Our Moist Chocolate Cupcake recipe gives light and fluffy chocolate cupcakes, with a rich chocolate flavor. They are topped with a smooth and creamy chocolate frosting that takes them over the top. They make a perfect dessert for any occasion.
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❤️ Why this recipe works
- Double Chocolate Cupcakes are super easy to make, so don’t be afraid to give them a try!
- Chocolate lovers will be in heaven with the double dose of chocolate in these super moist cupcakes and rich chocolate frosting.
- This cupcake recipe makes enough to serve a crowd, so it’s great for parties or gatherings.
Ingredients
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- all-purpose flour
- cocoa powder
- baking powder
- baking soda
- salt
- granulated white sugar
- light brown sugar
- vegetable oil
- vanilla extract
- buttermilk
- large eggs
- boiling water
Chocolate Frosting
- unsalted butter
- confectioner's sugar
- cocoa powder
- heavy whipping cream
- vanilla extract
- salt
- chocolate sprinkles, optional
Equipment
- cupcake liners
- 12-count muffin tin
- Measuring Spoons and Cups
- Whisk
- Hand Mixer
- Stainless Steel Mixing Bowls
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat oven to 350°F. Line two muffin trays with 15 cupcake liners. Set aside.
Step 2: In a small mixing bowl, whisk dry ingredients together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, using an electric hand mixer with beaters attached, cream together the sugars, oil, vanilla extract, and buttermilk for 2 minutes until well combined and the sugar appears dissolved.
Step 4: Beat in the eggs, followed by the flour mixture.
Step 5: Add the boiling water and carefully beat to combine.
Step 6: Portion out the cupcake batter into the prepared liners, filling each â…” of the way full
Step 7: Bake for 18 to 22 minutes until an inserted toothpick comes out clean.
Double Chocolate Frosting
Step 1: While the cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar, and cocoa powder for 2 minutes until well combined
Step 2: Add the heavy whipping cream, vanilla extract, and salt. Beat until the buttercream frosting has a thick, smooth texture that holds still peaks.
Step 3: Adjust the flavor or texture with additional powdered icing sugar, cocoa powder, or heavy cream, as needed.
Step 4: Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges, and then back towards the center and up.
Garnish each cupcake with chocolate sprinkles.
How to store, reheat, and freeze
Storage - These cupcakes can be stored, covered, at room temperature for up to 3 days.
Freezing - Freeze the cooled cupcakes without frosting in an airtight container. Allow them to thaw completely on the counter before you frost them.
💭 Expert Tips
- Be careful to mix your chocolate cupcake batter, without overmixing, to ensure the cupcakes are moist and fluffy.
- Let the cupcakes cool completely before frosting them.
Frequently Asked Questions
The secret to moist cupcakes is using the correct ratios of wet and dry ingredients. Be sure to measure your ingredients accurately, and don’t use too much liquid or you will end up with soggy cupcakes.
Either water or milk can be used, but using milk will result in a richer and more flavorful cupcake. Milk also helps to give the cake added moisture and structure.
It is best to fill cupcakes liners â…”rds full for the optimal cupcake height. Filling them too much will result in overflow and dry, cracked tops - and filling them too little will lead to sunken cupcakes.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Add ½ cup of chocolate chips to the batter
- Mix in ÂĽ cup of chopped nuts, such as walnuts or almonds
- Replace the buttermilk with coconut milk for a tropical twist.
- Top with mini marshmallows and graham cracker crumbs for a S’more inspired cupcake.
Serving Suggestions
- This Instant Pot Pork Tenderloin is tender and juicy with a fabulous array of root vegetables in a savory gravy. It's a great hearty meal to enjoy with your family before you dive into one of these cupcakes.
- These Cheesy Green Beans are double the cheesy goodness with tender and fresh green beans with both Parmesan and Gouda cheese in a creamy sauce!
- Homemade Sweet Hawaiian Rolls are soft and sweet and fluffy! They pair so well with most meals. You could regret making these rolls.
Similar recipes
- These Maple Bacon Cupcakes are the perfect blend of sweet and savory. You will love these sweet cupcakes!
- Pina Colada Cupcakes are the perfect summer dessert! A moist and fluffy cupcake, made with a white cake mix and pineapple juice, is topped with a creamy rum frosting. They are bursting with tropical flavor.
- Strawberry Lemonade Cupcakes are the perfect combination of sweet and tangy flavors topped with creamy homemade lemonade frosting.
Try some more homemade cupcakes:
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Super Moist Chocolate Cupcake Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 large eggs, room temperature
- ½ cup boiling water
Chocolate Frosting
- 1 cup unsalted butter, room temperature
- 4-5 cups confectioner's sugar
- ½ cup cocoa powder, add more if needed add more if needed for a richer chocolate flavor.
- 2-3 Tablespoons heavy whipping cream add more if needed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- chocolate sprinkles, optional
Instructions
- Preheat oven to 350F°F. Line two muffin trays with 14 cupcake liners. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, using an electric hand mixer with beaters attached, beat together the sugars, oil, vanilla extract, and buttermilk for 2 minutes until well combined and the sugars are dissolved.
- Beat in the eggs, followed by the flour mixture.
- Add the boiling water and carefully beat to combine.
- Portion out the cupcake batter into the prepared liners, filling each ⅔ of the way full
- Bake in the preheated oven for 18 to 22 minutes. A toothpick inserted in the center of the cupcake should come out clean.
Double Chocolate Frosting
- While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, using an electric hand mixer with beaters attached, cream together the butter, powdered icing sugar, and cocoa powder for 2 minutes until well combined
- Add the heavy whipping cream, vanilla extract, and salt. Beat until the buttercream frosting has a thick, smooth texture that holds still peaks.
- Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
- Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
- Garnish each cupcake with chocolate sprinkles. Makes 14.
NOTES
- Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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