This mouthwatering moist chocolate cupcake recipe is a homemade chocolate cupcake topped with a silky chocolate cream cheese frosting. The chocolate cupcake just melts in your mouth, it’s a light and fluffy cake that stays moist for days. This will be your new go-to chocolate cupcake recipe.
Everyone needs a go-to chocolate cupcake, one that makes your mouth water, one that you inhale so fast you hardly stop to take a breath.
Look no further my friends. These Moist Chocolate Cupcakes are seriously insane. They are light and fluffy and stay moist for days. Seriously you guys, no other cupcake recipe can compare.
This homemade cupcake recipe is easy to follow. It’s an oil-based chocolate cupcake, so it’s also very quick to put together. There’s no waiting for butter to soften and no creaming butter and sugar together either.
I’ve tested this recipe numerous times before I chose on the final recipe. The first time I made it, I thought it was absolutely perfect, and I thought that I’d try a few other variations just to be sure I had the right one.
I could not stop thinking about how much I loved that first version. It reminds me of my favorite doctored cake mix. The chocolate flavors isn’t overly sweet or intense, which is kinda of nice because once you add the frosting, it’s the perfect balance.
Speaking of the frosting. Do you remember the Chocolate Cream Cheese frosting I shared recently? Yeah, we’re doing that again.
If you don’t love cream cheese frosting (I mean really though), then you might try my chocolate fudge frosting or my best chocolate frosting. All good contenders, but the chocolate cream cheese frosting is by far my favorite.
It light, and airy and whipped to absolute perfection.
Let me share a few tips with you.
How to make these Moist Chocolate Cupcakes
- First mix together the granulated sugar, eggs, oil and vanilla extract.
- Next, the recipe calls for sour cream, specifically I use light sour cream. It helps maintain the moisture in the cupcakes without making it overly dense. It cannot be omitted, however is can be substituted with non-fat Greek yogurt.
- Then comes the dry ingredients. I recommend sifting the flour and cocoa powder at the very least. I use a sieve instead of my sifted, just something to break up the clumps of flour and cocoa powder.
- Combine all the dry ingredients in a separate bowl including the baking powder, baking soda and salt. Then we are going to alternate half the dry ingredients with half of the wet ingredients which allows the dry ingredients to combine in the batter without over mixing.
- For the wet ingredients, we’re using brewed coffee. No, your cake will not taste like coffee. The coffee flavor simply enhances the chocolate flavor of this cake.
- If you absolutely cannot use coffee, then I would recommend milk.
- Once all your ingredients are combine, use a large cookie scoop to divide the batter between your cupcake liners. The batter will be quite thin, but try your best not to overfill them.
- You might also find it helpful to remix the batter when you get towards the bottom where the extra oil and eggs like to hang out.
This recipe for Moist Chocolate Cupcakes makes a solid 24 cupcakes. If you’re more interested in a traditional 9×13-inch cake, don’t worry, I’ve got you covered. My Super Moist Chocolate Cake recipe is the same recipe, just with a reduced amount of frosting.
I hope you make these Moist Chocolate Cupcakes and you love them as much as I do!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
This mouthwatering moist chocolate cupcake recipe is a homemade chocolate cupcake topped with a silky chocolate cream cheese frosting.
For the cupcakes:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) light sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) natural cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (355 ml) brewed coffee
For the frosting:
- ¾ cups (6 oz) unsalted butter
- 8 ounces cream cheese
- ½ cup +2 tablespoons (69g) cocoa powder
- 6 cups (780 g) powdered sugar
- 2 tablespoons (30 ml) milk or heavy whipping cream
- 1 tablespoon (15ml) pure vanilla extract
- For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
- Add the cocoa powder and vanilla extract and beat until well combined,
- Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream and vanilla extract and beat for 60-90 seconds until completely smooth.
- Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.
- In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes. Keep in an airtight container.
- Sour cream: If you need to substitute the sour cream, use nonfat Greek Yogurt
- Coffee: If you need to substitute the coffee, use milk
- To make this as a single layer cake you’ll want to see my Moist Chocolate Cake Recipe
- To make this as a layer cake, you’ll want to see my Chocolate Cake Recipe
- Make Ahead of time: These can be prepared up to 2 days in advance and stored in an airtight container. You can freeze the prepared cupcakes, stored in an airtight container, thaw overnight in the fridge, then bring to room temperature before frosting. I recommend frosting the day you’re serving.
- Frosting options: If you don’t like cream cheese frosting, you can top these with vanilla frosting, or my chocolate buttercream.
- Category: Cupcake
- Method: Baked
- Cuisine: American
- Serving Size: 1 cupcake
- Calories: 361
- Sugar: 42.5g
- Sodium: 170mg
- Fat: 15.8g
- Saturated Fat: 10.4g
- Carbohydrates: 54.8g
- Fiber: 1.7g
- Protein: 3.6g
- Cholesterol: 51.2mg
Keywords: Chocolate Cupcake Recipe, Cupcake Recipe, cupcake recipe without butter, Easy Cupcake Recipe, Chocolate Cream Cheese Frosting, Cream Cheese Frosting