Moist Chocolate Cupcake Recipe

There are regular cupcakes and then there are moist ones, and if we had to pick between the two, we'd choose a moist cupcake every single day of the week! Recipe developer Jennine Bryant came up with this wonderful recipe that will surely be welcome at any event. Bryant agrees and notes, "I personally think that chocolate cupcakes are suitable for any and all occasions," adding that "they are great served as a treat alongside a simple cup of tea or cup of coffee, and they are also great served at parties or even weddings!"  

"I love how yummy the cupcakes are! They are perfectly soft and moist, they have a light cupcake texture so they aren't dense or heavy like a muffin would be, but they still have this moist, fudgy quality to them," Bryant shares. She also includes instructions on how to make the frosting, which is just as rich and creamy as the batter itself. These cupcakes are sure to be a hit at your next event and they will definitely leave people wanting more. Keep reading to find out how to make this chocolatey treat! 

Gather the ingredients for these moist chocolate cupcakes

The first step in any recipe is to gather all the ingredients together. Start with some unsalted butter and granulated sugar. In addition, you will need a handful of large eggs. The remaining ingredients are pretty common in most baking recipes, so be sure to check at home before going out to buy them.

You'll need some salt, vanilla extract, and all-purpose flour. As well, be sure to have some baking powder and cocoa powder on hand. The recipe also calls for vegetable oil, milk, and a few cups of powdered sugar. Once you have all of these ingredients, you can begin!

Preheat the oven and mix the butter and sugar

The first thing you will need to do is preheat the oven so that it has time to get nice and hot while you do the rest of the prep work. Turn the dial to 350 F, which shouldn't take too long to reach. 

In the meantime, grab a stand mixer and add the 2 sticks of butter. The butter should be at room temperature, which makes mixing it a lot easier. Next, add the granulated sugar and combine the two until the mixture is light and fluffy. "You can definitely use a bowl and a handheld mixer which works just as well as a stand mixer," Bryant notes. She adds, "If you didn't have either you can mix everything by hand, although it is a lot of work!"

Add the eggs and vanilla extract

You will need to add a few more things to the mix, starting with the eggs and the extra yolk. Then, splash in the vanilla extract and continue to mix. Once you combine these ingredients, it may look like the mixture is beginning to curdle, which can cause alarm. But don't worry, that's to be expected during this step, and Bryant instructs to mix in 1 tablespoon of all-purpose flour to combat the curdle. Now, the batter should have a smooth consistency. 

Mix the dry ingredients separately

Using a separate bowl, combine ¾ cup of all-purpose flour, 2 teaspoons of baking powder, ⅓ cup of cocoa powder, and ½ teaspoon of salt, whisking to blend the ingredients. Once the dry mixture is ready, it's time to add it to the wet one.

Start by adding ⅓ of the flour mixture to the stand mixer, followed by 1 tablespoon of cooking oil. Repeat the process another two times, mixing in ⅓ of the flour mixture and 1 tablespoon of oil until everything is combined. Finally, add 2 tablespoons of milk to the batter and mix until it is smooth.

Transfer the batter to cupcake trays

Take out a cupcake tray and line each slot with cupcake liners or grease them with oil. Spoon the cake batter into each one, filling the cases about ⅔ of the way full so that they have room to rise as they bake. Then, pop the cupcakes into the preheated oven and bake for 18 to 20 minutes. You can check for doneness by inserting a toothpick into the center. Once the timer goes off, leave the cupcakes to cool for about 10 minutes in the tin. Next, transfer the cupcakes to a cooling rack to cool completely.

Make the cupcake frosting and serve

As you wait for the cupcakes to cool, make the frosting. Simply grab a clean bowl and mix together the remaining 2 sticks of butter and 4 ½ cups of sieved powdered sugar. Then, add ½ cup cocoa powder and 1 teaspoon of vanilla extract. Mix until the frosting is nice and smooth. Use a palette knife or a piping bag to apply the frosting onto the cooled cupcakes. 

"A simple way to make them prettier for a special occasion is to add sprinkles or decorations to the frosting. If you wanted to make this a pretty, decadent dessert I would suggest drizzling the individual cupcakes with some lightly melted caramel sauce and serving with a side of whipped cream!" Bryant shares. For a simpler take, she adds, "I personally think these cupcakes are really decadent and go really well with a cup of coffee — the flavor of coffee really enhances chocolate." Anything left? "To store, keep [the cupcakes] in an airtight container and ideally consume within 3 days," Bryant says. 

Moist Chocolate Cupcake Recipe
5 from 15 ratings
These incredibly moist chocolate cupcakes are both decadent and light. Whip them up for any occasion and they're sure to be a hit.
Prep Time
15
minutes
Cook Time
18
minutes
Servings
10
cupcakes
cupcakes on rack
Total time: 33 minutes
Ingredients
  • For the cupcakes
  • 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs + 1 yolk
  • 2 teaspoons vanilla extract
  • ¾ cup + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • ⅓ cup cocoa powder
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons milk
  • For the frosting
  • 2 sticks unsalted butter, room temperature
  • 4 ½ cups powdered sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. In a stand mixer beat 2 sticks of unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy.
  3. Add the eggs and extra yolk, along with 2 teaspoons of vanilla extract, then mix again. At this stage, your mixture may look as though it's beginning to curdle. Mix in 1 tablespoon of all-purpose flour to combat this.
  4. In a separate bowl, combine ¾ cup of all-purpose flour, 2 teaspoons of baking powder, ⅓ cup of cocoa powder, and ½ teaspoon of salt.
  5. Add ⅓ of the flour mixture to the stand mixer and then 1 tablespoon of cooking oil. Repeat this process another two times, mixing in ⅓ of the flour mixture and 1 more tablespoon of oil until everything is combined.
  6. Finally, add 2 tablespoons of milk to the batter and mix until just combined.
  7. Using either cupcake liners or a greased cupcake tray, spoon out the batter making sure that each cupcake is ⅔ full.
  8. Transfer the tray to the preheated oven and bake for 18 to 20 minutes.
  9. Leave the cupcakes to cool for 10 minutes before transferring them to a cooling rack to cool completely.
  10. Meanwhile, for the frosting, mix the remaining 2 sticks of butter with 4 ½ cups sieved powdered sugar, ½ cup of cocoa powder, and 1 teaspoon of vanilla extract in a bowl until it is smooth.
  11. Using either a palette knife or a piping bag, apply the frosting to the top of the cooled cupcakes.
Nutrition
Calories per Serving 737
Total Fat 43.9 g
Saturated Fat 24.8 g
Trans Fat 1.5 g
Cholesterol 171.9 mg
Total Carbohydrates 86.5 g
Dietary Fiber 2.9 g
Total Sugars 73.3 g
Sodium 226.7 mg
Protein 5.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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