Who wouldn’t love a chocolate cupcake? Especially one that’s super moist and fluffy! After trying loads of recipes, I’ve found that the simplest method delivers the best results – Moist and Fluffy Chocolate Cupcakes. No stand mixer, no electric whisk – just quick, easy and absolutely delicious.
Let me show you how I make them.
Let’s talk ingredients
I’ve kept this as straightforward as possible. Here’s what you’ll need:
- Cake flour: this is my secret to fluffy cupcakes. It’s low in protein and gluten, making it perfect for light bakes. If you don’t have cake flour at home, mix plain flour and cornstarch. For every 110g of plain flour, add 2 tablespoons of cornstarch – simple as that! Sift.
- Unsweetened cocoa powder: sift it to avoid lumps, it makes all the difference.
- Caster sugar or light brown sugar: use whichever you have on hand, both work beautifully.
- Baking powder and baking soda: these are essential for that lovely rise.
- A pinch of salt: it’s just enough to balance out the sweetness.
- Eggs: make sure they’re at room temperature.
- Yoghurt: I love using this in baking. It keeps the cupcakes moist and gives them a gorgeous velvety texture.
- Vegetable oil: another trick for lock in moisture.
- Vanilla extract: adds subtle hint of sweetness that pairs perfectly with chocolate.
How to make Moist and Fluffy Chocolate Cupcakes
No fancy gadgets needed for this recipe. Here’s how it’s done:
1. Start with the dry ingredients
In a big bowl, sieve the cake flour and cocoa powder (trust me, sieving avoids those pesky lumps). Mix in the baking powder, baking soda and salt.
2. Mix the wet ingredients separately
In another bowl, whisk together the eggs, sugar, yoghurt, oil and vanilla extract until it’s all smooth and well combined.
3. Bring it all together
Add half of the wet ingredients to the dry mix, stirring gently until just combined. Then add the rest, mixing just enough to bring everything together. Don’t overmix – your cupcakes will thank you by staying light and fluffy.
4. Time to bake
Place cupcake cases into a cupcake tin before adding the batter. This keeps the shape neat and helps the cupcakes bake evenly.
Use a cookie or ice cream scoop (or spoon) to fill your cupcake cases about halfway. Overfilling can lead to messy, domed tops, so keep it to just over half.
Bake in a preheated oven at 150°C with fan or 170° without fan for 18-20 minutes. To check if they’re done, inset a toothpick into the centre of a cupcake, if it comes out clean, they’re ready!
Why you’ll love these cupcakes
This recipe is foolproof and makes about 14 cupcakes. The yoghurt and oil ensure they’re moist, while the cake flour guarantees that fluffy texture we all adore.
Give it a try, and let me know how it goes! I’d love to hear if you added any twists or topping. These are perfect as they are, but a little Swiss meringue buttercream never hurts either. Today, I decorated mine with Christmas-themed buttercream, and they made the most beautiful gifts for friends and family. Let your creative shine!
Don’t forget to try my other cake recipes here.
Moist and Fluffy Chocolate Cupcakes
Description
Moist and fluffy chocolate cupcakes made with simple ingredients and no fancy equipment. This quick, no-fuss recipe uses cake flour, yoghurt, and oil for a light, velvety texture that stays deliciously moist. Perfect for any occasion.
Moist and Fluffy Chocolate Cupcakes
Instructions
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Preheat the Oven
- Preheat the oven to 150°C fan (or 170°C without fan).Â
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Prepare the Dry Ingredients
- In a large bowl, sift together cake flour and cocoa powder to remove lumps.Â
- Mix in baking powder, baking soda and salt. Set aside.Â
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Mix the Wet Ingredients
- In a separate bowl, whisk eggs, sugar, yoghurt, oil and vanilla extract until smooth and combined.Â
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Combine Wet and Dry Ingredients
- Gradually add half of the wet mixture to the dry ingredients and mix gently. Add the remaining wet mixture and stir until just combined. Avoid overmixing.Â
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Prepare for Baking
- Place cupcake cases into a cupcake tin and fill each case just over halfway with batter.
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Bake
- Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
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Cool and Decorate
- Let the cupcakes cool completely before decorating. Try Swiss meringue buttercream frosting - like my recent Christmas - themed designs, perfect as gifts!
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 131.5kcal
- % Daily Value *
- Total Fat 6.14g10%
- Saturated Fat 0.77g4%
- Trans Fat 0.04g
- Cholesterol 1.11mg1%
- Sodium 84.69mg4%
- Potassium 65.34mg2%
- Total Carbohydrate 19.18g7%
- Dietary Fiber 1.17g5%
- Sugars 11.95g
- Protein 1.44g3%
- Vitamin A 2.31 IU
- Vitamin C 0.04 mg
- Calcium 33.35 mg
- Iron 0.95 mg
- Vitamin E 1.18 IU
- Vitamin K 0.11 mcg
- Thiamin 0.06 mg
- Riboflavin 0.05 mg
- Niacin 0.55 mg
- Folate 4.87 mcg
- Vitamin B12 0.03 mcg
- Phosphorus 59.66 mg
- Magnesium 16.59 mg
- Zinc 0.29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe makes about 14 cupcakes.
- For a festive touch, decorate with seasonal sprinkles or themed buttercream.
