There is nothing worse than a dry, crumbly cupcake. If you’ve been searching for the ultimate moist chocolate cupcake recipe, your search ends here.
This bakery-style recipe yields 18 perfect cupcakes that are rich, decadent, and stay soft for days.
By using a combination full-fat sour cream and extra egg yolks, we’ve created a chocolate sponge that is light and super tasty!
Super Moist Chocolate Cupcakes
- Total Time: 20 minutes
- Yield: 18 cupcakes 1x
Description
Incredibly easy chocolate cupcakes that are light, fluffy, moist and much more flavorful than anything out of a box. This recipe makes 18 standard size cupcakes.
Ingredients
Units
Scale
- 4 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- 2 ounces semi-sweet chocolate chip (melted)
- 2 large eggs
- 2 large egg yolks
- 1/2 cup vegetable oil
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
Instructions
- Preheat oven to 350°F and line pan with cupcake/muffin liners.
- Combine wet ingredients: In a medium mixing bowl, cream together butter and sugar until fluffy. Mix in melted chocolate, eggs, yolks, oil, sour cream, vanilla extract and water until smooth.
- Add dry ingredients: Sift flour, salt, baking soda, and cocoa directly into the wet mixture. Stir gently until just combined.
- Bake: Fill liners ¾ full. Bake for 15–20 minutes until a toothpick comes out clean.
- Finish: Cool completely before frosting.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
