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! 

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!

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!"

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. 

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.

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.

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.