Hello again lovely readers.

Today’s temptations are super moist chocolate cupcakes; my absolute favorite chocolate cupcakes.

Here is the recipe, enjoy!

Super moist chocolate cupcakes (yield: 24)

  • 1 1/2 cup (190 g) all-purpose flour
  • 1 1/4 cup (155 g) pure unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 oz. (70 g) dark chocolate chips
  • 1 cup + 1 tablespoon (250 ml) boiling water + 2 teaspoons instant espresso powder (or: same volume hot coffee)
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 1/4 cups (500 g) regular sugar


Preheat the oven to 350 ˚F (180 ˚C).

Bring out all the ingredients. It’s important that the eggs are at room temperature when you start this recipe.

Put the chocolate chips into a bowl and pour in the hot water + instant espresso powder (or coffee) and the vanilla extract.

Leave to cool for 15 minutes.

Sift the flour, baking soda, baking powder and cocoa powder into a bowl.

Put the eggs into a mixing bowl and whisk on medium speed for about 2 minutes.

Turn down the speed to low, then gradually pour in the oil. Whisk for abother 30 seconds.

It’s important not to overmix here, remember: whisk the eggs for 2 minutes, then another 30 seconds with the oil.

Add the sugar, cream and the cooled chocolate mixture.

Whisk for 2 minutes, then stop whisking and remove the mixing bowl from the machine.

Stir in the sifted dry ingredients with a rubber spatula.

To make sure there are no lumps in the batter – pour through a sieve suspended over a large bowl.

Divide the batter between 24 medium cupcake cases. I use an ice cream scoop for this, about one scoop per paper case.

Bake in the preheated oven for about 20 minutes, cheching with a cake tester or tooth pick to make sure they are done.

Remove from the oven and leave to cool.


I like to decorate these cupcakes with a mocca frosting, you can find the recipe here.

Transfer the frosting to a piping bag fitted with a Wilton 1A tip.

I’m piping three swirls on top of each cupcake…

Using a teaspoon, make an indention on top.

Add some colorful sprinkles…

You can get these sprinkles at The Cake Decorating Company.

Simple, but moist and oh so delicious cupcakes, perfect any time…

These cupcakes are even better the next day!

I hope you’re tempted…

I wish you all a wonderful day!

Hugs from me to you.









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