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Super Moist Chocolate Cupcakes

Super Moist Chocolate Cupcakes

Deliciously rich and fluffy, these Super Moist Chocolate Cupcakes are a chocolate lover's dream.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes
Calories 200 kcal

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • measuring cups
  • Measuring spoons
  • icing knife

Ingredients
  

  • ¾ cup all-purpose flour (spooned & leveled)
  • ½ cup unsweetened natural cocoa powder
  • 1 teaspoon espresso powder or instant espresso
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • cup vegetable oil or canola oil (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • ½ cup buttermilk at room temperature
  • 1 batch chocolate buttercream for frosting
  • sprinkles for decorating

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
  • Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
  • Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • Frost cooled cupcakes with chocolate buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

Notes

I recommend using a cupcake carrier for storing and transporting decorated cupcakes.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg
Keyword baking, chocolate, cupcakes, dessert, moist
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