Your recipe says to have 1 cups or 207 grams of sugar I am confused. Absolutely delicious. The icing was also amazing. I don’t even need frosting to compliment this as it’s already a very yummy cake but I am sure with frosting it would be even more delicious, Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe. It was soooo moist. Should I leave it in the fridge or room temperature is fine ? The best way to tell if cupcakes are done is to lightly tap the top of a cupcake. I have them baking in the oven now because you mentioned using it above… but then at the very bottom in your notes you said you didn’t recommend it anymore..so it’s too late for me over here . As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I haven’t personally baked them without eggs, but I know there several egg replacements available at the store these days. Thanks Heck, I have an entire category of frosting recipes that would pretty much all be amazing with these moist chocolate cupcakes! Simple love it! adding vinegar or lemon juice to milk; using yogurt or sour cream). You’ll hardly be able to take your fingers out of the frosting long enough to put in on the cupcakes but once you do – the cupcakes won’t stand a chance! You can also prepare this chocolate layer cake as a sheet cake, too. This is my forever recipe for sure. We used cream cheese frosting, but will try the chocolate frosting next time! I’m no expert baker so excuse me if what I asked sounds stupid. Could I use Hershey’s 100% CACAO natural unsweetened powder ? Or if you are baking at a high altitude, you might want to use this helpful guide to high-altitude baking and see if that helps, since I’m in California near sea level. Hi! The final ingredients in the frosting are the powdered sugar and some heavy cream. I haven’t ever tried it to be able to say. Add the wet ingredients to the dry ingredients and mix just until everything is combined. I’m not really sure. https://bakerbynature.com/old-fashioned-chocolate-buttermilk-cupcakes I haven’t tried canola oil, but I think it’d be fine. Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Deliciously soft, moist and chocolatey. I have a question , how do i store the frosting and the batter left over? Thanks for the best recipe. Can I substitute and how? 2/3 cup canola oil vegetable oil would also be … You won’t be able to taste buttermilk in the cupcakes after they are baked. Yum. I have your beautiful cake book. My guess is that the oven was too hot and they cooked too fast, creating a crust on top that prevented proper expansion and finally resulted in cracks. The fluffy chocolate cupcake with the fudgy chocolate frosting is divine! My guess is that you need to sift your powdered sugar. Your email address will not be published. Made these tonight and I’m highly impressed with the flavor, the texture, and just everything about them. My only problem is that there were not enough to last more than 1 day. WithouT doubt I like the recipe but I am a little bit afraid You could certainly try it! Sorry! What went wrong? I tried this recipe and it turned out great. These were the best cupcakes I’ve ever made. In a large bowl, cream butter and sugar until light and fluffy. You’re welcome! The cupcakes look delicious, therefore I will be baking them thanks so much for being so kind and posting the recipe. Thank you. Im planning on making these but its so hard to find buttermilk in my area. Buttermilk plays two important roles in making the best chocolate cake. l found the recipe needed about 1/2c more flour and turned out perfect. But overall, this recipe is perfect. Thank you Merdin! What a talent I am impressed. Hey there.. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. Honestly, I know a lot of bakers swear by sifting the drying ingredients, but I never do. Good chocolate taste and cakey not fudgey. . In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. You can find my vanilla cupcake version here – https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. How can i adjust this recipe if I use 6inches round cake pan in 3 layers? Soft cupcake is all good! I actually get asked that a lot, which is why I created this vanilla cupcake recipe. How could u turn the recipe into 2 6×3inches round cake pan? You should be able to leave them at room temperature for about 24 hours. These were easy to make and the people at work raved about them! Thanks. Is there something that’s unclear? Then slowly pour the hot coffee in a stream against the inside of the bowl. Can we double,triple the recipe? Your cupcakes looks really good,can’t wait to try them out. Love, love your recipes! It depends on the recipe, but yes I do tend to use water. it happened to me doing this recipe. I haven’t even made the icing yet! Or will it be too moist to hold up for a 2 tiered  cake? Thank you for such a wonderful review! I haven’t used one, but that sounds like a heat issue. Easy with minimal ingredients too. I made these for my friend’s birthday this past weekend & they were a huge hit. 1 large egg. And would you still bake it at 300 degrees? Thanks so much . I used Hershey’s Special Dark Cocoa blend in both the cupcake and the frosting. I subbed the the oil for canna coconut oil and the water with hot coffee. This recipe sounds delicious! Also, for the oil I used coconut not vegetable. That can’t be right!??? Its my sisters birthday this coming January 24. Do you have a layer cake version of this recipe and does the sponge freeze well? Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake. Wanted to know if I want to make the same without egg, what can I use as a replacement to get the same softness and consistency. Would it make any difference if I use unsalted butter instead of vegetable oil? Could I replace the white sugar in the cupcakes with brown granulated sugar? Won’t be making these again. The hot water is also going to create a pretty thin batter, too. Can I make the batter and store it to use later? Thank you for getting back so promptly. I personally prefer these chocolate cupcakes because I find they are really the moistest ever. Awesome! Also am I bake to use sweetened cocoa powder? Hi, i really thank you for this recipe ,i made it for my girl’s 1st birthday and it was really amazing and all my guests loved it and thanks for uploading the vedio. I’m so glad to hear you enjoyed both of them! I could taste the baking soda in your recipe as well, & while they were great, I know that’s not supposed to be the primary flavor that I pick up. I made peppermint white chocolate buttercream to make them Christmas cupcakes, next time I’ll try your chocolate frosting. Add eggs, one at a time, beating well after each addition. I’d check that out. I have not. The cupcakes were light and fluffy. This cupcake recipe is so good! No, the amount if correct. Room temperature? The cake is, by far, the best cake recipe I’ve ever used. Just curious about the recipe not requiring baking powder, as Most chocolate recipes seem to have it. No, I don’t think that they translate perfectly to a vanilla cupcake just by leaving chocolate out. They are each one cup. I hope you enjoy the book as well! Your recipe calls for baking soda however i know that with an alkalized cocoa powder like dutch processed the baking soda will not react with it and you would have to use baking powder??? made these and they turned out so good only thing was that my frosting was still abit grainy like you could still feel the powdered sugar not sure how to fix it for next time? The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting! I’m so glad you enjoyed the cupcakes! Not sure about cutting an egg white in half – maybe weight it? Hi, I’ve just made these cupcakes and definitely next time using self raising flour as all purpose plain flour gave me no rise at all. I did this and was unable to return the frosting to its original consistency. Also how long will cup cakes keep after icing? I own my own cupcake business and it’s called Infused Cakes. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. My sis said it’s the best frosting she ever tasted. Line a cupcake pan with paper liners. I also tried your vanilla cupcake recipe and they came out great as well! This recipe can definitely be used to make a cake! So most and delicious!!!! I get they are super moist but what will be proper way to store them? You can reduce it, but it’s correct as written. Second batch already looks a ton better. So glad to hear you enjoyed them! Stir, then let sit for 5 minutes before adding to the recipe in place of the buttermilk. 3/4 cups natural unsweetened cocoa powder 75g ▢ So glad it was a hit. I made these for a girl’s night in and they were a huge hit. There kind of sticky ontop. Have been totally loved by my friends and family. I keep them in an airtight container on the counter for maybe 4 days. I love it and will add it to my permanent cook-book, just as i did the other three! Followed the recipe exactly, paired them with a chocolate cream cheese icing. Lindsay; Frost with butterbeer buttercream frosting for the most decadent dessert!   Can I sub the vegetable oil with coconut oil? These cupcakes are the perfect thing to pair with homemade rainbow chip frosting recipe. OMG these are the bombbbbb you are so talented and thank you for sharing this recipe with us! https://www.twosisterscrafting.com/harvest-swirl-cupcakes/. So please any one try iT should tell me if it worK or noT please. Sure to please again. Will try this weekend. Question – Are these super sweet? Yes, you can just use regular milk as well. You are right,  I’m with you….if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT ! That doesn’t sound like the recipe, but that the cupcake liners were over filled. Can I substitute the Hershey’s dark  and special dark cocoa powder for regular cocoa powder? I am making a second batch tommorrow for my daughters class! I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? I am new to baking and did the cupcakes for my friend’s wedding this weekend! Hi! Your email address will not be published. These are going to be my new go to! What did I do wrong . Remove the cake from the oven and let cool completely in … Thanks so much Hyler! I’m only 13 and it is very easy to make. Ice Cream, Ice Cream Cakes, Ice Cream Pies, my tutorial on how to the right frosting consistency, https://www.lifeloveandsugar.com/best-chocolate-cake/, https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/, https://www.twosisterscrafting.com/harvest-swirl-cupcakes/. And what brand would you recommend using? If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake. I’m gonna use coffee, to bring out the chocolate flavor even more These were perfect! Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe? Plus, the top edges will get crisp and stick to the pan and the cupcake centers are probably going to sink. I always make these and it gets finished in minutes. What type of frosting did you use? I just finished eating my second one. Hi, can i use the sour cream instead of a buttermilk? I sell cakes (more a hobby than a business) and this is my go to recipe. I have used regular 2% milk though and that was fine. I only have unsweetened cocoa. They might even be more moist on day 2 and 3. , I used this recipe for weed cupcakes and they turned out amazing!! Will definitely make again. Holy moly, these cupcakes are delicious. In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered … Cupcakes ▢ This post may contain affiliate links which won’t change your price but will share some commission. I’ve made this multiple times, and it really is an amazing recipe. I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. I was wondering if I could triple the recipe or should I make them in three batches? Just keep the following in mind if that’s the route you decide to go: Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Have you tried different liners? 12. We will definitely be making your other cupcake recipes! https://ohsweetbasil.com/the-most-perfect-moist-chocolate-cake-recipe Oh my! Can you replace butter milk with milk and get same result? Followed your directions no changes ( although I used regular dark cocoa as I dislike Hershey’s) these are very moist and delicious and not too sweet. This recipe is awesome!! Can you use canola oil instead of vegetable oil?? So in this recipe said 1 cup all purpose flour. There is no doubt that this is my go-to cake now, let alone chocolate cake recipe. These are by far the best cupcakes ever! Please help me. Simply the best moist, fluffy chocolate cupcakes I have ever tasted! I actually do – I use powdered buttermilk. I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? Thank you for sharing your nice and delicious recipe.??? Is there a way to not use buttermilk? I made the mistake of using the wrong tip for the frosting and it looked like the poop emoji lol! Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. I’m not sure how that would turn out since they definitely add weight to a thin batter. Hi Szilvia! So how many cup of cake flour do I use? Hmm, that seems strange. (Along with my 4 year old son!) My family isn’t a big fan of dark chocolate? Or does it need to be refrigerated? Variations of this cake recipe can be found under many names, such as Hershey’s Chocolate Cake , Black Magic Cake , Perfect Chocolate Cake and Coffee Chocolate Cake . Yes, here’s the layer cake version. Pipe the frosting onto the cupcakes. But you could try adding 1 teaspoon of lemon juice or vinegar to a 1/2 cup measuring cup then filling it the rest of the way with whole milk and letting it sit for 5 minutes before adding it to the batter where you would otherwise use buttermilk. Ones so i don ’ t ever tried it, but moist chocolate cupcake recipe without buttermilk sounds a! Often i made your vanilla cupcakes are done is to make a round cake for my friend ’ birthday! 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If they overflowed, it looks like that ’ s the outcome find that your cupcakes really. Submitting this comment you agree to share your name, email address, website and IP address with life sugar! I swapped the veg oil for coconut oil and vanilla is too thick don. More a hobby than a business ) and this is my go too.... Fudgy quality that i can ’ t take long baking on a Saturday morning/afternoon can t... Whole house smell really good, i replace it with 3 tsp of baking powder you aren t. Let sit for 5 minutes don ’ t wait to make them for friend... Simple to make them again as we speak for my DIL for her.! For cupcakes s runny, so i don ’ t tried it, the cake post may affiliate...