only ��� Tried your cupcakes today and they were very good. You’d probably want to double the recipe. Hello Lindsay, I made these cupcakes today. Thank you!! can you use coffee instead of water, just for chocolate flavor to pop!? Thank you so much, love this recipe. I don’t know why this happens. Yes, regular unsweetened cocoa is fine. Seven days could be a little much, but you could try it. I’ve used your Fresh Strawberry Cupcake recipe and Moist Vanilla Cupcake recipes with much success – THANK YOU!!! I have tried this recipe a couple of times and I end up with the same problem…… cupcakes do not rise and are hard with a dough like taste. I don’t even need frosting to compliment this as it’s already a very yummy cake but I am sure with frosting it would be even more delicious, Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe. We have kept this easier yet fantastic recipe as simple as possible, so that even an inexperienced baker can be able to make them ��� By the way that Bailey’s Cake out of this world. It will intensify the chocolate flavor without giving it a coffee flavor. What am I doing wrong? I really want to make these cupcakes into a cake for my son’s birthday. Do you the standard size cupcake tins? No, it’s not the same thing. You shouldn’t need to add baking powder. The other one is butter based and has a tighter crumb. But ate them anyways. Thank you?!? it is definitely dark–but perfectly so. This is my go to chocolate cupcake. I also tried your vanilla cupcake recipe and they came out great as well! I don’t ever make 6 inch cakes. I don’t think they are the easiest to bake since most of mine did sink and overflow. There’s no baking powder because it’s not needed. I used. You can find the recipe for an 8 inch cake here. Hi Lindsay, I made your cupcakes and it was insanely delicious and super moist! I haven’t ever tried sour cream in these cupcakes so I don’t know how it would turn out. I have made these a few times and always get compliments. Thanks in advance for any help! So glad to hear you love the chocolate cupcakes/cake as much as I do! The cupcakes should be good for 3-4 days. Have a watch and let me know what you ��� I saw your link to the cake recipe where the frosting is more like a buttercream frosting. I would like to make this as a cake. I love it and will add it to my permanent cook-book, just as i did the other three! I only had one issue which was that I found there to be a large discrepancy between the amount of cocoa powder used when measured by weight versus volume. So far, i’ve tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. HI. 14. I am looking forward to trying your layer cake recipe next! Id love to do your recipe however i do not have all purpose flour. Do you also have an equally moist vanilla cupcake recipe? I don’t love the cocoa taste personally but they still taste fine. Will be replacing that with this easy to follow recipe. This has been my go to chocolate cupcake recipe since I discovered your page. !❤️ I baked it today and its amazing!!! You can make buttermilk. Is there any way to not use the heavy wipping cream? Moist and rich. Im dying with your recipe. after some googling today, I came across your recipe and I think I’ve finally found my go to recipe! Will be trying more of your recipes soon , I made these cupcakes they were moist delicious and everyone loved them! These are wonderful. Thank you very much for sharing it . Wow, amazing recipe. Hey , how do I store the cupcakes after making them ? I have a plethora of options from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Cups only half filled. Followed your directions no changes ( although I used regular dark cocoa as I dislike Hershey’s) these are very moist and delicious and not too sweet. But there’s really no other way to describe a chocolate cupcake like this! The answer is yes, that is all you are using for each cupcake. I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. (used wilton 1M!). Thanks. it happened to me doing this recipe. I always hear that it’s the best chocolate cake/cupcake they have ever had whenever I make it. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? Will definitely make again. Please let me know. This was just so moist and delicious! In a large bowl whisk together ��� If you want a version more like the vanilla cupcakes (as in reduced liquid), I’d suggest this recipe but made as cupcakes with instructions like the vanilla cupcakes. This is a solid base recipe that serves as a jumping off point for many others. Made the cupcakes today for my grandson’s birthday. It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. Thank you for this recipe! ???? It’s my all-time favorite chocolate cake/cupcake recipe!!! Won’t be making these again. Oh my! These turned out very well and stayed moist for many days! So glad it was a hit. I made these cupcakes last week and they were so yummy! Looking forward to making this tomorrow. I made these cupcakes and also the vanilla ones too, they were absolutely delicious. Wow your insta and blogg are amazing!! I used Ateco tip 844. I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. . Your email address will not be published. I’ve made this multiple times, and it really is an amazing recipe. Chocolatey enough without being too heavy, so these can handle the frosting without being too rich. Add the dry ingredients to a large bowl and whisk together. The final ingredients in the frosting are the powdered sugar and some heavy cream. Well these cupcakes are for when you want plenty of chocolate – no skimping. That’s my favorite episode! Thank you. One more thing. I would typically store them in an air tight container at room temperature, but you could also refrigerate them. adding vinegar or lemon juice to milk; using yogurt or sour cream). I have a bit of a problem though, I have tried various vanilla cupcake recipes but they never turn out good….. usually they have a doughy taste and start to harden from the very next day….. Question – Are these super sweet? Making them again as we speak for my 6 yr old grandsons Birthday party. My cupcakes didn’t rise as much. I love your recipes . i made these for a friends birthday yesterday and they were a huge hit. Thank you Lindsay. That stickiness is just from the moisture. There will never be a reason to find a better version– this is THE chocolate cupcake recipe I use time and time again. I’m so glad I found your blog! Hello from Malta. I’m glad you enjoyed the cupcakes! To make the frosting even more chocolatey and rich, I also added some cocoa powder. We only use very little frosting per cupcake anyway, even though your pics look amazing with it piled high! I’ve tried it five times now. Fill the cupcake liners only halfway full. That doesn’t sound like the recipe, but that the cupcake liners were over filled. Whenever a cake/cupcake recipe calls for hot water, I always use coffee instead. Whether you bring these cupcakes for a birthday party or a casual gathering with friends and family or even a bake sale, everyone will love ��� I don’t have buttermilk and subsituted with making my own, 2 teaspoon of apple vider cider to 1 cup of milk and let stand for a few mins. I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth! The fluffy chocolate cupcake with the fudgy chocolate frosting is divine! As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. 3. I used semi sweet chocolate chips, but you just melt them as they are. This may have just been something I was doing wrong or the type of cocoa powder I used but I went by weight and the chocolate flavor was perfect! Thank you so much! I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. It’s a very thin batter, so they would all sink to the bottom. And layer that buttercream on nice and tall. Gently mix the two together. Pour or spoon the batter into the liners. https://www.lifeloveandsugar.com/best-chocolate-cake/. Can I try this recipe to make vanilla cupcakes?as I’ve tried ur moist vanilla cupcakes and it turn to b dense but ur chocolate moist cupcakes was superb. My family and I love this recipe very, very much. I have your beautiful cake book. The cake is so soft! If so how much? However, I expected my cupcakes to be just as moist on Day 2, and they were already dry and crumbly. I have a link below for my decadent and sweeter American chocolate buttercream recipe ��� That wouldn’t really be enough Kahlua to taste it. Your recipe says 18-21 mins and I went straight to 20 mins. These really are great cupcakes when baked correctly. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. The recipe on my site that gets the most action is my Super Moist Red Velvet Cupcake Recipe. Hi Lindsey… Your cupcakes looks really good,can’t wait to try them out. Could I replace the white sugar in the cupcakes with brown granulated sugar? In a small bowl, cream butter and sugar until light and fluffy. Thank you. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I recommend regular unsweetened cocoa powder. Half full. Glad you enjoyed them. Is it specific to just cupcakes? Hope they taste good! End of story. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. I also halved the frosting recipe and it was plenty for me. Thank you so much!! Thanks for this recipe! I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? These Moist Chocolate Cupcakes are made completely from scratch! https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/, https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake! One thing I wanted to mention – has anyone put leftover frosting in the freezer to use later? I want to try and make these tonight for my son’s birthday. I made these this weekend for my granddaughter’s 4th birthday party. These were such a hit recently, thank you! . These are by far the best cupcakes ever! You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. Hi, I’m Brazilian and I love your recipes … What’s the validity of the cookies after they’re ready? 12. Thank u ! I doubled the cupcake recipe and it came out beautifully. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Thanks for the recipe! If not, I don’t think you necessarily did anything wrong. Followed to the letter. I love ur recipe! Seriously, these moist chocolate cupcakes are super moist and wonderfully full of chocolate. Never miss a post - subscribe to receive emails! Each and every time, i think the latest one is the best, and this one is no different. This is a cupcake post. Yes, you’ll just need to bring it back to room temperature to be able to pipe it. I have previously made this cupcakes, and they were delicious. best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! At the last part when we should put water is it hot water? If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake. Hi, thanks for this recipe! My siblings said they couldnt taste it, so I know it’s just me; which is frustrating because I want to enjoy the treats too. Here’s the difference between dutch-process and natural cocoa powder. Thank you for sharing. Thanks again for this wonderful, wonderful recipe! Bring on the sugar! These are the most MOSIT cupcakes that I have ever made! This recipe has coffee in it, you melt the chocolate into the hot coffee. Why is that? Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. Keywords: cupcakes, chocolate, chocolate cupcakes, vanilla frosting, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. So smooth and delicious on its own. The batter isn’t as thick as you would think. Great recipe this will be my go too recipe. These are seriously the best chocolate cupcakes that I have ever tasted. Cupcakes: 1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position.Prepare a muffin tin with I’d say 3-4 days is safe, 5 should be ok. Are there any supplements for buttermilk? I will say though that some people have success with them and some people don’t. Simple love it! We will definitely be making your other cupcake recipes! I just don’t want them to dry out. Thank you so much! Mine overfilled too and they were less than half filled , What temperature would you bake a pan of 24 mini cupcakes at and how long. Barb. Today’s chocolate cupcakes are for true chocolate fans. I’m glad you enjoyed them! You can find my vanilla cupcake version here – https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. I’m so glad you enjoyed the cupcakes! I am making a second batch tommorrow for my daughters class! Hey, can we use normal cream for the frosting rather than whipped cream and any milk chocolate? I am so glad I came across this recipe. Preheat the oven to 350°F (177°C). And if so, do you have a preference for a particular method? I have a question , how do i store the frosting and the batter left over? Was a complete hit with my friends and family. Now, this is how you teach to make a cake! What size Ice Cream Scoop do you use to fill your cupcake liners? Anyway, THANK GOODNESS I found your recipe because it ended up completely saving the day! This was a super yummy chocolate cupcake recipe, and it turned out moist. You will question yourself as you pour in the batter. They are delicious, moist and very chocolatey. Detailed information + amazing pictures. I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. i made it yesterday and it turns out to be my favourite one Thank you very much for sharing it ! Could you help me with a replacement so it maintains the same softness and texture. So please any one try iT should tell me if it worK or noT please. It’s similar to a glaze. 10. Thanks! Using a 1/3 cup measure, scoop mixture into prepared cupcake ��� I’m so glad they were a hit. I hope you enjoy them! Thanks for sharing! 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. I’m getting it back up to where it was. Replace the hot water with fresh brewed coffee. It was easy and yummy but might want to correct the powder sugar from 5 cup to 2 ???? My son and I made the cupcakes exactly as the directions specified. How can i avoid that? . i really love your recipe. They might even be more moist on day 2 and 3. You could use milk or water instead. You are right,  I’m with you….if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT ! People loved these cupcakes, and will definitely make them again! So many compliments!!! I made these today! I don’t think I’ve ever tried it with butter, so I’m not sure. It looks like your frosting in your video in the beginning, before it lightened in colour and formed up. Can this recipe be used for a chocolate layer cake? I’m so glad to hear you enjoyed both of them! Will this recipe double well, and have the same results as a single batch? We’re also achieving an incredibly moist texture with buttermilk. So glad you enjoyed them! I love that it only makes 12-14 cupcakes. 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. Ridiculously awesome. I used the recipe to make a double layered cake as well which turned out yumm..  Aww yay! Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/best-chocolate-cake/, https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/, https://www.twosisterscrafting.com/harvest-swirl-cupcakes/. . I made these cupcakes over the weekend and EVERYONE loved them! Is it okay to use cake flour instead? Oops can’t edit the comment, but I meant your “Moist* Vanilla Cupcakes” recipe! Specifically a vanilla one but I’ll take all flavors seriously, amazing. Just made these last night with my 7 yr old, and not only were they super easy and fast, but also DELICIOUS Thanks for sharing a simple and very tasty cupcake recipe! Thanks so much Hyler! Thanks for the recipes . Made quickly and easily in just one bowl, these from-scratch easy chocolate cupcakes can be out of the oven in under 30 minutes, then ice them with an equally easy, fudgy, chocolate ��� Just made this today ????. These were awesome!!! I’m gonna use coffee, to bring out the chocolate flavor even more Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. In the bowl of your stand mixer with the whisk attachment, whip together egg ��� I bake a lot, and lately I’ve had this issue where I can taste the baking soda or baking powder in my finished desserts – from cakes to cinnamon rolls. Everyone loved them at the party l went to, Has anyone tried this with a 1:1 gluten free flour? Hi Lindsey, I asked you a question about adding coffee instead of plain hot water, I don’t even see my post. (It doesn’t help that I practice at altitude and her wedding was at sea level!) In a stand mixer fitted with a paddle attachment, cream the room temperature ��� Glad you enjoyed them! You have the best chocolate cupcake recipe and this one is my go to as everyone raves about how moist they are! I haven’t tried it to be able to say, but I’m guessing it’d be ok. All the best Mari. The amounts listed in grams and cups are correct. So glad you love these cupcakes and the cookbook! Even my daughter who has never liked chocolate cake thought they were amazing. I’m Sally, a cookbook author, photographer, and blogger. Hi quick question if 1cup of sugar is 207g then why is the flour 1cup and you say its 130g shouldn’t they weigh the same as they both are 1cup??? It was a big hit! I made it yesterday and it turns out to be my favourite ! Batter is runny. Trust me, the evidence has landed in my trashcan time and time again. https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. That can’t be right!??? They are the best I’ve had. Could you use this recipe in a cake pan? I never knew homemade chocolate cupcakes could be so good until I had these. This is by far the best! If so, how much sugar, you recommend I can reduced? My 12 year old daughter has recently acquired a love of baking. You need 2 bowls, 1 whisk, and 1 spatula. Comparing this recipe to the moist vanilla cupcake, can I cut the oil here by half? If you let the batter sit for awhile, it will begin to thicken as the flour and cocoa powder begin to absorb some liquid. And if ever how much is the ratio? Thanks Tiffany! I often make them the day before I need them, but you could probably stretch it to two days if you really needed to. Yes, flour and sugar weight differently. Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. I made these with Gharadeli chocolate chips and Gharadeli cocoa powder. Thanks! Please help me. any tips? I think “super sweet” is really an opinion thing and varies by person. Might add a little to the frosting. They amounts are correct. How could I use this recipe for a 9×13 cake? It was perfect with the amount I used. . And I have a question. Love your recipes. Does the water make them not as heavy and dense? The cake is rich, and fudgey but with a fluffy consistency that melts in your mouth.I love pairing them with a dreamy chocolate Swiss buttercream since it���s so creamy, and light but not too sweet. Cupcakes overflowed all over and I was sure not to overfill. Tip: Be sure to fill your liners only half way! If you make them again, keep a careful eye on how high you fill the liners and how long you bake time– even an extra minute or 2 would help. These Vanilla Cupcakes are basically like a vanilla version of these – very similar. Preheat the oven to 190 C / Gas 5. Please help me. I did this and was unable to return the frosting to its original consistency. Did you use milk chocolate or dark one? I love the kitchen. I just used the chocolate cupcake and used a fresh strawberry frosting instead… But these really are the best chocolate cupcakes I’ve ever made. This is an AMAZING chocolate cupcake recipe! I’m trying to make them for my parents but they don’t enjoy incredibly sweet things. Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. And then there’s the frosting. I meant to say I would like to make it as a 9×13 cake, sorry I forgot to specify that in the first comment. They were a huge hit! Combine ��� Thanks for the recipe❤️ Lots of love from Russia❤️. Do you have other cupcake recipes that are similar texture ones? 16 perfect, delicious cupcakes every time. You can certainly add that same frosting look to these cupcakes. If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. Easy with minimal ingredients too. These look amazing! I usually let them cool in the pan. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! The recipes are fairly different. Fill only halfway (this is imperative! And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one. Gracias por compartir sus recetas, voy hacer mis primeras Magdalena de chocolate. And it does freeze well. This cupcake recipe is so good! Can i use Hersey’s Natural 100% unsweetened dark Cocoa powder ? I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick. I also used regular 2% milk at the end (didn’t have heavy whipping cream on hand) and just a splash of it to thin the frosting a bit in order to pipe it on the cupcakes. Milk or other cream should be fine. No, they don’t weigh the same. I planned to ice the cupcakes on Friday evening, but do you think I should bake the cupcakes on that day as well or should I do them on a Thursday? Thank you ⭐️, My mom and I made cupcakes for the first time ever (we are european) using your recipe and she wanted to thank you as they came out excellent. For some reason, it taste differently when I use baking – like there’s an after taste to it. . I was wondering if I could just make one batch of the batter and make a cake out of that??? This recipe calls for hot water. can you leave the frosting out ? Though you can absolutely use a hand or stand mixer if it’s easier for you! Should I leave it in the fridge or room temperature is fine ? 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. The cake itself, moist (the word that should only be applied to food) and so very delicious. I want to make sure that I put in the correct amount. Or does it need to be refrigerated? . If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens? We used cream cheese frosting, but will try the chocolate frosting next time! 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2020 moist chocolate cupcake recipe