Easy Moist Chocolate Cupcakes
These decadent chocolate cupcakes are super moist, soft and fudgy. They are topped with a whipped chocolate ganache for a silky-smooth finish. This one-bowl recipe is just as easy as using a cake mix and tastes even better.
- Author: Lily Ernst
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 minutes
- Yield: 15 cupcakes
- Category: dessert
- Method: bake
- Cuisine: American
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- ½ cup (120ml) coffee cooled
Whipped Chocolate Ganache Frosting
- 1 cup (240ml) whipping cream
- 1 ¼ cup (8oz) good quality semi-sweet chocolate chips (see notes below*)
- Preheat oven to 350F. Prepare two muffin tins with 15 cupcake liners.
- In a large bowl, toss together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Make a well in the center of the dry mixture. Add in the milk, vegetable oil, egg, vanilla and coffee. Whisk all together until smooth.
- Divide the batter evenly into the 15 cupcake liners. It will fill just a little over half full. Place the baking pans in the oven, reduce the heat to 325F and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Place the chocolate chip in a large heat-proof glass bowl and set aside.
- Pour the whipping cream into a small saucepan and place on the stovetop over medium heat. Bring the cream to a gentle simmer.
- Pour the hot cream on top of the chocolate chips and let it steep for 5 minutes without stirring.
- Slowly whisk the cream and melted chocolate together until combined and smooth.
- Place in the fridge for one hour to thicken.
- Beat the chocolate ganache on medium-high speed until light and fluffy. Pipe onto the cupcakes as desired. I used a Wilton 2D piping tip.
*Use good-quality chocolate chips like Hershey’s or Ghirardelli brand. They melt better and tastes better as well.
- Unsweetened cocoa powder – You can use natural or Dutch-processed unsweetened cocoa powder. I prefer Dutch-processed because it’s darker and more flavorful.
- Sift the cocoa powder – If your cocoa powder is lumpy, make sure to sift it before you add it in with the rest of the dry ingredients or else you might end up with dry clumps of cocoa powder in your cupcakes.
- Coffee – You can’t taste the coffee in the cupcakes. It’s simply added to enhance and deepen the chocolate flavor. You can use decaf coffee or replace it with more milk if you prefer.
- How to store chocolate cupcakes – Store the cupcakes in an airtight container in the fridge for up to 5 days. Place on the counter for about an hour to bring to room temperature before serving.
- How to freeze chocolate cupcakes – You can freeze the cupcakes frosted or unfrosted. Place the cupcakes in a freezer-friendly container and store them in the freezer for up to 3 months. Thaw overnight in the fridge and place on the counter for 1 hour to bring to room temperature before serving.
Keywords: chocolate cupcake recipe, easy chocolate cupcakes, moist chocolate cupcakes