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

Read transcript

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close up of Moist Homemade Chocolate Cupcake

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


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!




  • 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*


  • 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


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


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


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Homemade Moist Chocolate Cupcakes pinterest collage
This post contains affiliate links.

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Recipe rating

  1. 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.

  2. 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?

  3. 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?


    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.

  4. Abby


    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

        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.

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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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12