This easy chocolate cupcakes recipe is super moist, soft and fluffy. They are rich and fudgy that stay moist for 7 days! Topped with silky, light and fluffy Italian meringue. Not too sweet! Perfect for any occasion like birthdays or weddings and holidays!
What makes these chocolate cupcakes super moist and stay moist for a week?
This chocolate cupcake recipe is made with olive oil, egg yolks, and sour cream which makes these cupcakes super moist. Adding the hot liquid to the cake batter also makes these chocolate cupcakes stay fresh and moist for up to a week. In the articles, about my vanilla cupcakes recipe and chocolate cake recipe, I mentioned the science of baking behind this method. It is based on a Wikipedia article about acid-base reactions of a leavening agent when heated. It explains here.
Chocolate Cupcakes Ingredients
It’s made of All-purpose flour, natural cocoa powder, leavening agents, salt, eggs, oil, sour cream, milk with vinegar or buttermilk, sugar, pure vanilla extract, and hot coffee. It’s the same ingredients I used in my chocolate cake recipe. You can also use this recipe to make these moist chocolate cupcakes. It makes about 24 cupcakes. However, I did a bit of modification. I only add egg yolks and add a bit more cocoa powder for extra richness and extra fat to make these chocolate cupcakes super moist.
You may ask; Can I use the Dutch process instead of natural unsweetened cocoa powder?
Natural cocoa powder is naturally tart and acidic, with a pH of about 5.5. and has an intense chocolate flavour. While the Dutch process is slightly alkaline with a pH of about 7 to 8. It has darker colour but a milder chocolate flavour.
This means that the acidity may result in differences in leavening reactions when using Dutch-processed cocoa. The flavour is milder and less chocolatey. It’s best to stick to what this recipe calls for to get ideal results.
How to Make Chocolate Cupcakes
Start by checking and weighing the ingredients list to ensure you have everything on hand. Then bring the wet-cold ingredients to room temperature. Line the 12-cup muffin pan with cupcake liners. Start preheating your oven to 350°F.
Measure the dry ingredients and sift them in a bowl. In another medium-sized bowl add all the wet ingredients that are at room temperature. Mix until well blended.
Add the dry ingredients to the wet ingredients mixture in four additions to avoid big lumps. Mix until well incorporated.
Use an ice cream scoop with the trigger or 1/4 measuring cup to fill each muffin cup lined with a cupcake liner about 2/3 full. Tap on the counter to release or knock out some air bubbles.
Do not add more than 2/3 full that may result in an overflow of cake batter when baked. This makes about 12 to 14 cupcakes. The extra chocolate cake batter can be transferred and baked in a ramekin. Bake in the oven with the rest of the chocolate cupcakes or microwave for about 1 minute if desired.
Bake in the preheated oven to 350°F for about 15 to 18 minutes or until the inserted toothpick comes out clean.
Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
While baking or cooling the chocolate cupcakes you can start making the Italian meringue or the frosting of your choice. Frost and decorate the chocolate cupcakes.
To make this double chocolate cupcakes, frost these cupcakes with my Chocolate Ganache recipe made of cocoa powder.
How to store Chocolate Cupcakes
Store in a sealed container at room temperature with or without boiled icing for up to 3 days. Store in the refrigerator in a sealed container for up to a week with or without boiled icing. Freeze with or without boiled icing for up to 3 months. After that, the quality of the cupcakes with the icing will decline. It’s the best quality at room temperature in a sealed container for up to 3 days. It is best to freeze without icing or frosting in a sealed container.
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Best Moist Chocolate Cupcakes (7 Days Moist)
Watch How to Make It
Equipment
- 1 12-cup muffin pan
- 12 cupcake-liner
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder natural unsweetened
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet ingredients
- 2 egg yolks
- ⅓ cup olive oil or vegetable oil
- 1 cups granulated sugar
- ¼ cup sour cream 14% fat
- ⅓ cup buttermilk or milk add ½ tsp lemon juice or vinegar
- 1 tsp pure vanilla extract
- ½ cup hot coffee or 1½ tsp instant coffee granules dissolved in ½ cup hot water
For the Italian Meringue
- 3 egg whites room temperature
- 1 cup granulated sugar
- ⅓ cup water
- 1 tsp Lemon juice
- 1 tsp Pure Vanilla Extract
- ¼ tsp cream of tartar
- ⅛ tsp salt
Instructions
- Gather all the ingredients and bring the cold ingredients to room temperature. Line the 12-cup muffin pan with the cupcake liner. Preheat the oven to 350°F
- For the dry ingredients. Measure and sift on a bowl and set aside.
- For the wet ingredients. In a medium-sized bowl, add all the wet ingredients. Mix until well blended.
- Add the dry ingredients to the wet ingredients mixture in four additions to avoid big lumps. Mix until well incorporated.
- Slowly add the hot coffee and mix until well blended.
- Divide the chocolate cake batter using an ice cream scoop with the trigger or use a ¼ measuring cup. Fill each muffin cup with the liner of chocolate cake batter about 2/3 full. Do not overfill.
- Tap on the counter to knock out some air bubbles. Bake in preheated oven at 350°F for about 15 to 18 minutes or until the inserted toothpick comes out clean.
- Remove from the oven. Let it cool in the muffin tin for 10 minutes then transfer on a cooling rack to cool completely.
- While baking or cooling the cupcakes you can start making the Italian Meringue or the topping of your choice. Frost the cupcakes when completely cool.
Notes
Hi there! Did you make this recipe? Please don’t forget to give me a rating or reply to this comment here. I love to hear from you😊