Ultra-moist, tender and so rich, these Chocolate Cupcakes are the ultimate hit of chocolate! They stay moist for days, use simple ingredients and are topped with dreamy Chocolate Buttercream Frosting!
Before we get into these cupcakes and why I love them so much, here are my top 3 favorite cupcake recipes on the site!
- Vanilla cupcakes – delicate and moist!
- Red Velvet cupcakes – topped with my dreamy Cream Cheese Frosting!
- Salted Caramel Cupcakes – chocolate cake with perfectly tasty Salted Caramel Sauce!
Table of Contents
Moist factor – ULTRA
Here’s why everyone should start using the word moist and love it. These cupcakes are ultra-moist. That’s because we use boiling water as our last step when making the batter which does a couple things:
- Makes these cupcakes fluffy – the hot water activates the baking powder and bicarb soda in the batter ingredients.
- Makes them more chocolatey – it helps dissolve the cocoa powder and gives these a smooth and ultra-chocolate flavor.
- It adds more moisture! – the boiling water helps make this Chocolate Cupcake recipe even more moist. Water = moisture. Science.
Why you’ll love my Chocolate Cupcakes!!
There are so many things to love about these ultra-moist Chocolate Cupcakes!
- Easy – They’re so easy to make and use basic ingredients you most likely have!
- Moist and tender! – these cupcakes are ultra-moist, delicate, soft and so tender.
- Ultra-chocolatey – these cupcakes deliver on chocolate with a rich and moist chocolate cupcake with creamy chocolate buttercream frosting on top!
Bake low and slow for ultra-moist cupcakes
I bake my cupcakes on a really low temperature to stop them from doming and because they come out dense and ultra-moist!
- Fan forced oven – 110C / 230F.
- Conventional (no fan) – 130C / 265F.
Bake them in the middle rack of your oven for best results.
Which frosting goes best with Chocolate Cupcakes?
Pretty much any frosting will go nicely with these cupcakes but here are my recommendations!
- Chocolate Buttercream Frosting – super creamy and chocolatey!
- American Buttercream Frosting – This rich and creamy vanilla frosting is an all-round favorite.
- Cream Cheese Frosting – super creamy, not overly sweet.
- Chocolate Ganache – ultra dense and fudge like chocolate frosting.
- Chantilly Cream – top them with freshly whipped cream right before serving for a lighter than air experience!
- Eat them plain! They’re delicious without frosting too!
Ingredients To Make Chocolate Cupcakes
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.Jump to Recipe
- All-purpose flour – also known as plain flour. Don’t be tempted to use cake flour as the plain flour mixed with cocoa powder basically makes this as light as cake flour.
- Caster sugar – also known as superfine sugar.
- Cocoa powder (cupcakes) – It’s best to use Natural cocoa powder for this recipe as it reacts with the bicarb soda in the dry ingredients and helps the cupcakes rise while giving it a deep rich chocolate flavor.
- Baking powder
- Bicarb soda – also known as bicarbonate of soda or baking soda.
- Salt – I used fine salt.
- Butter (melted) – I used unsalted butter. You want to make sure your butter is cooled a little before adding to the batter.
- Vegetable oil – canola oil will also work.
- Eggs – I used large eggs. Make sure they’re at room temperature. If they’re straight out of the fridge pop them into hot (not boiling) tap water for 10 minutes before using.
- Buttermilk – regular milk will also work but the buttermilk makes these cupcakes super moist. I prefer using store bought buttermilk.
- Boiling water – The boiling water is one of the most instrumental ingredients in this recipe. It’s what helps makes these cupcakes ULTRA moist!
- Butter (softened) – I used unsalted butter. It’s SUPER important to make sure your butter is softened before using it for the frosting otherwise you won’t get creamy, fluffy frosting.
- Salt – I used fine salt.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Powdered sugar – also known as icing sugar. Make sure your sugar is sifted with no lumps for a smooth frosting.
- Cocoa powder (frosting) – use It’s best to use a good quality Dutch process cocoa powder for this frosting. It has a deliciously strong flavor and is less acidic.
- Dark cooking chocolate (frosting) – Using good quality chocolate is important in this recipe. I used semi-sweet chocolate with at least 70% cocoa. You can find cooking chocolate in the baking isle of your supermarket. Make sure you let your chocolate cool down before using in the frosting. Warm is ok, not hot.
Making the perfect Chocolate Cupcake.
- Mix the dry ingredients together.
- Whisk the wet ingredients together (except boiling water).
- Add wet to dry.
- Mix together only until no dry ingredients are showing.
- Add boiling water to the batter.
- Mix until evenly combined.
- Line cupcake tin with liners
- Fill liners with batter 3/4 of the way. Bake.
- Once baked, cool on a cooling rack.
- Frost with my creamy Chocolate Buttercream Frosting
Tips and Tricks For Recipe Success!
- For an extra chocolate flavor – replace the boiling water with 1/3 cup of brewed coffee.
- Sieve your cocoa powder to make sure it’s lump free in your batter. Trying to get the lumps out will likely result in overmixing your batter. Speaking of…
- Don’t overmix your batter, it can cause your cupcakes to shrink and come out tough. Only mix until no dry ingredients are showing.
- Scrape down the bowl – to make sure no dry ingredients are left behind.
- Room Temperature ingredients are important in this recipe. Make sure your eggs and milk are at room temperature. Microwave your milk for 30 seconds and soak your eggs in warm water for 10 minutes before using. It’ll result in a much better cupcake batter and a cupcake that bakes nicely!
- Fill your liners the right amount – about 3/4 of the way is the right amount for this recipe. Anything more than that and they can
- When frosting your cupcakes – avoid using a round piping tip with chocolate frosting unless you’re going for the 💩 emoji look! 🤣
Frequently Asked Questions about Chocolate Cupcakes
How do I store these cupcakes?
Store these cupcakes in an airtight container for up to 4 days. They’re even more moist the next day.
Can I make this recipe into a cake?
Try my Easy Chocolate Cake recipe which is just as delicious and moist as this cupcake recipe!
What’re the best oven settings to use?
I use a fan forced oven which runs hotter than a conventional oven with no fan. If using a conventional oven (no fan) bake these on 130C / 265F. Bake them in the middle rack of your oven for best results!
What is the best cocoa powder to use?
For this recipe, you want to use unsweetened Natural Cocoa powder. It’s acidic enough to reacts with the bicarb soda and helps the cupcakes rise!
Why are my cupcakes domed at the top?
Look, they’re going toa taste the same, but it’s likely your oven temperature was too high. I would recommend using an oven thermometer for best results. You pop it into your oven and it will give you an accurate reading of your oven temperature.
What size muffin tin do you use?
I use a Wiltshire muffin tin. It’s pretty standard in size.
What size cupcake liners do you use?
I use a brand named Confetta who are based here in Australia, but any greaseproof cupcake liners will work.
Why have my cupcakes sunk?
Most likely because they weren’t baked enough. Pop them back in the oven to finish baking as soon as you see them sinking. It may not prevent them from sinking but they’ll at least be baked when people eat them and you can just cover them up with frosting.
Why have my cupcakes come away from the liners?
This can happen for a couple reasons:
- Humidity – your oven is humid which can cause the cupcakes to sweat.
- Cupcakes were cooled in the liners – once cool enough to handle, transfer your cupcakes to a cooling rack to avoid them sweating.
- Overmixing – if the cupcake batter is overmixed (mix only until you see no dry ingredients) they can shrink as they cool and come away from the cupcake liners.
What happened to the old recipe?
I updated this recipe because I believe recipes can always get better and you can always find new ways to make recipes tastier. The old recipe is great and is used widely through this website with my older, over the top cupcake recipes. This recipe is designed as a stand alone and not really designed to work with those older recipes. Basically both recipes are great, but I prefer this new updated recipe, it’s just so moist and delicious.
Looking for more chocolate fixes?
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
- 1 1/4 cups (185 g) all-purpose flour sifted
- 1 cup (220 g) caster sugar
- 1/2 cup (50 g) cocoa powder sifted
- 1/4 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 tsp fine salt
- 1/4 cup (60 g) unsalted butter melted
- 1/3 cup (80 ml) vegetable oil or canola oil
- 2 large eggs at room temperature
- 3/4 cup (185 ml) buttermilk at room temperature
- 1/3 cup (60 ml) boiling water
Chocolate Buttercream Frosting
- 1 1/2 cups (400 g) unsalted butter softened
- 1/4 tsp salt
- 1-2 tsp vanilla extract
- 1 cup (155 g) powdered sugar
- 1/2 cup (50 g) cocoa powder sifted
- 1 cup (200 g) dark cooking chocolate melted and cooled to room temperature (see notes)
- Preheat a fan-forced oven to 110C / 230F (130C/266F for no fan). Line your muffin tin with cupcake liners. I used brown ones to team with the theme.
- Add the flour, sugar, cocoa powder, bicarb soda, baking powder and salt to a medium sized mixing bowl and sieve. Then mix with a Wisk.
- Add the butter, oil, eggs and buttermilk to the dry ingredients and mix until well combined and no dry ingredients are showing. Take care not to overmix the batter.
- Lastly, pour in the boiling water and mix. The batter will darken and thin out.
- Scoop the batter into the cupcakes filling them up 3/4 of the way. Bake in the middle rack of your oven for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack.
Chocolate Buttercream Frosting
- Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on high speed for 5 minutes until pale and fluffy.
- Scrape down the bowl and add all the sifted powdered sugar and cocoa powder and begin beating on low speed. When no dry ingredients are showing, turn the speed up to high speed and beat for 10 minutes.
- Scrape down the bowl again and add the melted chocolate. Beat on high speed until everything is well combined, about 5 minutes.
- Add the frosting to a piping bag fitted with an open star top and pipe swirls on each cupcake. Finish with chocolate or rainbow sprinkles.
- Add half of the frosting into a heatproof bowl and microwave for 10 seconds or until jiggly (not melted) in the center. Add to the rest of the frosting and beat on medium speed for a couple minutes.
- Right before using or adding to a piping bag, use a spatula to beat the air out of the frosting until smooth. Alternatively, you can leave in the mixer on low speed until ready to use, up to 10 minutes.