moist chocolate cupcake cake recipe

Written BySheba G Updated On
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The Best moist chocolate cupcake cake recipe

I have been making this moist chocolate cupcake cake recipe for years and it never fails to impress. My kids absolutely love it and always ask for it on their birthdays. It has the perfect balance of being rich and chocolatey while staying soft and tender, and it is so simple to put together. I love that it uses basic ingredients I usually have on hand, and it works just as well for a weeknight treat as it does for a party. Plus, using cocoa powder gives it a little antioxidant boost, so I do not feel too bad about serving it to my family.

Moist Chocolate Cupcake Cake

4.5 from 890 votes

This moist chocolate cupcake cake combines the best of both worlds: the individual charm of cupcakes with the ease of a single layer cake. It is rich, tender, and deeply chocolatey, perfect for any celebration or a simple family dessert.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 3/4 cups all purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
2In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3Add the eggs, milk, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
4Stir in the boiling water until the batter is smooth. The batter will be thin, that is okay.
5Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
7For the frosting, beat the butter with an electric mixer until creamy. Add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
8Frost the cooled cake. Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 380mg🌾Total Carbs: 47g🥦Dietary Fiber: 3g🍬Sugars: 33g🥩Protein: 4g

📝Notes

For an extra moist cake, use buttermilk instead of whole milk. You can also add a teaspoon of instant coffee to the boiling water to enhance the chocolate flavor.

Watch Video Of How Moist Chocolate Cupcake Cake Works

This moist chocolate cupcake cake is always a good idea because it is simple to make and everyone loves it. It works perfectly for family gatherings, potlucks, or just a cozy night in. I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Moist Chocolate Cupcake Cake

1. Can I use this recipe to make regular cupcakes instead of a cake?

Yes, you can. Simply divide the batter into lined cupcake tins, filling each about two thirds full. Bake at 350°F for 18 to 22 minutes. This recipe makes about 24 cupcakes.

2. How do I store the leftover moist chocolate cupcake cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you have frosted it, you can refrigerate it for up to a week. Let it come to room temperature before serving for the best texture.

3. Can I make this cake dairy free?

Yes, you can substitute the milk with almond milk or oat milk, and use a dairy free butter alternative for the frosting. The cake will still be very moist and delicious.

4. Why is my chocolate cake dry?

Overbaking is the most common reason for a dry cake. Make sure to check for doneness a few minutes early. Also, using boiling water in the batter helps create a moist crumb, so do not skip that step.

5. Can I freeze this chocolate cupcake cake?

Absolutely. Wrap the unfrosted cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting and serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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