Indulge in these moist and soft chocolate cupcakes, a simple yet irresistible recipe that promises a delightful texture in every bite. Perfectly versatile, they pair wonderfully with your favorite frosting, making them a go-to treat for any occasion.
![chocolate cupcake on a plate](https://sweetlycakes.com/wp-content/uploads/2022/03/xcupcakeschocolat-5.jpg.pagespeed.ic.mTvLQ2RJMh.jpg)
Jump to:
Why you'll love this recipe
Craving for more Chocolate recipes? Give these a try: Chocolate birthday cake, triple chocolate brownies, Whipped Chocolate ganache, Chocolate ganache cheesecake and Chocolate cake pops.
Ingredients you need
You need these ingredients to make these chocolate cupcakes:
- Flour: Use white wheat all purpose flour, you can easily replace the all purpose flour with a gluten-free flour like rice flour.
- Cocoa powder: Use unsweetened cocoa powder to add the chocolate flavor.
- Baking soda: To make the cupcake batter rise, you can replace it with baking powder.
- Salt: Essential to bring out all the flavors.
- Vegetable oil: Use vegetable oil instead of unsalted butter such as grape seed oil or coconut oil that provides a moist texture.
- Sugar: Use white granulated sugar or you can replace it with brown sugar.
- Eggs: At room temperature.
- Vanilla extract: Adds a delicious vanilla flavor by adding pure vanilla extract.
- Buttermilk: You can replace it with milk, sour cream or plain yogurt, the acidity of the buttermilk adds a more tender texture and makes the cake softer and super moist.
How to make chocolate cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- In a small bowl, put all the dry ingredients, all purpose flour, unsweetened cocoa powder, salt and baking soda (or baking powder instead).
- With a tablespoon, whisk together all ingredients until you have a homogeneous mixture and set aside.
- In a large bowl, place the vegetable oil, granulated sugar, room temperature eggs and vanilla. Then, using your hand whisk, mix until you have a homogeneous mixture.
- Add alternately the mixture of dry ingredients and the buttermilk to the bowl containing the wet ingredients, oil, sugar and eggs. While mixing with the hand whisk gently until you obtain a homogeneous and smooth mixture.
Baking
- Preheat the oven to 350°F / 175°C and prepare a standard muffin tin or cupcake pan with cupcake liners.
- Using an ice cream scoop or a tablespoon, fill the cupcake liners halfway with the cake batter mixture.
- Bake for about 15 minutes until the chocolate cupcakes have puffed up to the top of the paper liners.
- The chocolate cupcakes are done when the toothpick inserted in the center comes out clean. Be careful not to overcook them or they will dry out and lose their moisture.
- Let them cool a bit before removing them from the muffin tins and place them on a rack to cool completely.
Frosting ideas
- Vanilla mascarpone whipped cream
- Chocolate ganache
- White chocolate Swiss meringue buttercream
- American buttercream
- Cream cheese frosting
- Russian Buttercream
- Raspberry Ganache like in these chocolate raspberry ganache cupcakes
Tips for this recipe
Storage instructions
Room temperature: The chocolate cupcakes will keep for about a week in a storage box with a tight-fitting lid and without the frosting of course.
In the freezer: You can even make ahead of time your chocolate cupcake or keep them for a very long time by storing them in your freezer for up to 3 months.
When they are baked and cooled, place them in a storage box or in freezer storage bags. Just let them thaw out of the freezer at room temperature gently.
Recipe Variations
More Cupcake Recipes
I hope you love these moist chocolate cupcakes! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
PrintChocolate Cupcakes
- Total Time: 25 minutes
- Yield: 16 cupcakes
Description
Learn to make the best moist chocolate cupcakes recipes (for about 16 cupcakes)
Ingredients
- 90 g (¾ cup) all purpose flour
- 40 g (½ cup) Cocoa powder - unsweetened
- ½ tsp baking soda
- 1 pinch of salt
- 85 g (⅓ cup) vegetable oil - grape seed oil or other
- 150 g (¾ cup) Sugar - granulated
- 2 eggs at room temperature
- 1 tsp liquid vanilla extract
- 125 g (½ cup) buttermilk - or milk, sour cream or plain yogurt
Instructions
- Preheat oven to 350°F / 175°C and line a cupcake pan with baking cups.
- Start by mixing together the dry ingredients in a bowl, flour, unsweetened cocoa powder, baking soda and salt.
- In a large bowl whisk together the vegetable oil, sugar, vanilla and eggs.
- Alternately stir in the dry ingredients and buttermilk in 2 - 3 times until you have a smooth, liquid mixture.
- Pour the mixture into the paper baking cups, making sure to fill them up to halfway.
- Bake in the oven for about 14-15 minutes until completely cooked, check with a toothpick by plunging it into the center it should come out clean.
- Let the chocolate cupcakes cool completely before decorating with your frosting.
Notes
Storage: about 1 week at room temperature or up to 3 months in the freezer.
Add chocolate chips to the mixture to enhance the taste of the chocolate.
Add instant coffee stick for a stronger taste.
Non-buttermilk option: You can easily replace the buttermilk with milk containing 1 tablespoon of white vinegar, or simply use sour cream or plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American
They looked and tasted good although it was more of a muffin texture.
simply beautiful and so good
A real treat! Cupcakes made with chantilly-mascarpone cream. Thanks a million!
Superb recipe, I validate.
The cupcakes are super moist even after 3 days.
Thanks
Made with a raspberry compote filling and cream cheese frosting, they were simply fabulous!
Hello, I can't find the quantities of the ingredients. What should I do? Thank you
just perfect.
The texture is like a cloud and the taste is wonderful.