How do you keep cupcakes super moist?

Use oil instead of butter, and don’t overbake. Adding buttermilk helps too.

Can I make these dairy-free?

Yes. Substitute buttermilk with almond milk + lemon juice, and use dairy-free chocolate for add-ins.

What frosting pairs best with chocolate cupcakes?

Try chocolate buttercream, cream cheese frosting, or peanut butter frosting. All are winners.

Can I use Dutch-process cocoa?

Yes, but reduce baking soda slightly. Dutch cocoa is smoother and less acidic.

Why did my cupcakes sink in the middle?

Likely overmixing or underbaking. Check oven temperature accuracy, too.

Can I make these gluten-free?

Yes! Use a good 1:1 gluten-free flour blend and don’t overmix.

Super Moist Chocolate Cupcakes – Best Easy Fudgy Bakery-Style Recipe

Description

These super moist chocolate cupcakes are rich, fudgy, and perfectly fluffy, everything you want in a bakery-style cupcake made right at home. Using simple pantry ingredients like cocoa powder, oil, and buttermilk, this one-bowl recipe delivers ultra-soft, decadent cupcakes that never turn out dry. Great for birthdays, parties, or whenever a chocolate craving strikes.

Ingredients

Dry Ingredients:

1 cup (120g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (natural or Dutch-process)
¾ cup (150g) granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp espresso powder (optional for deeper flavor)

Wet Ingredients:

½ cup (120ml) neutral oil (like canola or vegetable)
2 large eggs (room temperature)
½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
½ cup (120ml) hot water
1 tsp vanilla extract

Optional Add-ins:

½ cup mini chocolate chips (for double chocolate variation)

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Instructions

1️⃣ Prepare the Batter
• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.

2️⃣ Add Wet Ingredients
• Add the oil, eggs, vanilla extract, and buttermilk to the dry ingredients.
• Mix until just combined—do not overmix.

3️⃣ Incorporate Hot Water
• Slowly pour in the hot water while whisking. The batter will be thin; this helps create a moist texture.
• Fold in mini chocolate chips if using.

4️⃣ Fill and Bake
• Divide batter evenly among the liners, filling each about ⅔ full.
• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

5️⃣ Cool and Frost
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Frost with your favorite buttercream or cream cheese frosting.

Notes

Room Temperature Eggs & Buttermilk help the batter emulsify better, creating even rise and texture.
Don’t skip the hot water—it activates the cocoa powder and loosens the batter for a tender crumb.
For a vegan version, replace eggs with flax eggs and use non-dairy milk + lemon juice.
Use natural cocoa for a classic flavor or Dutch-process cocoa for a darker, richer profile.
To freeze, wrap unfrosted cupcakes individually and freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 18–20 minutes
Category: Dessert
Method: Baking
Cuisine: American