These were such a hit recently, thank you! Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. Not really! I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these nutella chocolate cupcakes and this easy moist chocolate cake. I haven’t tried this particular recipe with cake flour, but in general, yes, you can do a straight 1-to-1 substitution of cake flour for all-purpose flour in a cupcake recipe. thank you so much for sharing. I m soo grateful that you shared your recipe with us. Can i use cake flour instead of all purpose flour? No, it’s not the same thing. Might add a little to the frosting. I have tried this recipe a couple of times and I end up with the same problem…… cupcakes do not rise and are hard with a dough like taste. Was a complete hit with my friends and family. Thanks for a great recipe!! Everyone swoons over them EVERY TIME! Of course! What a talent I am impressed. I have a problem though. I’m so glad you enjoy the recipe! Love, love your recipes! I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth! What about the measurements doesn’t make sense? There’s also this recipe you could try. It’s similar to a glaze. The only thing I did different is put 2 tablespoons of vanilla extract in the frosting and instead of butter milk I used 1 cup of whole milk and 2 tablespoons of lemon juice. Well luv, ….. we now need your frosting recipe❣️ I’m sorry! 3/4 cups natural unsweetened cocoa powder 75g ▢ I tried another buttermilk chocolate recipe (no hot water) which were good but too crumbly. I have never tried them with a chocolate cream cheese icing! To make up the 1/2 cup of cocoa powder the recipe calls for, I used 1/4 cup Hershey’s Special Dark 100% Cacao and 1/4 cup Ghiradelli 100% cocoa to make sure the chocolate had a dark, bold flavor. By the way that Bailey’s Cake out of this world. Will definitely make again. Yes, you can use dutch processed cocoa powder in these. I haven’t had a chance to do conversions for my recipes yet, but this site has a helpful chart for you: Super rich and moist. I absolutely LOVE your site!!! Hello. I’m not sure how that would turn out since they definitely add weight to a thin batter. I will be making these again! !” I tripled the recipe due to several events I was serving or volunteering cupcakes for. Can you add espresso to this cupcake recipe? … The entire cake was gone by the end of the party. (e.g. I did use a bit less powdered sugar (used about 3 1/2-4 cups) but I regularly use less powdered sugar in most frosting recipes as I hate really sweet frostings. to avoid … My son and I made the cupcakes exactly as the directions specified. In the comment where you put a link, it would not let me access it. Can we double,triple the recipe? Can’t wait . HI. April Preisler for Taste of Home. If so how much? My family isn’t a big fan of dark chocolate? Sorry, but I have never heard of steaming cupcakes before! these are actually the best ever chocolate cupcakes. The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. The only other thing I can think of would be to replace your baking soda and baking powder. I’m no expert baker so excuse me if what I asked sounds stupid. I’m gonna use coffee, to bring out the chocolate flavor even more You are right,  I’m with you….if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT ! Could you use this recipe in a cake pan? Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. . Hi, I’ve just made these cupcakes and definitely next time using self raising flour as all purpose plain flour gave me no rise at all. Its my sisters birthday this coming January 24. Or will it be too moist to hold up for a 2 tiered  cake? I’m so glad you enjoyed them! These are wonderful I also use this for my cakes!! No need to save them. I hate dry cupcakes and this recipe was anything but dry!!! Everyone loves your cupcake recipe I have been making this since june and i got a lot of compliments! Thank you! I’ve used your Fresh Strawberry Cupcake recipe and Moist Vanilla Cupcake recipes with much success – THANK YOU!!! Batter is runny. Barb. Can you please share a recipe for chocolate frosting for the cupcakes thanks. Awesome!! I often make them the day before I need them, but you could probably stretch it to two days if you really needed to. I made them with gluten free flour and they still are amazing which is rare. How to make this chocolate cake. These cupcakes were very good, but were sticky and fell apart. I used the frosting for the Oreo cake, next time I make these cupcakes I will use the frosting that goes with it! After years of baking, I have never found a chocolate cupcake recipe I felt was just right. I made these for a girl’s night in and they were a huge hit. I have to walk away because I just finish TWO of them! I used hot coffee instead of water. Thank you…this recipe is the best! Recipes; Chocolate Buttermilk Cake with Frosting This Chocolate Buttermilk Cake is moist, rich, and easy to make. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an … Thank you! Im planning on making these but its so hard to find buttermilk in my area. Thank you for this recipe. I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? Honestly, I know a lot of bakers swear by sifting the drying ingredients, but I never do. Just half. Plus no overflowing at the eim I filled it just as in the video. I used semi sweet chocolate. I keep them in an airtight container on the counter for maybe 4 days. Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Is there a way to adapt this recipe to a vanilla cake? Wow your insta and blogg are amazing!! If I wanted to do for my friend who is vegan. They were a huge hit! It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. Hi this recipe sounds great. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. . Would I bake it at the temperature and do you know approximately how long I should bake it for? Add the melted chocolate and mix until well combined. I used coffee instead of water, mostly because I had some left in my pot. Regular milk is fine. My family, friends and co-workers luv it. Gradually … Love this recipe. The frosting is plenty stiff, so it should be able to hold decorations just fine. This is my favorite homemade chocolate cake recipe. Hi thanks for the recipe. THANK YOU SO MUCH! Very soft and moist, thanks! I’m working on a vanilla cupcake recipe soon though! Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe? Not very sweet and moist. Thank you for this delicious recipe. Again…thank you…. I reduced the amount of sugar (to my taste) and it still turned out great. This recipe stands up to all of the good reviews! Don’t be alarmed! I just baked these for my daughter’s 5th bday and they came out sooo good! Line a cupcake pan with paper liners. Steps 3 & 4: Add the buttermilk… I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? Thank you! Thank you so much, love this recipe. 1/2 tsp salt. When I first posted these chocolate cupcakes, I made them with my salted caramel frosting, which is a super scrumptious combination! Texture, moistness? So smooth and delicious on its own. Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake. What went wrong? I made these cupcakes today… the only difference is that I halved the water 60ml with water and 60ml with espresso to bring out the chocolate flavor and I can tell you this was amazing….these cupcakes were moist and scrumptious… I didn’t get the HERSHEY’s so I had no choice to use local baking cocoa powder but it came out amazing… the Wilton liners were a bit oily but I don’t know if it’s the recipe or the quality of the Wilton… Thank you for this recipe you delivered as promise delicious and moist… Can’t wait to try other recipes…. or will it not be sweet enough ? I’m sorry! I have them baking in the oven now because you mentioned using it above… but then at the very bottom in your notes you said you didn’t recommend it it’s too late for me over here . Wonderful recipe! Next, cream the sugar, oil, eggs, vanilla, and buttermilk. I have your beautiful cake book. Maybe just a quick whisk to evenly disperse them. I added espresso  instead of just hot water. Start by combining flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Thank you very much for sharing this recipe. One more thing. Made these this evening with gluten free all purpose flour, avocado oil, coconut sugar, and almond milk.Everything else I followed exactly. Yes, doubling the recipe should be just fine. For one, I hate digging around the back of my spice cupboard to find them. Hi, could you provide the measurements in grams please? Thanks! There is so much lift to the thin batter that if the cupcake liners are too full, the cupcakes will overflow and you won’t get that beautiful, domed cupcake shape that is the hallmark of perfect cupcakes. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. I am planning on making the cake for my son’s birthday, but some of his friends are GF and I’d like to try these cupcakes with GF flour. I always make these and it gets finished in minutes. I’ll definitely be baking more with this recipe but I need to figure out how to make sure it doesn’t crack. Dry or crumbly and not the chocolate flavor I wanted. You should be able to do an even swap for cake flour. These were soooooo good. Absolutely! Thanks again for this family favorite! Well these cupcakes are for when you want plenty of chocolate – no skimping. I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. Thank you for the recipie. But also, I feel like it isn’t as accurate as simply touching the tops of the cupcakes. Thank you so much! How does one cupcake have 520 calories?? You can use regular milk instead of buttermilk, or you can use make your own buttermilk with some milk and vinegar. If you need a little help with the frosting, check out my tutorial on how to the right frosting consistency. This is a cupcake post. I’m printing this one! That stickiness is just from the moisture. Looking forward for you advise. Do you have a layer cake version of this recipe and does the sponge freeze well? So glad you enjoyed them! I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. I don’t drink coffee, so I never take this approach, but you are welcome to! Thank you. Also is baking soda and baking powder the same thing? As for freezing them, they’ll do fine. 4. Thanks this recipe sounds delicious! I’m so glad to hear you enjoyed both of them! All of those wonderful flavors hanging out together just made it extra yummy. Should I add more sugar if I use it? They are the best I’ve had. If you also prefer homemade cakes made from scratch over box cake mixes, you will definitely want to check out my Yellow Cake with Chocolate Frosting, Homemade Funfetti Cake, and Best Red Velvet Cake. No, you’ll want to use the batter as soon as you make it. I made these for my grandson. The powdered sugar will thicken up the frosting a bit so that it pipes well and holds it’s shape and the cream will thin it out a bit. Would it make any difference if I use unsalted butter instead of vegetable oil? And yes, the batter is runny – it’s supposed to be. the secret ingredient is the water; it makes the cupcake light and fluffy, but not so much were you don’t get the flavor. They definitely delivered on flavour and were so moist. x. I’m still new at baking so I wanted to know if it’s okay to add milk and melted butter instead of buttermilk.Is it still the same thing? Thank you so much! You won’t be able to taste buttermilk in the cupcakes after they are baked. . Yes, you’ll just need to bring it back to room temperature to be able to pipe it. i made these for a family gathering and everyone absolutely ADORED them!! I find that my tap water gets hot enough if I let it run for 10-15 seconds or so, but you could also microwave some water for a minute or boiling some water on the stove. And thank you so much for the glowing, thoughtful review! I love the kitchen. Would I have to add any baking powder in that case? You can reduce it, but it’s correct as written. Thanks for the support, Penny! Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined. Never miss a post - subscribe to receive emails! Can I substitute with regular milk instead? 2. Both are great buttermilk substitutes. Would they still be as fresh when i defrost them? Glad you enjoyed the cupcakes! Thanks! It domed and then cracked, making it look like a volcano. Thank you so much! I love old fashioned cakes. Glad you enjoyed them. It depends on the recipe, but yes I do tend to use water. Leave it for 5 minutes, then you’ve got buttermilk to use in the recipe! And while there are many good chocolate cupcake recipes out there, this one is hands down the best chocolate cupcake recipe ever. 1/2 cup (1 stick/113 g) butter, softened … after some googling today, I came across your recipe and I think I’ve finally found my go to recipe! Hands down these are  the best cupcakes I’ve ever made. . What’s up??????? Hi! But otherwise I love the recipe and the cake was very moist and fluffy!! Or the best chocolate buttercream you’ve ever tasted (it’s the chocolate frosting that is pictured in these photos). Or 2 8×3inches round cake pan? Hi, Can i use Hershey’s 100% Natural unsweetened Cocoa powder? These cupcakes were a hit! The only thing I messed up on was missing the baking powder because I was dealing with kids and totally skipped right over that ingredient on accident but still came out lovely! No, the amount if correct. You’ll hardly be able to take your fingers out of the frosting long enough to put in on the cupcakes but once you do – the cupcakes won’t stand a chance! Do these need to be refrigerated or left out on the counter? Moist and rich. Stir, then let sit for 5 minutes before adding to the recipe in place of the buttermilk. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together. Everyone loved them at the party l went to, Has anyone tried this with a 1:1 gluten free flour? Instead of using water or milk This has been my go to chocolate cupcake recipe since I discovered your page. Could you use regular milk instead of buttermilk. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!! I have made these a few times and always get compliments. Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. Or just top water? Question about making them in to mini cupcakes, I seem to have a problem with my cooked cupcakes sticking to the liner Do you have any tricks to prevent this or is this recipe ‘stick proof’?!! Just thought you would like to know that the recipe works great with the subs I made. 3/4 teaspoon baking soda. Thank you. While I liked the recipe in end, I think it should be clearly noted in the recipe that these absolutely will NOT work as written at high altitude! They are so sooooo good! Add remaining heavy cream as needed to get the right consistency of frosting. I don’t eat eggs so what other ingredient and measurement would you suggest as a substitute? These can overflow pretty quickly! Would it work the same if I left out the chocolate to make a vanilla cupcake? Thank you for sharing this super easy and superb recipe. Does the frosting hold up well? I hope you enjoy the book as well! Will be trying more of your recipes soon , I made these cupcakes they were moist delicious and everyone loved them! You can replace it with regular milk if you can’t find buttermilk. I subbed the the oil for canna coconut oil and the water with hot coffee. But overall, this recipe is perfect. This cupcake recipe is so good! I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. That can’t be right!??? When I left the previous comment, those cupcakes were still yummy! I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. There’s no exotic flavours. Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. Will the results be the same if I double the recipe? Hi! They were a hit! Add the dry ingredients to a large bowl and whisk together. It’s not quite as simple as just swapping a couple ingredients. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic! Can you use canola oil instead of vegetable oil?? You can make a cake – I actually have that Chocolate Cake recipe here. Thank you so much for this recipe! I just used the chocolate cupcake and used a fresh strawberry frosting instead… But these really are the best chocolate cupcakes I’ve ever made. Can i use this recipe for steaming, if yes.. how many minutes should i steam it? Thank you for sharing, Realy good recipe! If that doesn’t tell you how good it is…. I loved the flavour of these though, so I really wanted it to work. Also am I bake to use sweetened cocoa powder? Your email address will not be published. It was indeed the end of all chocolate cupcake recipes when I found and tried this recipe. Hi, could we please know what is the equivalent of a cup measurement for English bakers. Add remaining powdered sugar and salt and mix until smooth. Hi Amy. I have used regular 2% milk though and that was fine. Take care. I always find it so helpful to read peoples comments in addition to the blog component of recipes to make sure the cake is as good as it sounds/looks. I have two recommendations if you are having this problem. So most and delicious!!!! Definitely the best chocolate cupcake and frosting recipe that I have ever made., Hi wonderful recipe, that pic made me to bake these for my little one, only I have a doubt, if I want to bake only half of the recipe as it’s too many cupcakes, should I use half egg or full? I bake a lot, and lately I’ve had this issue where I can taste the baking soda or baking powder in my finished desserts – from cakes to cinnamon rolls. I’m so glad you loved this recipe, but that is a bummer that is rose in the middle and cracked! (It doesn’t help that I practice at altitude and her wedding was at sea level!) Thank you. I made the mistake of using the wrong tip for the frosting and it looked like the poop emoji lol! 1 tsp salt ▢ I’m not really sure. Thanks! Won’t be making these again. Thank you so much! Awesome! I am not a huge chocolate cake fan, but these cupcakes won me over. Hi, I’m looking to adapt this recipe for a wedding cake. Hi, I’m Amy! I just tried the frosting but the color didn’t turn out brown like yours. I love Bob’s Redmill gf cup-for-cup flour! I have previously used Hershey’s Special Dark Cocoa powder for these cupcakes, but Hershey’s has changed it and it no longer works as well in these. I am looking forward to trying your layer cake recipe next! Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? These cupcakes were awesome in texture and taste. Is there any way to not use the heavy wipping cream? But I think a warning that this absolutely has to be modified to work at high altitude would be useful as well, so that no one else is as disappointed as I was by an otherwise good recipe! So how many cup of cake flour do I use? If so can I use instant espresso powder? Buttermilk; Buttermilk Substitute: No buttermilk? Now, this is how you teach to make a cake! Fridge? I want to try and make these tonight for my son’s birthday. Would I just double the recipe? My family and I love this recipe very, very much. That sounds delicious! adding vinegar or lemon juice to milk; using yogurt or sour cream). Waiting for your response . I just made these as a trial for cupcakes for my son’s birthday party. Take it from me, this is the best user experience we double, triple the recipe for frosting... And wonderfully full of chocolate it look like a heat issue whisk or spoon. T happy with the domed tops many compliments on cupcakes in my pot but that is rose in frosting... 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