Moist Chocolate Cupcakes
You are going to love these Chocolate Cupcakes because they are easy to make, chocolatey, and super moist! Good enough to eat on their own, but even better with a topping of buttercream frosting. Perfect to make for any occasion!
This week was my son’s first birthday, I wanted to cry and smile at the same time. It’s crazy how fast they grow! I feel like it was just yesterday I was holding a tiny baby in my arms. I feel so blessed to have been able to stay at home with my little one this past year and watch him grow every step of the way. I am looking forward to what this year will bring as well.
In preparation for his party, I made these rich, moist chocolate cupcakes. These are simple to make and are splendid for any celebration.
What Makes a Cupcake Moist?
If you’re wondering about the secret to moist cupcakes, several factors come into play. First off, you need to have a balance of wet ingredients to dry. If you don’t have enough wet ingredients then the result is dry cupcakes.
Second of all, fat is a key component. Butter, margarine or oil will play a big part in how moist your cupcakes will turn out. In this recipe, the butter or margarine you use lends a lot of moisture to the cupcakes. Also, the soured milk in this recipe is very important to the moistness of these cupcakes.
Lastly, overbaking your cupcakes can cause your cupcakes to become dry. It is crucial to watch the cupcakes closely while baking. Set your timer for the specified time, then check with a toothpick. If the toothpick comes out dry or with a few moist crumbs they are done, if the batter is still wet put the cupcakes in for only a few more minutes and keep checking until done.
Instructions for Moist Chocolate Cupcakes
Preheat oven to 325 F and line a muffin pan with cupcake liners 
Blend in a large bowl 1/4 cup of margarine or butter, 1 cup white sugar, and 2 eggs. Add 2 teaspoons of baking powder and 1 teaspoon of vanilla, and blend.
Then mix 1 cup of soured milk with 1 teaspoon of baking soda. Add this alternatively with 2 cups of all-purpose flour to your above mixture.
Mix 1/3 cup of cocoa and 1/2 cup of boiling water getting rid of any lumps. Add this to your batter and mix until fully incorporated.
Pour into greased muffin tins about 3/4 full. Bake at 325 F for 15-20 minutes or until a toothpick inserted into the centre comes out clean. Let cool for about 10 minutes, then turn out onto wire racks to cool completely.
Once cooled you can frost with your favourite frosting and decorate to your liking. Or you could also eat them plain because they are that good.
The frosting flavour is completely up to you, however, here are a few options to choose from. Chocolate Buttercream, Vanilla Buttercream, Peanut Butter Frosting, and Cream Cheese Frosting. All would taste excellent on these moist chocolate cupcakes.
I decorated these moist chocolate cupcakes with peanut butter frosting, then sprinkled some chopped peanuts, and mini chocolate chips on top which makes them so pretty.
Everyone will love these chocolate cupcakes at your next celebration. Enjoy 🙂
Tidbit: You can also bake in a 9×13-inch cake pan for 25 minutes if you would rather have one big cake. Both are equally as good.
Or, turn them into mini cupcakes for the kiddos. Fill mini liners only halfway and bake for 10-12 minutes at 350°F. Easy peasy!
Chocolate Cupcakes
A rich, moist chocolate cupcake. Tastes great for any celebration.
Ingredients
- ½ cup margarine or butter softened
- 1 cup sugar granulated
- 2 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup milk soured
- 1 tsp baking soda
- 2 cups flour all-purpose
- ½ cup cocoa
- ½ cup water boiling
Instructions
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Blend together margarine, sugar and eggs.
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Add and blend baking powder and vanilla.
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Then mix together soured milk and baking soda. Add this to your batter alternatively with the flour.
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Mix together the cocoa and boiling water and add to the batter mixing in until fully incorporated.
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Pour into lined or greased muffin tins about 3/4 full. Bake at 325 F for 15-20 minutes or until a toothpick inserted in the centre comes out clean. Cool for about 10 minutes in pan then turn onto wire racks to cool completely. Once cooled frost with your favourite icing and enjoy.
Recipe Notes
You can also bake in a 9×13 inch cake pan for 25 minutes if you would rather have one cake. Or, turn them into mini cupcakes by filling mini liners only halfway and bake for 10-12 minutes at 350°F.
Calories based off of one cupcake without frosting.
Did you make this recipe?
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I have never met a cupcake I didn’t like and these look so rich and decadent!!
Yum! These look amazing! I can’t wait to make them next time I see my family 🙂
These look sooo good!
<3 Brooklyn | latidoblog.weebly,com
These cupcakes look scrumptious! 🙂