These easy moist chocolate cupcakes are super easy and super moist as the name implies. All you need is one bowl and a few simple ingredients then you will have chocolate cupcakes in no time. They are so moist that they need no frosting - seriously. However, if you still want to frost them, check out my chocolate buttercream frosting recipe.
Preheat oven to 350 degrees F (180 degrees C). Line 2 12 cupcake pans with 24 cupcake liners. *see Note 3.
In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, instant coffee powder, sugar, and salt until the mixture is all uniform in color.
Add in milk, oil, eggs, vanilla extract then whisk until just combined to form a batter.
Add in boiling water and mix to combine.
Gently fold in the chocolate chips.
Fill each cupcake 2/3 full. I used my quarter measuring cup and each cup took about a quarter cup of batter.
Turn oven heat to 300 degrees Fahrenheit (150 degrees Celsius) then bake in preheated oven for 15 minutes until a toothpick inserted in the middle of a cupcake comes out clean.
1. I used whole milk here but you could use evaporated milk alternately because it has a rich milky flavor. I have used evaporated milk before and it worked great!
2. I know some people reading this blog don't have chocolate chips readily available where they live. If that's you, use milk chocolate bars instead. Dice the chocolate bars to make 1 cup then add to the batter. If you can't get them then you can totally omit pieces of chocolate in your cake.
3. I used a 12-cup cupcake/muffin pan and 2 6-cup cupcake/muffin pans in this recipe. If you only have one cupcake pan/muffin tin, be sure to bake your cupcakes in batches.
4. These cupcakes are not overly sweet because I don't like extreme sweetness in my desserts. If you want them sweeter be sure to adjust the sugar according to your taste.