Moist Chocolate Cupcake Recipe

This moist chocolate cupcake recipe is outstanding and extremely easy to make. The cupcakes are moist and have a deep chocolate flavor.

I love making cupcakes because they are fun to eat and so very convenient. You don’t need plates and silverware and you can decorate them as creatively as you want. Kids and adults alike love them.

In this recipe we are going to make a paste from the unsweetened cocoa with some boiling water. This is going to intensify the chocolate flavor making them deeper and bolder in flavor. Please make sure you allow it to cool down completely before adding the paste to the beaten eggs. You do not want to scramble the eggs.

You can frost these with cream cheese frosting (with butter or without butter) or vanilla butter cream. Or you can simply sift some confectioner’s sugar on them for a lighter and still very satisfying result.

This is what you need to do for this exquisite moist chocolate cupcake recipe:

Makes 32 to 36 cupcakes

½ cup sugar + 1 ¾ cups sugar for the eggs
¾ cup unsweetened cocoa
¾ cup boiling water
3 cups of sifted white flour
1 tsp. baking soda
1 tsp. baking powder
1 ¼ tsp. salt
4 large eggs at room temperature
1 ½ cups of unsalted, melted butter – cooled down
1 cup cream or whole milk

Heat oven to 350 degrees and line your muffin pans with cupcake liners.

Place a ½ cup of sugar and the cocoa in a bowl. Add the boiling water and whisk it until you have a glossy paste, about 30 seconds. Set it aside and allow it to cool down.

Place the flour, baking powder, baking soda and salt in a bowl. Whisk it until it is mixed and set it aside.

Place the eggs in a bowl and start beating them until they are mixed. Add the 1 ¾ cups sugar and beat until the mixture is frothy – about 3 minutes. Add the cocoa and mix without over beating the eggs. Add the melted butter and mix in.

Alternate the flour and the cream or milk into the batter. Make sure to simply mix it in, do not over beat. Start and end with the flour.

Fill your cupcake liners ¾ of the way and put them in the oven. Rotate the muffin pan after 10 minutes and finish baking until a cake pin comes out clean – between 17 to 20 minutes. Remove the cupcakes from the oven and cool down completely before frosting. You can frost these with vanilla buttercream frosting or cream cheese frosting with butter or cream cheese frosting without butter.

1 Cupcake no frosting – CALORIES 170.80; FAT 8.77 grs (sat 5.32; mono 2.33; poly 0.45); PROTEIN 2.42 grs ; FIBER 0.87 grs; CARBS 21.99 grs; CHOLESTEROL 41.69 mg; IRON 0.85 mg; SODIUM 138.49 mg; CALCIUM 26.64 mg

Print the Chocolate Cupcakes Recipe Here


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  • Hola me encanto la receta de las Magdalenas de chocolate húmedo pero dice q se le agregue taza y media de sal es muy necesaria o si debe agregarse para q funcione la receta se me hace muchisima sal 🙁

  • Hola Lilia!
    La verdad es que no se de que me esta hablando! Perdon! En la receta dice 1 1/4 cucharilla de sal. Debajo del video en Castellano esta el enlace de la receta para que la pueda imprimir. Ojala que esto ayude! Gracias!
    Mary Ann

  • Mil disculpas me equivoque cuando te escribi el mensaje no se en que estaba pensando q vi taza y cuarto de sal pero la semana pasada hice la receta y la de browniwe y waooo estan deliciosos mil gracias por compartirlas, aqui en tu casa somos fanaticos del chocolate y no habia encontrado una receta q nos agradara pero la tuya esta excelente 🙂 felicidades

  • Enjoying your site very much. I do have a question about the cream in this recipe. Is it light or heavy cream? Thank you for the recipe.

  • Hi Caroline!
    Thank you for stopping by! I really appreciate it. The cream I use for this is heavy cream. These cupcakes are absolutely divine! Take care!
    Mary Ann

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