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! 


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


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.


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