What makes this chocolate cupcake recipe so moist?

Oil, buttermilk, and brown sugar. Oil stays soft at any temperature, buttermilk makes the crumb tender, and brown sugar holds on to moisture. Together they keep these cupcakes moist without making them heavy.

Can I use Dutch-process cocoa instead of natural cocoa powder?

It’s best to stick with natural cocoa. This recipe counts on natural cocoa’s acidity reacting with the baking soda to help the cupcakes rise. Dutch-process cocoa can change the rise, texture, and flavor.

Can I use butter instead of oil?

You can, but the cupcakes will be firmer and less moist, especially once they’re chilled. Oil is the secret to that soft, light texture that lasts for days.

Can I use store-bought buttermilk?

Absolutely. Store-bought buttermilk works great. The whole milk and vinegar trick is just for when you don’t have any on hand, which is most days for me.

Can I use lemon juice instead of vinegar to make buttermilk?

Yes! Lemon juice works the same way. Your cupcakes won’t taste like lemon.

Are these chocolate cupcakes very sweet?

Nope. They’re rich in chocolate flavor but balanced, so they won’t compete with your frosting. That makes them perfect for sweet toppings or for eating plain.

How full should I fill cupcake liners?

About half full. That gives you a nice dome without overflow.

Why did my cupcakes sink in the middle?

They were probably underbaked, the oven door was opened too early, or the liners were overfilled. Check with a toothpick or cake tester before pulling them out.

How do I store chocolate cupcakes?

Keep unfrosted cupcakes in an airtight container at room temperature for 2–3 days. Frosted cupcakes with dairy-based toppings like whipped cream should go in the fridge.

Can I freeze chocolate cupcakes?

Yes! Wrap unfrosted cupcakes well and freeze them for up to 3 months. Thaw at room temperature, then frost.

Can I make this chocolate cupcake recipe into a cake?

Yes, the batter works in cake pans. You can also try my moist chocolate cake recipe, tried and true and works perfectly if you are looking for similar moist and lightness. Chocolate Cake Recipe

What’s the best frosting for chocolate cupcakes?

Anything you love! Buttercream, ermine frosting, whipped ganache, and whipped heavy cream all work beautifully. Or skip the frosting and enjoy them plain.

Chocolate Cupcakes

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Soft, moist, and light chocolate cupcakes made with cocoa, buttermilk, and oil. They’re full of chocolate flavor, not too sweet, and easy enough to bake again and again (and again).

Author: Ellen
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

3/4 cup (95 grams) all-purpose flour
1/2 cup (42 grams) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon espresso powder
2 large eggs, room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) brown sugar
1/3 cup (80 ml) canola oil
2 teaspoons vanilla extract
1/2 cup (120 ml) buttermilk (or 1/2 cup whole milk + 1 tablespoon vinegar), room temperature

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Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
In a medium mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and espresso powder together. Set aside.
In another medium bowl, whisk the eggs, granulated sugar, brown sugar, oil and vanilla together until very smooth.
Add the wet ingredients to the flour mixture: start with half the egg mixture to the flour mixture and whisk for a few seconds. Pour in half the buttermilk and whisk for 10 seonds. Add the remaining egg mixture and keep whisking for another 10 seconds. Then add the remaining buttermilk. Whisk until smooth and just incorporated. The batter will be thin.
Fill the lined cupcake pan halfway. Do not go higher as the batter will rise when it bakes. Bake for 18 to 21 minutes. A cake tester should come out clean when the cupcakes are done baking. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving Size: 1 cupcake
Calories: 175 kcal
Sugar: 17 g
Sodium: 149 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 32 mg

Find it online: https://moderateposh.com/chocolate-cupcakes/