There’s nothing better than a rich, moist chocolate cupcake, and this recipe delivers bakery-quality results with minimal effort. If you’ve ever struggled with dry cupcakes, this recipe ensures soft, fluffy, and perfectly chocolatey results every time. Using simple ingredients like buttermilk, oil, and hot coffee, these cupcakes are ultra-moist without being greasy. Plus, they come together in just 30 minutes—perfect for last-minute cravings or celebrations!
What Makes These Cupcakes So Moist?
- Vegetable Oil Instead of Butter – Oil makes cakes softer and locks in moisture.
- Buttermilk for Tenderness – The acidity in buttermilk keeps the cupcakes soft and prevents them from drying out.
- Hot Coffee or Water – This enhances the cocoa flavor and helps create a smooth, lump-free batter.
Even if you’re not a coffee drinker, don’t worry—you won’t taste the coffee! It simply brings out the richness of the chocolate. If you prefer, you can use hot water instead.
The Perfect Chocolate Frosting
While these cupcakes are delicious on their own, the chocolate buttercream frosting takes them to the next level! Made with butter, powdered sugar, cocoa powder, and a splash of heavy cream, it’s creamy, rich, and pipes beautifully. If you love extra frosting, double the batch and pile it high!
For a twist, try topping them with sprinkles, mini chocolate chips, or a drizzle of caramel.
Tips for Perfect Cupcakes Every Time
- Don’t overmix – Stir just until combined to keep the cupcakes fluffy.
- Fill liners only 2/3 full – This prevents overflowing and gives the best rise.
- Use a cookie scoop – For evenly sized cupcakes.
- Check with a toothpick – If it comes out clean, they’re done!
Make Ahead & Freezing Tips
Need to make these cupcakes in advance? They freeze beautifully! Simply bake, cool completely, and store in a ziplock bag for up to 3 months. When ready to eat, let them thaw at room temperature before frosting.
Perfect for Every Occasion
Whether you’re making these for a birthday, party, or just because, these moist chocolate cupcakes never disappoint! They’re a crowd favorite and so easy to customize. Swap out the frosting for vanilla, peanut butter, or even a cream cheese frosting for a fun twist.
Moist Chocolate Cupcakes
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups & spoons
- Cupcake pan
- Cupcake liners
- Wire rack for cooling
- Piping bag optional for frosting
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- 2 tsp vanilla extract
For the frosting (optional)
- ½ cup unsalted butter softened
- 1 ¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 3 tbs heavy cream
- 1 tsp vanilla extract
Instructions
Prep
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Mix
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
- Slowly mix the dry ingredients into the wet ingredients until combined.
- Stir in the hot coffee or water (batter will be thin—this is normal!).
Bake
- Fill cupcake liners 2/3 full and bake for 18 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting (optional)
- Beat butter until fluffy. Add powdered sugar, cocoa powder, and salt, mixing until combined.
- Add vanilla and heavy cream, beating until smooth.
- Frost cooled cupcakes and enjoy!
Notes
- Room Temperature: Store unfrosted cupcakes in an airtight container for 2 days.
- Refrigerator: Frosted cupcakes last 5 days in an airtight container.
- Freezer: Freeze unfrosted cupcakes for up to 3 months (thaw before frosting).
Leave a Reply