Homemade Moist Chocolate Cupcakes

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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


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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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Homemade Moist Chocolate Cupcakes pinterest collage
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Recipe rating

467 Comments
  1. 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.

  2. 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 🙂

  3. 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?

  4. 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.

  5. 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.

  6. Kayla

    I used this base recipe for death by oreo cupcakes. They turned out great! I made my own buttermilk with 2%lactose free milk and 1 tbs lemon juice, and instead of water swapped for 1/2 cup expresso coffee. I had enough batter for 24 cupcakes (keep in mind I had 12 cupcakes with oreos at the bottom)
    This will be my go to chocolate cupcake mix. Thank you

  7. Sonia

    I absolutely love this recipe. I made a single batch and everyone ate them in a day, so I had to make a double batch next day for my kids. Thanks!!

  8. BakerInTraining

    Can you just put the recipe for the cupcakes next time? I like having the ingredients in front of me instead of reading an article. (by the way, they look delicious!

  9. Jessica

    I never made homemade cupcakes before and this was the perfect recipe! It was such a big hit and they were absolutely delicious.

  10. Ashely

    The recipe was fantastic. I substituted hot coffee for the hot water and loved the way it turned out. I got a little worried that the batter was so thin but it made the most light and airy cupcakes. I put a classic butter cream on top and it was almost too heavy for how light these were but absolutely delicious. This recipe is a keeper. Thanks!

    1. Lindsay

      All ovens vary, so feel free to adjust to your oven. As for them being dense, they shouldn’t be. I’d make sure you used baking SODA and not baking POWDER. The only time I’ve seen them come out dense is when my sister in law made that mistake.

  11. Michele dix

    One of the best chocolate cupcake recipe. My daughter loved them.Wish i could find a vanilla cupcake recipe as good

  12. Nicole

    This recipe is the BEST chocolate cupcake EVER!!! I make it into a cake most of the time and I receive too too many compliments and requests to make it. Thank you so Very much!!!

    1. Lindsay

      I haven’t ever done that, so I can’t say I’d recommend it. But if it’s something that normally works well for you, you can certainly try it.

  13. Thelma Benson

    Hi, really love this recipe. Came out really fine and my client couldn’t stop commending its good taste and texture.
    This recipe is a keeper. Thank you

  14. Valerie Buschow

    This a keeper of a recipe! The best chocolate cupcakes ever, every time I make them I get so many compiments, thank you so much!

  15. Mary E

    Amazingly moist and decadently rich double chocolate    Measurements and instructions easy to follow.  I got 18 cupcakes with a little icing left over.    I will have to put less batter  in the cupcake papers next time.   Perfect to share with family to. celebrate our daughters birthday.   Thank you !   

  16. Caroline

    Thank you for this outstanding recipe. I followed your instructions for the cupcakes exactly and they were perfect—moist, fluffy and just the right amount of sweetness. I had Black Forest cake flavours in my mind so I scooped out a bit of the top of the cooled cupcakes, drizzled them with kirsch and added a tablespoon of homemade cherry filling. I covered them with whipping creme. Delicious! I look forward to trying your chocolate frosting.

  17. Lindsey Cunningham

    This recipe is awesome!! I’m only 13 and it is very easy to make. The only thing I did different is put 2 tablespoons of vanilla extract in the frosting and instead of butter milk I used 1 cup of whole milk and 2 tablespoons of lemon juice. But otherwise I love the recipe and the cake was very moist and fluffy!! 

  18. Natasha

    The cupcakes were light and fluffy. I added espresso  instead of just hot water. My family ate them all before I could get the icing on them, so I will try the icing at a later date. 

  19. Chris

    These are the best moist chocolate cupcakes cupcakes ever! I made them with gluten free flour and they still are amazing which is rare.

  20. kshitija yalgi

    I have been searching for a great chocolate cupcake recipe for years and yesterday found this one while Googling. OMG this is the best one ever. The cupcakes just melt in your mouth….so light yet so moist! Love it!!!

  21. Hafsa Ahmad

    I made these and they were absolutely amazing. And you liked my picture of them on instagram which totally made my day!! I did have a question though, how would i go about freezing these? Would they still be as fresh when i defrost them? Thank you!

    1. Lindsay

      So glad you enjoyed them! As for freezing them, they’ll do fine. Just wrap them well and thaw them in fridge prior to using.

  22. Anneh

    Can I use regular milk instead of buttermilk? Im planning on making these but its so hard to find buttermilk in my area.

  23. Shiran

    These are seriously the best chocolate cupcakes that I have ever tasted. I sell cakes (more a hobby than a business) and this is my go to recipe. I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. Thank you so much!!

  24. Torrie

    My son and I made the cupcakes exactly as the directions specified. But they sank in the oven… Google said too much air in the batter, so we tried to make it and stir less, but that did not help at all.

    Any idea as to what happened?

  25. Deborah

    I tried this recipe and it turned out great. I reduced the amount of sugar (to my taste) and it still turned out great. I noticed though that no baking powder was added. I added some as well. Turned out great. Thanks for the recipe!

    1. Lindsay

      I’m glad you enjoyed them. There’s no baking powder because it’s not needed. This recipe uses baking soda.

  26. Tracy

    Can you explain why the Hershey’s special dark doesn’t work as well in these anymore? I have them baking in the oven now because you mentioned using it above… but then at the very bottom in your notes you said you didn’t recommend it anymore..so it’s too late for me over here 🙁 

    1. Lindsay

      So I have only baked with the new version once and I should probably test it again to confirm, but when I used it, the cake version of this recipe turned out far more dense than usual.

      1. Tracy

        When I left the previous comment, those cupcakes were still yummy! I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic!
        I wouldn’t change a thing!!

  27. Sowmya

    Hi! This looks so good and I wanted to try out this recipe but I had a quick question. Could I replace the white sugar in the cupcakes with brown granulated sugar? Thanks!

    1. Yaz

      Delicious!!! Thanks for sharing, these taste exactly like the popular box mix we use. Will be replacing that with this easy to follow recipe.

  28. Amanda Silva

    Posted this on the wrong recipe…What effect does the Hershey’s Dark Choc. Cocoa powder have on it now? And what brand would you recommend using? These were my go-to cupcakes, but I made them with the regular Hershey’s Cocoa powder and they just didn’t taste as good. 

    1. Lindsay

      When I tried it, the cake was much more dense. If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. I think that would be more like what their blend used to be.

  29. Haley

    This didn’t work for me ☹️☹️ I thought I followed it exactly as written but they didn’t rise and turned out small and super dense. 

    1. Lindsay

      I think “super sweet” is really an opinion thing and varies by person. I wouldn’t classify them that way, but others might. As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. You can certainly add that same frosting look to these cupcakes.

  30. Daisy

    My goodness!! That was delicious! I am making a second batch tommorrow for my daughters class! They will love them! Can you use canola oil instead of vegetable oil?? Thanks!

  31. Ann

    Replace the hot water with fresh brewed coffee. You won’t be sorry!

    These were the best cupcakes I’ve ever made. 😁 Even my daughter who has never liked chocolate cake thought they were amazing.

  32. Mona

    Hi wonderful recipe, that pic made me to bake these for my little one, only I have a doubt, if I want to bake only half of the recipe as it’s too many cupcakes, should I use half egg or full? Waiting for your response 🙂

  33. Erin

    These turned out very well and stayed moist for many days!  I would like to make this as a cake. Would I just double the recipe?  Would I bake it at the temperature and do you know approximately how long I should bake it for? Thank you so much! 

    1. Erin

      I meant to say I would like to make it as a 9×13 cake, sorry I forgot to specify that in the first comment. 

  34. Athena

    We really enjoy this recipe and would like to make a birthday cake with it. I saw your link to the cake recipe where the frosting is more like a buttercream frosting. Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe? Really appreciate your thoughts.

    1. Lindsay

      So glad you enjoyed it! Yes, you can use cupcake frosting and it’ll be just fine. You just might want to double it.

  35. Kate

    WOW! Just made these last night with my 7 yr old, and not only were they super easy and fast, but also DELICIOUS 🙂 Thanks for sharing a simple and very tasty cupcake recipe! We used cream cheese frosting, but will try the chocolate frosting next time! Happy end of summer everyone!

    1. Jen

      Do you the standard size cupcake tins? I figured they were not mini’s, but could not tell if they were the huge ones or standard sized.  The recipe does not say and I couldn’t clearly tell by the video. 

  36. Sabrina

    These cupcakes were awesome in texture and taste. Not very sweet and moist. Mine cld have been a bit darker but I didn’t use Hershey’s. Definitely a keeper.

  37. SC

    This cupcake recipe is so good! The cake is so soft! Simple love it! Easy to make yummy to eat! Thumbs up! Thank you for sharing the recipe!  

  38. Jessica S

    My 12 year old daughter has recently acquired a love of baking. She made these today and they were fantastic!  Deliciously soft, moist and chocolatey. Thanks for the recipe!

  39. Elizabeth N.

    Made the cupcakes today for my grandson’s birthday. I’ve baked many, many cupcakes over the last 40 years, and these are some of the best! Very tender, very intense chocolate flavor, very simple to make. The only change I made was to cut the amount of hot water to 1/3 cup.

  40. Alejandro Brinker

    Hello Lindsay, I made these cupcakes today. and they were so extremely delicious, and they were SUPER fluffy and moist. My family and I love this recipe very, very much. Thank you for sharing.

  41. Anthony

    Would it work if I did a 1/4 cup butter and 1/4 cup oil? Would I have to add any baking powder in that case? 

  42. Olivia

    These were such a hit recently, thank you! I already passed the recipe on to a friend. SUPER fluffy and light but uber chocolately. I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick.

  43. Melissa Lawrence

    If I want to make this into a full sheet cake, would you just double the recipe? And would you still bake it at 300 degrees?

  44. Molly

    Lindsay,
    I made these cupcakes last week and they were so yummy! I am not a huge chocolate cake fan, but these cupcakes won me over. I passed some on to friends and neighbors and received rave reviews. I kept one back and ate it this morning… it’s a few days old and the cupcake was still as moist as day one and I think it actually tasted better. All of those wonderful flavors hanging out together just made it extra yummy. Thanks for sharing all of your tips and tricks. God bless!

  45. Brynn

    The cupcakes aren’t out of the oven yet, but it’s making the whole house smell really good! And the batter tastes good, I am so exited to try them! And the website was really easy to understand! Thank you Lindsay!

    1. Mona

      Hi,

      I just tried the frosting but the color didn’t turn out brown like yours. I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. Then used dark cocoa powder not Hershey’s but a different brand. Did you use milk chocolate or dark one? Also how did you melt it? What did I do wrong 😔

      1. Lindsay

        I used semi sweet chocolate chips, but you just melt them as they are. You don’t add cream or anything to them.

  46. Zoe

    Hands down the best chocolate cupcake base I’ve ever had. Thank you!

    Also which of your vanilla recipes would be the most similar to this one? Thanks!

  47. Priscilla

    I made it and it was the best recipe I had ever made in my whole life of baking pls can you make cinnamon rolls

  48. Priscilla

    Hi lindsay I am a big fan of yours this chocolate cupcakes of yours does the chocolate cupcakes taste like there is to much cocoa powder and can I use Dutch process cocoa powder for this recipe

  49. Amanda

    These look amazing! I would like to make these for a birthday party this weekend, but we have an egg allergy. Is it possible to bake without eggs, or is their a substitute you would recommend?

    1. Lindsay

      I haven’t personally baked them without eggs, but I know there several egg replacements available at the store these days.

  50. Heather Altagen

    These were perfect! I will say I did  use heavy cream because I didn’t have buttermilk on hand and They turned out just fine! I also halved the frosting recipe and it was plenty for me. I will be sharing the recipe and making again! Yummm

      1. Sarah

        I just used the chocolate cupcake and used a fresh strawberry frosting instead… But these really are the best chocolate cupcakes I’ve ever made. So light and fluffy and moist. Exactly what a cupcake should be and not just a regular cake in smaller form. Do you have other cupcake recipes that are similar texture ones? Specifically a vanilla one but I’ll take all flavors 🙂 seriously, amazing. Thank you?!?

  51. Carol

    Hi Lindsay
    You have the best chocolate cupcake recipe and this one is my go to as everyone raves about how moist they are! I saw that your chocolate turtle cupcake with caramel pecan frosting has a different recipe than this one. What’s the outcome of that other recipe and what’s the difference? Texture, moistness? I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. 
    Looking forward for you advise

    Thanks
    Carol

    1. Lindsay

      You could do either. The recipes are fairly different. The other one is butter based and has a tighter crumb.

  52. Meena

    My daughter who is 5 years old is very much into baking and she asked me to make chocolate cupcakes. I came across this recipe and just want to say these cupcakes are one of the best chocolate cupcakes I have had. It was perfect from the amount of sweetness to the moistness. The frosting was very light and delicious. My daughter’s response to the cupcakes was “it is super delicious!” My husband and my in-laws loved them as well. Thank you for sharing your recipes! We will definitely be making your other cupcake recipes!

    1. Rukshaar

      Hi Lindsay, the cake turned out amazing thank you for sharing the recipe. Have been totally loved by my friends and family. I wanted to do an eggless version of the same. Could you help me with a replacement so it maintains the same softness and texture. Thank you. 

      1. Lindsay

        So glad it was a hit. Unfortunately I don’t work with egg substitutes so im not sure.

  53. Josette Ciolino

    I have made A LOT of cupcake and cake recipes in my life but NONE compare to the moistness and flavor of this recipe! Thank you so much! You’ve changed my life!

  54. Gayle

    You are right,  I’m with you….if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT !
    I just finished eating my second one.  It is moist, light and airy, and chocolatey.  Also..super easy to throw together.  Thank you and my grandchildren will thank you too.  

  55. Faith

    This is an AMAZING chocolate cupcake recipe! Will definitely be recommending it!! Turned out perfect and very moist!!!!😁💕

  56. Roxanne

    Hello from Malta. It’s been quite a while since the first time I tried this recipe and have never looked up another one since, as these cupcakes are absolutely gorgeous, so soft and moist and stay good for days, my favourites ever. I have a bit of a problem though, I have tried various vanilla cupcake recipes but they never turn out good….. usually they have a doughy taste and start to harden from the very next day….. I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? I’m no expert baker so excuse me if what I asked sounds stupid.

      1. Roxanne

        I have tried this recipe a couple of times and I end up with the same problem…… cupcakes do not rise and are hard with a dough like taste. I don’t know why this happens.

    1. Lindsay

      These cupcakes are really moist so they do better being made ahead then many recipes. I often make them the day before I need them, but you could probably stretch it to two days if you really needed to.

      1. Penny Barry

        Made these today. Love how moist these are. I used coffee in place of water like others. This is my go to chocolate cupcake. It can’t be messed up. Thanks so much for this recipe Lindsay. I have your beautiful cake book. Love your recipes. Take care

  57. Olivia

    Ok people! These are the most MOSIT cupcakes that I have ever made! I have to walk away because I just finish TWO of them!  I Have made her Oreo cake, now these cupcake are as promised super moist melt in your mouth!!  I used the frosting for the Oreo cake, next time I make these cupcakes I will use the frosting that goes with it! 

      1. Olivia

        It was a hit with everyone that tried them!  Do you have a recipe for vanilla cupcakes that are just as moist?

  58. Heather

    Can you post the recipe for these as a cake? In the comment where you put a link, it would not let me access it. I really want to make these cupcakes into a cake for my son’s birthday. These are by far the best cupcakes ever!

  59. Sofia

    Hands down these are  the best cupcakes I’ve ever made. Turned out extremely moist, rich and fluffy. Delicious even without frosting! Thanks for the recipe❤️ Lots of love from Russia❤️

  60. TL

    These were easy to make and the people at work raved about them! This will be my go to from now on. Now to try the layer cake version! Thanks!

  61. Carol

    I made the cupcakes with a german chocolate icing recipe I found and these cupcakes at my daughters baby shower for my new grandson were an absolute HIT!!! Making them again as we speak for my 6 yr old grandsons Birthday party. Sure to please again. Can’t wait 😋

  62. CC

    The best chocolate cupcakes ever, these will definitely be my go to.  Will this recipe double well, and have the same results as a single batch?  By the way that Bailey’s Cake out of this world.  Thank you Lindsay.

  63. Selina

    Oh my! I used this recipe for my daughter’s first birthday. They were a hit! I’ve been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! Thank you so much.
    They are delicious, moist and very chocolatey. I can’t fault it and neither could and neither could any of my guests! I am looking forward to trying your layer cake recipe next!

  64. Nicci

    I have made these a few times and always get compliments. Someone even said they’re the best chocolate cupcake they’ve ever had!! I’ve baked at least 6 of your cupcake recipes and some cookie recipes. All have been soooo good. I can’t wait to try the next one. I love your recipes 😍

  65. Via Celso

    This recipe is awesome!!!❤️ I baked it today and its amazing!!! Moist and rich. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!!

  66. Carrie Roman

    I am so glad I came across this recipe. It is by far the best and most moist batter for chocolate I have ever made. I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. MMMMM chocolate lover’s delight!!! Thanks again for this wonderful, wonderful recipe!

  67. tiffany

    Simply the best moist, fluffy chocolate cupcakes I have ever tasted! I have tried many and this recipe is sure a keeper. I don’t even need frosting to compliment this as it’s already a very yummy cake but I am sure with frosting it would be even more delicious, Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe. Easy with minimal ingredients too. I don’t have buttermilk and subsituted with making my own, 2 teaspoon of apple vider cider to 1 cup of milk and let stand for a few mins. I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth!

  68. Sarah

    Hi can I use cake flour ,as all purpose flour can’t be found in South Africa, I was wondering if I must add afew tbsp extra of cake flour or I can mix bread flour and cake flour, if so is there any way you know how much

  69. Taryn

    I made these cupcakes they were moist delicious and everyone loved them! I also made a cake with this version but added pudding to the mix it was amazing 

  70. Cierra Green

    Hello! I am so thankful that you made this recipe , I just took them out the oven and they are cooling down. I own my own cupcake business and it’s called Infused Cakes. I’m getting it back up to where it was. I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. These are absolutely perfect. I can’t wait to frost and eat them! 

    1. Rukshaar

      Hey Lindsay,
      Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. 
      I used the recipe to make a double layered cake as well which turned out yumm.. 
      thank you so much for sharing. Will be trying more of your recipes soon 🤗

  71. Rachel

    Your cupcakes looks really good,can’t wait to try them out. But can I replace buttermilk with normal milk?

  72. Morgan Ingmanson

    This is my favorite chocolate cupcake recipe of all time!!! Absolutely delicious. Thank you!

  73. Mel M.

    I’ve made this multiple times, and it really is an amazing recipe. 16 perfect, delicious cupcakes every time. But quick question: Do you ever use buttermilk substitutes in your baking? (e.g. adding vinegar or lemon juice to milk; using yogurt or sour cream). And if so, do you have a preference for a particular method? I just don’t have any other buttermilk recipes in my regular arsenal, and pouring out most of an unused container of buttermilk every few weeks is bumming me out.

      1. Mel M.

        Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully.

        Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. Thanks again for this family favorite!

  74. Kelly

    Not the best recipe. Flour/sugar measurements don’t make sense. Batter is runny. Doesn’t make standard 24 so was annoying when I had to make more to get 24. Cupcakes overflowed all over and I was sure not to overfill. Now I just have a mess and have to start all over. Won’t be making these again. 

    1. Lindsay

      What about the measurements doesn’t make sense? They are each one cup. Is there something that’s unclear? And yes, the batter is runny – it’s supposed to be. If they overflowed, it’s because they were overfull, despite being careful about it. These really are great cupcakes when baked correctly.

  75. Deyana

    Great recipe! i made it yesterday and it turns out to be my favourite one 🙂 Thank you very much for sharing it !

  76. Deyana

    Realy good recipe! I made it yesterday and it turns out to be my favourite ! 🙂 Thank you very much for sharing it 🙂

  77. Merdin Adam

    This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. This was just so moist and delicious! The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. Seriously take it from me, this is the best recipe hands down right here. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you.

  78. Alice.Jane

    I made these cupcakes today… the only difference is that I halved the water 60ml with water and 60ml with espresso to bring out the chocolate flavor and I can tell you this was amazing….these cupcakes were moist and scrumptious… I didn’t get the HERSHEY’s so I had no choice to use local baking cocoa powder but it came out amazing… the Wilton liners were a bit oily but I don’t know if it’s the recipe or the quality of the Wilton… Thank you for this recipe you delivered as promise delicious and moist… Can’t wait to try other recipes….

  79. Patti Brockwell

    This is my latest cupcake attempt as i work my way through your sweets! So far, i’ve tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. Each and every time, i think the latest one is the best, and this one is no different. It is super moist, tender, and amazingly rich without being overpowering. it is definitely dark–but perfectly so. I love it and will add it to my permanent cook-book, just as i did the other three! Cant wait for what’s next! I think it’s gong to be the Pina Colada one!

  80. Lyzz

    Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. 
    Would I just use the same measurement of melted chips as cocoa powder? 
    Thanks ✌????

  81. jelena Djordjic

    made these and they turned out so good only thing was that my frosting was still abit grainy 🙁 like you could still feel the powdered sugar not sure how to fix it for next time?

  82. Adeline Nordahl

    SO GOOD!!!!!! I love this recipe!!! So most and delicious!!!! I was wondering if I could just make one batch of the batter and make a cake out of that??? Thank you so much!!!! ????

  83. AG

    This has been my go to chocolate cupcake recipe since I discovered your page. Everyone loves it! 🙂 
    However, instead of using baking soda, I replace it with 3 tsp of baking powder instead. For some reason, it taste differently when I use baking – like there’s an after taste to it. But overall, this recipe is perfect. 

  84. Betty

    Instead of using water or milk
    I’m gonna use coffee, to bring out the chocolate flavor even more
    Might add a little to the frosting

  85. Karol

    Oh my goodness!   I just made the cupcakes and they are amazing!  I haven’t even made the icing yet! The cake is, by far, the best cake recipe I’ve ever used.   It will be my “go to”  recipe for any and all chocolate cake requests.   I’m so glad I found your blog!

  86. Cheryl

    I just made these as a trial for cupcakes for my son’s birthday party. They turned out amazing! I was wondering if I could triple the recipe or should I make them in three batches?

  87. Andra

    My mom and I made cupcakes for the first time ever (we are european) using your recipe and she wanted to thank you as they came out excellent. They are so sooooo good! Everything turned out great, but we did have to cut down half of the sugar for the frosting.
    Our sincere compliments:)

  88. Deborah Peinado

    Hi, I’m Brazilian and I love your recipes … What’s the validity of the cookies after they’re ready? tks

  89. Yagaes

    Can I try this recipe to make vanilla cupcakes?as I’ve tried ur moist vanilla cupcakes and it turn to b dense but ur chocolate moist cupcakes was superb

    1. Lindsay

      Hmm, the moist vanilla cupcakes would be the vanilla version of these, as they are quite similar with the exception of the cocoa. You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake.

  90. Vivian

    Hello.
    I just made these cupcakes and they are delicious. 
    I haven’t frosted them yet though, because the frosting is way to runny to use. It’s similar to a glaze. It looks like your frosting in your video in the beginning, before it lightened in colour and formed up. So now I don’t know what to do! I added more powdered sugar but that didn’t help.
    What went wrong?
    Regards Vivian

    1. Lindsay

      Hmm, that seems strange. Did you double check the amounts of ingredients? Sounds like either too much or too little of something was added.

  91. Allison A

    Going to make these tomorrow. I love your recipes and have made several if then.I think about baking all the time now! I wish I could quit me job and be a baker!

  92. Jasmine

    Hi Lindsay,

    I’m still new at baking so I wanted to know if it’s okay to add milk and melted butter instead of buttermilk.Is it still the same thing?

    1. Lindsay

      No, it’s not the same thing. You can use regular milk instead of buttermilk, or you can use make your own buttermilk with some milk and vinegar.

  93. Va

    Just made this today ????. Oh my! This is my new fav recipe of choc cupcake. It is indeed moist and soft and light! Loved it.

  94. Chantel S.

    I’ve been looking at the difference between your chocolate and vanilla recipes and I was wondering, would I be able to just leave out the cocoa powder in order to make vanilla cupcakes in this specific recipe?

  95. Marium

    Hey, can we use normal cream for the frosting rather than whipped cream and any milk chocolate? My cupcakes didn’t rise as much. What am I doing wrong?
    Also is baking soda and baking powder the same thing?

    P.s such great work you have ????

    1. Lindsay

      Milk or other cream should be fine. I’d suggest a good quality chocolate chip or baking chocolate bar. As for the rise, it’s hard for me to say, but baking soda and baking powder are not the same so if you swapped that around, then that could definitely be the reason.

      Thank you!

    1. Lindsay

      Air is usually incorporated when it’s beaten on high speeds or for long periods of time. It’s hard to remove air once it’s there, but in the future, consider using a lower speed when mixing.

      1. Kim T Stewart

        Hi Lindsay
        Recipe was great. Clear and easy to follow.

        The cupcakes turned out great, as far as I know.
        Haven’t tried one yet. 😊
        They’re for my DIL for her birthday.

        I get they are super moist but what will be proper way to store them?
        There kind of sticky ontop.

        Thanks for the great recipe.

      2. Lindsay

        Glad you’re happy with them. That stickiness is just from the moisture. I would typically store them in an air tight container at room temperature, but you could also refrigerate them.

  96. Heather

    Sounds like your recipe is a winner and I look forward to trying it out! Question about making them in to mini cupcakes, I seem to have a problem with my cooked cupcakes sticking to the liner 🙁 Do you have any tricks to prevent this or is this recipe ‘stick proof’?!! Thanks so much 🙂 

    1. Lindsay

      Hmmm, I don’t usually have that issue. Have you tried different liners? I usually just use the ones from the grocery store, which I believe are Betty Crocker.

  97. Tina Thompson

    I absolutely LOVE your site!!! I made these cupcakes today and they are literally the lightest yummiest I have ever had. I really hate chocolate but these are good!!! I also made your vanilla ones and boy were they top notch! So many compliments!!! I didn’t make the frosting in this recipe because I decided to go with an Italian Buttercream instead. You absolutely must give these a try, they are so moist!!! Thank you so much!

  98. Rebecca

    I made these this weekend for my granddaughter’s 4th birthday party. They were a huge hit! They are very chocolately and moist and rich – yummy! I did use hot coffee in place of the hot water in the cupcake batter. I did use a bit less powdered sugar (used about 3 1/2-4 cups) but I regularly use less powdered sugar in most frosting recipes as I hate really sweet frostings. It was perfect with the amount I used. I also used regular 2% milk at the end (didn’t have heavy whipping cream on hand) and just a splash of it to thin the frosting a bit in order to pipe it on the cupcakes. People loved these cupcakes, and will definitely make them again! I’ve used your Fresh Strawberry Cupcake recipe and Moist Vanilla Cupcake recipes with much success – THANK YOU!!! I am becoming known as the great cupcake baker in my family. 🙂

    1. Rebecca

      One thing I wanted to mention – has anyone put leftover frosting in the freezer to use later? I did this and was unable to return the frosting to its original consistency. It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens?

  99. mel

    Hi there

    I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. Your recipe calls for baking soda however i know that with an alkalized cocoa powder like dutch processed the baking soda will not react with it and you would have to use baking powder????Kindly advise which one I should use

      1. Nicola C

        I have made lots of chocolate cupcakes, but this by far is the best recipe I’ve tried! The cupcakes are sooo moist. Will definitely make again. Thank you.

  100. Beth

    I only have unsweetened cocoa. Will it not work for this recipie? Should I add more sugar if I use it? If so how much?

  101. Myada

    Hi, i really thank you for this recipe ,i made it for my girl’s 1st birthday and it was really amazing and all my guests loved it and thanks for uploading the vedio

  102. VJ

    Hi Linsay,

    Your cupcakes looks amazing! I’m going to try baking tomorrow for a party. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter?

    1. Lindsay

      You would want to double the recipe and adjust the baking time. I’m not really sure what the time would be, but because it bakes at a low temperature, it’d be a bit. There’s also this recipe you could try.

  103. Yanie

    Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. I just want to ask if this recipe can make 12 cupcakes?

      1. Kathy Salveson

        How does the change that Hershey’s made to their special dark cocoa affect the recipe? I make them all the time. Everyone loves them. Thank you for all of your recipes.

  104. Nicole

    Hi!  I LOVE this recipe, every time I make them people rave about the cupcakes.  I wanted to ask if I could use this recipe for doing cakes?  Is it specific to just cupcakes?  How long would I bake if doing a cake?  Or will it be too moist to hold up for a 2 tiered  cake?  Thank you so much, love this recipe.

  105. Daisa

    This is my first time to try a recipe of yours and the cupckaes came out really good! Very moist, fluffy and chocolatey! I also tried your vanilla cupcake recipe and they came out great as well! I have a problem though. I am baking in a convection oven and my cupcakes always come out with dome tops. How can i avoid that? Thank you!

    1. Lindsay

      I don’t use a convection oven, so I can’t say for sure. It’s possible baking on a slightly lower temperature would help.

  106. Stef

    After years of baking, I have never found a chocolate cupcake recipe I felt was just right. My favourite chocolate cake recipe is great but just doesn’t translate well to cupcakes (no idea why!) after some googling today, I came across your recipe and I think I’ve finally found my go to recipe!
    Chocolatey enough without being too heavy, so these can handle the frosting without being too rich.
    I also love that I can pour the batter into the cases as it’s runny, so much easier! 🙂 x

  107. Pat Goral

    Whenever a cake/cupcake recipe calls for hot water, I always use coffee instead. It will intensify the chocolate flavor without giving it a coffee flavor.  Don’t waste the opportunity to add more flavor. I have a similar recipe for this and using the coffee made it so delicious and so moist. 

  108. Mari Eriksson

    Wow your insta and blogg are amazing!! Beautiful images and I want to try to bake everything you are showing! What a talent I am impressed. All the best Mari

    1. Nakita

      I don’t really comment on recipes but this is ABSOLUTELY AMAZING. I love the kitchen. Always cooking/baking, I’ve been through a ton of chocolate cake/cupcake recipes. This is by far the best! Everyone swoons over them EVERY TIME!
      Tip: Be sure to fill your liners only half way! These can overflow pretty quickly! And be sure to add at least a teaspoon of good instant coffee to your hot water!

      1. Maegan

        Hi! Id love to do your recipe however i do not have all purpose flour. Is it okay to use cake flour instead? Thanks!

  109. Allison

    I made these for a girl’s night in and they were a huge hit. But the final say goes to my son the chocolate expert who says they are the best ever!! High praise. Followed your directions no changes ( although I used regular dark cocoa as I dislike Hershey’s) these are very moist and delicious and not too sweet. The butter cream icing is  good too. I only frosted half the cup cakes and refrigerated the remaining frosting. Next day I let it come to room temp, beat it with a hand mixer with a few tablespoons of cream and it was awesome, pipes well too. I find many cupcake recipes are too dry but not these. These don’t rise super high but I prefer the flat top for decorating, It reminds me of an old timey cake recipe my great aunt made using the baking soda and adding the hot water at the end!
    Thank you!!

  110. Priya Kamath

    Can I replace the All purpose flour with Whole wheat flour for this recipe? Please let me know. Also, can I let go of egg.. if not, can you suggest a substitute to egg.

  111. Anne Learned

    l made these more with a cup and a half of flour and they worked great. Everyone loved them at the party l went to

    1. Sara

      Has anyone tried this with a 1:1 gluten free flour? I am planning on making the cake for my son’s birthday, but some of his friends are GF and I’d like to try these cupcakes with GF flour. Thanks in advance for any help! 😊

  112. Anne Learned

    Just tried these. l ended up adding a bit more flour to my second batch. The first batch is so squishy and the top is full of holes. Second batch already looks a ton better.

      1. Linda

        Hi, I’ve just made these cupcakes and definitely next time using self raising flour as all purpose plain flour gave me no rise at all. 

  113. Henrietta Dixon

    Hi Lindsey, I asked you a question about adding coffee instead of plain hot water, I don’t even see my post. I made these cupcakes and also the vanilla ones too, they were absolutely delicious. I did add coffee to the chocolate cupcakes, they were perfect. I really hope that you don’t mind that I did that. The cupcakes lasted for almost a week, ( I made a lot of them ), stayed fresh and moist. The icing recipe is definitely a keeper, it will be my go to from now on so thank you very much for your great recipes. Next the white chocolate raspberry mousse cake, then the banana, etc.

  114. Dianne

    Now, this is how you teach to make a cake! Detailed information + amazing pictures. This is the recipe for success. Way to go Lindsay!

  115. Shalee

    They taste absolutely amazing. They are so so moist. I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. I dunno why I did everything to point. I saw in comments someone’s collapsed as well? I can’t figure I why. But ate them anyways. They are the best I’ve had. Please let me know if something is wrong. Plus no overflowing at the eim I filled it just as in the video. 

  116. The baking Diva

    The cupcakes look delicious, therefore I will be baking them thanks so much for being so kind and posting the recipe. My question is can you add coffee or espresso instead of plain hot water?

      1. Lindsay

        I haven’t ever tried sour cream in these cupcakes so I don’t know how it would turn out.

  117. Lori

    I noticed the recipe says 1 cup (130 g) flour and 1 cups (207 g) sugar. Does the recipe call for 1 cup sugar? I want to make sure that I put in the correct amount. Thanks!

  118. Katie

    Hi lindsay,
    Thanks for this recipe! Everyone loves your cupcake recipe 🙂 I have been making this since june and i got a lot of compliments! Thank you…this recipe is the best!

  119. Ashley

    Tried your cupcakes today and they were very good. I do have a question for you though. I bake a lot, and lately I’ve had this issue where I can taste the baking soda or baking powder in my finished desserts – from cakes to cinnamon rolls. I could taste the baking soda in your recipe as well, & while they were great, I know that’s not supposed to be the primary flavor that I pick up. My siblings said they couldnt taste it, so I know it’s just me; which is frustrating because I want to enjoy the treats too. Is there an alternative for baking soda or can I mix something else in to my cakes to counteract the taste? 

  120. Clara

    Hey! Silly question: how is it better to store these for a couple of days so that they don’t loose their moisture and harden? Fridge? Room temperature? ???? Thanks

    1. Lindsay

      I like room temperature, but with the butter in the frosting you might want to refrigerate. Just be sure to serve them at room temperature.

  121. Suzanne

    Hi Lindsay,
    I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? Also how long will cup cakes keep after icing? Thank you

    1. Lindsay

      Yes, you’ll just need to bring it back to room temperature to be able to pipe it. The cupcakes should be good for 3-4 days.

    1. Lindsay

      The frosting does hold up well. You might want to refrigerate them because of the butter in the frosting, but I’d serve them at room temperature.

  122. Sheila

    Hi Lindsey…
    I have decided to take up baking as a hobby and I love your web page… 
    I made these cupcakes over the weekend and EVERYONE loved them!  Me and my daughter are not chocolate fans and we at them too lol 
    I am going to try new recipes this weekend.
    Thanks for the recipes 🙂

  123. Mamu Cynn

    Hi! I love ur recipe! I tried it today for the fans club meeting of my daughter and it was a hit! The members love the taste ! I have a question , how do i store the frosting and the batter left over? And upto how many days can I store the cooked cupcake? Thank u !

    1. Lindsay

      I’m glad you enjoyed them! I wouldn’t recommend storing leftover batter that’s been made. The frosting can be kept in the fridge for 2 weeks, or frozen for a month. The finished cupcakes should be best for roughly 3 days.

  124. Daina

    I just made these for a wedding yesterday, when I tell you this was the best freaking cupcake I ever had.it was so moist and yes it’s even better the next day. This is my forever recipe for sure. 

  125. Josie Shiff

    These cupcakes are amazing! They are so moist and soft and have great chocolate flavor! My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. They are definitely my new go-to chocolate cupcake recipe! I only had one issue which was that I found there to be a large discrepancy between the amount of cocoa powder used when measured by weight versus volume. This may have just been something I was doing wrong or the type of cocoa powder I used but I went by weight and the chocolate flavor was perfect!

      1. Polly

        Thank you so much for writing back. Can’t wait to bake another batch and make the icing correctly this time. Love these cupcakes!!!

  126. Erica N

    HI. I want to try and make these tonight for my son’s birthday. I was wondering about the frosting. Am I able to reduce the powdered sugar? Or if I cut the recipe in half, how much would it make? We only use very little frosting per cupcake anyway, even though your pics look amazing with it piled high!

  127. Carrie Arlene

    I made the cupcakes and frosting for my bro-in-law’s birthday. It was a big hit! My sis said it’s the best frosting she ever tasted. I made the mistake of using the wrong tip for the frosting and it looked like the poop emoji lol!

  128. Jillian Kim

    These chocolate cupcakes were the best I’ve ever made. They definitely delivered on flavour and were so moist. The icing was also amazing. I doubled the cupcake recipe and it came out beautifully. Thanks for sharing.

  129. Jennifer Andrien

    I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? If not, how should I go about using only half an egg in the chocolate cupcake recipe?

    Also, I am making these for a friends community event that will be held on a Saturday morning/afternoon. I planned to ice the cupcakes on Friday evening, but do you think I should bake the cupcakes on that day as well or should I do them on a Thursday? I just don’t want them to dry out.

    1. Lindsay

      Cutting it in half should be fine. Not sure about cutting an egg white in half – maybe weight it?

      I typically make things the day before.

  130. Hyler

    I am new to baking and did the cupcakes for my friend’s wedding this weekend! I’ve gotten pretty good at decorating but was freaking out because I couldn’t find a good chocolate recipe! (It doesn’t help that I practice at altitude and her wedding was at sea level!) Anyway, THANK GOODNESS I found your recipe because it ended up completely saving the day! The cupcakes were a huge hit, and I even ended up using your “Most Vanilla Cupcakes” recipe as well! 🙂

    I just bought your book on Amazon to support your business, but please let me know if there’s anything else I can do to thank you! <3

  131. Rachel

    Hi! I want to try this recipe for my son’s birthday this weekend, but I haven’t been able to find the Special Dark cocoa powder anywhere. Do you think the regular cocoa powder would work as well? Thanks in advance.

  132. AriJ

    WithouT doubt I like the recipe but I am a little bit afraid
    So please any one try iT should tell me if it worK or noT please

    1. Katie

      You can make buttermilk. If you have sugar milk take 2 tablespoons out per cup and replace with vinegar. Let sit for like 5 minutes don’t stir.

  133. Cherie

    Hi, thanks for this recipe! I have made these, and realised the cupcakes taste much better the next day! However, they were a little greasy. Comparing this recipe to the moist vanilla cupcake, can I cut the oil here by half? Thanks!

    1. Lindsay

      This is definitely similar to the vanilla cupcake, but I haven’t tried just reducing the oil by half. If you want a version more like the vanilla cupcakes (as in reduced liquid), I’d suggest this recipe but made as cupcakes with instructions like the vanilla cupcakes. I personally prefer these chocolate cupcakes because I find they are really the moistest ever. 🙂 But both are great options.

      1. Daimy Camille Batutay

        Hi! Its my sisters birthday this coming January 24. I just want to ask if I can use regular milk instead of buttermilk?

      2. Adison

        These cupcakes were very good, but were sticky and fell apart. I’m not sure if I added too much of something. I would definitely make again. 

  134. Ann

    Hi Lindsay, I made your cupcakes and it was insanely delicious and super moist! Gosh! I could eat a dozen of these cupcakes! Very irresistible! Thank you very much for sharing this. And I have a question. How could u turn the recipe into 2 6×3inches round cake pan? Or 2 8×3inches round cake pan? Please help me. Im dying with your recipe.

      1. Susie

        Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. I don’t want it to be too sweet 

      2. Lindsay

        Sugar not only adds sweetness but moisture, so yes, reducing it by too much could adversely affect the texture of the cupcakes.

  135. Janis Reed

    Thank you for this delicious recipe. i made these for a friends birthday yesterday and they were a huge hit. Definitely the best chocolate cupcake and frosting recipe that I have ever made. Do you also have an equally moist vanilla cupcake recipe? My grandson prefers vanilla and I would like to make him some.

  136. Zaina

    Thanks for sharing. Just tried making them. They r delicious – but I found mine come out the oven all puffy and perfect looking and collapsed two mins later. Any idea why? Also love all ur recipes!!!! 

    1. Lindsay

      Hmmm, did they overflow the cupcake liners a bit? I haven’t have them fall with this recipe, but I’ve had cupcakes fall before when they overflow.

    2. Puneet Chohan

      This happened to me too! It was wayyy to liquidy. I noticed some parts of the cupcake were baked and some not. I had to keep them in for over 40 minutes and they still didnt get made all the way through. Had a ton of bubbles at the top after coming down. I have found other recipes that work a lot easier and quicker, with a similar result. I loved the flavour of these though, so I really wanted it to work.

    1. Nivethitha

      Hey , how do I store the cupcakes after making them ? Should I leave it in the fridge or room temperature is fine ? Cuz I am worried that the frosting will melt 

      1. Lindsay

        You should be able to leave them at room temperature for about 24 hours. After that you might want to refrigerate them, but bring them back to room temperature to serve them.

  137. Brittany

    I absolutely love this recipe!! It’s my all-time favorite chocolate cake/cupcake recipe!!! I always hear that it’s the best chocolate cake/cupcake they have ever had whenever I make it.  This chocolate frosting looks so delicious!!!! I definitely need to make it!!! 

    Thanks for making me a really good baker now with all your amazing recipes, I know my family would thank you too haha!! 

    1. Lindsay

      I’d use the same temperature. Not sure about baking time, but I’d probably start with 8-10 minutes and go up from there.

      1. Kar

        Could you use this recipe in a cake pan?  The cupcakes were amazing and I don’t even want to try any other recipe for a cake!

      2. Jennifer Dulaney

        These were the best cupcakes I have ever eaten in my life!  Thank you for this recipe! 

      3. Rukshaar Deboo

        Absolutely loved the recipe! Thank you for sharing. Was a complete hit with my friends and family. 
        Wanted to know if I want to make the same without egg, what can I use as a replacement to get the same softness and consistency. 

      4. Lindsay

        So glad you enjoyed them! I don’t really work with egg substitutes so I’m not sure. Sorry!

      5. Sarrah Ghor

        Hey, is the frosting stiff enough to hold little tempered chocolate decorations? Or will it not go together on this cupcake?

  138. OJ

    Wow! These look AMAZING! I want one. 🙂 

    I’ve noticed you always put water in at the end of all your cake and cupcakes. Does the water make them not as heavy and dense?

    Thanks! 

    1. Lindsay

      It depends on the recipe, but yes I do tend to use water. I find that it lightens up the cake a bit. It could probably be replaced with more milk in some cases, but I prefer the lightness from the water. 🙂

    2. Peter Jenkins

      Worst recipe ever!!! Followed to the letter. Boiled over in the pan and burnt on the bottom of the oven.

      1. Lindsay

        That doesn’t sound like the recipe, but that the cupcake liners were over filled. I’m sorry you had trouble with it.

  139. Abby

    OH MY GOSH THAT PICTURE !!

    you can almost taste it …

    that frosting looks like a chocolate cloud & the cake looks so dark & inviting … excuse me while I wipe away the drool…
    I just can’t wait to make these…… Thank You for sharing !!

      1. Retha

        These were awesome! I used hot coffee instead of water. Love, love your recipes!  Thank you so much! 

      2. Jessica

        I am wanting to try this out today. Am I bake to use regular milk and still have the same consistency as if I were to use the buttermilk? Also am I bake to use sweetened cocoa powder?

      3. Lindsay

        Regular milk is fine. Not sure about sweetened cocoa. You may need to reduce the sugar.

      4. Lindsay

        It does make sense because different ingredients weight differently. Those measurements are correct.

    1. Julie

      Hi quick question if 1cup of sugar is 207g then why is the flour 1cup and you say its 130g shouldn’t they weigh the same as they both are 1cup???

      1. Kirsten

        Made these for my daughter’s birthday. They were amazing. Thank you for posting.

    2. Vicky

      Hi, I’m looking to adapt this recipe for a wedding cake. Do you have a layer cake version of this recipe and does the sponge freeze well? Any advise would be great. Thank you 

      1. Aya

        Hello
        I was wondering if I can use sweetened whipped cream?
        How much would I need to reduce the powdered sugar in the frosting?
        Do you recommend?

      2. Lindsay

        You cannot replace powdered sugar with whipped cream in buttercream. You can use whipped cream on the cupcakes, but not in buttercream.

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!