Moist Chocolate Cupcakes Recipe
Soft, rich, and deeply chocolatey — these cupcakes come together in one bowl and bake up with a signature crackly top.
Yield: 12
Materials
- ⅔ cup 83g all-purpose flour
- ⅔ cup 133g white granulated sugar
- 3 tbsp 20g unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 80g dark chocolate (semi-sweet works too), chopped or chips
- ⅓ cup 72g unflavored vegetable oil (canola or similar)
- ¼ cup 61g plain yogurt (sour cream works too)
- 2 large eggs
- 1 tsp instant coffee powder
- ⅓ cup 78g hot water
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 155°C (311°F), fan/convection setting on if available (see Note 1 below if your oven doesn't have this function). Line a 12-cup cupcake tray with liners.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined. Set aside.
- In a heatproof bowl, combine the dark chocolate and vegetable oil. Microwave in short bursts (about 1 minute total) until the chocolate is melted, then stir until smooth and glossy.
- Add the yogurt, eggs, vanilla extract, and instant coffee powder to the melted chocolate mixture. Whisk until well combined and slightly thickened.
- Pour in the hot water and mix until fully incorporated.
- Add the wet mixture to the dry ingredients and whisk for about 45 seconds, just until combined. Avoid overmixing — this keeps the crumb soft rather than dense.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the tray before frosting. Chocolate Swiss meringue buttercream pairs beautifully with these.
Notes
Note — No fan/convection function? Fan-forced ovens circulate air and bake slightly faster than conventional ovens. If yours doesn't have this setting, increase your oven temperature to roughly 175°C (347°F) to bake at an equivalent rate.
Storage: Unfrosted cupcakes keep at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days once frosted.