The Best Moist Chocolate Cupcakes Recipe

There’s nothing quite like sinking your teeth into rich, moist chocolate cupcakes topped with a generous swirl of decadent chocolate buttercream frosting– it’s simply the best! If you’ve ever thought that making cupcakes from scratch was too complicated, these will change your mind. This moist chocolate cupcakes recipe is as simple as putting together a boxed cake mix, but with results that are far superior in both flavor and texture.

This post originally appeared on the site in 2012 as a way to introduce my cookbook, Hand Made Baking. Since then, these chocolate cupcakes have become one of the most popular recipes here, and for good reason (it even made an appearance on The Cooking Channel back in 2013!). I’ve re-written this recipe post to make it more concise and helpful, ensuring that you can whip up these chocolate cupcakes with ease–– whether you’re a novice or a seasoned baker.

This chocolate cupcake recipe is one you’ll want to keep in your baking repertoire. It’s a one-bowl wonder that’s as easy to make as it is delicious. Whether you’re baking for a birthday, a party, or just because, these cupcakes are sure to impress. So step away from the box mix—once you try these homemade chocolate cupcakes, you’ll never look back.

Why These Chocolate Cupcakes Are the Best

These chocolate cupcakes are everything a cupcake should be: moist, rich, and bursting with chocolate flavor. Plus, they come together in one bowl, requiring minimal effort and cleanup. This is the chocolate cupcake recipe you need in your baking arsenal.

What makes these cupcakes stand out is the use of oil, which makes preparation easy and keeps the chocolate cupcakes soft and moist even when cold. The recipe also specifically calls for unsweetened natural cocoa powder, which is essential for that bright, robust chocolate flavor. Natural cocoa powder is more acidic than Dutch-process cocoa, which is alkalized. This acidity, paired with tangy sour cream, not only enhances the flavor of the cupcakes but also activates the baking soda, ensuring your cupcakes are light, moist, and perfectly springy.

The chocolate buttercream frosting? It’s the icing on the cake—literally. This smooth, creamy chocolate buttercream is made with melted butter, which gives it a silky texture that’s easy to spread. Whether you like to pile your frosting high or prefer a more modest swirl, this recipe has you covered.

How to Make Moist Chocolate Cupcakes

Let’s break down the process so you can achieve perfect chocolate cupcakes every time.

Ingredients You’ll Need For the Chocolate Cupcakes

• Granulated White Sugar: Sweetens the cupcakes and contributes to their moistness.
• All-Purpose Flour: Provides structure. Be sure to spoon and level the flour to avoid a dense cupcake.
• Unsweetened Natural Cocoa Powder: The key to that deep chocolate flavor. Therefore, do not substitute with Dutch-process cocoa, as the acidity of natural cocoa powder is essential here.
• Baking Powder and Baking Soda: These leavening agents work together to give the cupcakes a nice rise and fluffy texture.
• Fine-Grain Sea Salt: Just a pinch enhances the chocolate flavor.
• Large Egg: Binds the batter and adds richness. Room temperature is best for even mixing (to do this quickly, read: How to Bring Eggs Quickly to Room Temperature)
• Sour Cream: Adds moisture and a slight tang that complements the chocolate.
• Oil: Keeps the cupcakes moist, even when chilled. Any neutral-tasting oil like avocado, canola, vegetable, sunflower or safflower oil will work.
• Pure Vanilla Extract: Adds a warm, sweet undertone that rounds out the chocolate flavor.
• Boiling Water (or Hot Coffee): Hot water is one of the secrets to achieving the moistest chocolate cupcakes. Alternatively, you can opt for hot coffee–– it intensifies the chocolate flavor and helps create a smooth batter. The cupcakes will not taste like coffee, it will simply enhance the chocolate flavor.

How to Make These Chocolate Cupcakes

1. Preheat Your Oven and Prep Your Pan: Start by preheating your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix the Dry Ingredients: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the Wet Ingredients: Add the egg, sour cream, oil, and vanilla extract to the dry ingredients. Whisk until just combined—do not overmix.
4. Incorporate the Boiling Water: Slowly pour in the boiling water (or hot coffee), mixing gently until the batter is smooth and runny.
5. Fill the Cupcake Liners: Using a 1.5-ounce ice cream scoop or a measuring spoon, fill each cupcake liner with about 3 tablespoons of batter. The batter will be thin, but this is what creates those moist, tender cupcakes.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

How to Make Chocolate Buttercream Frosting

This chocolate buttercream frosting is rich, smooth, and perfectly sweet. It’s the ideal complement to the moist chocolate cupcakes and comes together quickly.

This chocolate frosting recipe doesn’t require tinkering with melted chocolate, unlike a chocolate ganache (although fee free to make the water ganache in my Yellow Birthday Cake). It is as easy as mixing everything in a bowl.

Frosting Ingredients:

• Unsalted Butter: Melted for ease. You won’t have to wait for the butter to soften, making this frosting quick and easy to whip up.
• Unsweetened Natural Cocoa Powder: for the frosting only, you can use Dutch-process cocoa powder for the frosting if you prefer a dark-colored frosting.
• Whole Milk: Creates a creamy consistency. You could use heavy cream for an even richer frosting.
• Confectioners’ Sugar: Adds sweetness and structure. The cornstarch in powdered sugar helps to thicken and smooth the frosting.
• Pure Vanilla Extract: Enhances the chocolate flavor and adds depth.
• Golden Syrup or Light Corn Syrup: This is optional, but adding a bit of syrup gives the frosting a glossy finish and helps prevent it from crusting. Alternatively, you can use light agave nectar.

Step-by-Step Instructions for the Chocolate Buttercream Frosting

1. Combine the Ingredients: In a large mixing bowl (not in the pot or bowl you melted your butter in– this will result in a mess!), whisk together the melted butter and cocoa powder until smooth. Add the milk and vanilla extract, then gradually whisk in the confectioners’ sugar until the frosting is thick and smooth.
2. Adjust Consistency: If the frosting is too thick, add a little more milk. If it’s too thin, add more confectioners’ sugar.
3. Prepare for Frosting: Before frosting, make sure your cupcakes are completely cool to avoid melting the buttercream.

Do As I Say, Not As I Do: A Word to The Wise

I’ve made this frosting in the same saucepan in which the butter is melted, adding all the ingredients to the butter. However, the heat of the pan is far too intense for the confectioners’ sugar and other ingredients and makes the frosting split. You want the heat of the melted butter to dissolve the sugar, but you don’t want to make everything a big mess.

Yes, you could let both the pan and the butter cool, but then the butter won’t be hot enough to properly dissolve the sugar and you’ll end up with gritty frosting.

A room-temperature bowl and hot butter—it’s the only way here.

How to Frost Chocolate Cupcakes

Frosting your cupcakes is where you can really get creative. Whether you like a simple swirl or a tall “hat” of frosting, here’s how to do it:

1. Spread the Frosting:  Use a small offset spatula or butter knife to spread the frosting over the cooled cupcakes.
2. Create a Decorative Swirl: Use the tip of a large offset spatula for this more decorative look (as pictured). Carefully press into the center of the frosting, turn the spatula 360º one way, and turn the spatula 180º in the opposite direction; lift the spatula, and that’s it!
3. Add Chocolate Shavings or sprinkles: For an extra touch of indulgence, use a vegetable peeler or microplane grater to shave dark chocolate over the top of each frosted cupcake. You can also get creative and add decorative sprinkles.
4. Extra Frosting? If you prefer tall, generous swirls of frosting as pictured, I recommend increasing the frosting recipe by 1.5 times. This will give you plenty of frosting to work with, ensuring each cupcake is topped with a luxurious, chocolatey crown.

Make Ahead Tips

One of the great things about this recipe is that you can make the cupcakes ahead of time, giving you more flexibility when preparing for an event or simply satisfying a chocolate craving.

• Unfrosted Cupcakes: After the cupcakes have cooled completely, you can wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator for up to 2 days. Alternatively, if you need to store them for longer, place the wrapped cupcakes in a freezer-safe bag or container and freeze them for up to one month.
• Thawing: When you’re ready to frost and serve, thaw the cupcakes at room temperature. They’ll taste just as fresh and moist as the day you baked them.
• Frosting: The frosting can also be made ahead of time. Store it in an airtight container with plastic wrap (cling film), parchment paper, or wax paper pressed tightly against the frosting, in the refrigerator for up to 2 days. When you’re ready to use the buttercream, bring it to room temperature and give it a good stir to restore its creamy consistency.

Frequently Asked Questions

How full should I fill the cupcake liners?

It’s important not to overfill the cupcake liners. Use 3 tablespoons of batter per liner (or no more than two-thirds full). Overfilling can cause the cupcakes to rise too much and spill over, leading to a mess.

Can I use Dutch-process cocoa powder in the cupcakes?

For this recipe, stick with natural cocoa powder. Because the acidity in natural cocoa reacts with the baking soda, which helps the cupcakes rise and gives them their light, springy texture. Dutch-process cocoa is less acidic and won’t work the same way in this recipe.

What’s the best way to frost these cupcakes?

Start by spreading the frosting smoothly over the top of each cupcake using an offset spatula. To create a decorative swirl, hold the spatula at an angle and turn the cupcake as you frost. Top with chocolate shavings for a polished finish.

How do I make sure my frosting is smooth and not gritty?

To ensure your frosting is smooth, sift the confectioners’ sugar before adding it to the mixture. Also, make sure the melted butter is fully incorporated with the cocoa powder before adding the sugar. If your frosting feels too thick, add a bit more milk, a tablespoon at a time, until it reaches the desired consistency.

Can I make extra frosting?

Absolutely! If you prefer tall, generous swirls of frosting, I recommend increasing the frosting recipe by 1.5 times. This will give you plenty of frosting to work with, ensuring each cupcake is topped with a luxurious, chocolatey crown.

Other Great Baking Recipes You’ll Enjoy

• Wacky Chocolate Cupcakes
• Yellow Birthday Cake Recipe
• Chocolate Brownies Recipe
• Chocolate & Strawberry Layer Cake Recipe
• The Best Cocoa Brownies