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Super Moist Chocolate Cupcake Recipe

  • Prep Time: 15 Min
  • Cook Time: 15 Min
  • Servings: 12
  • Recipe Views: 203 Views

These chocolate cupcakes will make your mouth water as you smell them baking in your kitchen. They have an extraordinarily rich chocolate flavor, and you can pair the cupcake up with any frosting that you choose. You can even turn them into a black and white cupcake using a cream cheese center. It’s a basic recipe that you can turn to for all kinds of recipes and occasions.

Ingredients

Directions

Frosting is separate in this recipe. We suggest a simple whipped vanilla frosting or a chocolate frosting. If you want to get fancy, a raspberry frosting compliments these cupcakes well.

Step 1

Butter: Combine the butter with the sugar using a hand mixer or a stand mixer for one minute.

Step 2

Sugar: Combine the sugar with the butter using a hand mixer or a stand mixer for one minute.

Step 3

Eggs: Add the eggs into the butter / sugar mixture one at a time.

Step 4

Flour: Combine the flour with the other dry ingredients in a separate bowl. Lightly mix together before adding into the wet mixture a little bit at a time and mixing briefly.

Step 5

Baking soda: Mix the baking soda with the flour and other dry ingredients. This will be added slowly into the wet mixture.

Step 6

Baking powder: Mix the baking powder with the other dry ingredients. Add them slowly into the wet mixture, mixing a little bit at a time.

Step 7

Cocoa Powder: Measure the cocoa powder into the dry ingredient mixture. Add into the wet ingredients.

Step 8

Salt: Add the appropriate amount of salt into the dry ingredient mixture.

Step 9

Vanilla: Measure the vanilla into the wet mixture.

Step 10

Milk: The milk will be added a little bit at a time into the other ingredients. Mix a little bit at a time until everything is combined. Avoid lumps.

Step 11

Bake at 350 degrees until a toothpick comes out of the cupcakes completely clean.

Serving Suggestions

Let the cupcakes cool completely before you frost them. Otherwise, the frosting will melt and run. You can store the cupcakes in an airtight container in the refrigerator for up to one week.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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