Best Moist Chocolate Cupcakes (7 Days Moist)
These easy chocolate cupcakes recipe is moist, soft and fluffy. They are rich with chocolate flavour that stays moist for 7 days! Topped with silky, light and fluffy Italian meringue. Not too sweet!
Servings: 12 to 14 cupcakes
Calories: 269kcal
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.
Video
Notes
Cocoa powder is acidic with a pH of about 5.5. While the Dutch process is slightly alkaline with a pH of about 7 to 8. This means that the acidity may result in differences in leavening reactions when using Dutch-processed cocoa. The flavour is milder and less chocolatey compared to natural cocoa powder with intense chocolate flavour. It's best to stick to what this recipe calls for to get ideal results.
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.
Storing Information
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.
Please note depending on the frosting your using and the dairy content in the frosting, you can't leave the cupcakes with this frosting at room temperature for more than 2 hours. For example, cream cheese with whipped cream frosting or whipped cream frosting.
Nutrition
Calories: 269kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 250mg | Potassium: 120mg | Fiber: 2g | Sugar: 37g | Vitamin A: 84IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg