The Moist Chocolate Cupcake Recipe You’ve Been Dreaming Of
Craving a treat that’s decadent, fluffy, and impossible to resist? Meet your new best friend: these moist chocolate cupcakes! These cupcakes are the ultimate chocolate indulgence, with a soft, melt-in-your-mouth texture that’ll have you wondering if you’re dreaming. No dry crumbs here—just rich, melt-in-your-mouth chocolate goodness. Whether you’re celebrating (or just in desperate need of a little pick-me-up), these cupcakes are the answer. Trust us, you’ll be hiding them from your friends and family, and maybe even yourself!
Servings: 12 cupcakes
Equipment
- 1 Muffin pan
- 12 Cupcake liners
- 2 Mixing Bowls
- 1 Whisk
- 1 Wire cooling rack
Ingredients
- 1½ cups all-purpose flour 180g
- 1¼ cups granulated sugar 250g
- ¼ cup unsweetened cocoa powder 25g
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk room temperature 240ml
- ½ cup vegetable oil 80ml
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F or 180°C.
- Line a 12 cup muffin pan with paper cupcake liners.
- In a large mixing bowl, add the dry ingredients - flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
- In a medium mixing bowl, add the wet ingredients - buttermilk, oil, eggs, and vanilla until well combined. Whisk until well combined.
- Pour the wet ingredients into the bowl of dry ingredients.
- Whisk until well combined and no dry streaks of flour remain.
- Divide the cupcake batter among the paper liners, filling each about ⅔ full.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes.
- Then remove and finish cooling on a wire rack.
- Frost the cupcakes as desired.
Notes
- For best results in baking, let your eggs and buttermilk come to room temperature. This will make them easier to incorporate into the batter. When baking you'll want to mix the batter as little as possible while still incorporating all the flour. Over-mixing causes a build-up of excess gluten which can cause the otherwise moist crumbs to be tough.
- In the unlikely event that you have leftovers, you'll want to store these babies in a good airtight container. Or if you feel like sharing with co-workers, friends and classmates, use a convenient cupcake carry case.