I perfected a completely homemade chocolate cupcake topped with frosting made from real melted chocolate, and if you’re looking for the Best Moist Chocolate Cupcakes, you’ll want to read on.

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I confess I bake when I am distracted, and these Moist Chocolate Cupcakes are usually the result. The crumb is tender and melts in your mouth, the frosting silky and addictive.

I boost the chocolate intensity with unsweetened cocoa powder and finish the frosting with semisweet or bittersweet chocolate so each bite is seriously deep. Sometimes all you really want is a little chocolate.

Well these cupcakes are for when only the best will do. I call them my Best Moist Chocolate Cupcakes, and yeah you’ll probably text me at midnight asking for another batch.

Why I Like this Recipe

– I love the rich, satisfying flavor, it hits the craving every time.
– It’s super moist and tender, so I dont end up with dry cupcakes.
– I can throw it together fast after work, no fancy skills needed.
– The frosting turns out silky and not too sweet, which I really like.

Ingredients

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All purpose flour: gives structure and some carbs, little fiber, not much protein, plain base.
Granulated sugar: sweetens and adds moisture, pure carbs, no nutrients, makes cupcakes tender.
Unsweetened cocoa powder: deep chocolate flavor, antioxidants present, can be bitter, adds color and richness.
Eggs: bind and lift, provide protein and fat, help cupcakes rise and set.
Sour cream or yogurt: adds tang and moisture, fat makes crumb tender, keeps cake soft.
Vegetable oil: keeps crumb moist longer, neutral flavor, high calories but great texture.
Semisweet chocolate (frosting): melts into rich frosting, adds cocoa solids, brings bittersweet balance.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

3/4 cup (75 g) unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup (120 ml) vegetable oil

1/2 cup (120 g) sour cream or plain yogurt

1/2 cup (120 ml) milk (whole milk’s best but use what you got)

2 teaspoons vanilla extract

3/4 cup (180 ml) hot brewed coffee or hot water

8 ounces (225 g) semisweet or bittersweet chocolate, chopped (for the frosting)

1/2 cup (115 g) unsalted butter, softened (for the frosting)

2 cups (240 g) powdered sugar, sifted if lumpy (for the frosting)

1/4 cup (60 ml) heavy cream (for the frosting)

1/2 teaspoon salt (for the frosting)

1 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners, or lightly grease the cups so cupcakes won’t stick.

2. In a big bowl whisk together 1 1/2 cups flour, 1 cup sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt until evenly mixed; sift the powdered stuff if it looks lumpy.

3. In another bowl beat 2 large room temp eggs with 1/2 cup vegetable oil, 1/2 cup sour cream or plain yogurt, 1/2 cup milk and 2 tsp vanilla until smooth; using room temp eggs and dairy makes the batter mix up faster and gives a nicer crumb.

4. Pour the wet into the dry and fold with a spatula just until mostly combined, dont overmix or you’ll make the cupcakes tough; the batter will be thick and a little lumpy.

5. Stir in 3/4 cup hot brewed coffee or hot water until the batter is smooth and pourable — hot liquid blooms the cocoa so the chocolate flavor becomes intense, dont use boiling water or you might kill the leavening too much.

6. Fill liners about 2/3 full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs not wet batter; let cupcakes cool in the pan 5 to 10 minutes then transfer to a wire rack to cool completely.

7. For the frosting melt 8 oz chopped semisweet or bittersweet chocolate gently over a double boiler or microwave in 20 second bursts stirring between each until silky, dont overheat or it will seize; let the chocolate cool a bit so it’s warm not hot.

8. Beat 1/2 cup softened unsalted butter until creamy, then gradually add 2 cups powdered sugar, beating on low so it doesnt fly everywhere; add the cooled melted chocolate, 1/4 cup heavy cream, 1 tsp vanilla and 1/2 tsp salt and beat until smooth and fluffy, add a splash more cream if too thick or a little more sugar if too thin.

9. Pipe or spread the frosting onto completely cooled cupcakes, chill 10 minutes if the frosting is too soft, and sprinkle a tiny pinch of flaky salt on top if you like that contrast. Enjoy, these are best eaten within 2 days or freeze for longer storage.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin plus paper liners or nonstick spray so cupcakes wont stick
3. Mixing bowls, one large and one medium
4. Whisk for the dry ingredients and eggs
5. Rubber spatula for folding and scraping the batter
6. Measuring cups, measuring spoons and a kitchen scale if you have one
7. Sifter or fine mesh sieve for cocoa and powdered sugar
8. Hand mixer or stand mixer, or a sturdy whisk if you wanna skip electric
9. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl for melting chocolate
10. Wire cooling rack and toothpicks to test doneness

FAQ

Q: Can I swap the sour cream for yogurt or milk only? A: Yes, plain or Greek yogurt works fine, Greek gives a richer crumb. Dont replace the sour cream with only milk though, you'll lose moisture and the cupcakes can turn out dense.

Q: Do I have to use hot coffee, or can I use hot water? A: Hot coffee boosts the chocolate flavor, but hot water works if you dont want caffeine. Use freshly hot liquid so it helps bloom the cocoa.

Q: How do I know when the cupcakes are done? A: Bake at 350F for about 18 to 22 minutes for standard liners. A toothpick in the center should come out with a few moist crumbs, not wet batter. Let them cool in the pan 5 minutes then finish on a rack.

Q: My batter looked lumpy after I mixed, is that bad? A: Small lumps from cocoa or flour are ok, but dont over mix once you add wet to dry. Over mixing makes cupcakes tough, so stop when it's mostly combined.

Q: Frosting got too runny or too thick, how do I fix it? A: If too runny add a bit more powdered sugar, if too stiff add a splash of cream or milk and beat it. Chill briefly if it's super soft, or warm the chocolate gently if it hardened too much.

Q: How should I store or freeze these cupcakes? A: Room temp in an airtight container for up to 2 days, refrigerate for 4 to 5 days. To freeze, freeze unfrosted cupcakes or freeze frosted ones on a tray then wrap, they keep well for up to 3 months; thaw in the fridge overnight.

Moist Chocolate Cupcakes Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb, or use a 1 to 1 gluten free all purpose blend if you need GF. To make cake flour from AP, for each cup take out 2 tbsp flour and add 2 tbsp cornstarch, then sift, it’s simple.
Granulated sugar: use packed light brown sugar 1:1 for a moister, caramel note, or coconut sugar 1:1 for a less refined flavor. Both work fine, just pack the brown sugar when you measure.
Vegetable oil: replace with melted butter 1:1 for richer flavor, or swap half the oil with unsweetened applesauce to cut fat and keep moisture (all-applesauce makes the cupcakes denser).
Eggs: for each egg use 1 tbsp ground flax + 3 tbsp water (mix and let sit 5 minutes) as a vegan binder, or 1/4 cup unsweetened applesauce per egg for moisture (will make texture a bit heavier).

Pro Tips

1) Weigh the flour dont scoop straight from the bag — spoon it into the cup and level or better yet use a scale. Too much flour is the #1 reason cupcakes turn dense, so this little step fixes a lot.

2) Get the eggs and dairy to room temp fast: put eggs in warm (not hot) water for 5 to 10 minutes and warm the milk/sour cream for 10 seconds in the microwave if youre short on time. Room temp ingredients mix together way easier and give a lighter crumb.

3) Use hot but not boiling liquid to bloom the cocoa. If you want more chocolate punch add a shot of espresso or a teaspoon of instant espresso powder, and a tiny pinch of salt will make the chocolate taste deeper. Dont pour boiling water right into the batter or you can weaken the leaveners.

4) For the frosting melt the chocolate gently and let it cool until just warm before mixing into butter, otherwise the butter will melt and the frosting gets greasy. If frosting is too soft chill briefly then whip again to get it fluffy, and add extra cream only a tablespoon at a time. For neat piping chill the filled cupcakes 10 minutes first, and use flaky sea salt on top for contrast.