These Chocolate cupcakes are moist, chocolatey, and topped with a mocha buttercream frosting for a delicious snack or dessert. They’re quick and easy to make and with no eggs, they’re a great vegan treat.
Baking is not exactly a skill set I can proudly write to mama about, but occasionally, I like to roll up my sleeves and whip up baked goodies like I’m the next Sara Lee. There’s just something about the aroma of freshly baked cookies or cupcakes that screams comfort food.
Although I don’t bake as often as I cook, I do have a few baking recipes in my back pocket I put to good use year round. These super moist chocolate cupcakes with mocha buttercream frosting are, in fact, based on my favorite cake recipe which is probably the quickest and simplest one you’d come across.
This cake is my go-to when I am craving something sweet and indulgent but don’t have the time or energy to deal with dirty bowls after. All it needs is a minute of whisking and 30 minutes in the oven to come out moist and chocolatey EVERY TIME. The batter even gets mixed and baked in the same pan!
You can make this recipe in an 8 x 8 baking pan if you prefer a cake or in muffin tins for individual cupcakes. You get an amazing baked treat the whole family will love either way.
The unique thing about this cake is its ingredients. There are no eggs in the batter as the use of vinegar is where the magic lies!
As an acid, it reacts with baking soda to produce carbon dioxide which lifts the batter as it bakes. Don’t worry, the finished product will have no after taste and no one would be able to tell there’s vinegar in it.
Tips on How to Make Super Moist Chocolate Cupcakes
- To boost the chocolate flavor, add a teaspoon of instant coffee granules to the batter.
- I use distilled white vinegar but apple cider vinegar will work, too.
- If you’re baking this as a cake, you can stir all the ingredients and bake in the same pan. There’s no need to grease the baking pan.
- I included a delicious mocha buttercream frosting which really goes well with the chocolate flavor but you can just sprinkle the cupcakes with powdered sugar or use store-bought icing if you want to keep things simple.
More Cupcake Recipes to Try
Moist Chocolate Cupcakes with Mocha Buttercream Frosting
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 5 tablespoons oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
For the Mocha Buttercream Frosting
- 2 ounces baking chocolate chips
- 1/2 cup butter, softened
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon milk
- 1 teaspoon instant coffee granules
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 F. Line a muffin pan with cupcake liners.
- In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until well-distributed.
- In another bowl, combine water, oil, vinegar and vanilla extract. Add to flour mixture and stir together until just combined.
- Using a scoop or tablespoon, divide batter into prepared muffin pan.
- Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
For the Mocha Buttercream Frosting
- In a microwaveable bowl, microwave chocolate on HIGH for about 40 to 45 seconds. Stir until just melted and cool to room temperature.
- In a small bowl, combine milk and instant coffee granules. Stir until dissolved.
- In a large bowl, combine butter, vanilla extract, and salt and beat for about 2 to 3 minutes.
- Add melted chocolate and beat until blended, scraping occasionally.
- Gradually add powdered sugar and beat until light and fluffy. Add coffee mixture and beat until desired consistency.
- Chill buttercream for a few minutes before piping cupcakes.
Nutrition
Courthney Rae says
June 9, 2019 at 7:30 amCan’t wait to try your recipe tomorrow! But I think I have to reduce the amount of salt that I will be mixing in the recipe.
Lalaine Manalo says
June 12, 2019 at 7:17 amEnjoy!
Paige Taus says
June 20, 2018 at 11:44 pmI’d love to know if this recipe can be made into a white cake by omitting the xocoa?
Would I need to add flour for the cocoa to keep the consistency correct?
I’d also say that this is my new go-to chocolate cake mix! So moist and yummy…I get raves on anything I’ve made using this recipe ❤
Lalaine says
February 7, 2019 at 9:54 pmUnfortunately, I haven’t personally tried it so I am not sure what effect omitting the cocoa will have to the texture of the cake. 🙁
ann says
April 18, 2018 at 10:31 pmCake flour or all purpose flour? Thanks Ms. LAlaiine
Lalaine says
May 10, 2018 at 8:17 pmAll purpose flour 🙂
Kat says
February 26, 2018 at 3:16 pmI made these today and they were delicious! I’m actually a pastry chef/baker for a small bake shop and we always make everything from scratch- however, I was curious to see how good an eggless cupcake would taste (since we’ve been getting a lot of customers asking- for allergy reasons).
These were incredibly moist, not overly sweet and baked beautifully. The only change I made was reducing the amount of salt since I saw some comments saying that they may have been too salty.
They were wonderful! Thank you for sharing this recipe 🙂
Lalaine says
May 13, 2018 at 11:11 amI am glad you enjoyed the recipe!
seaschizo says
February 4, 2018 at 12:14 amHi Lalaine, may I know why it didn’t actually rise? Is it because I used more than 1 scoop per muffin liner? It’s actually my first time baking from scratch. I always use pre-mixed batter..
Thanks in advance!
Lalaine says
February 7, 2019 at 10:01 pmThe size of the scoop shouldn’t really stop the cupcakes from rising. Was the baking soda expired maybe?
Mege says
January 24, 2018 at 10:24 amThe cupcakes was salty:( i can’t eat them. Yhe frosting was okay though
Lalaine says
February 7, 2019 at 9:59 pmI am not sure why they’d come salty as the recipe only calls for 1 teaspoon and makes 12 cupcakes. Were the ingredients popularly measured? Baking soda is sodium bicarbonate, though, and maybe you’re sensitive to it?
Jennifer says
September 21, 2017 at 7:12 pmI never realized how important baking soda is until I made my first batch of these cupcakes. Take about solid as a rock! Yikes. Anyway, I started over and actually included the baking said and they cane out amazing! At first I was wondering about the vinegar but then I remember my great grandma used to make the yummiest vinegar sweet rolls and I also use a pie crust recipe that calls for vinegar. Vinegar is our friend!
Lalaine says
February 7, 2019 at 10:03 pmYes, vinegar and baking soda work together here to help the cupcakes rise. Vinegar sweet rolls sound amazing 🙂
Scheena says
June 19, 2017 at 3:32 amHi Lalaine! Thank you for this recipe. I just made this & it was perfect! I just made the sugar 1 1/2 cups so it’ll be sweet enough as i didnt have enought time to make the frosting but next time i will def try it with the frosting. Thank you again!
Lalaine says
June 21, 2017 at 10:41 pmAren’t they delicious? These are my go-to cupcakes and I am glad you enjoyed them as much as I do 🙂
Sherilyn says
January 10, 2018 at 2:52 amHi ms lalaine..kaht ano po brand ng vinegar? Thank u
Lalaine says
February 7, 2019 at 10:02 pmYes, you can use any brand of distilled white vinegar or even apple cider vinegar.
Rose says
April 9, 2017 at 12:35 amI made the frosting- it was delicious. The only change I made was using espresso powder instead of the instant coffee. Yummmy. Thank you for sharing!
Lalaine says
April 9, 2017 at 2:32 amThanks for the feedback, Rosemarie. I am glad you enjoyed the cupcakes. I’ll try espresso powder next time, I am sure it has a more intense coffee flavor. 🙂
Angela says
January 19, 2017 at 3:19 pmI can taste the baking soda and salt .i measured correctly, your measurements are off. I wonder what can be done so it doesn’t taste so salty, the texture is good
Lalaine says
March 19, 2017 at 12:12 amI am sorry the recipe didn’t work well to your liking. I’ve made these cupcakes many times for family and friends and nobody has really complained about them being salty. Please feel free to modify the amount of salt to your taste.
Lalaine says
February 7, 2019 at 10:10 pmThe measurements are not off if the cupcakes rose and have a good texture as you said. I am thinking maybe some people might be a little bit more sensitive to baking soda?
karla says
December 1, 2016 at 7:27 pmhow come it does not have eggs on it?
Lalaine says
December 2, 2016 at 12:24 amHello Karla,
The recipe doesn’t use eggs, that’s why it’s very unique. 🙂 The vinegar and the baking soda will help with the rising.
JJ says
November 23, 2016 at 4:21 pmHi, we made these cupcakes tonight and they are really salty. We doubled the recipe to have 24 cupcakes. Not sure if that was the reason?
Lalaine says
November 27, 2016 at 6:59 pmI am not really sure why they would turn out salty, as they should be very sweet. May I ask if the ingredients were measured correctly?
Peachy @ The Peach Kitchen says
October 31, 2016 at 2:30 pmSo simple yet so delicious! Love this cupcake recipe!
Lalaine says
December 30, 2016 at 2:16 amThanks, Peachy 🙂
Amanda Love says
October 26, 2016 at 6:57 pmThat looks so good, you made me crave for some chocolate cupcakes! I would love to keep this recipe. It’s not just perfect for making at home, you can give these as gifts as well.
jenelyn del rosario says
October 26, 2016 at 6:35 pmHi Ms. Lalaine! The cupcakes looks delicious and moist. Would love to try it .Can this be bake using a cupcake maker?
Lalaine says
October 26, 2016 at 11:55 pmHello Jenelyn
I’ve never tried a cupcake maker but I don’t see why it shouldn’t work.
Ave says
October 22, 2016 at 6:55 amYour chocolate cupcakes look really delicious! I like that they are easy and fast to make. It’s a great idea to use the slider bags for piping,
Cindy Ingalls says
October 20, 2016 at 7:44 pmI’m the same way, I love to cook more than I love to baking. I like the idea of baking, but it can be so time consuming. But there is nothing like creating that perfect cookie, cake or cupcake that makes you feel so amazing.
Elizabeth O. says
October 20, 2016 at 6:07 pmThose look so good! There’s nothing better than a moist chocolate cupcake! It’s perfect for the season as well. It’s easy to make and it’s something that everyone loves! Awesome!
ricci says
October 20, 2016 at 5:44 pmHoly moly these cupcakes look amazing! And now I am craving something sweet to eat…LOL!
Lisa Rios says
October 20, 2016 at 5:11 amSuch a delicious looking cupcake and the buttercream frosting at the tops makes it so special. I would love to try it during a weekend and my kids are going to love it!
Terri Beavers says
October 19, 2016 at 9:49 amHefty and the holidays go hand in hand. Your cupcakes look and sound so light and delicious. And those printables are way cute, I’m going to snag them.
Liz Mays says
October 21, 2016 at 10:52 amThose designs really are fun. I need to re-watch that movie this month too!
OurFamilyWorld says
October 19, 2016 at 9:27 amSuch a yummy cupcake! I would love to try these
Tauyanm says
October 19, 2016 at 8:09 amThose looks perfect and yummy i” not good making frosting but wud love to try
jenelyn says
October 18, 2016 at 5:54 pmThe recipe seems easy to make and delicious.. would you know if i can bake this with a cupcake maker? Thanks!
Lalaine says
March 4, 2018 at 6:08 amHi Jenelyn,
I am sorry but I am not sure what you mean with a cupcake maker?
parpar de real says
October 18, 2016 at 6:04 amWhat a yummy cupcake! I would love this on our family night
Liz Mays says
October 17, 2016 at 7:17 pmThose bags really do come in handy! Your cupcakes sound great! I’d love to try them out.
Elizabeth O. says
October 17, 2016 at 6:50 pmYou can tell from the pictures that the cupcakes really are moist! I love how everything looks, it’s really lovely. These cupcakes are perfect for parties especially this coming Thanksgiving.
coolchillmom says
October 17, 2016 at 4:09 pmI love chocolate cupcakes. I’ll use with your recipes
Chas says
October 17, 2016 at 3:09 pmCan I ask if there is really no egg in the recipe? Thanks.
Lalaine says
October 17, 2016 at 3:38 pmYes, no eggs 🙂
Kelly Hutchinson says
October 17, 2016 at 2:02 pmI could eat cupcakes all day long! I actually use a ziplock bag to frost my cupcakes as well!
Tina says
October 17, 2016 at 5:24 amThis “lazy ass cake” seems right up my alley… easy to make and sounds delicious. Can’t wait to try it.
Julie Syl Kalungi says
October 17, 2016 at 4:27 amYum Yim, those chocolate cakes look so deliciously attractive and sound super easy to make. They even look like they are spot on halloween season! Thanks for sharing!
samseth says
October 14, 2016 at 4:56 pmsorry this recipe does not taste good. Your hot meals are superb but not this one
Lalaine says
October 14, 2016 at 5:06 pmHello Samseth
I am sorry to hear that you didn’t like these cupcakes. I posted the recipe this morning and you’ve baked them already? May I please ask what you didn’t like about them?