Chocolate lovers unite! Feed your love for chocolate with these easy moist chocolate cupcakes with chocolate frosting. They are perfectly chocolatey, easy to make, and just so dreamy.

In fact, my oldest daughter, after taking one bite, said: “I can’t even think. I just keep thinking of those chocolate cupcakes!” And as a mom with five kids who adore chocolate, trust me when I say these cupcakes are a hit at home.

There’s nothing quite like biting into a rich, moist chocolate cupcake with chocolate frosting that doesn’t leave you washing piles of plates. Plus, cupcakes are the perfect kid-friendly snack. No need to serve, no messy dishes. Just let them grab and go!

Love chocolate? Try my Chocolate Chip Butterscotch Chip Cookies and Easiest Chocolate Chip Cookies.

Tricks For Chocolate Cupcakes!

But these aren’t just any chocolate cupcakes. They’re the ultimate chocolate cupcakes with chocolate frosting, packed with a few secret tricks that make them extra special.

One of the best tricks I’ve learned came from a friend’s home, where I was served a chocolate cake so rich it practically oozed chocolate in the middle. The secret? Chocolate chips in the batter!

Ever since, I’ve incorporated that idea into my cupcake recipe, creating chocolate-on-chocolate deliciousness.

If you’re a chocolate lover, don’t stop here! Check out my other delicious chocolate recipes: Homemade Chocolate Ice Cream and Easy Chocolate Covered Strawberries.

Another game-changing tip is adding instant coffee powder. It may sound odd at first, but trust me, you won’t taste the coffee.

What it does is deepen the chocolate flavor and give the cupcakes a darker, richer color. It’s one of those little additions that makes a huge difference.

And finally, let’s not forget the crowning glory of these cupcakes: the chocolate buttercream frosting. I use melted chocolate: ribbons of smooth, luscious chocolate that are folded into whipped butter and powdered sugar. This frosting is soft, rich, and truly indulgent.

Oh, and a pro tip: don’t even think about using granulated sugar in place of powdered sugar for your frosting. It’ll completely ruin the texture, turning it grainy instead of smooth.

Ingredients you’ll need for the best Moist Chocolate Cupcakes

To make these easy, moist chocolate cupcakes with chocolate frosting, you’ll need some kitchen staples. Here is everything you need for the cupcakes:

For the full list of ingredients with measurements, check out the recipe card below.

Variations

Now, let’s talk about how you can take these cupcakes to the next level:

• Dutch-Processed Cocoa: Want a deeper, more bitter chocolate flavor? Swap out the regular cocoa powder for Dutch-processed cocoa. It’s less acidic, giving the cupcakes a more intense chocolate taste with a gorgeous dark color.
• Different Chocolate Chips: I love using milk chocolate chips for a creamy surprise in the middle, but you could easily substitute them with dark chocolate, white chocolate, or even add some nuts for added texture.

Substitutions

If you don’t have certain ingredients on hand, don’t worry! Here are some easy substitutions you can make while still keeping these easy moist chocolate cupcakes delicious:

• No Baking Soda? If you find yourself out of baking soda, simply use more baking powder. Baking powder is a combination of baking soda, cream of tartar, and cornstarch, so it will still give your cupcakes the necessary lift.
• No Powdered Sugar for Buttercream? If you run out of powdered sugar, don’t panic. You can make your own by blending regular granulated sugar with a bit of cornstarch. This won’t give you the exact silky texture of store-bought powdered sugar, but it’ll work in a pinch. Be sure to thoroughly sift the homemade version before adding it to your buttercream to avoid a gritty texture.
• No Chocolate Chips? If you’re out of chocolate chips, you can still make a great chocolate cupcake. However, if you want that melty, chocolatey texture in the middle, try chopping up a chocolate bar into small chunks or even using chocolate shavings.

How to Make Chocolate Cupcakes With Chocolate Frosting

Here’s a quick overview of how to make these chocolate cupcakes:

Step 1: Combine Dry Ingredients

Start by whisking together all your dry ingredients, including flour, baking powder, cocoa powder, instant coffee, and sugar. Take your time here. Getting everything evenly mixed is key to avoiding lumps later.

Step 2: Mix in Wet Ingredients

Add your eggs, oil, and a splash of vanilla extract. Beat until you have a thick, smooth batter. Next, slowly pour in warm milk and hot water. The hot water really helps to bring out the depth of the cocoa.

Step 3: Add Chocolate Chips

Gently fold in your chocolate chips. Stir by hand to avoid breaking them up—you want to find little pockets of gooey chocolate inside your cupcakes!

Step 4: Bake

Spoon the batter into your cupcake liners placed in a cupcake tin and bake in a moderately hot oven (300°F) for about 15 minutes. The trick here is not to overbake. This ensures your cupcakes stay moist.

Step 5: Make The Buttercream

While your cupcakes are cooling, whip up the buttercream. My frosting recipe is quite simple. Start by melting chocolate and letting it cool slightly.

Beat your butter until it’s pale and fluffy, then gradually mix in the melted chocolate and powdered sugar until you get a smooth, spreadable frosting.

Step 6: Frosting Time

Wait until your cupcakes are completely cool before you frost them. Otherwise, the frosting will melt, and we don’t want that!

Quick Tips for Making The Best Chocolate Cupcakes

Here are some final expert tips to ensure your cupcakes have the best results:

1. Add Hot Water: This brings out the flavor of the cocoa and adds extra moisture to the cupcakes. It’s a small step, but a game-changer. You could also add hot coffee in place of the water and skip adding the instant coffee powder.
2. Instant Coffee Powder or Espresso Powder: Don’t skip this step! It deepens the chocolate flavor without adding a coffee taste.
3. Don’t Overmix the Batter: Mixing too much will result in dense and domed cupcakes instead of light and fluffy ones.
4. Bake at 300°F: A moderately hot oven ensures the cupcakes rise gently and stay moist without cracking on top.
5. Use Brown Paper Liners: It’s a slight aesthetic touch, but trust me, chocolate cupcakes in brown liners look extra rich and indulgent.
6. Add Sour Cream: For even moister cupcakes, add a good glug of sour cream to the batter.

More Dessert Recipes

Chocolate Chip Butterscotch Chip Cookies

Butter Pecan Pound Cake

Brown Butter Pecan Cookies

Banana Chia Pudding

Cinnamon Chocolate Chip Cookies

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