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Super moist and tasty, these Chocolate Cupcakes will be a hit at your next birthday party, bake sale, PTA meetings, and more! Perfect for chocolate lovers, pair your chocolate cupcakes with a homemade chocolate icing!
These are the best chocolate cupcakes I have had to date. You won’t believe how moist the centers are while still tasting super fudgy. These chocolate cupcakes practically melt in your mouth as you take a bite into them. After making a batch of these, you’ll have friends and family asking for the recipe!
Want more delicious chocolate recipes? Try my Vegan Chocolate Cupcakes, Mini Key Lime Cheesecake, or my Cheesecake Brownie Fudge Bars.
Why You’ll Love These Super Moist Chocolate Cupcakes
- Light and fluffy cupcakes. These chocolate cupcakes are so fluffy. It’s almost like biting into a cloud!
- A delicious, homemade whipped icing. The cupcakes are topped with creamy smooth chocolate icing!
- It’s fast. 10 minutes prep time, 20 minutes in the oven, and you’re done! Wash up while the cupcakes are in the oven and you can enjoy your cupcakes in no time.
What You’ll Need To Make This Recipe
For the Chocolate Cupcakes
- Flour — I use a simple all-purpose flour.
- Sugar
- Cocoa powder — Any kind of unsweetened cocoa powder will work.
- Baking soda — baking soda helps make the cupcakes light and fluffy!
- Salt — salt brings out the chocolate flavor. Not to worry, it doesn’t make your cupcakes salty.
- Egg
- Sour cream — use full fat sour cream for the best results. You can replace with full fat plain yogurt.
- Oil
- Vanilla extract
- Hot water
For the Icing
- Unsalted butter — softened to room temperature.
- Powdered sugar
- Cocoa powder
- Vanilla extract
- Heavy cream
How to Make This Chocolate Cupcake Recipe
- Prepare your oven and pan: Preheat your oven to 300F. Line a muffin tin with 12 cupcake liners.
- Combine your dry ingredients: In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until free of lumps.
- Combine your wet ingredients: In a medium bowl combine the egg, sour cream, oil, and vanilla. Mix until fully combined and smooth.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Add the hot water and mix until combined.
- Bake the chocolate cupcakes: Fill each cupcake liner up about ½ way. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out with only a few moist crumbs.
- Cool: Remove from the oven and allow to cool while you make the buttercream.
- Make the icing: In a stand mixer beat the butter until soft and fluffy. Add the sugar, cocoa powder, and vanilla. Beat until fully combined before adding the heavy cream and beat until fluffy, about 5 minutes.
- Pipe the icing: Transfer the icing to a piping bag fitted with a piping tip and pipe the icing on top of each cupcake.
Tips
- To check that the cupcakes are done, insert a toothpick into the middle of the cupcakes, if the toothpick comes out clean, then they are done. If the toothpick comes out with some batter on it, keep baking.
- Be sure to avoid packing in your flour when measuring. Too much flour will lead to a dense cupcake. Fluff the flour with a fork before scooping it with a measuring cup.
- Avoid over-mixing your cupcake batter as it can cause the chocolate brownies to get too dense.
- Don’t over-fill the cupcake liners as the cupcakes will rise while it bakes. Too much batter and it’ll overflow.
- Add some sprinkles if you want the chocolate cupcakes to be extra festive!
Chocolate Cupcakes FAQs
If you are freezing the chocolate cupcakes, skip the icing. To freeze, wait for them to cool and then tightly wrap the bars up individually and store them in a freezer safe airtight container or bag. They can be frozen for up to 3 months. Thaw them overnight in your fridge before bringing it to room temperature before eating.
If you have leftover iced cupcakes, they can last for 2 days. Unfrosted, your cupcakes will last for a good week in the fridge. Be sure to keep them in an airtight container.
The sour cream adds moisture to the cupcakes as well as contributes to the creaminess of them due to the fat content in them. I suggest using full-fat sour cream and not light sour cream.
If you don’t have a piping bag, simply transfer your icing into a ziploc bag, squeeze out the air, and cup the tip off the corner of the bag. Squeeze the icing out of the cut tip to simulate a piping bag.
More Delicious Chocolate Recipes You’ll Love
- Chocolate Chip Pumpkin Muffins
- Quick No-Bake Chocolate Cake
- Classic Chocolate Chip Pancakes
- Almond Butter Chocolate Chip Banana Bread
I hope you enjoy all the recipes I share with you, including this delicious Chocolate Cupcakes recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Chocolate Cupcakes
Ingredients
For Cupcakes:
- 1 cup flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup sour cream
- ½ cup oil
- 1 teaspoon vanilla extract
- ½ cup hot water
For Icing:
- 1 stick unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
For Cupcakes:
- Preheat your oven to 300F. Line a muffin tin with 12 cupcake liners.
- In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until free of lumps.
- In a medium bowl combine the egg, sour cream, oil, and vanilla. Mix until fully combined and smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Add the hot water and mix until combined.
- Fill each cupcake liner up about ½ way.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out with only a few moist crumbs.
- Remove from oven and allow to cool while you make the buttercream.
For Icing:
- In a stand mixer beat the butter until soft and fluffy.
- Add the sugar, cocoa powder, and vanilla. Beat until fully combined.
- Add the heavy cream and beat until fluffy, about 5 minutes.
- Transfer the icing to a piping bag fitted with a piping tip and pipe the icing on top of each cupcake
Notes
- Use a high-quality Dutch processed cocoa powder if you are able to. They result in a less acidic and fudgier taste, making them the perfect cocoa for brownies!
- To check that the cupcakes are done, insert a toothpick into the middle of the cupcakes, if the toothpick comes out clean, then they are done. If the toothpick comes out with some batter on it, keep baking.
- Be sure to avoid packing in your flour when measuring. Too much flour will lead to a dense cupcake. Fluff the flour with a fork before scooping it with a measuring cup.
- Avoid over-mixing your cupcake batter as it can cause the chocolate brownies to get too dense.
- Don’t over-fill the cupcake liners as the cupcakes will rise while it bakes. Too much batter and it’ll overflow.
