The Ultimate Super Moist Chocolate Cupcake

This recipe has been a long time coming. Oh yes it sure has! I’ve been searching high and low for the perfect, NO MIXER, extra moist and rich chocolate cupcake and after nearly a year and a half, I can finally say that these are the one.

There are plenty of chocolate cupcake recipes out there but I was looking for something specific. I wanted an easy, extra moist, no mixer required recipe that was light yet chocolate-y and could be made using the simplest ingredients. I love that this recipe uses whipping cream in the batter so you know that the crumb will be extra soft.

The batter is thin and creamy which produces an ultra soft and moist crumb with a slightly domed top, which is perfect for piling up your frosting.

And ohh this frosting……..

While you can use any topping for these cupcakes, this frosting has no words! Smooth, fluffy, creamy and chocolate-y. So deliciously luscious, a perfect complement to the chocolate cupcake.

I actually made two batches of cupcakes with two different frostings, one is chocolate cream cheese and the other is a classic chocolate frosting. Both were very delicious so I’ve added the recipe for both below.

The recipe requires you to whisk the cocoa powder with boiling water before adding it to the batter. This technique is called blooming and what it does is bring out the chocolate flavour making the cupcakes extra rich.

I love that this recipe makes 12 perfectly rounded cupcakes. I made these (picture below) the previous night and you can see how smooth the tops are.

Moist, tender and rich, the perfect choice for a delicious chocolate cupcake.

The Ultimate Super Moist Chocolate Cupcake

Recipe by Linda @thedutchbaker
Servings

12

Cupcakes

Ingredients

  • 1/3 cup (30gms) cocoa powder

  • 1/2 teaspoon baking soda

  • 1/2 cup (118mls) boiling water

  • 3/4 cup (150gms) sugar

  • 1/4 cup (60gms) melted butter

  • 2 1/2 tablespoons oil

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/4 cup (60mls) whipping cream

  • 3/4 cup + 2 tablespoons (105gms) flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • For the chocolate cream cheese frosting
  • 1/2 cup (100gms) salted butter

  • 6 oz (3/4 cup) cream cheese

  • 2 cups (250gms) icing sugar

  • 4 – 5 tablespoons cocoa powder

  • 1/2 teaspoon vanilla extract

  • Optional: pinch of salt

  • (Alternate Frosting) For the chocolate buttercream
  • 1/2 cup (100gms) salted butter

  • 1 1/2 – 2 (190 – 250gms) cups icing sugar

  • 1/4 cup (25gms) + 2 tablespoons cocoa powder

  • 2 tablespoons cream

  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 180C. Line a muffin tray with cupcake cups.
  • In a small bowl, whisk together cocoa powder and baking soda until well combined. Pour in boiling water and whisk well until mixture stops bubbling and is combined. Set aside to cool slightly.
  • In a mixing bowl, whisk together melted butter, oil and sugar until incorporated. Add in egg and vanilla. Whisk well.
  • Pour in the cooled chocolate mixture, whisk to combine then pour in the whipping cream.
  • Whisk together the flour, baking powder and salt and mix until well combined. Add this dry mix into the liquid batter and whisk until smooth and combined.
  • Divide batter between cupcake cups and bake until a toothpick (or knife) comes out clean or with a few moist crumbs.
  • Place onto wire rack and cool completely before frosting.
  • For the chocolate cream cheese frosting
  • In a mixing bowl, whisk butter and cream cheese until combined and creamy.
    Add in vanilla extract and salt if using. Whisk frosting for about a minute on medium speed to make it extra fluffy.
  • Add in icing sugar one cup at a time, whisking for about 30 seconds in between each.
  • Whisk in cocoa powder adding more or less according to desired tastes. Whisk in cocoa powder adding more or less according to desired tastes.
  • For the chocolate buttercream
  • Whisk butter for about a minute until creamy. Add in sifted icing sugar and cocoa powder. Whisk slowly until mixture is combined then increase speed and whisk for 2 – 3 minutes.
  • Add in cream and whisk for another minute or two until fluffy. Add in vanilla to taste.

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19 Comments

  1. Farhana says:

    Wow these sound and look so moist. Thank you

    1. Thank you! πŸ™‚ they are superb and that chocolate cream cheese frosting is so luscious its insane ❀ thanks for your lovely comment xx

  2. Looks amazing..

    1. Thank you! 😊 they really are amazing! πŸ™‚

  3. Oh my gosh, they look sooooo delicious, and that thick glossy frosting. I wish I could have them for lunch. πŸ™‚

    1. Thank you!! πŸ™‚ this frosting is super luscious I absolutely loved it! πŸ™‚ i would send you a whole box because you can’t eat just one! πŸ˜‰ thanks for your sweet comment xx

      1. I can eat the whole box, haha. Do you live in the Netherlands?

      2. Hii so sorry for the late reply, I’ve suddenly come down with a bad cold :/ No unfortunately I don’t live in Holland, I mainly only visit but mostly stay in Vienna whenever I come to Europe πŸ™‚ I wish I could ship you some cupcakes but Im sure they will melt! πŸ™‚ Im really loving your posts xx

      3. Oh, I’m so sorry to hear about your cold. Get well soon. You’re a great baker.

      4. Aw thank you! You are so sweet xx

  4. This is my kind of cupcake ! Chocolatey, moist and delicious πŸ™‚ The moment I saw, boiling water and oil, I just knew these would be a winner. I will be making these this weekend. Thanks for always sharing the most amazing recipes Linda. Have a lovely weekend. Hugs x

    1. Oh my gosh thank you so much for your kind words! πŸ™‚ yup when you see boiling water and oil you know you have something special πŸ™‚ I’ve actually made these cupcakes a few times using all oil instead of the melted butter and they’re fabulous too, but you really can’t deny the richness and flavour of butter πŸ˜‰ do let me know how they turn out with you. Have a beautiful weekend sweety xx big hugs πŸ™‚

  5. This is not helping my sweet craving at 12 am at night😭😭😭

    1. Aww sorry I feel your pain, happens to me ALL the time!! πŸ™‚ I would happily send you a box though, ain’t nothing wrong with midnight feasts eh πŸ˜‰ πŸ˜‰ xx

  6. Linda, if I wanted to convert the measurements to make this into a cake, what would you suggest? I’ll be blogging about chocolate cake this weekend and will happily credit your blog for the method. I don’t bake a lot, so I’d value any suggestions you can send my way. Thanks!

    1. Hi πŸ™‚ thank you so much, I’d appreciate that πŸ™‚ as for making these cupcakes into a cake, I would double the ingredients for a 2 layered 9 inch or 3 layer 8 inch cake. I must tell you though that I’ve not tried making this into a cake so I can’t tell you exactly 100% how it’ll be in cake form instead of cupcakes. Please do let me know how it turns out if you try! ❀

  7. Omg these look soooo good! I was already hungry but I could devour a cupcake now πŸ˜€ I really want to bake more, I’ll have to try this recipe! I really want to go on a baking haul, I saw in poundland that they have quite a lot of baking equipment and oh so cheap!

    1. Hi Holly 😊 sorry for the late reply, I only just saw your comment! These cupcakes are so delicious, they’re so light and chocolate-y 😍 you really should bake more if you can! Its so calming and rewarding πŸ˜„ let me know if you try these 😊 thanks for your sweet comment πŸ’›

      1. It’s quite alright πŸ™‚

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