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Super Moist Chocolate Cupcakes

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Chocolate cake can often be dry and a bit uninspired, but this one is so light and moist you’ll be going back for seconds, even thirds.



For the cupcakes:

  • 150g plain flour
  • 200g caster sugar
  • 40g cocoa powder
  • 1tsp bicarbonate of soda
  • 1/2tsp fine salt
  • 1 large, free range egg
  • 120ml buttermilk
  • 120ml sunflower oil
  • 1tsp vanilla extract
  • 120ml hot water

For the frosting:

  • 250g unsalted butter, room temperature
  • 350g plain chocolate, melted
  • 20g cocoa powder
  • 500g icing sugar
  • 5075ml whole milk


  1. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
  2. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
  3. Fill each cupcake liner 1/2 way with the chocolate batter and bake in the preheated oven for 20 minutes. Allow cupcakes to cool in the tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
  4. Beat the softened butter in your electric mixer until smooth, pour in the melted chocolate and beat to combine. Add in the cocoa and icing sugar and mix, slowly add the milk until you reach a good piping consistency. (Not too stiff, not too soft). You may not need all of the milk.
  5. Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Cakes can be kept in an airtight tin for up to 3 days.


These cupcakes are easily adapted. Use them as a base for any chocolate cupcake.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Cuisine: American