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.
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 large 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.
92 Comments
Lv ur recipes make more cupcakes plz
So good
Absolutely DELICIOUS chocolate cupcake recipe!! I didn’t have instant coffee, so i substituted the water for espresso. Perfect!!!
Hi,
I’m just a beginner, but your cake recipes made me feel like a professional. I baked this with my 7- and 4-year-old, and the results were amazing—they even immitate the happy “mmmm!” at the end. Thank you for bringing so much joy and smiles to our family.
Hi MK your carrot cake is a sell-off.
I bake it over and over and over my customers loves it.
thumbs up to you.