If you also prefer homemade cakes made from scratch over box cake mixes, you will definitely want to check out my Yellow Cake with Chocolate Frosting, Homemade Funfetti Cake, and Best Red Velvet Cake. Heck, I have an entire category of frosting recipes that would pretty much all be amazing with these moist chocolate cupcakes! And honestly, the cake part itself is so amazing that I always eat at least one cupcake sans frosting while I wait for them to cool. If you don’t have any buttermilk on hand, you can make an easy substitute by adding ½ tablespoon of lemon juice or vinegar to a ½ cup measuring cup, then filling the rest of the way with milk. Stir, then let sit for 5 minutes before adding to the recipe in place of the buttermilk. And while you technically could replace the oil with butter in this recipe, the cupcakes won’t be as moist for some science-y reason that I can’t explain. Just go with it – if you want to replicate the moist texture and fluffiness of a box cake mix (with way better flavor because these cupcakes are made from scratch), use the oil instead of melted butter.
Chocolate Cupcakes ingredients
Flour Sugar Cocoa Powder Baking Powder Baking Soda Salt Egg Buttermilk Oil Hot Water
The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes. You can use hot coffee in place of the water.
This recipe only makes 14-16 cupcakes which is the same as one square baking dish or 9-inch round cake layer. If you are trying to make a cake in a large rectangular baking dish or create a two layer cake, just double the recipe or use my One-Bowl Chocolate Cake Recipe! The oven temperature stays the same, but the baking time will change since individual cupcakes cook faster than cakes cooked in larger pans. Cakes cooked in 9-inch baking pans should take about 30-35 minutes to fully bake, but just be sure to test the center of each cake with a toothpick or sharp knife to test for doneness before taking your cake layers out of the oven.
How to store Chocolate Cupcakes
Once the cupcakes are cooled, store them in an airtight container until ready to frost. The frosted cupcakes will keep at room temperature in an airtight container for 4-5 days. You can also freeze the cupcakes before or after frosting for 2-3 months. Thaw on the counter for a few hours before enjoying.
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Lemon Cupcakes with Lemon Frosting
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