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Real Recipes From Real Home Cooks ®

super moist chocolate cupcakes

DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

These delicious chocolate cupcakes were made with hot coffee, and were prepared one day prior to serving. As the cupcakes are super moist. Frost them with either a cream cheese frosting, or a chocolate frosting, and top with colorful candy sprinkles.

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yield 18 Cupcakes
prep time 20 Min
cook time 17 Min
method Bake

Ingredients For super moist chocolate cupcakes

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (i used dark brown sugar)
  • 1/4 cup, plus 2 tablespoons of cocoa powder (i used hershey's special dark cocoa powder)
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (see *note)
  • 1 large egg
  • 1/3 cup canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup of hot coffee (i brewed a small cup of decaffeinated coffee in my keurig coffee machine, then i used just a 1/2 cup when preparing this recipe.)
  • cream cheese frosting or chocolate frosting
  • colorful candy sprinkles and mini semi-sweet chocolate morsels, to place on top of the frosting (this is optional.)

How To Make super moist chocolate cupcakes

  • 1
    In a large bowl thoroughly combine the buttermilk, granulated sugar and brown sugar, until light and fluffy.
  • 2
    Beat in the egg and vanilla extract.
  • 3
    In another bowl, combine the flour, cocoa powder, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.
  • 4
    Fill paper-lined muffin cups 3/4's full with the chocolate batter.
  • 5
    Bake in a 350F° oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
  • 6
    Allow cupcakes to cool for 10 minutes before removing them from muffin pans.
  • 7
    Place cupcakes on a wire rack to cool completely.
  • 8
    Yields: 18 cupcakes
  • 9
    Frost cupcakes and decorate with colorful candy sprinkles, and mini semi-sweet chocolate morsels.
  • 10
    *Note: I didn't have buttermilk on hand, so I use a 1/2 cup of sour cream combined with 1-1/2 teaspoons of bottled lemon juice. I mixed this together with a spoon, then let sit in the refrigerator (uncovered), until I needed to add it to the recipe. (Which worked great for this recipe.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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