Description
These Chocolatey Moist Cupcakes are rich, ultra-soft, and deeply chocolatey, making them the ultimate treat for any occasion from parties to quiet indulgent moments.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Create a well in the center and add eggs, milk, oil, and vanilla extract. Mix until just combined.
- Slowly add the hot coffee or water, stirring until the batter is glossy and smooth. Fold in chocolate chips if using.
- Divide batter evenly into cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Top with chocolate buttercream, whipped cream, berries, or sprinkles for extra flair.
- Serve with cold milk, espresso, ice cream, or fruit salad for a complete dessert experience.
- Display on a cake stand, package as gifts, or create mini versions for party favors.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze unfrosted cupcakes for up to 2 months; thaw before serving or frosting.
- Warm up cupcakes in the microwave for 10–15 seconds to revive softness.
- Use a gluten-free 1:1 flour blend for a gluten-free version.
- Double the recipe to serve a crowd; adjust baking times as needed.
- Grease muffin tin if not using liners; cupcakes will still release well.
- For mini cupcakes, fill mini tins halfway and bake 10–12 minutes.
