I’m so glad you enjoyed the cupcakes! I made these cupcakes today… the only difference is that I halved the water 60ml with water and 60ml with espresso to bring out the chocolate flavor and I can tell you this was amazing….these cupcakes were moist and scrumptious… I didn’t get the HERSHEY’s so I had no choice to use local baking cocoa powder but it came out amazing… the Wilton liners were a bit oily but I don’t know if it’s the recipe or the quality of the Wilton… Thank you for this recipe you delivered as promise delicious and moist… Can’t wait to try other recipes…. Thank you so much. I’ve never tried it to say for sure, but it should be fine. It should probably be refrigerated since it’s all butter. If I make cupcakes without the liners, will using Pam be enough? What’s up??????? Hands down the best chocolate cupcake base I’ve ever had. And yes, the batter is runny – it’s supposed to be. These look amazing! Definitely the best chocolate cupcake and frosting recipe that I have ever made. I recommend regular unsweetened cocoa powder. I’m not sure if I added too much of something. If not, I don’t think you necessarily did anything wrong. The batter isn’t as thick as you would think. The cake itself, moist (the word that should only be applied to food) and so very delicious. That wouldn’t really be enough Kahlua to taste it. I love your recipes . In the bowl of your stand mixer with the whisk attachment, whip together egg ��� Was a complete hit with my friends and family. I’m so glad you enjoyed the recipes! They definitely delivered on flavour and were so moist. Question – Are these super sweet? Going to make these tomorrow. And layer that buttercream on nice and tall. I didn’t make the frosting in this recipe because I decided to go with an Italian Buttercream instead. Turned out great. 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. It is super moist, tender, and amazingly rich without being overpowering. They are so so moist. It will be my “go to” recipe for any and all chocolate cake requests. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake. I passed some on to friends and neighbors and received rave reviews. Your recipe says to have 1 cups or 207 grams of sugar I am confused. You can find a similar cupcake in vanilla here. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Do you have a layer cake version of this recipe and does the sponge freeze well? Waiting for your response . Thanks for the detailed instructions, especially the one saying only filling the batter half way! I am making a second batch tommorrow for my daughters class! Sure can! Keeping things monotone (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles. Do you the standard size cupcake tins? I’ve been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! They are each one cup. Can i use Hersey’s Natural 100% unsweetened dark Cocoa powder ? I feel like that clip is only funny to HIMYM fans. My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. I wouldn’t recommend storing leftover batter that’s been made. I think that would be more like what their blend used to be. Great recipe! 16 perfect, delicious cupcakes every time. I do have a question for you though. Hi Lindsay! Add the cocoa powder and mix until well combined. My question is can you add coffee or espresso instead of plain hot water? Oops can’t edit the comment, but I meant your “Moist* Vanilla Cupcakes” recipe! When I tried it, the cake was much more dense. Grab a cookie, take a seat, and have fun exploring! Followed to the letter. It depends on the recipe, but yes I do tend to use water. That can’t be right!??? I made these cupcakes last week and they were so yummy! 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? These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! Hmmm, did they overflow the cupcake liners a bit? Also, who watches How I Met Your Mother?! Trust me, the evidence has landed in my trashcan time and time again. Hi Lindsay, the cake turned out amazing thank you for sharing the recipe. Hi Lindsay . Doesn’t make standard 24 so was annoying when I had to make more to get 24. Add remaining heavy cream as needed to get the right consistency of frosting. These vanilla cupcakes are the ones I created as a vanilla version of these chocolate cupcakes. Hi. I haven’t tried it but that should be fine. Hi! It is moist, light and airy, and chocolatey. How does one cupcake have 520 calories?? I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. Yes, you can find that here – https://www.lifeloveandsugar.com/best-chocolate-cake/. At the last part when we should put water is it hot water? Easy with minimal ingredients too. Way to go Lindsay! You would want to double the recipe and adjust the baking time. Can you explain why the Hershey’s special dark doesn’t work as well in these anymore? 5. End of story. Awesome! I added some as well. Have you ever replaced the buttermilk and heavy cream with almond milk? I’m no expert baker so excuse me if what I asked sounds stupid. Not sure about cutting an egg white in half – maybe weight it? *. And I have a question. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Won’t be making these again. Whenever a cake/cupcake recipe calls for hot water, I always use coffee instead. Even my daughter who has never liked chocolate cake thought they were amazing. I own my own cupcake business and it’s called Infused Cakes. So glad it was a hit. Delicious!!! The frosting can be kept in the fridge for 2 weeks, or frozen for a month. Wow your insta and blogg are amazing!! However, I expected my cupcakes to be just as moist on Day 2, and they were already dry and crumbly. I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. SO good! Hi Faith, I really can’t say without testing the recipe myself. I dunno why I did everything to point. Thank you. I made these today! Thank you very much for sharing it . I added only half the sugar and baked it for 19mins on 150 degrees then turned it up to 180 for an extra 3 mins (I wanted a little crunch on top) and it turned out so moist and delish! Is there a way to not use buttermilk? I used the recipe to make a double layered cake as well which turned out yumm.. Your cupcakes looks really good,can’t wait to try them out. Making them again as we speak for my 6 yr old grandsons Birthday party. Hi Sally, I hope you are well. Could I replace the white sugar in the cupcakes with brown granulated sugar? If they overflowed, it’s because they were overfull, despite being careful about it. For an eggless cupcake mix I am in love with this recipe!!! So please any one try iT should tell me if it worK or noT please. I also halved the frosting recipe and it was plenty for me. Hello Lindsay, I made these cupcakes today. Hi, can i use the sour cream instead of a buttermilk? Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. Thanks so much for this recipe Lindsay. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. Hello from Malta. I doubled the cupcake recipe and it came out beautifully. Just be sure to serve them at room temperature. If so how much? HI. I always hear that it’s the best chocolate cake/cupcake they have ever had whenever I make it. I saw your link to the cake recipe where the frosting is more like a buttercream frosting. Is it okay to use cake flour instead? They are definitely my new go-to chocolate cupcake 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 ��� I’m so glad they were a hit. My 12 year old daughter has recently acquired a love of baking. Then used dark cocoa powder not Hershey’s but a different brand. In a stand mixer fitted with a paddle attachment, cream the room temperature ��� I am becoming known as the great cupcake baker in my family. Made these today. I have a link below for my decadent and sweeter American chocolate buttercream recipe ��� it happened to me doing this recipe. I saw in comments someone’s collapsed as well? Thanks! https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. And the batter tastes good, I am so exited to try them! What about the measurements doesn’t make sense? It was perfect with the amount I used. I want to make sure that I put in the correct amount. Everyone loves it! They were amazing. I hope that helps! 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. My frostin seemed to have quite a few air pockets and would not frost smoothly. Im dying with your recipe. I’m glad you enjoyed the cupcakes! Just tried making them. I’ve baked many, many cupcakes over the last 40 years, and these are some of the best! Hello. Ridiculously awesome. It’s my all-time favorite chocolate cake/cupcake recipe!!! Maybe adding parchment to the bottoms? I shared the recipe 3 years ago, but I want to walk you through the process (1) with step-by-step pictures, (2) with careful explanations, (3) and I want to emphasize one VERY crucial instruction. I will be sharing the recipe and making again! I only got 10 cupcakes from this batter. 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. Tip: Be sure to fill your liners only half way! They will love them! 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. Today I will be sharing a moist chocolate cupcake made with butter milk, oil, brown sugar and eggs. I would like to make this as a cake. I think the ingredient of buttermilk makes all the difference with taste. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Thank you. It’s not quite as simple as just swapping a couple ingredients. I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. Thank you Lindsay. Thanks. Also..super easy to throw together. I’m going to try baking tomorrow for a party. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? I apologize if the word “moist” freaks you out. Thank you so much!! They were a hit! These were awesome! Any advise would be great. Hi, are you using all purpose plain flour or self raising flour?. The cupcakes were a huge hit, and I even ended up using your “Most Vanilla Cupcakes” recipe as well! Also how did you melt it? Can i use regular cocoa powder? Thank you…this recipe is the best! I am so thankful that you made this recipe , I just took them out the oven and they are cooling down. Thank you for sharing the recipe! I don’t really work with egg substitutes so I’m not sure. I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth! Gracias por compartir sus recetas, voy hacer mis primeras Magdalena de chocolate. ???? Thank you so much , Hi Lindsay, Can’t wait . But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!! Why? In a large bowl whisk together ��� Replace the hot water with fresh brewed coffee. And it does freeze well. This didn’t work for me ☹️☹️ I thought I followed it exactly as written but they didn’t rise and turned out small and super dense. Thanks for the recipes . Your recipe says 18-21 mins and I went straight to 20 mins. Thank you so much! Thank you for this delicious recipe. They were a huge hit! That’s some sort of health food, right? 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. More of a vanilla person? You can make a cake – I actually have that Chocolate Cake recipe here. Thank you so much! The cake is, by far, the best cake recipe I’ve ever used. Hi Lindsay So glad you enjoyed them! I just want to ask if I can use regular milk instead of buttermilk? ???? Recipe was great. Have been totally loved by my friends and family. Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick ��� These really are great cupcakes when baked correctly. And would you still bake it at 300 degrees? Hi! So glad to hear that! The first batch is so squishy and the top is full of holes. They are so sooooo good! In this special FREE series, I reveal my most powerful SECRETS to great baking. I LOVE this recipe, every time I make them people rave about the cupcakes. Each and every time, i think the latest one is the best, and this one is no different. You have the best chocolate cupcake recipe and this one is my go to as everyone raves about how moist they are! Why is that? Great recipe this will be my go too recipe. Wanted to know if I want to make the same without egg, what can I use as a replacement to get the same softness and consistency. I noticed the recipe says 1 cup (130 g) flour and 1 cups (207 g) sugar. My guess is that you need to sift your powdered sugar. We really enjoy this recipe and would like to make a birthday cake with it. Happy end of summer everyone! Hi, I’m looking to adapt this recipe for a wedding cake. Room temperature? Do you have a recipe for vanilla cupcakes that are just as moist? 3. Or 2 8×3inches round cake pan? . The best chocolate cupcakes needed an awesome chocolate frosting. You won’t be sorry! I’m glad you enjoyed them! The frosting does hold up well. What am I doing wrong? I only have unsweetened cocoa. Please let me know by e-mailing me at firstname.lastname@example.org, I have a question is there a way I could use canola oil instead of vegetable oil. The recipes are fairly different. How can i avoid that? That was delicious! The only question I have is this…your recipe says the batter will be thin but mine actually wasn’t. These were my go-to cupcakes, but I made them with the regular Hershey’s Cocoa powder and they just didn’t taste as good. Barb. I have used regular 2% milk though and that was fine. Pipe the frosting onto the cupcakes. Enjoy . Is it specific to just cupcakes? Detailed information + amazing pictures. Hi Lindsay, Can i use dutch-processed cocoa? My family isn’t a big fan of dark chocolate? Save my name, email, and website in this browser for the next time I comment. I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. Could I use Hershey’s 100% CACAO natural unsweetened powder ? Hi lindsay I am a big fan of yours this chocolate cupcakes of yours does the chocolate cupcakes taste like there is to much cocoa powder and can I use Dutch process cocoa powder for this recipe. These were the best cupcakes I have ever eaten in my life! 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. And upto how many days can I store the cooked cupcake? I like room temperature, but with the butter in the frosting you might want to refrigerate. Thanks for this recipe! Can i use dutch-processed cocoa? I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick. Absolutely delicious. Hi, i really thank you for this recipe ,i made it for my girl’s 1st birthday and it was really amazing and all my guests loved it and thanks for uploading the vedio. I was wondering about the frosting. Yes, you’ll just need to bring it back to room temperature to be able to pipe it. I don’t really comment on recipes but this is ABSOLUTELY AMAZING. Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. Another tip? Line a 12-cup muffin pan with cupcake liners. Really? Is there any way to not use the heavy wipping cream? This is a cupcake post. Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. It was easy and yummy but might want to correct the powder sugar from 5 cup to 2 ???? Set bowl ��� Hi Lindsey, I asked you a question about adding coffee instead of plain hot water, I don’t even see my post. This cupcake recipe is so good! Thanks for a great recipe!! Would it work if I did a 1/4 cup butter and 1/4 cup oil? I have previously used Hershey’s Special Dark Cocoa powder for these cupcakes, but Hershey’s has changed it and it no longer works as well in these. I just made the cupcakes and they are amazing! I also tried your vanilla cupcake recipe and they came out great as well! Have you tried different liners? After years of baking, I have never found a chocolate cupcake recipe I felt was just right. *You can also use regular unsweetened cocoa powder. I’m so glad I found your blog! Hi Lindsay. Also, I am making these for a friends community event that will be held on a Saturday morning/afternoon. I haven’t frosted them yet though, because the frosting is way to runny to use. Thanks! I used Ateco tip 844. These were the best cupcakes I’ve ever made. Cant wait for what’s next! I didn’t alter anything but is it possible that I overbaked? I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. 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/. Thanks Tiffany! Oh my goodness! If you skip this instruction, your entire batch will be ruined. I really hate chocolate but these are good!!! . I can’t figure I why. Can this recipe be used for a chocolate layer cake? . Will definitely be recommending it!! Super soft and moist, my kids liked it very much . Glad you enjoyed them! This is ALL that I’m using for each cupcake? So light and fluffy and moist. https://www.lifeloveandsugar.com/best-chocolate-cake/. God bless! Will be replacing that with this easy to follow recipe. Please let me know if something is wrong. You absolutely must give these a try, they are so moist!!! This was a super yummy chocolate cupcake recipe, and it turned out moist. For best results, use natural cocoa powder and buttermilk. Also, do you think they would work for this recipe? You can find the recipe for an 8 inch cake here. Just mix according to the directions on the package to make 1/2 cup of liquid buttermilk. This is my go to chocolate cupcake. Your email address will not be published. Plus no overflowing at the eim I filled it just as in the video. I just don’t have any other buttermilk recipes in my regular arsenal, and pouring out most of an unused container of buttermilk every few weeks is bumming me out. You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. Thanks for the support, Penny! Set aside. You can see how we fill them in these Chocolate Covered Strawberry Cupcakes. Really appreciate your thoughts. Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. No other adjustments are needed. Thank you Lindsay! 9. Thanks for making me a really good baker now with all your amazing recipes, I know my family would thank you too haha!! Directions. Something silky smooth and full of real chocolate. You might want to refrigerate them because of the butter in the frosting, but I’d serve them at room temperature. Here are my favorite vanilla cupcakes! Milk or other cream should be fine. Glad you enjoyed the cupcakes! Thumbs up! Thanks! Required fields are marked *. This recipe has coffee in it, you melt the chocolate into the hot coffee. I made these this weekend for my granddaughter’s 4th birthday party. Thanks for sharing all of your tips and tricks. Batter is runny. Hey Lindsay, Add the dry ingredients to a large bowl and whisk together. I used semi sweet chocolate. I really want to make these cupcakes into a cake for my son’s birthday. 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. You’ll notice when you make the cupcakes that the batter is very thin. After that you might want to refrigerate them, but bring them back to room temperature to serve them. I don’t typically have buttermilk in the fridge, so I sour whole milk instead. tks, I’m not sure what you’re asking or which cookies? I do believe it would work with these cupcakes. I don’t use a convection oven, so I can’t say for sure. I’m trying to make them for my parents but they don’t enjoy incredibly sweet things. It was a big hit! I recommend blotting it if it’s extra greasy, then chopping it up. Wondering if maybe I should use more oil next time. People often write me and ask if I have a regular chocolate cupcake recipe, so here it is! Try using regular cocoa not Dutch processed. MMMMM chocolate lover’s delight!!! 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