Homemade Moist Chocolate Cupcakes

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 cupcakes and this 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.

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.

Homemade Moist Chocolate Cupcakes

Prep Time: 15 min
Cook Time: 15 minutes

Ingredients

For the cupcakes:

•     1 ½ cups granulated sugar (285g)
•     1 tablespoon pure vanilla extract (15 ml)
•     3 large eggs
•     ½ cup vegetable oil (118 ml)
•     2 cups all-purpose flour (280g)
•     ½ cup light sour cream (118 ml)
•     2 ½ teaspoons baking powder (9 g)
•     1 tablespoon espresso powder (5g) (optional)
•     ½ cup cocoa powder (55 g)
•     1 teaspoon salt (5 g)
•     ½ teaspoon baking soda (2 g)
•     1 ¼ cup coffee (355 ml)

For the frosting:

•     ¾ cups (6 oz) unsalted butter
•     6 cups powdered sugar (780 g)
•     ½ cup +2 tablespoons cocoa powder (69g)
•     8 ounces cream cheese
•     1 tablespoon pure vanilla extract (15ml)
•     2 tablespoons milk or heavy whipping cream (30 ml)

Instructions

1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
3. Next mix in the sour cream and beat until well combined.
4. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
8. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
9. For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
10. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
11. Add the cocoa powder and vanilla extract and beat until well combined,
12. Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream and vanilla extract and beat for 60-90 seconds until completely smooth.
13. Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.
14. In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes. Keep in an airtight container.

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