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.
87 Comments
OMG. this is the absolute best chocolate cupcake. Deeeeelishous.
Awesome!! So happy to hear you loved them Vasie 😀
Honestly these were the best chocolate cupcakes I have ever had! The cake was so moist and the buttercream was so incredibly smooth. Thank you so much for this well written recipe!
Yay! So so happy to hear you loved the cupcakes Raj 😀 really appreciate the feedback 🙂
Hi Mk The chocolate cupcakes recipe is. it 2large eggs you use Four chocolate cupcakes
Hi Angela! Yes it should be two large eggs, I’ll update the recipe! 🙂
Amazing recipe. I have used it many times and it’s never disappointed. Soft, fluffy and full of flavour.
Just a quick question, how many days can I store this in the fridge please? I’ve tried 2 so far and they still tasted the same and amazing! Would 3 or 4 days be safe too? Thank you
Thank you so much Saika! So happy you enjoyed the recipe 🙂
You can keep these cupcakes in an airtight container in the fridge for up to a week 🙂
Hi mk ,just made these cupcakes ,oh my . So soft and good . thankyou. There’s no recipe of yours hascever gone wrong . You’re too good ,and a blessing for a home Baker like me . Thankyou so much ❤️❣️
Aww thank you so so much for your kind words Ajitha! 🙂 I am so happy to hear you’ve been enjoying the recipes and I really appreciate the feedback 😀
Hi MK
Love your recipes.
Don’t know what I did wrong, but my batter seemed too little. Didn’t fill the casing sufficiently.
Do I need to amend the recipe?
What do you suggest I increase?
Thanking you in advance
Hi Portia! so happy to hear you’re loving the recipes 🙂
Usually for cupcakes, you want to fill the cupcake liners about 3/4s of the way up, but if each liner had less batter then this then yes it seems the batter was too little. Hmmm perhaps there was too little of certain ingredients added to the batter? I am really not too sure why this would happen sorry! The best tip I could give is to use the gram measurements (if you didn’t already), to ensure the correct quantities of each ingredient is added to the batter. It could also be that your cupcake tray is slightly larger than mine? So sorry I couldn’t be of more help Portia!
“I asked for an alternative substitute to these cupcakes on your YouTube channel. Could you please suggest one?”
Hi Namratha! 🙂 Which ingredient specifically were you after to substitute? This is the only chocolate cupcake recipe I have at this stage 🙂
Wow I made these the best most moist chocolate cupcakes ever ! The whole family loved them!
Awesome! So happy to hear the family loved it Sheila 🙂
Hey Mk. Can you please send me your recipe book. You made me fell so much in love with baking
Aww I am so so happy to hear that Noko! Unfortunately I don’t have a recipe book yet, but it is something I would love to explore in the future 😀
Hi mk I would love to try these but can they be made without the chocolate to cut down on cost or would it not be a good idea? The vanilla cupcakes u make are the best is there maybe a way to make them into chocolate ones?
Thank you kindly
Hi Yolandi! 🙂 So these cupcakes rely on the chocolate to help achieve a soft moist texture, so I’m not quite sure how they would turn out without the chocolate. You could maybe omit the chocolate and add more cocoa powder and oil and see how that goes but may require a little recipe testing 🙂