Best Moist Chocolate Cupcakes Recipes

MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET

Steps:

• Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
• Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.

MOIST DEEP CHOCOLATE MAYONNAISE CAKE (OR CUPCAKES)

Steps:

• Preheat oven to 350 degrees F.
• Grease and lightly flour two 9-inch round cake pans.
• In a large bowl using an electric mixer beat together cake mix with mayonnaise, water, eggs and cinnamon for about 2 minutes on medium speed.
• Divide the batter between the two cake pans.
• Bake for about 25-30 minutes or until the cakes test done.
• Cool for 10 minutes in pan then remove to a rack to cool completely.
• Frost cooled cake with chocolate frosting.

MOIST FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
• Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
• Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
• Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
• Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
• Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.

ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)

Steps:

• Preheat oven to 350°.
• In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
• Stir in sugar, cocoa powder, salt, baking soda and baking powder.
• Alternate stirring in flour and milk.
• Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
• Pour batter into two greased 9-inch round cake pans.
• Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
• Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
• After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
• TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
• Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In a blender combine the first 7 ingredients. Liquify.
• In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
• Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
• Grease muffin tins (or use paper liners).
• Fill each Muffin tin to 3/4 full.
• Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
• If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
• Eat as is, or cool before icing with your favorite icing recipe.
• Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Add all dry ingredients together in a large bowl (omitting the almond flakes and choc buttons).
• Add the oil and start beating.
• Add the vinegar and water to the mixture.
• When well mixed, spoon out into 12 cupcake moulds.
• Press 3 choc buttons into each cupcake, ensuring that the buttons are covered.
• Sprinkle the almonds eavenly on top of the cupcakes.
• Bake in a 150C degree oven for 20 minutes or longer depending on your oven. They are ready when a wooden skewer comes out clean.
• Turn out cupcakes so that they cool and eat while warm or cold.

MOIST DARK CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 300 degrees Fahrenheit. chop baking chocolate and add it to the hot espresso to let it melt, stir to help dissolve. (I do this in a small pot on the stove over low heat) Meanwhile, Into a large bowl sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. In seprate large bowl or in the bowl of a stand mixer, beat eggs for about 3-5 minutes. Stir the chocolate mixture until all the chocolate is melted and combined. Cut butter and add to chocolate espresso mixture continue to stir to melt slowly. When done proceed to Slowly add the oil, vanilla, buttermilk and chocolate mixture to the eggs, beating until combined well. Add dry mixture to wet in small 1/4 batches then beat until incorporated repeat until all of the dry ingredients are blended together well. scrape down sides, and blend until mixture is smooth (lump free). Prepare cupcake tins with liners. I ladle my mix into the tins, but you can also pour it in just make sure that you fill them only about 2/3. Bake for about 26-32 minutes. I checked mine with the tooth-pick test at 26 minutes, but the tooth pick came out with batter, so I left them in for 4 more minutes and they came out perfect. let cool on wire cooling rack and frost when cool. check out my Hazelnut Cream Frosting for a great complimentary frosting recipe!

EASY MOIST CHOCOLATE CUPCAKES

Steps:

• Mix ingredients.
• Fill muffin cups 3/4 full.
• Bake at 350 for 13-15, until it springs back when lightly touched.

ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)

Steps:

• Preheat oven to 350°.
• In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
• Stir in sugar, cocoa powder, salt, baking soda and baking powder.
• Alternate stirring in flour and milk.
• Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
• Pour batter into two greased 9-inch round cake pans.
• Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
• Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
• After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, Magnolia Bakery's Vanilla Birthday Cake and Frosting).
• TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
• Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

MOIST CHOCOLATE CUPCAKES

Steps:

• Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3-4 minutes or until smooth, stopping to scrape sides of bowl as needed.
• Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each 2/3 full.
• Bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, cool 1 hour or until completely cool.
• Frost as desired.