These super moist chocolate cupcakes are made from scratch and have a rich chocolate flavor with a spongy texture. A super easy dessert that can be made in less than thirty minutes.
Have you ever had a chocolate cupcake that was on the dry side or worse yet, a chocolate cupcake lacking chocolate flavor? I’ve had both and have ended up disappointed. I’ve been subjecting my co-workers and family with batches upon batches of chocolate cupcakes and I can finally say I found the best recipe for making super moist chocolate cupcakes! I was impressed that these cupcakes tasted just as fresh and moist on the second and third days.
What’s even better is that this recipe is super easy to make and you should have these ingredients already in stock in your pantry. If you love chocolate, you’ll definitely want to try this recipe. Trust me when I say this one’s a keeper.
Here’s how to make Super Moist Chocolate Cupcakes:
In a large bowl, combine the flour, cocoa, sugar, baking soda and salt. Set aside.
In another large bowl, add in egg, oil, buttermilk and vanilla. Blend with electric mixer on medium speed until ingredients are well combined. If you don’t have buttermilk, don’t panic. You can easily substitute whole or 2% milk with the addition of either lemon juice or white vinegar and the results will come out the same. (See recipe notes if you need to do this)
Slowly add the dry ingredients to the wet ingredients with electric mixer on medium speed. Scrape sides of bowl with spatula and mix until well combined. Add in hot water and mix until combined. Batter will be runny and more on the soupy side.
Use a large cookie scoop to fill the cupcake liners almost 2/3 full.
Bake at 300 degrees F for 19 to 20 minutes, or until toothpick inserted in the center comes out clean. Place cupcakes on wire rack to cool for approximately two minutes and then remove cupcakes from pan to finish cooling on separate wire rack.
While cupcakes are cooling, you can whip up your favorite batch of frosting. For these cupcakes, I used a chocolate buttercream frosting.
Here’s how to make chocolate buttercream frosting:
Add butter, confectioner’s sugar, vanilla, and cocoa powder in a large bowl. Blend with electric mixer until ingredients start to stick together. Slowly add in heavy cream and continue to blend until smooth and creamy.
You can spread icing onto cupcakes with a spatula or choose your favorite Wilton decorating tip and fill disposable frosting bag with frosting. I used a 4B for these cupcakes.
Super Moist Chocolate Cupcakes
For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup Hershey's Cocoa powder + 1 tbsp
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temp
- 1/2 cup buttermilk, room temp
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1/2 cup hot water
For the chocolate buttercream frosting:
- 1 cup (2 sticks) unsalted butter, room temp
- 3 1/2 cups confectioner's sugar
- 1/2 cup Hershey's cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Preheat oven to 300 degrees F. Line cupcake pan with liners.
2. Add dry ingredients in medium to large bowl and stir until combined. Set aside.
3. In large bowl, add egg, buttermilk, vegetable oil and vanilla. Blend with electric mixer on medium speed until ingredients are well combined.
4. Slowly add dry ingredients to wet ingredients and blend with electric mixer on medium speed, scraping sides of bowl with spatula until combined.
5. Add in hot water and blend until combined.
6. Use large cookie scoop or small measuring cup to fill cupcake liners 2/3 full.
7. Bake for 19 to 20 minutes or until toothpick inserted in center comes out clean.
8. Cool on wire rack for two minutes and then remove cupcakes from pan to another wire rack to finish cooling.
Chocolate Buttercream Frosting:
In large bowl, combine butter, confectioner's sugar, vanilla extract, and cocoa powder. Blend with electric mixer on medium speed for about 2 minutes or until ingredients start to stick together.
2. Slowly add in heavy cream until frosting becomes smooth and creamy.
3. Use spatula to fill disposable frosting bag. Use Wilton decorating tip of choice and frost cupcakes.
If you don't have buttermilk, you can use whole or 2% milk combined with either a 1/2 tbsp of lemon juice or 1/2 tbsp of white vinegar.
Let sit for 5 minutes or until mixture curdles and then add to recipe.