Super Moist Chocolate Cupcakes

Chocolate cupcakes moist and soft on the outside with a creamy chocolate icing that melts in your mouth and addictive at the same time. But so easy to make and only requires 2 bowls and a whisk? yes you heard it right!!!! no mixer needed.

I have tried quite a few recipes of chocolate cupcakes, so I can give you an easy peasy version of it. I have ultimately come up with this version. this is an adapted version of my chocolate cake recipe. if you haven’t tried my chocolate cake recipe, you have no idea what you are missing out, because it is the best chocolate cake recipe that you will ever find!!!!

Easy moist chocolate cup cake recipe

Ok, the secret for this chocolate cake to be moist is the use of oil in this recipe instead of butter. Oil is proven to make a cake moist instead of using butter. but I only use oil in cakes only if the dominant flavour can be masked through the flavouring. for example for a vanilla cake, I will not use purely oil because there is no flavouring that will cover the taste of the oil, but for chocolate cake, the oil taste will be masked with the addition of cocoa powder.

Chocolate cupcakes with chocolate frosting recipe

You can use either one of the two chocolate frosting recipes for this chocolate cupcake ;

Chocolate American buttercream recipe- click here for the recipe – This buttercream is super simple to makeChocolate swiss meringue buttercream recipe-click here for the recipe– this is very technical to make and you need to have a thermometer to make this buttercream but my step by step recipe will guide you all the way through

Chocolate cupcakes with coffee in the recipe

The reason why there is coffee in the recipe is because coffee and chocolate is a match made in heaven and it does contribute to an amazing taste. It is very important that the coffee needs to be hot, if not the cupcakes will not work.

Common mistakes when making chocolate cupcakes

Substituting ingredients- make sure no ingredients are substituted as every ingredient plays a crucial part in the recipe

Filling the cupcakes too much – it is very important to fill the cupcakes less than 3/4 of the cupcake liners, because they will over flow and leak out. so make sure it is correctly filled.

Cold Coffee – Coffee needs to be hot as it will help the baking soda to activate in return making the cake mois.

Why are cupcakes hard and dense?

The main reason would be because the cake has not risen when baking. there are a few reasons for this;

1. Oven not preheated- it is very important that the oven is preheated when baking cakes. baking a cake in a non preheated oven will result in a dense cake. because there is science behind baking and cooking and the leavening agents such as baking soda and baking powder only reacts to heat, so baking in a semi-hot oven will instantly result in the cake not rising

2. Hot coffee is not added to the recipe; it is very important that the coffee is hot. there is buttermilk added to this recipe for it to activate a hot beverage needs to be added.

Why do we add buttermilk to the recipe

Buttermilk is proven to make cakes soft and fluffy. Therefore it is very essential to add buttermilk. but if you can’t find buttermilk, buttermilk can be made using fresh milk and lemon juice, once lemon juice is added the buttermilk will thicken instantly and curdle.if it doesnt then add 1 more tbsp of lemon juice until it does.