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Home » Cupcakes » Perfectly Moist Chocolate Cupcakes

Perfectly Moist Chocolate Cupcakes

October 18, 2017 by Dedra | QueensleeAppetit 13 Comments

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These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting – these cupcakes are the perfect treat for chocoholics.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Are you a fan of chocolate? Would you eat absolutely anything as long as it had chocolate in it? Is chocolate the only thing that can cheer you up when you’re in a bad mood? If so, these are the perfect cupcakes for you! Moist and fluffy chocolate cupcakes, topped with silky chocolate buttercream and chocolate sprinkles – are you tempted yet?

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

This has been my go-to chocolate cupcake recipe for a while now. They’re so easy to make and require no skill at all! You only require 1 bowl, 1 measuring cup and 1 whisk. To make the cupcakes, simply mix the dry ingredients together, then the wet ingredients, mix ’em all together, then add some boiling water. As easy as 1-2-3!

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

The dry ingredients are just your basic flour, granulated sugar, cocoa etc. The wet ingredients are what give these cupcakes that amazing fluffy texture.

First, I used vegetable oil. The oil is the key to making these cupcakes extra moist. Then we add some buttermilk to give the cupcake that soft and tender crumb. I don’t recommend substituting the buttermilk for 2% milk or any other milk. If you don’t have buttermilk, you can just sour whole milk using vinegar- I’ll give more details in the notes below the recipe.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

After you mix the wet and dry ingredients together, you’ll need to add either boiling water or hot coffee. This is an important addition to the cupcake, as it enhances the chocolate flavour for a more rich and chocolatey cupcake. You normally shouldn’t taste the coffee in the cupcakes, but if you’re worried about the taste, either use boiling water or instant coffee.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Before adding the hot water or coffee, the batter will be very thick. As sexy and fudgy as it looks, that’s not what we want. A thick batter would create a dense cupcake that resembled brownies. Now that may sound delicious, but we’re making soft, moist, light and fluffy cupcakes here, not brownies.

Once we had the hot liquid, the batter will be very, very thin. This is what we want. Thin batter = moist cupcakes! I recommend using a 2 tablespoon ice cream or cookie scoop when dividing the batter between each liner. Simply pouring the batter into the liners is just too messy. Using a scoop will ensure that you have the same amount of batter per cupcake and that they all bake evenly.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

The cupcake liners only need to be filled about 2/3 way full. You may feel tempted to fill the batter to the top, but please don’t! If you overfill the liners, the cupcakes will overflow and create a muffin top. Filling the liners about 1/2-2/3 way full will create a perfect and even cupcake dome.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Now that the cupcakes are baked and beautiful, let’s move on to the frosting. I topped these fluffy beauties with my Dreamy Chocolate Buttercream Frosting. It’s incredibly creamy and has an amazing rich chocolatey flavour that’ll send shivers down your spine. I’m not ashamed to admit that I licked the beater, and rubber spatula, clean after whipping this yummy frosting up.

A light, fluffy, silky and dreamy Chocolate Buttercream Frosting. Perfect for frosting cakes, cupcakes, and more!

A light, fluffy, silky and dreamy Chocolate Buttercream Frosting. Perfect for frosting cakes, cupcakes, and more!

The frosting gets its decadent chocolate flavour from real melted chocolate! The melted chocolate makes this frosting so smooth and silky and delicious! This frosting also requires A LOT of whipping in a stand or hand mixer. Whipping is the key to making your frosting extra light and fluffy!

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

I then sprinkled these cupcakes with a generous amount of chocolate sprinkles. Or at least, I tried to. Here’s the thing about sprinkles in Canada – they’re much longer and thinner than they are in America. So instead of having cute and tiny little chocolate sprinkles covering my lovely frosting – I got long and sharp sprinkles clinging for dear life in the creases of my frosting swirls.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Despite their failure, the chocolate sprinkles added a little extra chocolatey flavour to these cupcakes – which is a win in my eyes.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

These cupcakes are soft, tender, moist and taste better than a box mix. They’re even 10x better when paired with my perfectly fudgy chocolate buttercream that melts in your mouth!

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

1 bowl, 1 whisk, 24 cupcakes, 1 happy tummy (or more, if you’re willing to share). Once you try these cupcakes, I promise it’ll be your favourite go-to chocolate cupcake recipe from now on!

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

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These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Shop The Recipe

Here are some of the tools I used to make today’s recipe:
Pastry Bag | Kitchenaid Stand Mixer (for the frosting) | Ice Cream Scoop | Mixing Bowl | Cupcake Liners | 12-Cup Cupcake Pan |
Not a fan of chocolate? Try these Perfectly Moist and Fluffy Vanilla Cupcakes!

Let’s get baking!

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These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Perfectly Moist Chocolate Cupcakes

Yield: 22-24 cupcakes
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes

These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.

Ingredients

  • 1 and 1/2 cups All purpose flour
  • 1 and 1/2 cups granulated Sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 tsp salt
  • 2 large Eggs, room temperature
  • 1/2 cup Vegetable oil
  • 3/4 cup buttermilk, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup hot coffee or boiling water
  • 1 recipe of my Dreamy Chocolate Buttercream Frosting
  • Chocolate sprinkles for decorating (optional)

Instructions

  • Preheat the oven to 350 degrees F (177C), and line 2 standard cupcake pans with paper liners.
  • In a large mixing bowl, sift flour, sugar, Cocoa Powder, Baking powder, Baking soda and salt. Whisk to combine.
  • In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
  • Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.
  • Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely before frosting.
  • While cupcakes are cooling, make one recipe of my Dreamy Chocolate Buttercream Frosting.
  • Transfer frosting to a piping bag fitted with a large star tip and pipe a swirl on each cupcake. Decorate with chocolate sprinkles, if desired. Enjoy!
  • Notes

    - Store cupcakes in an airtight container at room temperature for up to 3 days.

    -If you don't have buttermilk, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Allow it to sit for 10 minutes, then measure out 3/4 cup for the recipe.

    © Dedra

    Did you make a recipe? I’d love to see how it turned out! Follow me on Instagram and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you’ve made!

    Bon Appétit!

    Love, Dedra ❤️

     

    ©All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

    Filed Under: All Recipes, Cupcakes, Favourite Recipes, Sweets and Treats Tagged With: chocolate buttercream frosting, chocolate cupcake recipe, moist chocolate cupcakes, sweets and treats

    Previous Post: « Dreamy Chocolate Buttercream Frosting
    Next Post: Pumpkin Cheesecake with Gingersnap Crust »

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    Comments

    1. AvatarTeresa

      January 13, 2021 at 5:04 PM

      Hi Dedra!

      Do you have a red velvet cake recipe?

      Thanks!

      Reply
      • Dedra | QueensleeAppetitDedra | QueensleeAppetit

        January 14, 2021 at 10:06 PM

        Coming soon! If you can’t wait, though, you can check out the red velvet cake recipe in my Fire and B.lood Layer Cake.

        Reply
    2. AvatarSophia

      June 19, 2020 at 3:03 PM

      These cupcakes where super easy to make. I have Celiac so I didn’t get to try them but my family said they were AMAZING!!!😁😃💖 Love them!

      Reply
    3. AvatarLynn

      March 8, 2020 at 7:57 PM

      Hi. Can these be made into mini cupcakes? If so, about how long baking?
      Thanks
      Lynn

      Reply
      • Dedra | QueensleeAppetitDedra | QueensleeAppetit

        March 8, 2020 at 9:47 PM

        Yes they can. I haven’t tried making mini versions yet so I’d say cut the original baking time in half and check to see if they’re done by inserting a toothpick inside. If not, continue checking every 2 minutes.

        Reply
    4. AvatarTeresa

      November 17, 2019 at 9:56 PM

      Hi Dedra,

      I’m thinking of making this recipe into 8” cakes. What would the timing be?

      Thanks in advance,
      Teresa

      Reply
      • Dedra | QueensleeAppetitDedra | QueensleeAppetit

        November 17, 2019 at 10:53 PM

        Hi Teresa,

        I would start with 20-25 minutes. After then, insert a toothpick into the center and if it comes out clean, it’s ready. If there’s still a small amount of wet batter, keep testing every 2 minutes and if the cake is still jiggly, check every 5 minutes.

        Reply
    5. AvatarTeresa

      October 11, 2019 at 6:05 PM

      These cupcakes were delicious! My go to recipe, thank you for sharing.

      What would be the measurements for a dozen?

      Thanks, again!

      Reply
      • Dedra | QueensleeAppetitDedra | QueensleeAppetit

        October 12, 2019 at 5:58 AM

        Just half the recipe

        * 3/4 cups All purpose flour
        * 3/4 cups granulated Sugar
        * 6 Tbsp unsweetened cocoa powder
        * 3/4 tsp Baking powder
        * 1/4 teaspoon Baking soda
        * 1/4 tsp salt
        * 1 large Egg, room temperature
        * 1/4 cup Vegetable oil
        * 6 Tbsp buttermilk, room temperature
        * 1 tsp Pure Vanilla Extract
        * 1/4 cup hot coffee or boiling water

        Reply
    6. AvatarKatherine

      August 1, 2019 at 4:00 PM

      Ok. These are AMAZING!!! I was SHOCKED how easy to make they are because they taste incredible. My sister made them for me a month or so ago and I told her they were the best chocolate cupcakes I had EVER eaten. The chocolate is rich, the cupcake is moist, and the crumb is perfect. So today we made them together and I cannot believe they are so easy! I have made homemade cupcakes in the past that were fluffy when they were hot out of the oven, but got denser as they cooled. Interestingly, I like these warm, but I think the crumb gets better and the chocolate flavor gets richer as they cool down so I actually prefer eating them at room temperature, which is great because room temperature cupcakes can be beautifully frosted. THANK YOU SO MUCH for sharing this rockstar recipe! It is seriously so good. 😍 Also your photos are beautiful! I didn’t even think about your long, thin sprinkles as odd until you said something! They look great!

      Reply
      • Dedra | QueensleeAppetitDedra | QueensleeAppetit

        August 1, 2019 at 9:30 PM

        You’re so sweet, thank you very much! I’m happy you enjoyed them <3

        Reply
    7. AvatarLuciana

      January 17, 2018 at 1:34 PM

      Hi,

      Can I use powdered buttermilk? How much of it?

      Thank you!

      Reply
      • Dedra | QueensleeAppétitDedra | QueensleeAppétit

        January 18, 2018 at 10:23 PM

        Yes, I think it should be fine. Look at your package directions to see how much powder and water you need to make 1 cup of buttermilk, then measure out 3/4 cup of the buttermilk to use in the recipe.

        Reply

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    About Dedra

    Some may say I’m addicted to desserts, and they are absolutely right! Baking is my passion and has been ever since I was 6 years old, it just took about a decade for me to realize it. Now I am devoted to creating the BEST sweet and savoury recipes from my tiny little kitchen and sharing them with the world!

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