Go Back
easy moist chocolate cupcake recipe

easy moist chocolate cupcake recipe

we're making the ultimate chocolate cupcake. This stuff is so good you will be piping it directly into your mouth. So either make a double batch of it or have someone keep an eye on you
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Appetizer, Dessert
Cuisine American
Servings 15 people
Calories 390 kcal


For the Cupcakes:

  • ½ cup buttermilk room temperature 120mL
  • 2 medium eggs
  • ¼ cup sour cream room temperature 60g
  • 2 tsp vanilla extract 10mL
  • 1 ⅓ cup granulated sugar 265g
  • cup veggie oil 80mL
  • ¼ cup hot coffee 60mL
  • 1 ½ cups all-purpose flour 180g
  • 1 tsp baking soda 6g
  • ¼ cup cocoa powder 20g
  • ½ tsp kosher salt 2.5g

For the Chocolate Swiss Meringue Buttercream:

  • 1 1/2 cups sugar
  • 5 egg whites room temp
  • 1 tsp vanilla extract 5mL
  • 1/2 cup bittersweet chocolate melted and cooled
  • 1 lb unsalted butter room temperature 450g
  • 1/2 tsp kosher salt 2g


For the cupcakes:

  • Preheat to 350F. Add newspapers to some cupcake tin.
  • Sift the dry ingredients (like the sugar) to the bowl of a stand mixer and whisk to blend. Pour the hot coffee in as you whisk and set aside.
  • Add the wet ingredients to the dry ingredients.
  • Whisk until combined and smooth.
  • Distribute batter equally to the cupcake paper and bake for approximately 15 -20 minutes or until a toothpick inserted into the center comes out clean.

For Your Chocolate Swiss Meringue Buttercream:

  • Add egg whites, salt, and sugar in a bowl. Give the mixture a succinct whisk.
  • Put the bowl over a pan of simmering water. Be certain that the water doesn't touch the bowl. Whisk the egg whites sometimes while it warms up. After the mix has heated, whisk it continuously. You may heat the mixture until it reaches an internal temperature of 160ºF or tills it is not grainy between your palms.
  • Move the bowl into a rack mixer, combine with a whisk attachment until you obtain room temperature glistening peaks.
  • Switch into a paddle attachment and though the mix is operating on low, add tablespoon-sized dollops of room temperature butter which makes sure to allow the butter to incorporate until you add another piece. After all the butter has been incorporated, go right ahead and add the vanilla extract.
  • Drizzle in the melted and cooled chocolate while the mixer is operating on low. Scrape down the bowl and blend again. Now you can move it into a piping bag or into a ziplock bag to store in the freezer.

For Your Meeting:

  • Utilize a large star tip to pipe a swirl of buttercream on the cooled cupcakes. Begin at the middle, squeeze and lift the tip while rotating the cupcake forth and back. Stop squeezing the piping bag as you continue to lift to get a wonderful tip into the dollop.


Keyword chocolate cupcake