These chocolate cupcakes are everything you would want a chocolate cake to be. There is only one word for it – chocolatey. It is puffy and moist, with a soft centre. Every mouthful is seriously heavenly. The best thing about this recipe is how easy it is to make. You only need a few ingredients from the fridge and pantry, mix them and pour in cupcake tins ready to be baked!
The softest chocolate cupcakes ever
I am obsessed with this incredibly easy chocolate cake that is so soft it almost wobbles in your hand. I bake it in a cupcake tin until it is just done, and eat it when it is still warm. What is so decadent about this cake is its almost gooey centre. Adding chocolate chips in the middle just before baking is the secret to a melt-in-the-mouth centre. These chocolate cupcakes are perfect for any occasion and you can even make those in advance. If you want that extra chocolatey creaminess, decorate the cupcakes with chocolate ganache just before serving.
What ingredients do you need
Cocoa powder and chocolate chips: Use good quality unsweetened cocoa powder as it brings out the richness of the chocolate. The chocolate chips are for inserting in the centre before baking, for that extra gooey texture.
Butter: I have used softened butter. Margarine can also be used as an alternative. Softened butter mixed with cocoa paste (see below) makes the softest cocoa mixture that adds to the softness of the cake.
sugar: Use caster or granulated sugar.
Flour: Use self-raising or plain flour with added baking powder.
Eggs: It gives a spongy texture to the cake. If you want to go the extra mile whisk the eggs until doubled in size and fold into the cocoa mixture.
Making the chocolate cupcake batter
A practical way of making the chocolate batter is to follow some simple steps. In a bowl whisk sugar, eggs and vanilla extract. I always whisk eggs with vanilla when baking cakes as it releases a more pleasant smell than just eggs. You do not need a cake mixer, just a manual whisk will do.
The next step is to make the cocoa paste. Gradually add hot water to the cocoa powder until it turns into this warm creamy paste. Add the butter into the cocoa paste and stir until combined. This should only take less than a couple of minutes as the butter will start to soften and disappear into the mixture as it gets in contact with the warm paste. Fold in the chocolate mixture into the egg mixture. Then sift the flour onto the mixture and use a spatula to combine everything into a batter.
A few tips: Add chocolate chips or nibs in the centre for a gooey, melt-in-the-middle texture. Also, bake the cupcakes until just done, any longer and it loses its moisture quicker. If you are using cake tins, butter the sides and dust with cocoa powder. This will stop the cake from sticking to the sides. Alternatively use cupcake cases. Fill the cases only 2/3 full as it will rise when baking. You want to avoid an overflow.
How to store leftover chocolate cupcakes
I seriously doubt there will be any leftovers, however if you are making the cupcakes in advance, store in an airtight container so it does not lose its moisture. Consume within 4 days. You can also freeze cooled chocolate cake in plastic wrap and thaw overnight before serving.
Easy and moist chocolate cupcake recipe
- 3 eggs
- 150 g butter soft
- 150 g sugar
- 1 tsp baking powder
- 100 g self raising flour
- 60 g cocoa powder
- 25 g cocoa nibs or chocolate chips
- 1 tsp vanilla extract
- 100 ml hot water
- Prepare: Preheat the oven to 170C. Butter the cupcake tins and dust with cocoa powder.
- Mix ingredients: In a bowl add the flour and baking powder. Mix and set aside. In another bowl whisk the eggs, sugar and vanilla until the sugar has dissolved.
- Cocoa paste: Add hot water to the cocoa powder and mix well until it forms a paste. Fold in the softened butter into the warm cocoa paste until incorporated. Add the cocoa mixture to the egg mixture and stir well.
- Wet and dry ingredients: Sift the flour into the wet mixture and fold in until just combined.
- Bake: Pour the batter into the cupcake tins and bake for 15-20 minutes, or until just done.
- Serve: Remove from the oven and let cool for a few seconds before running a palette knife around the edges to detach the cupcakes from the tin. Enjoy with a hot drink or ice cream.
I made those cupcakes for Easter and they were absolutely divine! Super soft ‘moelleux au chocolat’ which we serve with pistachio ice-cream… The first time I made them, my butter was so soft that the cocoa-water-butter mix turned out very watery; I cooked them for 5 more minutes and they were very good. I made another batch yesterday and adjusted the amount of water to keep the consistency as you showed in the picture. They were just perfect!
Chocolate cake and pistachio ice cream are the perfect combo! Yes, adjust the amount of water if you find the butter too soft and the consistency becoming runny. Thanks for the useful feedback, and I’m glad you enjoyed the easy chocolate cupcakes.