The cupcakes lasted for almost a week, ( I made a lot of them ), stayed fresh and moist. I made the cupcakes and frosting for my bro-in-law’s birthday. It’s supposed to be that way. I also used regular 2% milk at the end (didn’t have heavy whipping cream on hand) and just a splash of it to thin the frosting a bit in order to pipe it on the cupcakes. Chocolatey enough without being too heavy, so these can handle the frosting without being too rich. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you. I could eat a dozen of these cupcakes! Yes, you can just use regular milk as well. Do you have a layer cake version of this recipe and does the sponge freeze well? Thank you so much, love this recipe. I haven’t frosted them yet though, because the frosting is way to runny to use. Would I bake it at the temperature and do you know approximately how long I should bake it for? You can find my vanilla cupcake version here – https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. So I have only baked with the new version once and I should probably test it again to confirm, but when I used it, the cake version of this recipe turned out far more dense than usual. Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I recommend blotting it if it’s extra greasy, then chopping it up. Does the recipe call for 1 cup sugar? Worst recipe ever!!! These cupcakes are amazing! I do believe it would work with these cupcakes. Followed your directions no changes ( although I used regular dark cocoa as I dislike Hershey’s) these are very moist and delicious and not too sweet. Room temperature? I can’t fault it and neither could and neither could any of my guests! I was wondering about the frosting. I made it yesterday and it turns out to be my favourite ! Dense. Thank you for this recipe! Thank you. I have your beautiful cake book. Gosh! That wouldn’t really be enough Kahlua to taste it. This recipe makes the perfect chocolate cupcakes that are moist, light, and delicious – the perfect cupcake combo. And the website was really easy to understand! The icing was also amazing. Sometimes all you really want is a little chocolate. I definitely need to make it!!! Why is that? So smooth and delicious on its own. ???? I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. Do I need to alter anything? Yes, regular unsweetened cocoa is fine. Am I able to reduce the powdered sugar? I have a link below for my decadent and sweeter American chocolate buttercream recipe ��� These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. Air is usually incorporated when it’s beaten on high speeds or for long periods of time. Ok people! Or if I cut the recipe in half, how much would it make? I’m getting it back up to where it was. Great recipe this will be my go too recipe. Mine cld have been a bit darker but I didn’t use Hershey’s. I’ve been looking at the difference between your chocolate and vanilla recipes and I was wondering, would I be able to just leave out the cocoa powder in order to make vanilla cupcakes in this specific recipe? Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Absolutely! is it really baking soda not baking powder? I will be sharing the recipe and making again! Now I just have a mess and have to start all over. 16 perfect, delicious cupcakes every time. You shouldn’t need to add baking powder. . I just used the chocolate cupcake and used a fresh strawberry frosting instead… But these really are the best chocolate cupcakes I’ve ever made. Keeping things monotone (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles. Thanks Tiffany! I dunno why I did everything to point. Will it make any difference to the taste/outcome? Any advise would be great. The cake is rich, and fudgey but with a fluffy consistency that melts in your mouth.I love pairing them with a dreamy chocolate Swiss buttercream since it���s so creamy, and light but not too sweet. Mine overfilled too and they were less than half filled , What temperature would you bake a pan of 24 mini cupcakes at and how long. Hey guys, here is my recipe for making the perfect, spongy, moist chocolate cupcakes! Someone even said they’re the best chocolate cupcake they’ve ever had!! Cupcakes overflowed all over and I was sure not to overfill. Hi Lindsay. I like room temperature, but with the butter in the frosting you might want to refrigerate. Batter is runny. Thanks for the recipes . The butter cream icing is good too. Thank you…this recipe is the best! Looking forward for you advise. Hi! My grandson prefers vanilla and I would like to make him some. Cant wait for what’s next! Barb. or will this not be sweet enough? SO GOOD!!!!!! I noticed though that no baking powder was added. I only got 10 cupcakes from this batter. Or will it not go together on this cupcake? Specifically a vanilla one but I’ll take all flavors seriously, amazing. They were amazing. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. So glad you enjoyed them! I Have made her Oreo cake, now these cupcake are as promised super moist melt in your mouth!! This will be my go to from now on. This is my forever recipe for sure. 14. Hi, this is now my go-to recipe to make cupcakes. I used Hershey’s Special Dark Cocoa blend in both the cupcake and the frosting. The chocolate gives it a fudgy quality that I love. Please help me. I have a question , how do i store the frosting and the batter left over? People often write me and ask if I have a regular chocolate cupcake recipe, so here it is! The only change I made was to cut the amount of hot water to 1/3 cup. Wow, amazing recipe. You don’t add cream or anything to them. Love, love your recipes! Your cupcakes looks amazing! https://www.lifeloveandsugar.com/best-chocolate-cake/. Comparing this recipe to the moist vanilla cupcake, can I cut the oil here by half? Now, this is how you teach to make a cake! Enjoy . I also made a cake with this version but added pudding to the mix it was amazing, Hi can I use cake flour ,as all purpose flour can’t be found in South Africa, I was wondering if I must add afew tbsp extra of cake flour or I can mix bread flour and cake flour, if so is there any way you know how much. Thank you! So glad to hear you love the chocolate cupcakes/cake as much as I do! I used semi sweet chocolate. These Vanilla Cupcakes are basically like a vanilla version of these – very similar. Hello Lindsay, I made these cupcakes today. They amounts are correct. These chocolate cupcakes taste completely over-the-top with chocolate buttercream! The frosting is plenty stiff, so it should be able to hold decorations just fine. I really hope that you don’t mind that I did that. If they overflowed, it’s because they were overfull, despite being careful about it. Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. However, instead of using baking soda, I replace it with 3 tsp of baking powder instead. Another tip? Thank you. I love them all but I`m afraid that I`m gonna take 20 pounds this month if I keep eating. Sounds like either too much or too little of something was added. Hands down the best chocolate cupcake base I’ve ever had. I did use hot coffee in place of the hot water in the cupcake batter. I am planning on making the cake for my son’s birthday, but some of his friends are GF and I’d like to try these cupcakes with GF flour. How could u turn the recipe into 2 6×3inches round cake pan? Thank you so much! Pour or spoon the batter into the liners. If you let the batter sit for awhile, it will begin to thicken as the flour and cocoa powder begin to absorb some liquid. Thanks! I’m glad you enjoyed the cupcakes! Hi Lindsay, Can i use dutch-processed cocoa? I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. Delicious!!! I am going to try new recipes this weekend. They are so sooooo good! For an eggless cupcake mix I am in love with this recipe!!! What about the measurements doesn’t make sense? As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. Hmm, the moist vanilla cupcakes would be the vanilla version of these, as they are quite similar with the exception of the cocoa. I also love that I can pour the batter into the cases as it’s runny, so much easier! Have you tried different liners? More of a vanilla person? I mean like, very thin. I used hot coffee instead of water. And the batter tastes good, I am so exited to try them! Allow to cool completely before frosting. But overall, this recipe is perfect. If not, I don’t think you necessarily did anything wrong. The perfect recipe size. Preheat oven to 180°C and line cupcake trays with cupcake liners. Personally my favorite vanilla cupcake is a cupcake version of my moist vanilla cake. Each and every time, i think the latest one is the best, and this one is no different. Looking forward to making this tomorrow. Sugar not only adds sweetness but moisture, so yes, reducing it by too much could adversely affect the texture of the cupcakes. Hi! Hey Lindsay, My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. At the last part when we should put water is it hot water? My family and I love this recipe very, very much. Made these today. You should be able to do an even swap for cake flour. I’ve baked many, many cupcakes over the last 40 years, and these are some of the best! I recommend regular unsweetened cocoa powder. Add the dry ingredients to a large bowl and whisk together. What did I do wrong . Can I try this recipe to make vanilla cupcakes?as I’ve tried ur moist vanilla cupcakes and it turn to b dense but ur chocolate moist cupcakes was superb. You might want to refrigerate them because of the butter in the frosting, but I’d serve them at room temperature. Also love all ur recipes!!!! I used Ateco tip 844. I would typically store them in an air tight container at room temperature, but you could also refrigerate them. Cocoa powder have on it now? Yummm. It will be my “go to” recipe for any and all chocolate cake requests. So light and fluffy and moist. I just finished eating my second one. PLEASE SEE MY, Yellow Cupcakes with Milk Chocolate Frosting. Thank you for sharing the recipe! We’re also achieving an incredibly moist texture with buttermilk. The base of these chocolate cupcakes– and what is responsible for the super-moist texture is oil. My 12 year old daughter has recently acquired a love of baking. And I have a question. Add the cocoa powder and mix until well combined. It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. Its my sisters birthday this coming January 24. What size Ice Cream Scoop do you use to fill your cupcake liners? This is an AMAZING chocolate cupcake recipe! Hello! Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. I’m so glad to hear you enjoyed both of them! ???? The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. Its a very easy cupcake recipe and the batter comes together in 15 minutes. But they sank in the oven… Google said too much air in the batter, so we tried to make it and stir less, but that did not help at all. I’ve never tried it to say for sure, but it should be fine. CAN YOU USE AN ORDINARY COCOA POWDER AND NOT FROM HERSHEY???? Save my name, email, and website in this browser for the next time I comment. If you want a version more like the vanilla cupcakes (as in reduced liquid), I’d suggest this recipe but made as cupcakes with instructions like the vanilla cupcakes. I saw that your chocolate turtle cupcake with caramel pecan frosting has a different recipe than this one. can you tell me why? Waiting for your response . You can see how we fill them in these Chocolate Covered Strawberry Cupcakes. It was easy and yummy but might want to correct the powder sugar from 5 cup to 2 ???? Exactly what a cupcake should be and not just a regular cake in smaller form. Not stupid at all. Deliciously soft, moist and chocolatey. Can this recipe be used for a chocolate layer cake? It’s possible baking on a slightly lower temperature would help. I am new to baking and did the cupcakes for my friend’s wedding this weekend! Part of their secret is that they are baked at a lower temperature. Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. I’m trying to make them for my parents but they don’t enjoy incredibly sweet things. The only question I have is this…your recipe says the batter will be thin but mine actually wasn’t. If you need a little help with getting the right frosting consistency, check out my tutorial. I just don’t want them to dry out. Pipe the frosting onto the cupcakes. Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. Also, who watches How I Met Your Mother?! Fill. So there’s 1 bowl for dry ingredients and 1 bowl for wet ingredients. Also, do you think they would work for this recipe? Yes, you’ll just need to bring it back to room temperature to be able to pipe it. Is there something that’s unclear? In this special FREE series, I reveal my most powerful SECRETS to great baking. Easy to make yummy to eat! Aww yay! Really? And if you really want to learn today, here is why I use both baking soda and baking powder in these chocolate cupcakes. hi, may i know why my cupcakes very dense? Definitely a keeper. Also how long will cup cakes keep after icing? Is there a way to not use buttermilk? made these and they turned out so good only thing was that my frosting was still abit grainy like you could still feel the powdered sugar not sure how to fix it for next time? Could I use Hershey’s 100% CACAO natural unsweetened powder ? They will love them! A slight tanginess adding to the decadence of the finished product. This cupcake recipe is so good! Hi, I’m Brazilian and I love your recipes … What’s the validity of the cookies after they’re ready? Thanks for sharing! No other adjustments are needed. I have to walk away because I just finish TWO of them! I just tried the frosting but the color didn’t turn out brown like yours.