These Super Moist Chocolate Cupcakes are made from simple, everyday ingredients and are incredibly tender and rich. Using natural cocoa powder and buttermilk ensures a deep chocolate flavor and perfect moistness. Topped with creamy chocolate buttercream and sprinkles, these cupcakes are perfect for birthdays, celebrations, or any chocolate craving.
Ingredients of Moist Chocolate Cupcakes
Cupcakes:
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder*
- 1 tsp espresso powder or instant espresso*
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
- 2 tsp pure vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature*
Frosting and Decorations:
- Chocolate buttercream
- Sprinkles
Instructions
Cupcakes
- Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Prepare a second pan for the extra 2 cupcakes.
- Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl; set aside.
- In a medium bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Pour half of the wet ingredients into the dry ingredients, then half of the buttermilk. Gently whisk for a few seconds.
- Repeat with remaining wet ingredients and buttermilk, stirring until just combined. Do not overmix—the batter will be thin.
- Pour or spoon the batter into cupcake liners, filling only halfway to prevent spilling or sinking.
- Bake 18–21 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Frosting
- Frost cooled cupcakes with chocolate buttercream.
- Use an icing knife for a rustic look or a piping tip (like Wilton 1M) for swirls.
- Decorate with sprinkles as desired.
How to Serve
Serve these cupcakes at room temperature for the best texture. They pair perfectly with milk, coffee, or hot chocolate. Perfect for parties, casual gatherings, or as a sweet treat any day.
How to Store
- Store fully cooled cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerate if storing longer, but allow to come to room temperature before serving.
- Unfrosted cupcakes can be frozen up to 2 months; thaw overnight in the refrigerator before frosting.
Tips for Best Results
- Use natural cocoa powder for rich chocolate flavor.
- Ensure eggs and buttermilk are at room temperature for smooth, even batter.
- Fill cupcake liners only halfway to prevent overflowing.
- Gently mix batter to avoid dense cupcakes.
Recipe Variations
- Mini cupcakes: Bake in mini liners for 10–12 minutes at 350°F (177°C).
- Espresso twist: Increase espresso powder slightly for a mocha flavor.
- Alternative frosting: Use cream cheese or peanut butter frosting for variety.
- Add chocolate chips or chunks for extra indulgence.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, bake 1 day in advance and store unfrosted at room temperature. Frost before serving.
Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze up to 2 months. Decorate after thawing.
Can I use different milk?
Yes, buttermilk is preferred for moisture. Substitute with DIY buttermilk (milk + vinegar/lemon juice).
