Moist Chocolate Cupcakes
These moist chocolate cupcakes are rich, fluffy, and packed with deep chocolate flavor! Made with simple pantry staples, they’re perfect for birthdays, celebrations, or just a sweet treat.
Servings 12 cupcakes
Calories 250kcal
Cost $7
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
How to Store
- 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).