So glad you enjoyed them! MMMMM chocolate lover’s delight!!! Thanks 6. l ended up adding a bit more flour to my second batch. Thanks so much for this recipe Lindsay. If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens? I was wondering if I could just make one batch of the batter and make a cake out of that??? It’s a very thin batter, so they would all sink to the bottom. I have used regular 2% milk though and that was fine. Pour or spoon the batter into the liners. Plus no overflowing at the eim I filled it just as in the video. Does the recipe call for 1 cup sugar? Not 2/3, not 3/4, not all the way to the top. The amounts listed in grams and cups are correct. I saw in comments someone’s collapsed as well? Though you can absolutely use a hand or stand mixer if it’s easier for you! So many compliments!!! Love how moist these are. Anyway, THANK GOODNESS I found your recipe because it ended up completely saving the day! I am new to baking and did the cupcakes for my friend’s wedding this weekend! My grandson prefers vanilla and I would like to make him some. Let sit for like 5 minutes don’t stir. I made the mistake of using the wrong tip for the frosting and it looked like the poop emoji lol! Im dying with your recipe. If so can I use instant espresso powder? I made these cupcakes over the weekend and EVERYONE loved them! These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. Tripling the recipe should be fine. Not very sweet and moist. Wow, amazing recipe. thank you!!! . For some reason, it taste differently when I use baking – like there’s an after taste to it. All of those wonderful flavors hanging out together just made it extra yummy. Everyone loved them at the party l went to, Has anyone tried this with a 1:1 gluten free flour? Exactly what a cupcake should be and not just a regular cake in smaller form. What size Ice Cream Scoop do you use to fill your cupcake liners? Can’t wait . Not sure about cutting an egg white in half – maybe weight it? Will be replacing that with this easy to follow recipe. Beautiful images and I want to try to bake everything you are showing! Yes, you can just use regular milk as well. This is a solid base recipe that serves as a jumping off point for many others. Indulge in frosted fairy cakes, red velvet, melting middle muffins and more. Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? Hi Katelyn, The cupcakes will sink in the center if (1) there’s too much batter in each cupcake liner and/or (2) if the cupcakes are under-baked. Thanks for this recipe! Thank you for the wonderful recipes. Hi, I’m Brazilian and I love your recipes … What’s the validity of the cookies after they’re ready? Hi! I absolutely LOVE your site!!! It’s my all-time favorite chocolate cake/cupcake recipe!!! Can I substitute the Hershey’s dark and special dark cocoa powder for regular cocoa powder? Do you have other cupcake recipes that are similar texture ones? I can’t fault it and neither could and neither could any of my guests! Wow your insta and blogg are amazing!! Thank you. I have not. You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. Trust me, the evidence has landed in my trashcan time and time again. I also tried your vanilla cupcake recipe and they came out great as well! I haven’t ever tried sour cream in these cupcakes so I don’t know how it would turn out. These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. And it does freeze well. 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. 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. Will the results be the same if I double the recipe? This is by far the best! Super soft and moist, my kids liked it very much . I’d check that out. Made these for my daughter’s birthday. Baking at a lower temperature allows the cupcakes to bake more evenly and end up super fluffy and so moist. Tried many ones this one in the one. These were the best cupcakes I’ve ever made. Thank you. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Thanks for a great recipe!! Is there something that’s unclear? Air is usually incorporated when it’s beaten on high speeds or for long periods of time. *. The first batch is so squishy and the top is full of holes. We don’t really want a super thick chocolate batter because that would yield a cupcake similar to brownies. Here are my favorite vanilla cupcakes! And if so, do you have a preference for a particular method? I did this and was unable to return the frosting to its original consistency. This recipe makes the perfect chocolate cupcakes that are moist, light, and delicious – the perfect cupcake combo. High praise. Mix all of the dry ingredients well with a mixer or wooden spoon first then add in ��� Can you add espresso to this cupcake recipe? I made the cupcakes with a german chocolate icing recipe I found and these cupcakes at my daughters baby shower for my new grandson were an absolute HIT!!! I used this recipe for my daughter’s first birthday. Detailed information + amazing pictures. I love your recipes . If I make cupcakes without the liners, will using Pam be enough? I want to make sure that I put in the correct amount. Add the wet ingredients to the dry ingredients and mix until well combined. And the website was really easy to understand! The recipes are fairly different. Used this recipe to the T.. what a beautiful recipe! Tip: Be sure to fill your liners only half way! Do you also have an equally moist vanilla cupcake recipe? I hope you enjoy the vanilla version! I really hate chocolate but these are good!!! best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! Will it make any difference to the taste/outcome? Have you ever replaced the buttermilk and heavy cream with almond milk?