Super Moist Chocolate Cupcake Recipe

by Alyona's Cooking
chocolate-cupcake-recipe

The BEST chocolate cupcake recipe because they’re made in one bowl and turn out super moist, light and fluffy! Made from simple ingredients and no buttermilk needed!

Everything about this cupcake recipe is the ideal way a chocolate cupcake should be! This recipe is comparable to the boxed chocolate cake mixes, it’s so light! The frosting is incredible and it’s easy enough for my daughter to make (she’s 9!) I highly recommend this chocolate cupcake recipe! By the way my daughter and her friends completely baked and decorated these cupcakes in the photos! That’s how easy this recipe is!

 

Ingredients for Moist and Fluffy Chocolate Cupcakes Recipe:

  • 3/4 cup + 2 TBSP of flour
  • 1/4 cup + 2 tbsp cocoa powder (I used Hershey’s 1/4 cup of unsweetened cocoa and 2 tbsp of Hershey’s DARK)
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup boiling water

 

Frosting for chocolate cupcakes:

  • 2/3 cup chocolate chips
  • 2 cups powdered sugar
  • 1/4 cup milk OR heavy cream
  •  4 tbsp butter, softened
  • 1/2 tsp vanilla
  • dash of salt

 

How To make Moist and Fluffy Chocolate Cupcakes Recipe:

1. Preheat oven 350 degrees F and line 12 muffin cups with cupcake liners.

2. Whisk together the dry ingredients (first 7 ingredients of the list) in a large bowl.

3. Add in the wet ingredients (the remaining 5 ingredients) and beat with a mixer just until combined, scrapping down sides.

4. Beat in the boiling water until well combined. Scoop about 1/4 cup of batter into each lined muffin cup.

5. Bake for 20 minutes; remove and cool before frosting.

 

To make icing:

1. Melt chocolate in the microwave for 1 minute stirring once half way through. Set aside to cool.

2. Place the remaining ingredients into a bowl and beat until creamy. Beat in the melted chocolate and mix until well combined.

3. Frost and garnish.

Note: This frosting sets stiff if refrigerated. It’s best if you keep them at room temperature at all times for soft cupcakes. 

Party supplies:

chocolate-cupcake-recipe
4 from 2 votes

Super Moist Chocolate Cupcake Recipe (Better than Boxed!)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12
Author: Alyona's Cooking
The BEST chocolate cupcake recipe because they're made in one bowl and turn out super moist, light and fluffy! 
Print Recipe Review

Ingredients

Dry ingredients:

  • 3/4 cup + 2 TBSP of flour
  • 1/4 cup + 2 tbsp cocoa powder I used Hershey's 1/4 cup of unsweetened cocoa and 2 tbsp of Hershey's DARK
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

Wet ingredients:

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup boiling water

BEST Chocolate Frosting:

  • 2/3 cup chocolate chips
  • 2 cups powdered sugar
  • 1/4 cup milk OR heavy cream
  • 4 tbsp butter softened
  • 1/2 tsp vanilla
  • dash of salt

Instructions

How to Make Chocolate Cupcakes:

  • Preheat oven 350°F and line 12 muffin cups with cupcake liners.
  • In a large bowl whisk together the dry ingredients. Add the wet ingredients and beat with a hand mixer until just combined. Slowly mix in the boiling water and scoop 1/4 cup of batter into each muffin cup.
  • Bake for 20 minutes. Cool.

To Make Frosting:

  • Melt chocolate in the microwave for 1 minute stirring once half way through. Set aside to cool.
  • Place the remaining ingredients into a bowl and beat until creamy. Beat in the melted chocolate and mix until well combined. Frost.

Notes

Note: This frosting sets stiff if refrigerated. It's best if you keep cupcakes at room temperature at all times for soft cupcakes.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

 

 

 

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