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rich moist chocolate cupcakes

Moist Chocolate Cupcakes

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 20 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Fine mesh sieve optional, for sifting
  • 1 wire cooling rack
  • 1 Ice cream scoop or large spoon

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 2 large eggs at room temperature
  • 0.5 cup whole milk at room temperature
  • 0.5 cup vegetable oil neutral
  • 2 teaspoon vanilla extract pure
  • 0.5 cup boiling water freshly boiled
  • 0.5 cup semisweet chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and slightly frothy.
  • Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no dry pockets remain.
  • Carefully pour in the boiling water while whisking slowly until the batter is smooth and thin.
  • Fold in the chocolate chips gently with a rubber spatula, if using.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 15 minutes before frosting or serving.

Notes

For extra moist cupcakes, avoid overmixing the batter once the dry and wet ingredients are combined, as this can make the crumb tough; the thinness of the batter is intentional and helps keep the texture light and tender. Make sure the eggs and milk are at room temperature so the batter comes together smoothly and bakes evenly. Boiling water intensifies the cocoa flavor and helps bloom it, but you can substitute hot coffee for deeper chocolate notes. Check doneness a minute or two early because chocolate cupcakes can go from perfectly moist to dry quickly, and always cool them fully before frosting so the topping doesn’t melt or slide off.
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