Would it make any difference if I use unsalted butter instead of vegetable oil? Can i use regular cocoa powder? I would typically store them in an air tight container at room temperature, but you could also refrigerate them. I also tried your vanilla cupcake recipe and they came out great as well! Do these need to be refrigerated or left out on the counter? Didn’t even need frosting, for realz! The cupcakes should be good for 3-4 days. It was perfect from the amount of sweetness to the moistness. So smooth and delicious on its own. I baked them in a fan oven at 350° and only half filled the paper liners but they did not dome but rather rose and had a peak in the centre. Any ideas why please? I don’t eat eggs so what other ingredient and measurement would you suggest as a substitute? Hi. I also made a cake with this version but added pudding to the mix it was amazing, Hi can I use cake flour ,as all purpose flour can’t be found in South Africa, I was wondering if I must add afew tbsp extra of cake flour or I can mix bread flour and cake flour, if so is there any way you know how much. Do you think I can add Oreos to this recipe? Absolutely delicious. If you also prefer homemade cakes made from scratch over box cake mixes, you will definitely want to check out my Yellow Cake with Chocolate Frosting, Homemade Funfetti Cake, and Best Red Velvet Cake. I have tried many and this recipe is sure a keeper. My family, friends and co-workers luv it. Glad you’re happy with them. April Preisler for Taste of Home. It was indeed the end of all chocolate cupcake recipes when I found and tried this recipe. Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. So glad you enjoyed them! I’ve tried so many chocolate cupcake recipes and was never happy with the outcome. Beautiful images and I want to try to bake everything you are showing! Hi, are you using all purpose plain flour or self raising flour?. Can i use dutch-processed cocoa? I haven’t had a chance to do conversions for my recipes yet, but this site has a helpful chart for you: https://www.sweet2eatbaking.com/uk-us-conversion/. Thanks! Thanks Please let me know if something is wrong. Well luv, ….. we now need your frosting recipe❣️ What do you usually use? . Thank you very much for sharing this recipe. The cupcakes were a huge hit, and I even ended up using your “Most Vanilla Cupcakes” recipe as well! High praise. Do you have a layer cake version of this recipe and does the sponge freeze well? Used this recipe to the T.. what a beautiful recipe! I made it and it was the best recipe I had ever made in my whole life of baking pls can you make cinnamon rolls. And thank you so much for the glowing, thoughtful review! They are very chocolately and moist and rich – yummy! 1/2 full is just right. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Start by combining flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Thank you for this delicious recipe. Hi I really hope that you don’t mind that I did that. Using this recipe, I made 3-layers of 8″ round cake for a baby shower with only 12 people. Might add a little to the frosting. People loved these cupcakes, and will definitely make them again! It’s similar to a glaze. My go to recipe for chocolate cupcakes! The final ingredients in the frosting are the powdered sugar and some heavy cream. Do you have a recipe for vanilla cupcakes that are just as moist? I could taste the baking soda in your recipe as well, & while they were great, I know that’s not supposed to be the primary flavor that I pick up. Thank you! , Yes! I had to keep them in for over 40 minutes and they still didnt get made all the way through. I noticed though that no baking powder was added. I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. Or just top water? Thank you! I can’t fault it and neither could and neither could any of my guests! These were the best cupcakes I have ever eaten in my life! Fill only halfway (this is imperative! These cupcakes are really moist so they do better being made ahead then many recipes. I find that my tap water gets hot enough if I let it run for 10-15 seconds or so, but you could also microwave some water for a minute or boiling some water on the stove. In the comment where you put a link, it would not let me access it. The recipe promises a dark chocolate cake that’s easy to make, super moist and delicious – and it certainly delivers! I love the cupcake but when I make these they dont dome at the top like yours do. I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic! Hi it is possible to keep it moist 7 days at fridge? Hands down the best chocolate cupcake base I’ve ever had. Thank you Merdin! Hello from Malta. We will definitely be making your other cupcake recipes! Steps 3 & 4: Add the buttermilk… Thanks Tiffany! Am I bake to use regular milk and still have the same consistency as if I were to use the buttermilk? After years of baking, I have never found a chocolate cupcake recipe I felt was just right. I was working on one but I think I got cupcaked out for a while, but I need to get back to it soon! They are each one cup. I just want to ask if this recipe can make 12 cupcakes? What went wrong? These really are great cupcakes when baked correctly. It does my foodie soul good to hear such a compliment! https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/, https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. But can I replace buttermilk with normal milk? Thanks. Thanks for sharing this. Awesome!! I’ve been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! I only have unsweetened cocoa. For the author, I know there was a link to some high altitude modifications in the text, which I do appreciate! SUPER fluffy and light but uber chocolately. Comparing this recipe to the moist vanilla cupcake, can I cut the oil here by half? I’ve made this multiple times, and it really is an amazing recipe. My guess is that it was the fan oven? I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? Set aside. They were perfectly moist and had a rich, but not overbearing, chocolate flavor, which I loved! These cupcakes are the perfect thing to pair with homemade rainbow chip frosting recipe. This recipe does not call for coffee, so there isn’t really a need to substitute espresso powder. Now I just have a mess and have to start all over. I have your beautiful cake book. Cuz I am worried that the frosting will melt. Maybe my oven was too hot. These were fabulous!!! Be sure to only fill the cupcake liners halfway full! Awesome! Was it homemade? Can you explain why the Hershey’s special dark doesn’t work as well in these anymore? I made them with gluten free flour and they still are amazing which is rare. Can you replace butter milk with milk and get same result? Regards Vivian. Cant wait for what’s next! Thank you. This cupcake recipe is so good! Hmm, the moist vanilla cupcakes would be the vanilla version of these, as they are quite similar with the exception of the cocoa. The Best Chocolate Cake Without Buttermilk Recipes on Yummly | Super-moist Chocolate Cake, Chocolate Cake And Carte D’or Vanilla, Flourless Chocolate Cake If I wanted to do for my friend who is vegan. I don’t use a convection oven, so I can’t say for sure. Moist chocolate cake. I can’t stand buttermilk. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. I would think so, but I have never worked with fondant, so I don’t know for sure. Would it work if I did a 1/4 cup butter and 1/4 cup oil? Hmm, that seems strange. Hi, i really thank you for this recipe ,i made it for my girl’s 1st birthday and it was really amazing and all my guests loved it and thanks for uploading the vedio. It is going to seem strange and like there is not nearly enough batter in each cupcake liner, but just trust me on this one. Please let me know. I hope you enjoy them! These were the best cupcakes I’ve ever made. Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. I am not a huge chocolate cake fan, but these cupcakes won me over. I haven’t frosted them yet though, because the frosting is way to runny to use. I don’t know why this happens. I m soo grateful that you shared your recipe with us. 1 tsp salt ▢ This recipe is awesome!! The members love the taste ! No outrageous ingredients. *. You could do either. MMMMM chocolate lover’s delight!!! It’s primarily there to help thin out the frosting. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? I have two recommendations if you are having this problem. Sugar not only adds sweetness but moisture, so yes, reducing it by too much could adversely affect the texture of the cupcakes. Your email address will not be published. Doesn’t make standard 24 so was annoying when I had to make more to get 24. I figured they were not mini’s, but could not tell if they were the huge ones or standard sized. I made it yesterday and it turns out to be my favourite ! I haven’t personally baked them without eggs, but I know there several egg replacements available at the store these days. . I know these are big claims, but honestly, I feel like I have tried every chocolate cupcake recipe on the planet. I use melted chocolate along with cocoa powder in my Devil’s Food Cake recipe and love it. Those turned out beautifully. My daughter’s response to the cupcakes was “it is super delicious!” My husband and my in-laws loved them as well. Just be sure to serve them at room temperature. Thank you so much!!!! Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. It will be my “go to”  recipe for any and all chocolate cake requests. The butter cream icing is  good too. Exactly what a cupcake should be and not just a regular cake in smaller form. 1 3/4 cup + 2 Tbsp all-purpose flour 235g ▢ WOW! If I make cupcakes without the liners, will using Pam be enough? Never miss a post - subscribe to receive emails! They are pretty inexpensive and can really help to make sure the oven is set to the proper temperature during baking. Oh my goodness! I just don’t want them to dry out. The first is to make sure to use room temperature ingredients so they aren’t cold from the fridge. Thank you for sharing, Realy good recipe! My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. Do you the standard size cupcake tins? Hi Lindsay Does the batter call for white sugar or brown sugar? Thank you so much! In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered … They are so moist and soft and have great chocolate flavor! 2 cups granulated sugar 400g ▢ Best recipe ever. First time attempting gluten free baked goods since my eating habits changed to clean eating, free of cane sugar, dairy and gluten. These cupcakes are so soft, so velvety, so properly chocolatey.. AND they held their shape when I carefully removed them from the pan. Oh my, were they ever moist and delicious! What’s the outcome of that other recipe and what’s the difference? I’d check that out. I would like to make these for a birthday party this weekend, but we have an egg allergy. I’m so glad these turned out so well for you and that you shared your experiences with the substitutions! I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. Thank you. I made these and they were absolutely amazing. Please help me. Made these tonight and I’m highly impressed with the flavor, the texture, and just everything about them. Glad you enjoyed them! I don’t want it to be too sweet. Thank you so much for sharing such a wonderful and easy recipe! If I remember correctly, I tried that once and it didn’t. Buttermilk Chocolate Cake with Caramel Sauce and Spiced Pecans from Smokehouse Disney Food Blog canola oil, buttermilk, corn syrup, baking soda, cake flour, lemon juice and 12 more Super-moist Chocolate Cake Unilever UK Thank you and my grandchildren will thank you too. I’ve been looking at the difference between your chocolate and vanilla recipes and I was wondering, would I be able to just leave out the cocoa powder in order to make vanilla cupcakes in this specific recipe? Moist and rich. Do you have to sift the dry ingredients or just combine it with a wodden spoon? Maybe adding parchment to the bottoms? Making them again as we speak for my 6 yr old grandsons Birthday party. OMG this is the best one ever. It’s this chocolate buttercream frosting. I just made these for a wedding yesterday, when I tell you this was the best freaking cupcake I ever had.it was so moist and yes it’s even better the next day. The finished cupcakes should be best for roughly 3 days. The frosting was very light and delicious. Thanks! Thank you?!? I’d suggest a good quality chocolate chip or baking chocolate bar. Hi Szilvia! ???? (It doesn’t help that I practice at altitude and her wedding was at sea level!) Just half. Yes … add a tablespoon of white vinegar to the milk and let it sit for 5 minutes. My guess is that you need to sift your powdered sugar. It’s not quite as simple as just swapping a couple ingredients. I wouldn’t change a thing!! This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. Is there a way to not use buttermilk? I love your recipes . 2/3 cup canola oil vegetable oil would also be … Don’t be alarmed! Thanks! Yes, here’s the layer cake version. , It’s listed just under the title in the recipe cards – 14-16 cupcakes. Delicious!!! Always cooking/baking, I’ve been through a ton of chocolate cake/cupcake recipes. I haven’t tried dutch process cocoa with this recipe, but I imagine you might need to adjust a bit. Let it sit for 5 minutes before using. Could I replace the white sugar in the cupcakes with brown granulated sugar? It’s the same frosting I use with my yellow cake recipe. Very moist, fluffy and chocolatey! The two biggest players in keeping these chocolate cupcakes moist are using buttermilk and oil in the recipe, as opposed to butter and sour cream, which are both commonly used in chocolate cakes. Keywords: chocolate cupcakes recipe, chocolate dessert recipe, best chocolate cupcakes, easy chocolate cupcakes, moist chocolate cupcakes, best chocolate frosting, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. You should be able to leave them at room temperature for about 24 hours. I would suggest trying this recipe and turning it into cupcakes. Batter will be thin. Awesome! chocolate cake recipes but; as soon as I took my first bite of this cupcake, I immediately wrote on the top of the page, (because I prefer to print them in case I keep them …) “This is a keeper! I wanted to do an eggless version of the same. I hate dry cupcakes and this recipe was anything but dry!!! Awesome! Let sit for like 5 minutes don’t stir. Thank you for this recipe, I will forever make them. Thanks for the recipe. And be sure to add at least a teaspoon of good instant coffee to your hot water! This recipe stands up to all of the good reviews! Honestly, I know a lot of bakers swear by sifting the drying ingredients, but I never do. The only thing I don’t like is the taste of baking soda and the moist top. Thanks so much . Thank you for explaining on what we have to consider in baking cupcakes.. There’s a reason I call it the Best Chocolate Cake Recipe: it’s so good restaurants have asked me to start making it for them!. Hi Amy, Can I use half a cup of sugar and half a cup brown sugar instead of 1 full cup of sugar? 14. It looks like your frosting in your video in the beginning, before it lightened in colour and formed up. I really hate chocolate but these are good!!! Thank you for getting back so promptly. They were amazing. Room temperature? By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. The only thing I messed up on was missing the baking powder because I was dealing with kids and totally skipped right over that ingredient on accident but still came out lovely! It was perfect with the amount I used. I added espresso  instead of just hot water. I usually just use the ones from the grocery store, which I believe are Betty Crocker. . Hmmm, did they overflow the cupcake liners a bit? Would not know they were gluten free at all! Can I use half a cup sugar and half a cup brown sugar instead of a full cup of sugar? l ended up adding a bit more flour to my second batch. Thanks ✌???? You can reduce it, but it’s correct as written. These look amazing! I’m glad you enjoyed them. This is my forever recipe for sure. Now to try the layer cake version! It’s hard to remove air once it’s there, but in the future, consider using a lower speed when mixing. https://www.lifeloveandsugar.com/best-chocolate-cake/. They were delicious! can you leave the frosting out ? In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. I will say though that some people have success with them and some people don’t. https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. You can replace it with regular milk if you can’t find buttermilk. I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. The only thing is, my cupcakes didn’t rise nicely like in your picture. Yes, it was homemade chocolate buttercream frosting. Question about making them in to mini cupcakes, I seem to have a problem with my cooked cupcakes sticking to the liner Do you have any tricks to prevent this or is this recipe ‘stick proof’?!! They are amazingly moist cupcakes and I did use hot coffee which is a throwback trick in a recipe called Black magic cake that I used to make. I still think it’s super moist, but it doesn’t have quite the same texture as this cupcake recipe. Next day I let it come to room temp, beat it with a hand mixer with a few tablespoons of cream and it was awesome, pipes well too. So glad to hear you’ve loved the recipes! There’s no exotic flavours. I have made lots of chocolate cupcakes, but this by far is the best recipe I’ve tried! Been looking for an ideal chic cake recipe. I’m so excited to try making these! Is it possible to use a bread tin instead? Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. Love, love your recipes! I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. These Vanilla Cupcakes are basically like a vanilla version of these – very similar. Im planning on making these but its so hard to find buttermilk in my area. This must be remedied immediately! Leave it for 5 minutes, then you’ve got buttermilk to use in the recipe! I used the frosting for the Oreo cake, next time I make these cupcakes I will use the frosting that goes with it! Cutting it in half should be fine. Approximately how long should you mix all the ingredients together? 5. No need to save them. Barb. Glad you enjoyed them! I am making a second batch tommorrow for my daughters class! Heat cream until just steaming and pour over chocolate. . The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. Hi! SO good! If you have sugar milk take 2 tablespoons out per cup and replace with vinegar. Soft cupcake is all good! Add the wet ingredients to the dry ingredients and mix until well combined. Thank you…this recipe is the best! Can you post the recipe for these as a cake? Will be replacing that with this easy to follow recipe. We really enjoy this recipe and would like to make a birthday cake with it. Thank you for sharing. Thank u ! Love your recipes. (e.g. Should I leave it in the fridge or room temperature is fine ? Linda. Thank you so much for writing back. My family isn’t a big fan of dark chocolate? It will not come out well. Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? it is definitely dark–but perfectly so. This will be my go to from now on. If you don’t have buttermilk, you can make a really easy substitute by adding 2 teaspoons of vinegar or lemon juice to a 1/2 cup measuring cup, then filling it the rest of the way with milk. Thanks! Thank you for sharing. Will definitely make again. My cupcakes didn’t rise as much. The first batch is so squishy and the top is full of holes. Do you use an oven thermometer? Try the white cupcake from Sally’s Baking Addiction though – she is one of my favorite bloggers and her recipes are always reliable. i really love your recipe. Would I just double the recipe? I was wondering about the frosting. I’m getting it back up to where it was. https://ohsweetbasil.com/the-most-perfect-moist-chocolate-cake-recipe This didn’t work for me ☹️☹️ I thought I followed it exactly as written but they didn’t rise and turned out small and super dense. I actually get asked that a lot, which is why I created this vanilla cupcake recipe. Thanks it really turned out v moist.Only challenge I had was that they didn’t rise ..I filled them half and they stayed half when I took them out of oven..baked them for 15 mins as were done at 350 degree. I’m not sure how that would turn out since they definitely add weight to a thin batter. Unlike some cupcakes that end up dry on the outside and crack, these don’t do that and are moist throughout for DAYS. Would it work the same if I left out the chocolate to make a vanilla cupcake? Hi Lindsey, I asked you a question about adding coffee instead of plain hot water, I don’t even see my post. Silly question: how is it better to store these for a couple of days so that they don’t loose their moisture and harden? This recipe sounds delicious! Should I just replace it with regular milk? I want to make sure that I put in the correct amount. And while there are many good chocolate cupcake recipes out there, this one is hands down the best chocolate cupcake recipe ever. 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