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Moist Chocolate Cupcakes

These cupcakes of mine are not only easy to bake but so delicious and moist. Fancy treating yourself or others, or both, then these are the way to go!


100g Plain Flour (sifted)

50g Meniers Swiss Cocoa Powder

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1 tsp Kosher Salt

2 Large Organic Free Range Eggs

100g Caster Sugar

100g Light Brown Sugar

80ml Vegetable Oil

2 tsp Vanilla Seed Paste

120ml Buttermilk (see my recipe on the website)


  1. Firstly Pre-Heat the oven to 180c then line a 12 Cup muffin tin with cupcake cases.

  2. Place the sifted flour, cocoa powder, baking powder, baking soda and kosher salt into a large mixing bowl and mix in until well combined. Set to one side.

  3. In a medium size bowl, whisk together the eggs, caster sugar, brown sugar, vegetable oil and vanilla seed paste until well combined. Now pour half of the wet ingredients into the dry ingredients and pour in half of the buttermilk. Then slowly whisk together for a few seconds. Repeat with the remaining ingredients and buttermilk. Stir in until JUST combined. It is important at this stage not to over mix the batter. The batter will be a thin consistency, don't worry this is normal.

  4. Now gently spoon the batter into the cupcake cases up to half way. This is to avoid the mixture spilling over the tops of the cupcakes. Remember, the cupcakes will rise in the oven during baking.

  5. Place the tin into the centre of the pre-heated oven and bake for around 15-20 mins. Each oven varies. When baked, a tooth pick inserted into the centre will come out clean.

  6. Once baked, allow the cupcakes to cool completely in the tin before frosting them with chocolate buttercream. I also like to decorate mine with chocolate sprinkles to decorate.


I pipe using a Wilton 1M Tip. These cupcakes can be baked the day before frosting them, just store in an air tight container at room temperature. You can also freeze them on the day of baking. Just allow them to cool completely, then place them into freezable food storage zip bags and store in the freezer for up to 2 Months.

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