Moist Chocolate Cupcake Recipe

This moist chocolate cupcake recipe creates decadent and rich cupcakes that will become your new go-to recipe. 

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Making the perfect moist chocolate cupcake recipe is no easy feat, but when you nail it, they’re truly divine! In this recipe, we’ll show you how to create a rich chocolate cupcake topped with chocolate buttercream frosting that will delight any chocolate fan. 

Moist Chocolate Cupcake Recipe Ingredients

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This easy chocolate cupcake recipe yields a cupcake that is moist, fluffy, and chocolatey. With just the right balance of sweetness, you won’t be disappointed! 

The smooth and creamy buttercream frosting adds a decadent finishing touch, ready for fun chocolate or rainbow sprinkles, or other tasty toppings.

Substitutions And Additions

​FROSTING: If you are in a hurry, you can use a store–bought frosting to make these cupcakes even easier.

TOPPINGS: You can certainly add sprinkles, nuts, whipped cream, or chocolate chips to these moist chocolate cupcakes to make them even fancier.

CHOCOLATE: While we recommend using semi-sweet chocolate for the cupcakes, you can experiment with other types, like dark chocolate or milk chocolate, to suit your taste preferences.

OIL: You can use canola oil or melted butter instead of vegetable oil. It will slightly alter the flavor, but the cupcakes will still turn out delicious.

DAIRY-FREE: To make the cupcakes dairy-free, you can replace the buttermilk with dairy-free alternatives like almond milk or soy milk and use dairy-free chocolate chips. Also, substitute the butter with a vegan butter substitute.

How To Make This Chocolate Cupcake Recipe

This easy cupcake batter has all of the ingredients to create a moist, fluffy cupcake like no other. 

Here’s how you make these cupcakes with chocolate icing:

STEP ONE: Preheat the oven to 350°F. Line two regular-size cupcake pans with parchment cupcake liners. 

STEP TWO: Add the flour, cocoa powder, baking powder, and baking soda to a large mixing bowl. Whisk to combine.

STEP THREE: Whisk in the granulated sugar and salt to the flour mixture. 

STEP FOUR: Whisk in the sour cream, vegetable oil, and vanilla extract until well incorporated.

STEP FIVE: Whisk in the eggs, one at a time, whisking until no streaks of yellow or egg whites remain.

STEP SIX: Carefully whisk in the boiling water. Whisk until the batter is smooth.

STEP SEVEN: Fill the cupcake liners ⅔ full with batter.

Bake for 22 to 25 minutes or until a toothpick inserted comes away clean. Allow the cupcake to cool completely.

STEP EIGHT: Using either a stand mixer, or a large bowl and a hand mixer, on medium-high speed, beat the butter, cocoa powder, and vanilla for 1½ to 2 minutes or until smooth.

STEP NINE: Add the powdered sugar 1½ cups at a time, beating well after each addition.

Alternate between adding powdered sugar and 2 to 2½ tablespoons of heavy cream at a time. Continue beating until the frosting is smooth. 

STEP TEN: Add the chocolate frosting to a disposable piping bag fitted with a large decorator’s tip (such as 1M, 2D, or 4B. I used 4B).

You can also use a gallon-size ziplock bag with a corner snipped off. Hold the tip about a ½ inch above the surface of the cupcake.

Starting on the outside of the cupcake, use even, steady pressure to squeeze the frosting in a spiral working towards the center of the cupcake.

You can also start in the center and work your way out to the edge if you prefer.

STEP ELEVEN: Shake the chocolate sprinkles over the frosting. Repeat for the remaining cupcakes.

How To Serve

This fluffy chocolate cupcake recipe can be served at room temperature.

For a fancier dessert, add a dollop of fresh whipped cream and some seasonal fruit. This will provide a nice contrast to the sweetness of the cupcakes and make it an enjoyable treat. 

Consider pairing these chocolate birthday cupcakes with a mug of hot chocolate or coffee, as they both go nicely with them.

For an extra indulgent twist, add a scoop of creamy vanilla ice cream or cookies and cream ice cream. 

We have plenty of chocolate recipes to satisfy any craving for all those chocolate lovers out there. Try our chocolate lasagna and chocolate pie for two of our favorite recipes.

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Storage

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to five days. 

IN THE FREEZER: You can freeze the frosted homemade cupcakes for up to one month. Allow the cupcakes to thaw overnight before serving.

This is the best moist chocolate cupcake recipe and will be any chocolate lover’s dream. They are a decadent and delicious treat full of rich chocolate flavor and topped with a fluffy chocolate frosting, perfect for any occasion. 

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Moist Chocolate Cupcake Recipe

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This moist chocolate cupcake recipe creates decadent and rich cupcakes that will become your new go-to recipe. 

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24

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Ingredients

  

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Cupcake Batter

• 1¾ cups all-purpose flour, spooned and leveled
• ⅔ cup unsweetened cocoa powder, I used Hershey’s
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 2 cups granulated sugar
• ½ teaspoon table salt
• ¾ cup sour cream, room temperature
• ⅔ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• ¾ cup boiling water

Chocolate Buttercream Frosting

• 1 cup salted butter, softened
• ⅓ cup unsweetened cocoa powder, I used Hershey’s
• 2 teaspoons pure vanilla extract
• 4 cups powdered sugar
• 4 to 5 tablespoons heavy cream, at room temperature
• Chocolate sprinkles, optional garnish

Instructions

 

• Preheat the oven to 350°F. Line 2 regular-size cupcake pans with parchment cupcake liners.
• Add the flour, cocoa powder, baking powder, and baking soda to a large mixing bowl. Whisk to combine.
• Whisk in the granulated sugar and salt to the flour mixture.
• Whisk in the sour cream, vegetable oil, and vanilla extract until well incorporated.
• Whisk in the eggs, one at a time, whisking until there are no streaks of yellow or egg whites remaining.
• Carefully whisk in the boiling water. Whisk until the batter is smooth.
• Fill the cupcake liners ⅔ full with batter. Bake for 22 to 25 minutes or until a toothpick inserted comes away clean. Allow the cupcake to cool completely.
• Using either a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed, beat the butter, cocoa powder, and vanilla for 1½ to 2 minutes or until smooth.
• Add the powdered sugar 1½ cups at a time, beating well after each addition. Alternate between adding powdered sugar and 2 to 2½ tablespoons of heavy cream at a time. Continue beating until the frosting is smooth.
• Add the frosting to a disposable piping bag fitted with a large decorator’s tip (such as 1M, 2D, or 4B. I used 4B). You can also use a gallon-size ziplock bag with a corner snipped off. Hold the tip about a ½ inch above the surface of the cupcake. Starting on the outside of the cupcake, use even, steady pressure to squeeze the frosting in a spiral working in towards the center of the cupcake. (You can also start in the center and work your way out to the edge if you prefer) Shake the chocolate sprinkles over the frosting. Repeat for the remaining cupcakes.

Notes

• Make sure that your eggs, sour cream, and heavy cream are at room temperature. This will help ensure they incorporate well into the batter.
• You can lightly spray the cupcake liners and the outside of each pan with nonstick cooking spray to keep the baked chocolate cupcakes from sticking to the pan.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chocolate fudge cupcakes at the lower end of the recommended baking time.

Nutrition

Calories: 282kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 189mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

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