Indulge in these Extra Moist Chocolate Cupcakes, where rich cocoa meets a tender, melt-in-your-mouth texture. Perfectly sweet and incredibly soft, they’re easy to make for a special occasion or a simple treat, and sure to satisfy any chocolate craving.
If you love sweet chocolate breakfasts or snacks, try my banana chocolate protein muffins and my chocolate lava cakes.
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✔️ Why This Recipe is Great
Sunday Brunch Recipe: this is the perfect sweet treat to add to your breakfast repertoire, whether you're treating mom to a Mother's Day dessert or just adding to your list of favorite sweet breakfast recipes!
Kid-Friendly Recipe: I've been making variations of these chocolate cupcakes with my nephew, and I can confirm that they're so easy even a 10-year-old can do it. Just remember to supervise and help them get it out of the oven; cupcakes are fun to decorate, but they're still hot enough to burn you fresh from the oven.
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only difference is that they're processed slightly differently. You can use up some of either one for this chocolate cupcake recipe, and it will be equally delicious!
🥚 Ingredients
All-Purpose Flour: you can swap it for a gluten-free flour blend if necessary, but don't forget about the psyllium husk or xanthan gum.
Granulated Sugar: not powdered sugar, though you may want some of that to sprinkle on top for presentation purposes.
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Baking Powder: NOT to be confused with baking soda (which is also used here), this ingredient helps make fluffy chocolate cupcakes without impacting flavor.
Vegetable Oil: generally this is made up of a neutral oil blend, either soybean oil, canola oil, and/or cottonseed oil, all sold under the banner of 'vegetable oil.' You could also use something like avocado oil for a slightly healthier choice, but note that it may change the flavor, since it's less neutral.
Eggs: it's difficult to find eggless cupcakes, but there are a few decent substitutes for eggs that would taste good in these chocolate cupcakes - chief among them the greek yogurt option.
Vanilla Powder: this adds a mild sense of sweetness and complexity to the pudding, without the need for any more sweetener. Vanilla also does a great job at complementing almost any other flavor you'd like to add or top them with.
Buttermilk: this is the main secret to truly moist chocolate cupcakes! Don't swap this for regular milk; you will regret it.
See recipe card for exact ingredients and quantities.
🧁 How to Make Moist Chocolate Cupcakes (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C) and line a standard 12-muffin tin with cupcake liners.
Step 2) In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined (image 1).
Step 3) In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until blended (image 2).
Step 4) Add the buttermilk to the wet ingredients and stir until smooth (image 3).
Step 5) Gradually add the wet mixture to the dry ingredients, mixing until just combined (image 4). Be careful not to overmix!
Step 6) Slowly stir in the boiling water until the batter is smooth. It’ll be thin, but that’s what makes these cupcakes so moist (image 5).
Step 7) Divide the batter evenly among the cupcake liners, filling each about ⅔ full (image 6).
Step 8) Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9) Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
🥜 Variations
- Frosting Options: Top with classic chocolate ganache, creamy cream cheese frosting, or a rich peanut butter glaze.
- Add-ins: Mix in chocolate chips, chopped nuts, or dried cherries for added texture and flavor.
- Flavor Enhancements: Incorporate espresso powder dissolved in hot water or an extra splash of vanilla extract to deepen the chocolate taste.
- Healthier Twist: Substitute some flour with almond flour or add mashed avocado o applesauce in place of some of the oil for extra moisture and nutrition.
- Spiced Chocolate: Add cinnamon, chili powder, or cayenne pepper for a warm, spicy kick.
- Vegan Version: Use plant-based milk and egg substitutes to make these cupcakes vegan-friendly.
- Gluten-Free: Replace regular flour with a gluten-free blend to accommodate gluten sensitivities.
❄️ Freezing and Reheating
These cupcakes are best enjoyed the day they're made, but will keep in the fridge for up to 3 days. Just be sure to bring it to room temperature before serving it from the fridge for the best texture.
However, freezing your chocolate cupcakes is a fantastic way to preserve its freshness and enjoy it later without compromising on flavor. To freeze, ensure the cupcakes has completely cooled, especially if freshly baked. Wrap them tightly in plastic wrap to prevent freezer burn, then place in an airtight container or a freezer-safe bag.
This will lock in the moisture and keep the cake at its best in the freezer for up to 3 months. If you top your cupcake with ganache or another butter-free frosting, it's best to freeze the cake first and then add any delicate toppings like fresh berry slices fresh, after rewarming.
When you're ready to indulge in one of the cupcakes, reheating is simple! Just thaw the cupcake by leaving it in the refrigerator overnight or letting it sit at room temperature for a few hours. If you prefer a warm piece, you can pop it in the oven at 300°F (150°C) for about 10-15 minutes to bring back the soft, moist texture of the chocolate.
👩🍳 Expert Notes & Tips
Double the Chocolate: For an extra chocolatey treat, consider adding chocolate chips to the batter before baking.
Topping Ideas: These cupcakes are delicious on their own, but you can top them with your favorite frosting, like chocolate buttercream or cream cheese frosting, for extra zhuzh.
No Buttermilk?: If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice— just be sure to let it sit for a few minutes before using.
Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
Homemade Cupcake Liners: Make your own cupcake liners by cutting squares of parchment paper and fitting them inside the muffin tin.
🍽 Filling and Topping Ideas
Mixed Berries: Strawberries, raspberries, blueberries, and blackberries, with larger berries halved as needed.
Lemon Curd: For a tart and creamy contrast - lemon curd desserts are a great summer treat.
Chocolate Shavings: Dark or milk chocolate shavings are ideal for chocolate waffles.
Chocolate Hazelnut Spread: Drizzle on some Nutella or even better, some gianduja, for a rich chocolatey flavor.
Edible Flowers: For a decorative and edible touch.
Homemade Jam: Any fruit jam, such as apricot or strawberry, though guava jam with cream cheese frosting is a memorable combination.
Caramel Sauce: A drizzle of homemade caramel sauce adds a rich, buttery sweetness that pairs perfectly with chocolate cupcakes - try making sugar-free caramel sauce to lighten the dessert's overall glycemic impact.
Banana Slices: Fresh or caramelized bananas add a soft texture and a sweet, mellow flavor that blends well with other toppings and most any frosting.
❓ What to Serve With Chocolate Cupcakes
🙋 Frequently Asked Questions
Yes, but oil tends to make cupcakes moister than butter. If using butter, consider adding an extra egg or some sour cream for extra moisture.
Yes, but just substitute the flour with a gluten-free flour blend designed for baking.
Avoid overmixing the batter and ensure your baking powder or soda is fresh.
Yes, by using plant-based milk, egg replacers, and vegan butter or oil.
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📖 Recipe
Extra Moist Chocolate Cupcakes
Equipment
- oven
Ingredients
- 1 cup all-purpose flour about 120g
- 1 cup granulated sugar about 200g
- ½ cup unsweetened cocoa powder about 50g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil about 120ml
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk about 120ml
- ½ cup boiling water about 120ml
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until blended.
- Add the buttermilk to the wet ingredients and stir until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix!
- Slowly stir in the boiling water until the batter is smooth. It’ll be thin, but that’s what makes these cupcakes so moist.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
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