocolate cupcakes that have been frosted with a decadent dark chocolate buttercream

4.92 from 161 rating

Moist Chocolate Cupcake Recipe

Looking for a moist chocolate cupcake recipe? I've got you covered! This recipe can be made in one bowl, and is frosted with a delicious chocolate buttercream.

Prep Time15

Cook Time18

Additional Time30

Total Time1 3

Course: Cupcakes

Cuisine: American

Servings: 12

Calories: 423kcal

Author: Chelsey White

Equipment

Ingredients

Chocolate Cupcakes

3/4 cup water or buttermilk, warm 180g
1 1/2 tsp instant espresso or coffee - optional 3g
1/3 cup milk or dark chocolate chips, melted 60g
1/3 cup unsweetened or dark cocoa powder 30g
2 large eggs, room temperature 114g
1/3 cup vegetable or canola oil 75g
1 tsp vanilla extract or vanilla bean paste 4g
1 tsp white vinegar 4g
3/4 cup all-purpose flour 98g
3/4 cup granulated sugar 150g
1/2 tsp baking soda 3g
1/2 tsp fine salt 2g

Chocolate Buttercream Frosting

1/2 cup (1 stick) unsalted butter, room temperature 113g
1/4 cup unsweetened baking cocoa, sifted if lumpy 25g
1/4 tsp fine salt 2g
1 1/2 cups powdered sugar 188g
1/3 cup heavy whipping cream, room temperature 80g
2/3 cups dark chocolate, melted and cooled 120g

Instructions

Chocolate Cupcake Recipe:

Preheat oven to 350°F/175°C. Line a muffin pan with 12 cupcake liners and set aside.
Pour 3/4 cup of warm water or buttermilk into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder (optional) and stir until dissolved.
Add 1/3 cup of chocolate chips that have been melted and 1/3 of cup cocoa powder. Whisk together until the ingredients are fully combined.
Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp vinegar into the cocoa mixture.
Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, and 1/2 tsp salt) into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
Fill cupcake liners 2/3 full and bake for about 17-19 minutes, or until a toothpick comes out with a few moist crumbs. Remove from the oven.
Let cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 15 minutes to accelerate the cooling process.

Chocolate Buttercream:

Beat 1/2 cup of butter on medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
Add 1/4 cup cocoa powder and 1/4 tsp salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
Slowly mix in 1 1/2 cups powdered sugar on the lowest speed. Halfway through add 1/3 cup heavy cream to make the frosting easier to mix.
Next, mix in 2/3 cup of melted and cooled chocolate on a low speed. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth.
Place the frosting in a piping bag fit with a Wilton 1M tip. Pipe a large swirl on top of each cupcake and enjoy!

Video

Notes

If you want to fill these cupcakes or add a chocolate drizzle, I recommend using my chocolate ganache recipe.

Making Mini Chocolate 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 10-12 minutes at 350°F/175°C

Tips for Making the Best Chocolate Cupcakes

Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
Once you add the flour, mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out of the top of the bag and make the piping bag easier to use.

Chocolate Cupcake Variations

To make gluten-free chocolate cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for the best results.

Making These Chocolate Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container. However, they taste best when they're freshly baked!

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they're thawed.

You can also make the buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don't require any mixing after they've thawed.

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