These are the best chocolate moist cupcake ever. The rich chocolatey goodness is topped with creamy strawberry buttercream frosting and fresh strawberry. Made with cocoa powder and strong hot coffee with intense chocolate flavor in every bite.

If you are looking for a homemade chocolate cupcake, this is it. You will love these because it is easy to make.

You probably have a chocolate cupcake recipe in your recipe book, but it doesn’t hurt to add and try this one, and I will let you decide whether this recipe is a keeper. I’m pretty confident that you will agree. This cupcake is intended for the chocolate fanatic in our life.

HOW TO MAKE CHOCOLATE CUPCAKES MOIST?

Having a good recipe is a good start. Buttermilk and oil are the key ingredients in keeping these chocolate cupcakes moist. Buttermilk (fermented milk) brings a rich flavor to baked goods without adding fat. You can create buttermilk your own by adding a small amount of vinegar or lemon juice to milk. Just let the mixture sit for about 5 to 10 minutes so it has the chance to thicken.

TIP: To substitute buttermilk for milk in a recipe, use 2 teaspoons less baking powder and 1/2 teaspoon more baking soda than called for in the recipe for every cup of buttermilk used.

You can also use sour cream, because of its creamy texture it makes baked goods more moist than just using regular milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes. But in this Chocolate cupcakes recipe we are going to use buttermilk.

FAQS:

Can I substitute coffee for hot water?

Yes you can. Coffee can enrich the flavor of chocolate and provide a more dark, and complex chocolate taste. Simply replace the water with hot brewed coffee.

What kind of cocoa did you use?

I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available for our readers.

Can I use a different frosting?

Certainly, you can use any frosting that you like.

Can I make this into a cake?

Yes, you can even make this into a cake. Use the 9 inch round cake pan and bake it for 30 – 35 minutes in a 350 degree oven.

STRAWBERRY BUTTERCREAM FROSTING

This strawberry buttercream frosting is to die for. It’s creamy, light, fluffy and its bursting with natural strawberry flavor, because it’s made with real fresh strawberry, the color comes out in natural pink (no dye’s, no food coloring).

I minced, yes…you read it right (instead of pureeing) 5 fresh strawberries and added in into my buttercream frosting.

Hold that thought – I know…you might say, the frosting might come out watery, (only if you use lots of strawberry) I just used a few just to have that strawberry taste and color. I also added a few tablespoon of heavy whipping cream. Heavy cream is another way you can thicken the consistency without making the taste too sweet.

Optional: Add meringue powder

An optional step is to add meringue powder to balance out the sweetness of the powdered sugar. Meringue powder does not have its own taste so you can safely add it to make your frosting thicker.

As a baseline, add 1 to 2 teaspoons of meringue powder for every ½ cup of powdered sugar. If you’re using less than half a cup of sugar, then you can just leave out the meringue powder altogether.

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