• Skip to main content
  • Skip to primary sidebar

Amycakes Bakes

menu icon
go to homepage
  • Recipes
  • Resources
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tiktok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tiktok
  • ×

    Home » Recipes » Bakery-Style Cupcakes

    Published: Jul 17, 2021 · Updated: Feb 24, 2022 by Amy · This post may contain affiliate links (please see disclosure)

    Moist and Fudgy Chocolate Cupcakes

    5 from 28 votes
    2 Comments
    Jump to Recipe Jump to Video

    Share or Save for Later:

     

    These bakery-style made-from-scratch chocolate cupcakes are moist and fudgy with a rich chocolate flavor--Combine them with your favorite fillings and frostings and you have the only chocolate cupcake recipe you'll ever need! From Peanut Butter Cup Cupcakes to Chocolate-Covered Strawberry to Double Chocolate, you can mix and match the favorite flavors that we were known for at Amycakes Bakery.

    moist and fudgy chocolate cupcakes

    How to Make Extra Moist Chocolate Cupcakes

    This recipe starts with the base cake recipe in my moist Triple Chocolate Ganache Bakery-Style Cake, but I've found that cupcake recipes require additional moisture to stay extra-moist. In Seven Secrets to Baking Incredibly Moist Cakes Every Time, I talk about these ingredients in detail:

    • The acid in Buttermilk breaks down the gluten in the cake batter, providing a more tender cake.
    • Vegetable Oil allows the cupcake to stay softer and moister than butter alone.
    • Instant Clearjel (my favorite secret bakery ingredient) allows the cupcakes to retain more moisture while keeping a light texture. Also called "Instant Clear Jel" or "modified cornstarch," it is needed for the moisture and structure of these cupcakes. If you can't get your hands on it in time, you can check out my suggested substitutes for Instant Clearjel (though I may try to persuade you that you need it in your pantry).

    Making Chocolate Cupcakes with a Rich Chocolate Flavor

    The batter of chocolate cupcakes is made with both cocoa powder (I use Hershey's) and melted chocolate chips (I use Nestle). The result is a fudgy and extra-chocolatey cupcake. These cupcakes use the Two-Bowl method, which means no mixer is required to make the cake batter. The video in my Triple Chocolate Ganache Cake recipe shows me making a very similar Two-Bowl method cake batter.

    I like to use a two-ounce scoop to scoop out my cupcakes so they are uniform, and I've found that darker nonstick cupcake tins provide a more uniform bake with the best rise. For the beginning of the bake, we'll bake them at 350 degrees to help them rise, and then we'll reduce the temperature to 300 degrees without opening the oven. This keeps them moist and prevents them from over-baking around on the edges.

    Mix and Match your Chocolate Cupcake Fillings and Frostings

      Suggested Chocolate Cupcake Flavors

      Moist and Fudgy Peanut Butter Cup Cupcakes
      Peanut Butter Cup Cupcakes: Chocolate Cupcakes with Peanut Butter Buttercream. Fill with Chocolate Ganache for Peanut Butter Fudge Cupcakes!
      moist chocolate cupcakes chocolate covered strawberry
      Chocolate Covered Strawberry Cupcakes: Chocolate Cupcakes with Strawberry Compote filling and Chocolate Buttercream.
      Double Chocolate Cupcakes: Chocolate Cupcakes with Chocolate Buttercream. Fill with Chocolate Ganache for Triple Chocolate Ganache Cupcakes!
      Chocolate Tuxedo Cupcakes: Chocolate Cupcakes with Chocolate Ganache filling and Vanilla Buttercream.

      I sure hope you enjoy these recipes! Which flavor will you be trying? 🙂

      Thanks for Reading. ❤️

      Amy's Signature

      Watch the Video

      https://youtu.be/_TyPt4hA8Lw
      moist and fudgy chocolate cupcakes

      Moist and Fudgy Chocolate Cupcakes

      5 from 28 votes

      These bakery-style made-from-scratch chocolate cupcakes are moist and fudgy with a rich chocolate flavor--Combine them with your favorite fillings and frostings and you have the only chocolate cupcake recipe you'll ever need! From Peanut Butter Cup Cupcakes to Chocolate-Covered Strawberry to Double Chocolate, you can mix and match the favorite flavors that we were known for at Amycakes Bakery.
      Servings 19 cupcakes
      Prep Time10 mins
      Cook Time16 mins
      Print Recipe Pin Recipe

      Equipment

      Cupcake Tins
      2-oz Scoop
      Greaseproof Cupcake Liners
      18 inch Disposable Frosting Bag
      kitchen scale
      Cupcake Corer

      Ingredients

      Dry Ingredients

      • 170 grams (1 ¼ cup + 2 Tbsp) All-Purpose Flour (I use Gold Medal)
      • 1 ½ teaspoon Baking Powder
      • 1 teaspoon Baking Soda
      • ¾ teaspoon Salt
      • 2 tablespoon Instant Clearjel (A bakery ingredient you can use at home--see Note #1)
      • 26 grams (¼ cup) Unsweetened Cocoa Powder (I use Hershey's)
      • 100 grams (½ cup) Sugar
      • 113 grams (½ cup packed) Brown Sugar

      Wet Ingredients

      • 2 large Eggs
      • ¾ cup + 2 tablespoon Buttermilk
      • ¼ cup Brewed Coffee
      • ½ cup Vegetable Oil
      • 3 tablespoon Dark Corn Syrup (or use light corn syrup)
      • 1 ½ teaspoon Vanilla Extract

      Chocolate Butter Mixture

      • ¾ stick(s) (3 oz) Salted Butter
      • 43 grams (¼ cup + 1 Tbsp) Semi-Sweet Chocolate Chips (I use Nestle)

      Your Choice of Cupcake Filling (optional):

      • Chocolate Ganache
      • Strawberry Compote

      Your Choice of Buttercream:

      • prepared Vanilla Bakery Buttercream Frosting
      • Peanut Butter Buttercream
      • Chocolate Buttercream

      Your Choice of Decorations (optional)

      • Chocolate Ganache Drizzle
      • Fresh Strawberries
      • Chocolate Curls

      Instructions

      Make Chocolate Cupcakes

      • Preheat oven to 350 degrees. Fill cupcake tins with 19 cupcake liners.
      • Using a sifter or fine mesh strainer, sift the first seven Dry Ingredients into a large bowl, then add brown sugar. Whisk until well blended. If you see any large brown sugar clumps, break them up and blend them in with your fingers.
      • Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
      • Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking. Add semi-sweet chocolate chips and whisk until melted and smooth (Whisk for 30 seconds to 1 minute--the heat from the melted butter plus the whisking will melt the chips).
      • Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Chocolate Butter Mixture over batter and whisk until smooth and lump-free. (A few teeny brown sugar lumps are ok and will dissolve as it bakes).
        chocolate ganache cake batter
      • Using a 2-oz scoop or ¼ cup measuring cup, scoop batter into prepared cupcake tins.
      • Allow tins to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel to thicken the cake batter before it bakes, allowing for a better rise.
      • Bake in the middle or top rack (avoid bottom rack) of the preheated 350-degree oven for 8 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes. The cupcakes are done when a toothpick or small paring knife comes out mostly clean when quickly stuck in the cupcakes. These cupcakes are often done baking before they look done, and they will continue to bake a little bit as they cool. Because these cupcakes are so moist, it is okay to see a few moist crumbs on your knife when you check the finished product for doneness. But any wet-looking crumbs mean they need more time in the oven.
      • Brush Cupcakes with simple syrup (optional, see Note #2).
      • If you are frosting and serving them the next day, wrap the cupcakes in the cupcake tin and leave at room temperature overnight. You may also freeze the unfrosted cupcakes wrapped tightly in the cupcake tin up to a week in advance and they will stay very moist.

      Decorate and Serve

      • Fill with your favorite Cupcake Filling and frost with your favorite Buttercream Frosting. I like to use 18" disposable pastry bags and either a 1M star tip or Round Cupcake Tip to pipe frosting on these cupcakes. Decorate with a drizzle of chocolate ganache using a squeeze bottle, if desired, and top with your desired garnishes.
      • Store finished cupcakes in airtight Tupperware. Cupcakes are best eaten at room temperature. If not serving within 24 hours, refrigerate the frosted cupcakes, but remove from the fridge 2-3 hours before serving so they may come back to room temperature. Enjoy!

      Notes

      1. Read my article Instant Clearjel: a Magical Bakery Ingredient to see why I think this ingredient is worth having in your pantry.  Instant Clearjel must always be whisked thoroughly with other dry ingredients before added to wet ingredients to avoid clumping.  I have tested this recipe with the following Instant Clearjel brands: Prepared Pantry, Hoosier Hill Farm, and Ingredion (Make sure what you purchase is labeled as "Instant."  Cooktyle Clearjel is a different product that does not work the same in cakes).  If you don't have Instant Clearjel you can substitute Jello Chocolate Instant Pudding Mix as described in my Instant Clearjel Substitutes.  
      2. Simple Syrup is optional, but I highly recommend it to seal in the moisture of your cupcakes.  While the cupcakes cools, make a simple syrup by combining 2 tsb water and 2 teaspoon sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds.  You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you're doing a lot of cake/cupcake baking.
      Author: Amy
      Calories: 203kcal
      Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!
      Print Recipe
      « Fluffy Chocolate Buttercream Frosting: a Bakery Recipe
      Easy Mixed Berry Cake Filling with Frozen Berries »

      Reader Interactions

      Comments

        I'd love to hear your thoughts Cancel reply

        If you need help with a recipe, please contact me here so I can provide a quicker response and assist with recipe troubleshooting. Your feedback and recipe ratings are greatly appreciated through the comment form below.

        Recipe Rating




        Thank you for your comment! Your email address will not be published.

      1. mary powell says

        July 17, 2021 at 4:45 pm

        5 stars
        I've already enjoyed the Triple Chocolate Ganache, Chocolate cake with ganache and Vanilla buttercream. Can't wait to make the chocolate cupcakes with Peanut Buttercream.

        Reply
        • Amy says

          July 19, 2021 at 6:18 am

          Thank you, Mary! The Peanut Butter Cup cupcakes are one of my favorites. 🙂

          Reply

      Primary Sidebar

      Hi, I'm Amy!

      Recipe creator, cake decorator and lover of all things sweet. 🍰 Amycakes was the small family bakery I owned for over a decade. Now I'm sharing all my secrets! 😊.

      Learn More →

      Baking Resources

      • How to Bake and Layer Cakes Like a Pro: 5 Easy Steps
      • Instant Clearjel: A Magical Bakery Ingredient
      • Seven Bakery Secrets to Incredibly Moist Cakes Every Time
      • Cake Cutting Guide: The Easiest Way to Cut a Round Cake

      Trending Bakery Recipes

      • Moist Vanilla Almond Cake with Creamy Vanilla Buttercream
      • The Ultimate Fresh Strawberry Cake: A Secret Bakery Recipe
      • Soft and Gooey Bakery-Style Cinnamon Rolls
      • The Bakery Secret to Easy Stabilized Whipped Cream
      • Triple Chocolate Ganache Cake: a Secret Bakery Recipe
      • Deliciously Moist Carrot Cake

      View the Latest Web Stories

      Latest Posts

      • Super soft Monster Cookies (flourless and gluten-free!)
      • Easy Blueberry Cake and Cupcake Filling
      • Make Perfect Drip Cakes (with 30 design ideas!)
      • Snickerdoodle Cookie Cake

      Footer

      ↑ back to top

      Resources

      Privacy Policy

      Terms & Conditions

      Baking Resources

      Let's Connect!

      Subscribe For Emails

      Latest on Social Media

      Contact

      Web Stories

      About

      About Amy

      About Amycakes Bakery

      FAQ

      · As an Amazon Associate, I earn from Qualifying Purchases · 

      Copyright © 2022 Amycakes Bakes, All Rights Reserved