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Moist Chocolate Cupcakes Made Simple

Moist Chocolate Cupcakes Made Simple

Super-moist, rich chocolate cupcakes made in one bowl with simple pantry staples. Perfectly domed, tender crumb, and ready for your favorite frosting.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.25 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 2 large egg room temperature
  • 0.5 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 0.5 cup hot brewed coffee hot, not boiling; enhances chocolate flavor (use hot water if preferred)
  • 0.75 cup semi-sweet chocolate chips optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • Add eggs, milk, oil, and vanilla to the bowl. Whisk until the batter is mostly smooth, about 0.5 minute.
  • Slowly pour in the hot coffee while whisking. Batter will be thin—that’s correct.
  • If using, fold in chocolate chips.
  • Divide batter evenly among liners, filling each about 0.66 full.
  • Bake for 17 to 19 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  • Frost as desired and serve.

Notes

For extra moisture, swap whole milk with buttermilk. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.