Description

When I think about homemade moist chocolate cupcakes, I’m transported back to chilly autumn afternoons when the kitchen would be filled with the warm, rich aroma of chocolate baking in the oven. These cupcakes were a centerpiece of every celebration in our family—birthdays, holidays, even simple Sunday dinners. It is a recipe woven through generations, each bite a reminder of cozy kitchens, laughter shared over frosting-covered spoons, and the unspoken magic of home baking.

Chocolate cupcakes hold a treasured spot in dessert traditions worldwide. Their soft, tender crumb and deep cocoa flavor have the power to turn an ordinary day into something truly special. In fact, these cupcakes have a way of bringing people together, whether they’re served at a child’s party or as a comforting treat after a long day. Baking a batch of homemade moist chocolate cupcakes isn’t just about creating a dessert—it’s about creating memories.

There’s something timeless about the way the scent of chocolate fills the air, how the frosting swirls atop each one like a little mountain of happiness. And the best part? They’re surprisingly simple to make, yet taste like a little bite of luxury.

Ingredients

Scale

1 cup (130g) all-purpose flour

1 cup (207g) sugar

6 tbsp (43g) unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (120ml) milk

1/2 cup (120ml) vegetable oil

1 large egg

1 tsp vanilla extract

1/2 cup (120ml) hot water

Instructions

Prepare the Oven and Pan
Preheat your oven to 300°F (148°C) and line a cupcake pan with cupcake liners. A lower baking temperature is one of the secrets behind the super moist texture.
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir them together until evenly distributed. Seeing the cocoa powder blend with the sugar always feels like the first hint of how chocolatey the cupcakes will be.
Add the Wet Ingredients
Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined. The batter will be thin, and that’s completely normal—it’s a sign that these cupcakes will bake up wonderfully moist.
Incorporate Hot Water
Carefully add the hot water to the batter and mix slowly to prevent splashing. This step deepens the cocoa flavor, almost as if the heat helps to awaken the chocolate.
Fill the Liners
Divide the batter evenly among the cupcake liners, filling each about halfway. Using an ice cream scoop makes this step tidy and quick.

Bake to Perfection
Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Notes

If you want an even richer chocolate flavor, substitute hot coffee for hot water.

Double the recipe for larger gatherings—you’ll want extra.