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
Deze cupcakes zijn heerlijk!!! Een blijvertje.
Hi Jolanda! 😊
So nice to hear! It’s so great that they are a keeper. Thank you for your sweet comment. Hope you enjoy the recipe! 😊
Hi can I make a square cake with thuds batter not cupcakes just a 12’’ square cake ?
Hi Tracey! I haven’t tried that myself so I’m not too sure how it would bake up as a cake sorry! I would recommend trying out my chocolate sheet cake recipe instead 🙂
You can find the recipe here: https://cakesbymk.com/recipe/moist-chocolate-sheet-cake/
Hope that helps and hope you enjoy the recipe!
I tried this and it came out so moist and fluffy. This would be my forever go-to recipe for Chocolate Cupcakes 🧁🥰 Alhamdulillah. Just one question – if I have to replace the Dark chocolate, what can I substitute it with ? A litttle extra sugar and cocoa powder ? Thank you in advance.
So so happy to hear you loved the cupcakes Salma 😀
I haven’t tried a substitute for the dark chocolate myself so I’m not too sure what would work well sorry! Sugar and cocoa powder may work but I would also recommend adding in a little more butter or oil as dark chocolate has fat in it too which contributes to a moist cupcake 🙂
Would love to hear how it goes if you decide to try those substitutes out 🙂
merhabalar. Bugün bu cupcakeleri denedim enfesti. Reçeteniz mükemmel..
Thank you so much Asuman! So glad you enjoyed the recipe 😀
Made these cupcakes today after another recipe turned out bland and flat. The addition of melted chocolate and yogurt/sour cream makes these cupcakes so flavorful and moist, and they rose beautifully! You really know what you’re doing, lady 😀
Thanks so much for the wonderful feedback Michele! So so happy to hear you loved the chocolate cupcakes 😀
Just amazing! Rich, chocolaty and not too sweet. I wasn’t sure how they’d turn out with no butter but I should’ve known better. I added 1/2 a teaspoon of baking powder just in case but suspect these would have risen well without it too: for Icing I used my vintage Betty Crocker recipe because this looked like too much work. Another winner from Maryam
Awesome! So glad you loved the recipe Mariam 😀
Really appreciate the wonderful feedback 🙂
I made the cupcakes and they’re delicious!! My friend requested a multi layered chocolate cake for her birthday, would this yield 2 9in square pans or should I adjust the recipe?
Thanks!
So glad to hear you loved the recipe Sarah! 😀
For a similar recipe but in cake form (I use 8 inch pans but you can use 9 inch pans too – you’ll just need to reduce the cook time as the layers will be slightly thinner), check out my rich chocolate cake recipe. Alternatively, for a bit of an easier recipe (it’s one of my fav chocolate cakes!) check out my chocolate sheet cake recipe. 1x the recipe can be divided between two pans 🙂
If you prefer to stick to this cupcake recipe, you would need to double the recipe. I would recommend trying one of the other two though as I have tried them as cakes myself so can confirm that they will bake up great as cake layers 🙂
Hope that helps!
Would espresso powder work as an alternative over instant coffee?
Hi McKenzie! If it’s an instant espresso powder than yes 🙂
Alternatively, you can use 2/3 cup (150g) of fresh brewed coffee in replacement of the instant coffee powder and hot water.
Hope you enjoy the recipe!
could 70% chocolate be used, as I cant find 50% cocoa chocolate
Hi Debbie! 🙂 Yes you could use 70% chocolate, the cupcakes will just be a bit less sweet (and maybe a tad bit more firm). Semi-sweet chocolate will work too 🙂
Hope that helps and hope you enjoy the recipe!
Aslm Maryam
Can I take out the coffee? I don’t really like coffee flavoured anything 😊.
Would it change the recipe in any way?
Wassalaam Rabia! 🙂 Yes you could remove the coffee, though you can’t really taste the coffee (it just adds additional flavor and amplifies the chocolate flavor), but if you are very sensitive to the taste of coffee and are not fond of it then you can leave it out 🙂
Hope you enjoy the recipe!
Mk;
Hi,I just copied down your moist chocolate cupcake recipe and I am going to make your cupcakes at home soon for the first time.Would the chocolate Swiss buttercream meringue be too sweet?Can I make these cupcakes in mini cupcake tins and double your recipe and what should the temperature and time be to make these mini cupcakes in my oven?
Kim
Hi Kim! 🙂 Chocolate Swiss meringue is a great option for a super creamy, but not too sweet frosting. Its far less sweet than American style buttercream so may be a good option for you 🙂
Yes you could totally make them in a mini cupcake tin. The baking temp would be the same but if making mini cupcakes then you will likely need to reduce the cooking time. I would check around the 10 min mark and then bake more if needed. Hope that helps and hope you enjoy the recipe 🙂