If you’re craving rich, chocolatey cupcakes but don’t want the hassle of multiple bowls, this moist chocolate cupcakes recipe is for you! Made with simple ingredients, it’s super soft, moist, and perfect for frosting. Just mix, bake, and enjoy!
Why you will love this recipe?
You’re going to love this one bowl chocolate cupcake recipe because it’s ridiculously easy and crazy delicious! No mess, no fuss just one bowl, simple ingredients, and the fluffiest, most chocolatey cupcakes ever. They’re soft, moist, and perfect for any occasion.
Expert Tips for Best results!
- Bloom the Cocoa Properly – Mixing cocoa powder with hot water first deepens the chocolate flavour, so don’t skip this step! Whisk it well until you get a smooth, thick paste.
- Use Room Temperature Ingredients – Cold eggs or buttermilk can mess with the texture. Let everything sit at room temp before mixing for a smoother batter.
- Don’t Overmix the Batter – Once you add the dry ingredients, mix gently until just combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Fill the Liners Just Right – Fill your cupcake liners about two-thirds full. Overfilling can cause them to overflow, while underfilling may prevent them from rising properly.
- Let Them Cool Before Frosting – It’s tempting to frost them right away, but warm cupcakes will melt your frosting. Be patient for that perfect finish!
How to make Moist Chocolate Cupcakes Recipe?
Step 1: Mix the Dry Ingredients
In a bowl, whisk together the flour, salt, baking soda, baking powder, white sugar, and brown sugar. This helps evenly distribute everything, so your cupcakes turn out perfect. Set it aside for now.
Step 2: Bloom the Cocoa Powder
In a large bowl, add the cocoa powder and pour in the hot water. Whisk it well until you get a smooth, thick paste this step brings out that deep chocolate flavour.
Step 3: Add the Wet Ingredients
Now, add in the melted butter, oil, and buttermilk. Whisk vigorously to make sure everything is combined and smooth no lumps allowed! Add the eggs and vanilla extract to the mixture. Whisk again until everything is nicely combined. The batter should be smooth and glossy at this point.
Step 4: Combine Dry & Wet Ingredients
Slowly add the dry ingredients into the wet ingredients while gently whisking. Mix until just combined don’t overmix, or your cupcakes might turn out dense instead of fluffy!
Step 5: Fill the Cupcake Liners
Line your cupcake tray with liners and fill each one about 2/3 full. This gives them enough space to rise perfectly without overflowing.
Step 6: Bake to Perfection
Pop them into a preheated oven at 175°C and bake for 18-22 minutes. Check with a toothpick if it comes out with a few moist crumbs (not wet batter), they’re ready!
Step 7: Let Them Cool & Frost
Let the cupcakes cool completely before frosting them with your favourite topping. Then, dig in and enjoy every bite!
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Buttermilk makes these cupcakes extra soft and moist, but if you don’t have it, no worries! Just mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes. Boom homemade buttermilk!
Can I use oil instead of butter?
This recipe already uses both oil and butter for the best texture. Butter gives flavour, and oil keeps them moist. If you want to swap, use all oil for extra moisture or all butter for a richer taste, but I love the balance of both!
How do I know when my cupcakes are done?
Insert a toothpick in the centre around 18 minutes. If it comes out with a few moist crumbs but not wet batter, they are done. If it comes out completely clean, they may be slightly overbaked, but they will still be delicious.
Why did my cupcakes turn out dry?
A few things could be the culprit too much flour, overbaking, or not enough liquid. Always spoon and level your flour (don’t pack it in), keep an eye on your baking time, and make sure your batter is smooth and well mixed.
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Recipe Card
Moist Chocolate Cupcakes Recipe
This moist chocolate cupcakes recipe is rich, moist, and unbelievably easy to make. No mess, no stress and you just need one bowl to mix up everything! Perfect for any occasion or just when you’re craving something sweet.
Ingredients
- 1 cup cocoa powder (100g)
- 1/2 cup very hot water (120ml)
- 1/2 cup + 1 tbsp oil (135ml)
- 3 tbsp hot melted butter (43g)
- 1 cup butter milk (230ml milk + 1tbsp vinegar)
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups flour (250g)
- 1 cup white sugar (200g)
- 3/4 cup soft brown sugar (150g)
- 11/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
Instructions
1. In a bowl, whisk together the flour, salt, baking soda, baking powder, white sugar, and brown sugar. Set aside.
2. In a large bowl, add the cocoa powder and hot water. Whisk until smooth and thick.
3. Add the melted butter, oil, and buttermilk to the cocoa mixture. Whisk well until fully combined.
4. Crack in the eggs and add vanilla extract. Whisk until the batter is smooth.
5. Slowly add the dry ingredients to the wet ingredients while gently whisking. Mix until just combined don’t overmix.
6. Line a cupcake tray with liners and fill each one about 2/3 full.
7. Bake in a preheated oven at 175°C for 18-22 minutes or until a toothpick inserted comes out with a few moist crumbs.
8. Let the cupcakes cool completely before frosting. Enjoy!
I made these and boy oh boy!!!! They came out great. Go ahead and try them, you’ll love them too. Thanks Zaineb for sharing.
So glad you liked them Judith 🙂