Super Moist Chocolate Cupcakes
These super moist chocolate cupcakes are rich, moist & super chocolatey. They come together in a jiffy, and the creamy decadent chocolate frosting is the perfect complement to these beauties.
If these super moist chocolate cupcakes don’t satisfy your chocolate craving, nothing will. I promise these cupcakes are perfect in every way!
INGREDIENTS NEEDED FOR THIS RECIPE
Unsweetened Natural Cocoa Powder: Make sure to use natural cocoa powder such as Hershey’s in this recipe, not dutch-processed. Natural cocoa powder is acidic, like the buttermilk in this recipe, which reacts with the baking soda to help the cupcakes rise. To learn more about the differences between natural and dutch processed cocoa click here.
Baking soda: Baking soda is a leavener. When combined with buttermilk (an acid) in this recipe, it produces carbon dioxide gas, giving rise to the cupcakes. Make sure your baking soda & baking powder are both fresh. Click here to see how to test both for freshness.
Baking powder: Also a leavener, it also helps the cupcakes to rise. I always use double-acting baking powder. It gets activated twice, once when mixed with the wet ingredients, and again by the heat in the oven. If you use single-acting baking powder, try to get your cupcakes in the oven as soon as possible after the batter is mixed.
Brown sugar: Contains molasses and adds extra moistness to cupcakes.
Large eggs: They provide richness, structure and bind all ingredients together. Make sure to use the amount called for in this recipe, 2 large eggs.
Granulated sugar: Needed to offset the bitterness of the natural cocoa. Don’t decrease the amount called for. It actually adds to the moistness of the cupcake.
Canola or vegetable oil: Either of these is a great neutral oil that adds moistness to the cupcakes.
Full-fat buttermilk: Adds moistness and richness, and the acid in buttermilk makes for a tender crumb. Try to use full-fat vs. low-fat buttermilk if you can. If you don’t have buttermilk, you can bake a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allowing it to sit for a couple of minutes.
All-purpose flour: Make sure to use all-purpose flour, not self-rising in this recipe. Don’t substitute with cake or bread flour either.
Salt: The salt simply enhances the chocolate flavor.
Pure vanilla extract: Vanilla adds flavor to baked goods.
How to make this recipe
Cupcakes:
- Line a muffin tin with 12 paper liners and a second one with 4. Set aside.
- Add the flour, cocoa, baking powder, baking soda and salt to a medium bowl. Whisk together until well combined and set side. Add the sugars, eggs, vanilla, oil and about 1/2 of the buttermilk to a large mixing bowl. Using an electric mixer or mixing by hand, mix all ingredients until well combined. Add 1/2 of the dry ingredients, and mix until almost incorporated. Add the rest of the buttermilk and mix until blended in, then the rest of the dry ingredients. Mix just until incorporated. Don’t over mix.
- Fill the cupcake liners 2/3 full. I use a medium cookie scoop (2 tablespoons), and one scoop is the perfect amount. Don’t fill the liners any fuller unless you want to have muffin tops on your cupcakes.
- Bake cupcakes for 18 to 20 minutes until a toothpick test comes out clean. Allow the cupcakes to cool completely before frosting.
Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), mix the butter until it’s very light and creamy. Turn the mixer to low and gradually add the powdered sugar. Mix until all of the sugar is incorporated, then mix on medium speed until the mixer is very smooth. Add the salt, vanilla and half & half. Mix on medium speed to incorporate.
- Add the melted chocolate and mix until the chocolate is thoroughly combined with the other ingredients. NOTE: If the frosting is too thick, add a tiny bit of half & half, 1 teaspoon at a time. If the frosting seems too thin, add a tiny bit more powdered sugar.
- Pipe the frosting onto the cooled cupcakes. Top with sprinkles if desired.
Pro tips for this recipe
- Measure your flour correctly. Loosely spoon it into a cup and level it off with a knife. Don’t simply scoop your measuring cup into the flour. Flour is compacted in a bag or container, and you’ll measure out too much.
- Don’t over mix the batter. Mix only until the dry ingredients are incorporated. Over mixing results in tough crumbs.
- Use room temperature eggs and buttermilk, not cold. Cold ingredients take longer to incorporate, which means more mixing. We want as little mixing as possible.
- Don’t over fill the cupcake liners. Fill them 2/3 full…no more! If you fill them too full, you’ll end up with muffin tops on your cupcakes. They can also sink in the centers.
More great frosting options
Cream Cheese Sour Cream Frosting
Strawberry Buttercream Frosting
Milk Chocolate Cream Cheese Frosting
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Super Moist Chocolate Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 0 hours
- Yield: 15–16 cupcakes 1x
- Category: Cupcakes
- Method: Bake
- Cuisine: American
Description
These super moist chocolate cupcakes are rich, moist & super chocolatey. They come together in a jiffy, and the creamy decadent chocolate frosting is the perfect complement to these beauties.
Ingredients
CUPCAKES
- 1 cup all-purpose flour, spooned & leveled with a knife
- 1/2 cup unsweetened cocoa such as Hershey’s (not Dutch processed)
- 1/2 teaspoon baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup canola or vegetable oil
- 3/4 cup full-fat buttermilk, room temperature
CHOCOLATE BUTTERCREAM FROSTING
- 2 sticks unsalted butter, room temperature
- 2 1/2 cups powdered sugar, sifted
- 1/4 teaspoons salt
- 2 tablespoons half & half or milk
- 1 teaspoon pure vanilla extract
- 6 ounces good quality dark chocolate, such as Ghirardelli, melted and cooled.
Instructions
CUPCAKES
- Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and a second one with 4. Set aside.
- Add the flour, cocoa, baking powder, baking soda and salt to a medium bowl. Whisk together until well combined and set side. Add the sugars, eggs, vanilla, oil and about 1/2 of the buttermilk to a large mixing bowl. Using an electric mixer or mixing by hand, mix all ingredients until well combined. Add 1/2 of the dry ingredients, and mix until almost incorporated. Add the rest of the buttermilk and mix until blended in, then the rest of the dry ingredients. Mix just until incorporated. Don’t over mix.
- Fill the cupcake liners 2/3 full. I use a medium cookie scoop (2 tablespoons), and one scoop is the perfect amount. Don’t fill the liners any fuller unless you want to have muffin tops on your cupcakes.
- Bake cupcakes for 18 to 20 minutes until a toothpick test comes out clean. Allow the cupcakes to cool completely before frosting.
CHOCOLATE BUTTERCREAM FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), mix the butter until it’s very light and creamy. Turn the mixer to low and gradually add the powdered sugar. Mix until all of the sugar is incorporated, then mix on medium speed until the mixer is very smooth. Add the salt, vanilla and half & half. Mix on medium speed to incorporate.
- Add the melted chocolate and mix until the chocolate is thoroughly combined with the other ingredients. NOTE: If the frosting is too thick, add a tiny bit of half & half, 1 teaspoon at a time. If the frosting seems too thin, add a tiny bit more powdered sugar.
- Pipe the frosting onto the cooled cupcakes. Top with sprinkles if desired.
Notes
- Cupcakes will stay fresh for up to three days in an airtight container.