These chocolate cupcakes are the best I’ve ever made! They’re moist, fluffy, easy to make and have the most delicious fudgy melt in your mouth texture! As a frosting recommendation, check out my chocolate Swiss meringue buttercream.
What makes these cupcakes different?
There are three ingredients I use in this recipe which really sets this chocolate cupcake apart from the rest!
– Real chocolate: This recipe uses 1/2 a cup of dark chocolate, which adds an incredible depth of flavour.
– Yoghurt: By adding in some yoghurt, it’s going to produce a fluffier and moister cupcake.
– Vegetable Oil: I love baking with oil, because it helps baked goods stay moist for days! Unlike butter, oil is liquid at room temperature, resulting in a much moister cupcake.
What frosting should I use for my cupcakes?
This chocolate cupcake pairs perfectly with so many different types of frostings! My personal favourite is chocolate Swiss meringue buttercream, but even vanilla American buttercream will work great.
Moist Chocolate Cupcakes
IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ⅔ cup (83 g) flour - regular all purpose
- ⅔ cup (133 g) white sugar
- 3 tbsp (20 g) cocoa powder - unsweetened
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (80 g) 50% dark chocolate - semi-sweet okay too
- ⅓ cup (72 g) unflavoured vegetable oil - I use canola
- ¼ cup (61 g) yoghurt - sour cream okay too
- 2 eggs
- 1 tsp instant coffee powder
- ⅓ cup (78 g) hot water
- 2 tsp vanilla essence/extract
Instructions
- Preheat your oven to 155 °C (311°F) with the fan on (see note 1 if you don't have a fan function) and line a cupcake tray with cupcake liners.
- Combine your flour, sugar, cocoa powder, baking soda, and salt in a bowl and whisk together until well combined. Set aside.
- In a heatproof bowl, combine your dark chocolate and oil and melt in the microwave for 1 minute or until your chocolate is melted. Mix together so they're well combined and you have a smooth liquid mixture.
- To your chocolate/oil mixture, add in your yoghurt, eggs, vanilla and instant coffee powder and whisk together until well combined.
- Add in your hot water to the chocolate mixture and mix until well combined.
- Pour your liquid mixture into your dry ingredients and whisk together for about 45 seconds until its well combined. Do not overmix.
- Distribute the batter into your cupcake cases and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow them to completely cool before frosting with your favourite topping! I love using chocolate Swiss meringue buttercream for these cupcakes.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
43 Comments
Could this cupcake recipe be used to make an 8inch cake?
Hi Kaye! I haven’t tried that before so I’m not too sure how it’ll bake up, but I do have other chocolate cake recipes if you wanted to try them out just search chocolate cake in the search bar at the top of the page 🙂
I love ur cakes mk. How would i make this in an eggless version?
So happy to hear you’re enjoying the recipes Mani! 🙂 And I haven’t tried an egg substitute for this recipe yet so can’t recommend anything at this stage sorry! Will keep more eggless recipes in mind for future posts 🙂
MK this amazing ,moist fluffy cup cakes.
I couldn’t stop eating. I adjusted with mint chocolate since I didn’t have baking dark chocolate…I enjoyed them so much.
Thank you so much.
So so happy to hear you enjoyed them Judith! The addition of mint chocolate sounds amazing 😀
Thank you MK,these are amazing ,so so moist.
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Hi, I’m unable to get yogurt or sour cream, please can I substitute with milk? If yes, how many grams for this recipe? Thank you.
Hi Ann! I haven’t tried this recipe with a substitute myself so I can’t say it’ll work 100% but I imagine milk should work fine. I would use about 55g for this recipe 🙂 hope it works out for you!
Asalamualaikum warahmatullahi wabarakatuhu.. tried your cupcakes recipe
n came out super moist cupcakes. Thank you so much. Jaza ka allahu khairan..
Wassalaam! So happy to hear you enjoyed the cupcakes Sameera! 😀
Hi MK, I am loving your website and especially the videos. I have a question I am going to make these and wanted to know if I can use Greek yoghurt as the yoghurt in the recipe. Many thanks
Hi Jayne! So happy to hear you’re enjoying the content 😀 and yes Greek yoghurt should be fine 🙂 enjoy!
You are so thorough. I love ❤ it. You are the 👌 best
Aww thank you so much Nono! Really appreciate the support 😀
The SOFTEST, FLUFFIEST, DELICIOUS cupcakes ever! These are the best cupcakes I’ve made and everyone loved them. I approached your YouTube channel by chance and I am so grateful that I did. A beautiful Muslimah who lives on the other side of the planet (I am from the UK) showing us how it’s done! 🤌🏼 I can’t wait to try your other recipes. I wish you all the success in the world and I pray that people find you and follow your delicious recipes.
Aww thank you so so much for your kind words Nahida! 😀 Really appreciate the love and support and so happy to hear you enjoyed the recipe 🙂
I love your recipes i have enjoyed making them and they are super amazing keep up the good work thank you soo much.God bless your work you kind and we love you.
Thank you so much Caroline! 🙂
Came out incredibly soft and moist. Absolutely loved it!!! (”,)
Awesome! So happy to hear that Zaheera 😀