chocolate dessert recipe

These Moist Chocolate Cupcakes are made completely from scratch! The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting!

Moist Homemade Chocolate Cupcakes

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder*

tsp baking soda

tsp salt

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) hot water*

(280 grams) unsalted butter, room temperature

oz semi sweet chocolate chips, melted

tbsp (22 grams) Hershey’s dark cocoa powder

(575 grams) powdered sugar

salt

4-5 tbsp (60-75 milliliters) heavy whipping cream

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

. Add the dry ingredients to a large bowl and whisk together. Set aside.

. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.

. Add the wet ingredients to the dry ingredients and mix until well combined.

. Add the water to the batter and mix until well combined. Batter will be thin.

. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.

. Add the melted chocolate and mix until well combined.

0. Add the cocoa powder and mix until well combined.

1. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.

2. Add remaining powdered sugar and salt and mix until smooth.

3. Add remaining heavy cream as needed to get the right consistency of frosting.
1

. Pipe the frosting onto the cupcakes. I used Ateco tip 844.


*You can also use regular unsweetened cocoa powder

These were awesome! I used hot coffee instead of water. Love, love your recipes!  Thank you so much! 

Hi quick question if 1cup of sugar is 207g then why is the flour 1cup and you say its 130g shouldn't they weigh the same as they both are 1cup???

Made these for my daughter's birthday. They were amazing. Thank you for posting.

Hi, I’m looking to adapt this recipe for a wedding cake. Do you have a layer cake version of this recipe and does the sponge freeze well? Any advise would be great. Thank you 

Absolutely loved the recipe! Thank you for sharing. Was a complete hit with my friends and family. 
Wanted to know if I want to make the same without egg, what can I use as a replacement to get the same softness and consistency. 

These cupcakes were very good, but were sticky and fell apart. I’m not sure if I added too much of something. I would definitely make again. 

Used this recipe to the T.. what a beautiful recipe! Thank you so much!

I don't really comment on recipes but this is ABSOLUTELY AMAZING. I love the kitchen. Always cooking/baking, I've been through a ton of chocolate cake/cupcake recipes. This is by far the best! Everyone swoons over them EVERY TIME!
Tip: Be sure to fill your liners only half way! These can overflow pretty quickly! And be sure to add at least a teaspoon of good instant coffee to your hot water!

I have made lots of chocolate cupcakes, but this by far is the best recipe I've tried! The cupcakes are sooo moist. Will definitely make again. Thank you.

Hi Lindsay 
Recipe was great. Clear and easy to follow.

The cupcakes turned out great,  as far as I know. 
Haven't tried one yet. 😊
They're for my DIL for her birthday.

I get they are super moist but what will be proper way to store them?
There kind of sticky ontop.

Thanks for the great recipe.

made these and they turned out so good only thing was that my frosting was still abit grainy :( like you could still feel the powdered sugar not sure how to fix it for next time?

This is my latest cupcake attempt as i work my way through your sweets!  So far, i've tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. Each and every time, i think the latest one is the best, and this one is no different.  It is super moist, tender, and amazingly rich without being overpowering.  it is definitely dark--but perfectly so.  I love it and will add it to my permanent cook-book, just as i did the other three!  Cant wait for what's next! I think it's gong to be the Pina Colada one!

This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. This was just so moist and delicious! The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. Seriously take it from me, this is the best recipe hands down right here. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you.

Realy good recipe!  I made it yesterday and it turns out to be my favourite ! :)  Thank you very much for sharing it  :)

Not the best recipe. Flour/sugar measurements don’t make sense. Batter is runny. Doesn’t make standard 24 so was annoying when I had to make more to get 24. Cupcakes overflowed all over and I was sure not to overfill. Now I just have a mess and have to start all over. Won’t be making these again. 

Just a follow up to say that I've tried out yogurt now a few times and it works beautifully. 

Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. Thanks again for this family favorite!

can you leave the frosting out ? Or does it need to be refrigerated?

This is my favorite chocolate cupcake recipe of all time!!! Absolutely delicious. Thank you!

Your cupcakes looks really good,can't wait to try them out. But can I replace buttermilk with normal milk?

Hey Lindsay,
Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. 
I used the recipe to make a double layered cake as well which turned out yumm.. 
thank you so much for sharing. Will be trying more of your recipes soon 🤗

Simply the best moist, fluffy chocolate cupcakes I have ever tasted!  I have tried many and this recipe is sure a keeper.  I don't even need frosting to compliment this as it's already a very yummy cake but I am sure with frosting it would be even more delicious,  Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe.  Easy with minimal ingredients too.  I don't have buttermilk and subsituted with making my own, 2 teaspoon of apple vider cider to 1 cup of milk and let stand for a few mins.  I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth!

I am so glad I came across this recipe. It is by far the best and most moist batter for chocolate I have ever made. I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. MMMMM chocolate lover's delight!!! Thanks again for this wonderful, wonderful recipe!

This recipe is awesome!!!❤️ I baked it today and its amazing!!! Moist and rich. 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. Someone even said they’re the best chocolate cupcake they’ve ever had!! I’ve baked at least 6 of your cupcake recipes and some cookie recipes. All have been soooo good. I can’t wait to try the next one. I love your recipes 😍

Oh my! I used this recipe for my daughter's first birthday. They were a hit! I've been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! Thank you so much. 
They are delicious, moist and very chocolatey. I can't fault it and neither could and neither could any of my guests! I am looking forward to trying your layer cake recipe next!

The best chocolate cupcakes ever, these will definitely be my go to.  Will this recipe double well, and have the same results as a single batch?  By the way that Bailey's Cake out of this world.  Thank you Lindsay.

These were easy to make and the people at work raved about them! This will be my go to from now on. Now to try the layer cake version! Thanks!

Hands down these are  the best cupcakes I’ve ever made. Turned out extremely moist, rich and fluffy. Delicious even without frosting! Thanks for the recipe❤️ Lots of love from Russia❤️

Can you post the recipe for these as a cake? In the comment where you put a link, it would not let me access it. I really want to make these cupcakes into a cake for my son’s birthday. These are by far the best cupcakes ever!

It was a hit with everyone that tried them!  Do you have a recipe for vanilla cupcakes that are just as moist?

Made these today. Love how moist these are. I used coffee in place of water like others.  This is my go to chocolate cupcake. It can't be messed up. Thanks so much for this recipe Lindsay. I have your beautiful cake book. Love your recipes. Take care

Hello from Malta. It's been quite a while since the first time I tried this recipe and have never looked up another one since, as these cupcakes are absolutely gorgeous, so soft and moist and stay good for days, my favourites ever. I have a bit of a problem though, I have tried various vanilla cupcake recipes but they never turn out good..... usually they have a doughy taste and start to harden from the very next day..... I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? I'm no expert baker so excuse me if what I asked sounds stupid.

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 !
I just finished eating my second one.  It is moist, light and airy, and chocolatey.  Also..super easy to throw together.  Thank you and my grandchildren will thank you too.  

I have made A LOT of cupcake and cake recipes in my life but NONE compare to the moistness and flavor of this recipe! Thank you so much! You’ve changed my life!

Hi Lindsay, the cake turned out amazing thank you for sharing the recipe. Have been totally loved by my friends and family. I wanted to do an eggless version of the same. Could you help me with a replacement so it maintains the same softness and texture. Thank you. 

These were perfect! I will say I did  use heavy cream because I didn’t have buttermilk on hand and They turned out just fine! I also halved the frosting recipe and it was plenty for me. I will be sharing the recipe and making again! Yummm

best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!!

These were fabulous!!!  End of story.  Lol!!

Hands down the best chocolate cupcake base I've ever had. Thank you!

Also which of your vanilla recipes would be the most similar to this one? Thanks!

Hi, 

I just tried the frosting but the color didn't turn out brown like yours. I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. Then used dark cocoa powder not Hershey's but a different brand. Did you use milk chocolate or dark one? Also how did you melt it? What did I do wrong 😔

Lindsay,
I made these cupcakes last week and they were so yummy!  I am not a huge chocolate cake fan, but these cupcakes won me over.  I passed some on to friends and neighbors and received rave reviews.  I kept one back and ate it this morning...  it's a few days old and the cupcake was still as moist as day one and I think it actually tasted better. All of those wonderful flavors hanging out together just made it extra yummy.  Thanks for sharing all of your tips and tricks. God bless!

These were such a hit recently, thank you! I already passed the recipe on to a friend. SUPER fluffy and light but uber chocolately. I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick.

Hello Lindsay, I made these cupcakes today. and they were so extremely delicious, and they were SUPER fluffy and moist. My family and I love this recipe very, very much. Thank you for sharing.

Super soft and moist, my kids liked it very much  .

Made the cupcakes today for my grandson's birthday.    I've baked many, many cupcakes over the last 40 years, and these are some of the best!        Very tender, very intense chocolate flavor, very simple to make.   The only change I made was to cut the amount of  hot water to 1/3 cup.

My 12 year old daughter has recently acquired a love of baking. She made these today and they were fantastic!  Deliciously soft, moist and chocolatey. Thanks for the recipe!

These cupcakes were awesome in texture and taste. Not very sweet and moist. Mine cld have been a bit darker but I didn’t use Hershey’s. Definitely a keeper.

WOW! Just made these last night with my 7 yr old, and not only were they super easy and fast, but also DELICIOUS :) Thanks for sharing a simple and very tasty cupcake recipe! We used cream cheese frosting, but will try the chocolate frosting next time! Happy end of summer everyone!

We really enjoy this recipe and would like to make a birthday cake with it.  I saw your link to the cake recipe where the frosting is more like a buttercream frosting.  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?  Really appreciate your thoughts.

These turned out very well and stayed moist for many days!  I would like to make this as a cake. Would I just double the recipe?  Would I bake it at the temperature and do you know approximately how long I should bake it for? Thank you so much! 

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? Waiting for your response 🙂

Replace the hot water with fresh brewed coffee. You won't be sorry!

These were the best cupcakes I've ever made. 😁 Even my daughter who has never liked chocolate cake thought they were amazing.

Delicious!!! Thanks for sharing, these taste exactly like the popular box mix we use. Will be replacing that with this easy to follow recipe.

https://www.youtube.com/watch?v=xxus_jgxB6w

These Moist Chocolate Cupcakes are completely from scratch and full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating! Recipe: https://www.lifeloveandsugar.com/moist-homemade-chocolate-cupcakes/

This Chocolate Lover's Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration!

Chocolate Lover's Cheesecake

(112 grams) salted butter, melted

oz (678 grams) cream cheese, room temperature

(85 grams) natural unsweetened cocoa*

(230 grams) sour cream

tsp vanilla extract

eggs, room temperature

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

tbsp (37 grams) powdered sugar

tbsp (21 grams) natural unsweetened cocoa

Chocolate Curls

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3.

Add the sour cream and vanilla extract and mix on low speed until well combined.
4.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5.

Pour the cheesecake batter evenly into the crust.
6.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7.

Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
8.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
12

To make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
13

Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
14

Pour the ganache onto the cheesecake and spread into an even layer.
15

To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
16

Spread the whipped cream on top of the chocolate ganache.
17

Add chocolate curls to the top of the cake and sprinkle with cocoa, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.


* I used half natural unsweetened cocoa and half Hershey’s Special Dark Cocoa.

This has become my go to cheesecake to make for events. Everyone LOVES it. Its my favorite thing to bake. Thank you for the recipe!!

I made this cheesecake for New Year's eve and we loved it. Rich, elegant and delicious. Thank you for the recipe, Lindsay.

This recipe is delicious. Except i have one problem. I followed the measurements for the whipped cream and it did not thicken up? Any suggestions? Should i add more of something?

Just made this; my first actual full-blown cheesecake that I've ever made, and it turned out *beautifully*!!  
I've been afraid of the cheesecakes, to be honest, but this was--well, almost fun. 
 And the best part was that it converted a chocolate cheesecake hater into a fan.
Thank you *so* much; now I'm gonna try all the rest of the cheesecakes in my cookbook!  &lt;3

I made this for a potluck at work and it was a hit, gone in about an hour. Thank you for the tip about the slow cooker bag , the crust was perfect.

So I tried to make the cheesecake today, and granted I didn’t get the chance to cool it overnight with the way my schedule worked out but I let it cool for 6 hours. I thought it had cooked long enough, I let it cook for the full amount suggested and the cheesecake itself was very dark colored, and almost the consistency of pudding. I assume I probably went wrong somewhere but I’m not really sure what could be changed. I usually work with cake and cupcakes so cheesecake is new to me. 

https://www.youtube.com/watch?v=u9kgQtBYp-8

This Chocolate Lover’s Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration! Recipe: https://www.lifeloveandsugar.com/chocolate-lovers-cheesecake/

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Chocolate caramel bars with a salty sprinkle recipe

plain flour

pure icing sugar, sifted

unsalted butter, melted, cooled slightly

sweetened condensed milk

dark muscovado or dark brown sugar

dark corn syrup

unsalted butter

tsp fine sea salt

vanilla bean, split, seeds scraped

dark (60–70%) chocolate

roasted walnuts

tsp sea salt flakes

Satisfy your craving with our four-ingredient, quick and easy dessert cup. With layers of crushed cookie, strawberries and creamy yoghurt how can you say no?

Chocolate Layered Sweet Treat

Forticreme Complete (Chocolate)*

chocolate cookie

Greek style yoghurt

fresh strawberries, chopped

Into a parfait class spoon Forticreme Complete (Chocolate) to create base layer.

Top with crushed cookie and half the amount of strawberries.

Top with Greek style yoghurt.

Finish with remaining fresh strawberries.

Serve chilled.

Hershey&#039;s Chocolate Cake is a decadent and rich, super chocolaty frosted layer cake. This recipe for Hershey chocolate cake is a must-make!

Hershey's Chocolate Cake Recipe - Family Favorite

water

instant coffee granules

sugar

all-purpose flour

cocoa powder

baking powder

baking soda

eggs

milk

vegetable oil

vanilla extract (or vanilla bean paste)

unsalted butter (1 stick)

Preheat oven to 350°F. Grease and flour two 8-inch round baking pans or spray with non-stick baking spray.

Place 1 cup of water and coffee granules in the microwave and bring to boiling. (I use a 2-cup Pyrex measuring cup for this.) Microwave on high power for 1 minute 30 seconds. Keep an eye on it, as you don&#39;t want it to overflow. Set aside.

In a large mixing bowl or the bowl of a stand mixer, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil, and vanilla. Using an electric hand mixer or stand mixer, beat on medium speed for 2 minutes.Stir in boiling coffee (batter will be thin).

Pour half of the batter into each prepared pan. Bake on center rack of preheated oven for 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean, or with a few moist crumbs.

Let cake cool in the pans for 10 minutes; remove from pans onto a wire cooling racks. Cool completely.

While the cakes are cooling, make the frosting. Melt the butter and pour into a medium mixing bowl. Stir in cocoa powder and salt. Using an electric hand mixer or stand mixer fitted with the paddle attachment, alternately add portions of the powdered sugar first, then milk.Continue beating until frosting is spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla.

Chocolate Frosting

This Hershey's chocolate cake recipe is an absolute winner! Super easy to make and the end result is just heavenly.

I'm a huge sucker for chocolate cakes, and this one is great! It's simple and easy to make

Top 5 chocolate dessert recipe recipes from across the web

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Moist Homemade Chocolate Cupcakes

Chocolate Lover's Cheesecake

Chocolate caramel bars with a salty...

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Top 5 chocolate dessert recipe recipes from across the web

The most viewed chocolate dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moist Homemade Chocolate Cupcakes

Chocolate Lover's Cheesecake

Chocolate caramel bars with a salty...

Chocolate Layered Sweet Treat

Hershey's Chocolate Cake Recipe - F...

The most viewed chocolate dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine