Name: Homemade Moist Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup (130g) all-purpose flour; 1 cup (207g) sugar; 6 tbsp (43g) unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 large egg; 1/2 cup (120ml) milk or buttermilk; 1/2 cup (120ml) vegetable oil; 3/4 tsp vanilla extract; 1/2 cup (120ml) hot water; 1 1/4 cups (280g) unsalted butter, room temperature; 12 oz semi-sweet chocolate chips, melted; 3 tbsp (22g) unsweetened cocoa powder; 5 cups (575g) powdered sugar; Pinch of salt; 2-4 tbsp heavy cream

Jump to Recipe· 3.9 from 64 reviews

If you have a soft spot for chocolate but crave cupcakes that are truly irresistible, then you are absolutely going to love this Homemade Moist Chocolate Cupcakes Recipe. These cupcakes strike the perfect balance between rich, deep cocoa flavor and tender crumb, creating a melt-in-your-mouth experience with every bite. The secret lies in a simple yet thoughtful blend of ingredients and the luscious chocolate buttercream frosting that crowns each cupcake. Whether you’re baking for a special occasion or just because, this recipe will quickly become your go-to favorite.

Ingredients You’ll Need

A clear glass bowl contains a thick, dark brown chocolate batter with a smooth texture, small bubbles, and a few tiny lumps. A silver metal whisk is dipped into the batter, coated with the same dark mixture. The bowl sits on a white marbled surface, and the edges show some streaks where the batter has clung. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is what sets the stage for success with this recipe. Each one plays an essential role in delivering the perfect texture, sweetness, and chocolate intensity that make these cupcakes stand out. From the velvety cocoa powder to the creamy butter in the frosting, every element matters.

All-purpose flour (1 cup / 130g): The base of your cupcake, providing structure that’s tender yet sturdy enough to hold the frosting.
Sugar (1 cup / 207g): Sweetness that balances the cocoa and helps create a moist texture.
Unsweetened cocoa powder (6 tbsp / 43g + 3 tbsp / 22g): Gives that rich chocolate flavor and deep color throughout batter and frosting.
Baking soda (1 tsp): The leavening agent that helps the cupcakes rise beautifully and stay light.
Salt (½ tsp + a pinch): Enhances all the flavors and prevents any bitterness from the cocoa.
One large egg: Adds moisture and binds ingredients for a smooth batter.
Milk or buttermilk (½ cup / 120ml): Adds tenderness and reacts with baking soda for fluffiness.
Vegetable oil (½ cup / 120ml): Keeps the cupcakes incredibly moist and tender.
Vanilla extract (¾ tsp): Brings out the chocolate notes with a subtle fragrant sweetness.
Hot water (½ cup / 120ml): Intensifies cocoa flavor and thins out the batter for a delicate crumb.
Unsalted butter (1¼ cups / 280g), room temperature: The base of the frosting; creamy and smooth.
Semi-sweet chocolate chips (12 oz): Melted into the frosting for decadent chocolate richness.
Powdered sugar (5 cups / 575g): Provides sweetness and structure to the frosting.
Heavy cream (2-4 tbsp): Adjusts frosting consistency to just the right creamy texture.

How to Make Homemade Moist Chocolate Cupcakes Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 300°F (148°C) and lining your cupcake pan with liners. This ensures your cupcakes bake evenly and release easily when done.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mixing these dry ingredients together first makes sure your cupcakes have an even chocolate flavor and consistent texture.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk the egg, milk or buttermilk, vegetable oil, and vanilla extract together until smooth and combined—this ensures the liquids blend seamlessly into the dry ingredients.

Step 4: Combine Wet and Dry Mixtures

Slowly add the wet ingredients into the dry mixture and stir until fully incorporated. The batter will start to come together here, setting the stage for moist, tender cupcakes.

Step 5: Add Hot Water

Pour in the hot water and mix gently. Don’t be alarmed if the batter feels very thin—that’s part of what gives these cupcakes their unique moistness and light crumb.

Step 6: Bake

Fill each cupcake liner about halfway with batter to avoid overflow while baking. Place the pan in your preheated oven and bake for 18-23 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs.

Step 7: Cool Completely

Once baked, let the cupcakes rest in the pan for 2 minutes before transferring them to a wire rack to cool fully. This step is important so the cupcakes firm up just right before frosting.

Step 8: Make the Chocolate Buttercream Frosting

Beat the room temperature butter until creamy. Add melted semi-sweet chocolate and cocoa powder, mixing until silky smooth. Then, gradually add powdered sugar and heavy cream in stages to reach the perfect fluffy frosting consistency. A pinch of salt balances the sweetness and intensifies chocolate flavor.

Step 9: Frost the Cupcakes

Once cupcakes are completely cooled, use a piping bag fitted with your favorite tip—Ateco 847 is ideal—to swirl generous amounts of frosting onto each cupcake. The contrast between the cupcake and rich frosting is just heavenly!

How to Serve Homemade Moist Chocolate Cupcakes Recipe

A group of dark chocolate cupcakes with one thick, swirled layer of smooth chocolate frosting on top, decorated with small, dark chocolate sprinkles scattered evenly over the frosting. The cupcakes are arranged close together on a white cake stand with a wooden base, placed on a white marbled surface with a light-colored cloth underneath the stand. The background is softly blurred, focusing the view on the rich texture of the chocolate frosting and moist-looking cupcake bases. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Decorating these cupcakes can be just as fun as baking them! Think chocolate shavings, colorful sprinkles, or even a fresh raspberry on top. A dusting of cocoa powder or edible gold glitter adds a touch of glam to your chocolate delight.

Side Dishes

Pair these cupcakes with cold milk, a scoop of vanilla ice cream, or a simple berry compote to contrast the rich chocolate. A cup of freshly brewed coffee or hot chocolate also makes an inviting companion.

Creative Ways to Present

Present your cupcakes in a charming tiered dessert stand or place them in decorative boxes for gifting. You can also serve them alongside small bowls of chopped nuts, marshmallows, or caramel sauce for a customizable dessert bar experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be unlikely), store the cupcakes in an airtight container at room temperature for up to 24 hours. After that, refrigeration helps keep the frosting fresh, but bring cupcakes back to room temperature before serving for the best flavor.

Freezing

These cupcakes freeze beautifully! Wrap each one individually in plastic wrap and place in a freezer-safe container. For best results, freeze unfrosted cupcakes, then thaw and frost just before serving. Frozen cupcakes can last for up to 3 months.

Reheating

To enjoy cupcakes just like fresh, gently warm them for a few seconds in the microwave, uncovered, to soften the crumb. Avoid heating the frosting too much as it can alter the texture.

FAQs

Can I use regular milk instead of buttermilk in this recipe?

Absolutely! Regular milk works perfectly here and contributes to the moist texture. Buttermilk is optional and adds a slight tang for additional depth, but your cupcakes will still be fantastic without it.

Why is the batter so thin with the hot water?

The hot water thins the batter but also enhances the cocoa’s flavor and helps create a super tender crumb, making these cupcakes incredibly moist and light.

Can I substitute vegetable oil with butter in the batter?

You can, but vegetable oil gives a lighter, moister cupcake than butter. If you prefer butter’s flavor, try melting it first and use in the same quantity.

What kind of frosting tip is best for these cupcakes?

The Ateco tip 847 creates beautiful ridged swirls that make frosting look professional and elegant, but any large piping tip will work to make your cupcakes look amazing.

How long can I store frosted cupcakes at room temperature?

It’s best to keep frosted cupcakes at room temperature for up to 24 hours. After that, refrigeration will keep them fresh longer, but always return them to room temperature before serving for the best experience.

Final Thoughts

This Homemade Moist Chocolate Cupcakes Recipe is a delightful celebration of chocolate that’s both simple and satisfying. Every step, from mixing the batter to swirling on that luscious frosting, is a chance to enjoy the process and the outcome. Treat yourself and your loved ones to these moist, rich cupcakes—you’ll quickly see why they have a special place in my heart and, soon, I hope in yours too.