Moist and Fluffy Chocolate Cupcakes

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.