Homemade Moist Chocolate Cupcakes

These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating!

Homemade Moist Chocolate Cupcakes sitting on burlap

Homemade Chocolate Cupcakes with Chocolate Frosting

Homemade Moist Chocolate Cupcakes with a bite taken

Sometimes all you really want is a little chocolate. Well these cupcakes are for when you want plenty of chocolate – no skimping. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these nutella chocolate cupcakes and this easy moist chocolate cake. And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one.

How to Make Moist Chocolate Cupcakes

To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. It’s ridiculously good. I never knew homemade chocolate cupcakes could be so good until I had these. Part of their secret is that they are baked at a lower temperature.

You’ll notice when you make the cupcakes that the batter is very thin. I mean like, very thin. It’s supposed to be that way. These are FULL of moisture. Baking at a lower temperature allows the cupcakes to bake more evenly and end up super fluffy and so moist. Unlike some cupcakes that end up dry on the outside and crack, these don’t do that and are moist throughout for DAYS. They might even be more moist on day 2 and 3. Ridiculously awesome.

moist chocolate cupcakes sitting on burlap with sprinkles
Homemade Moist Chocolate Cupcakes with chocolate sprinkles

How to Make An Awesome Chocolate Cupcake Frosting

And then there’s the frosting. The best chocolate cupcakes needed an awesome chocolate frosting. Something silky smooth and full of real chocolate. This frosting begins with butter and melted chocolate. So smooth and delicious on its own. The chocolate gives it a fudgy quality that I love. I used semi sweet chocolate. It’s my favorite to use in recipes like this. It lends a richer chocolate that isn’t bitter. SO good!

To make the frosting even more chocolatey and rich, I also added some cocoa powder. I used Hershey’s Special Dark Cocoa blend in both the cupcake and the frosting. I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine.

The final ingredients in the frosting are the powdered sugar and some heavy cream. The powdered sugar will thicken up the frosting a bit so that it pipes well and holds it’s shape and the cream will thin it out a bit. If you need a little help with the frosting, check out my tutorial on how to the right frosting consistency.

Seriously, these moist chocolate cupcakes are super moist and wonderfully full of chocolate. The fluffy chocolate cupcake with the fudgy chocolate frosting is divine! You’ll hardly be able to take your fingers out of the frosting long enough to put in on the cupcakes but once you do – the cupcakes won’t stand a chance!

Favorite Chocolate Cupcakes with bundting in background
Chocolate Cupcakes with chocolate sprinkles on burlap


Read transcript

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close up of Moist Homemade Chocolate Cupcake
Recipe

Moist Homemade Chocolate Cupcakes

  • Author: Life, Love and Sugar
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 5 minutes, plus cooling time
  • Yield: 14-16 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Moist Chocolate Cupcakes are made completely from scratch! The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting!


Scale

Ingredients

CHOCOLATE CUPCAKES

  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water*

CHOCOLATE FROSTING

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 3 tbsp (22g) Hershey’s dark cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 45 tbsp (60-75ml) heavy whipping cream

Instructions

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

*You can also use regular unsweetened cocoa powder

Notes

I have previously used Hershey’s Special Dark Cocoa powder for these cupcakes, but Hershey’s has changed it and it no longer works as well in these. I recommend regular unsweetened cocoa powder.

This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.

Keywords: chocolate cupcakes recipe, chocolate dessert recipe, best chocolate cupcakes, easy chocolate cupcakes, moist chocolate cupcakes, best chocolate frosting

Enjoy!

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Recipe rating

487 Comments
  1. Anna

    This is amazing! I never have buttermilk, so I used a substitute of 2% milk mixed with lemon juice, and I think it had the same effect because my cupcakes were moist and rich! I also used whole wheat pastry flour instead of white flour because that’s what I had on hand, and I think it really added to the taste of the cupcakes.

  2. Alyssa

    Just made these today for a friend of mine and while she hasn’t had any yet, my brother seemed to enjoy it and I’m looking forward to sharing them with my friend. I’ve had two myself and I think all the work put in was worth it! The cupcakes turned out perfect! I ended up putting some more powdered sugar in the frosting since it was a bit too thin for decent piping, but the melted chocolate chips was ingenious and I can taste the chocolate in every bite.

  3. Naseera

    These cupcakes are so good. I made a batch yesterday and had to make a batch again today. My family loves it. Thank you for your lovely recipes.

  4. hana roth

    I made these for my sisters birthday and everyone loved them! I had to bake them a little longer but they were so good!

  5. Claire

    Loved this recipe. They came out perfect and kept for a week in the fridge. I managed to get 12 decent sized cupcakes. I didn’t make frosting but used ready made. They were most and delish. Very rich and fudgy. I’m going to make the recipe again but as a large cake and sees what happens.

  6. Name

    When multiplying the recipe by x2 why does the cup measurement go from half a cup to 1 cup but the 120ml stays the same? I’m confused, please can you help! Xxx

    1. Lindsay

      It’s an automatic thing. I don’t know how it’s programmed to work, but it would appear it only converts the primary measurement. Half a cup is 120ml, so just double it to 240ml.

  7. Tasneem

    Good Daym hope you are well. Thank you for the recipe. Just slightly confused. One cup flour is not 130 g. One cup is around 225? Correct? Should I follow your grams amount or your cups amount.

  8. Lily Aguilar

    Love the cupcakes. First time making cupcakes. I do have a question can I use dark chocolate instead of semi sweet chocolate?

  9. Taniya

    This was great! Easy, moist and chocolatey! The whole fam loved it – and I didn’t even ice them! I didn’t have buttermilk so used almond milk and they turned out great. Thank you!

    1. Lindsay

      There’s a note in the recipe about it actually. I originally used Hershey‘s special dark cocoa, but they have changed that product and I don’t care for how it works now. I would use regular unsweetened cocoa.

  10. Suzanne

    Hello, I just made these cupcakes for work tomorrow and I was wondering if I should put them in the refrigerator over night or would they be okay sitting on the counter? I am worried because my house runs warmer then normal right now. Thanks! Also, 10 out of 10 stars. This will be my to go recipe for chocolate cupcakes!!

    1. Lindsay

      If your house runs a little warm, I might refrigerate them. Otherwise they should be OK on the counter for about 24 hours. I would recommend serving them at room temperature though.

  11. Caralee

    These were absolutely 10/10 I made these with my daughter (she’s 3) I had no problems with it at all aside from my daughter trying to eat the mix every second! – Thank you 🙂

  12. Laurie

    This was a fantastic moist chocolate cupcake! My new go to recipe.

    If I need to multiply the recipe by 1.5, how would you suggest I do the egg, by weight?

    1. Melissa

      I love this recipe!!! I will be adding American buttercream flowers to these. My question is they seem a little “too soft” is there a way to make these more dense/less moist but not take out the amazing flavor? Thank you so much!

  13. Ally

    AMAZING!!! Best recipe EVER! I never comment on recipes, but this is the only chocolate cake recipe I use – and I use it for cakes and cupcakes. The cake can actually stand alone without icing. I made these for my neighbor once and they said they were up there with Georgetown Cupcake. I use my own recipe for icing, but icing is the easy part…finding a solid, consistent cake recipe is not. So – THANK YOU! I make these at least a couple times a year.

  14. Marisa

    I want to try to make these for a party this weekend. Just curious, can I omit the chocolate to have vanilla cupcakes? I’d like to make both flavors.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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