Moist Chocolate Cupcakes with Sour Cream Frosting

These moist chocolate cupcakes are rich, moist yet light, and deeply chocolatey, topped with a creamy sour cream chocolate frosting that’s not overly sweet. Perfect for parties, potlucks, or anytime cravings.

If there’s one chocolate cupcake recipe I always come back to, this is it. These moist chocolate cupcakes are based on Hershey’s famous Black Magic Cake — and for good reason. When you think of moist, immediately you may think it must be a dense chocolate cake! Nope! They’re incredibly soft, light, and deeply chocolatey without feeling heavy.

What really makes them special, though, is the sour cream chocolate frosting. It’s creamy, slightly tangy, and perfectly balanced — not overly sweet like traditional American buttercream (which I often find myself scraping off 😅). This frosting has just the right amount of richness and chocolate flavor without being cloying.

I’ve made these cupcakes for potlucks, gatherings, and just because… and they’ve always been a hit with both adults and kids. Whether you’re baking for a celebration or simply treating yourself, this is one cupcake recipe you’ll come back to again and again.

Why You’ll Like This Recipe

1. Extremely moist and light – Thanks to oil, sour cream, and hot liquid in the batter.
2. Deep chocolate flavor – Cocoa powder + espresso powder make the chocolate really shine.
3. Not overly sweet – Especially the frosting, which has a subtle tang.
4. Easy and foolproof – No fancy equipment or complicated steps.
5. Perfect for gatherings – Always a crowd favorite, even with kids.
6. Stable frosting – Pipes beautifully and holds its shape well.

Ingredients and Substitutions

1. All-purpose flour – Regular AP flour works best for a soft, tender crumb.
2. Unsweetened cocoa powder (natural) – Use natural cocoa, not Dutch-processed, since this recipe relies on baking soda for lift.
3. Baking soda – Essential for rise and reacts with the cocoa and sour cream.
4. Baking powder – Adds extra lift for a lighter texture.
5. Instant espresso powder – Enhances the chocolate flavor without tasting like coffee (optional but highly recommended).
6. Salt – Balances sweetness and deepens the chocolate flavor.
7. Neutral oil – Keeps the cupcakes moist longer than butter.
8. Light brown sugar – Adds moisture and a deeper flavor than white sugar.
9. Egg – Use room temperature for better emulsification.
10. Vanilla extract – Adds warmth and depth to both cake and frosting.
11. Full-fat sour cream – Used in both the cupcake and frosting; gives moisture, richness, and a slight tang. Do not use low-fat.
12. Hot milk or water – Activates the cocoa and creates a soft, tender crumb.
13. Semi-sweet chocolate chips – For the frosting; use good-quality chocolate for best flavor.
14. Unsalted butter – Adds richness and structure to the frosting.
15. Powdered sugar – Sweetens and thickens the frosting.
16. Additional unsweetened cocoa powder – Boosts chocolate flavor in the frosting.
17. Mini chocolate chips (optional) – For decorating and added texture.

Storage & Make-Ahead Tips

1. Refrigerator:
   Store frosted cupcakes in an airtight container for up to 3–4 days.
2. Freezer:
   Freeze frosted cupcakes for up to 2 months.
   Thaw at room temperature for 20–30 minutes before serving.

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?
   Yes. You can bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature. Frost them the next day for the best texture and freshness.
2. Can I freeze these cupcakes?
   Absolutely. You can freeze the cupcakes (with or without frosting) for up to 2 months. Thaw at room temperature for about 20–30 minutes before serving.
3. Can I use Dutch-processed cocoa instead of natural cocoa?
   I don’t recommend it for this recipe. Natural cocoa works best because it reacts with the baking soda to give proper rise and structure.
4. Why is my batter so thin after adding the hot liquid?
   That’s completely normal. The hot milk or water blooms the cocoa and creates a very moist, tender crumb. The batter should be pourable.
5. Can I reduce the sugar?
   The sugar amount is already balanced. Reducing it may affect moisture and texture, especially since sugar also contributes for moistness.
6. Why use sour cream in both the cake and frosting?
   Sour cream adds moisture, richness, and a slight tang that balances the chocolate. It also keeps the frosting creamy without being overly sweet.
7. Is this frosting stable enough for piping?
   Yes. This frosting pipes very well, holds sharp edges, and stays stable as long as it’s kept cool.
8. Can I use low-fat sour cream?
   No — full-fat sour cream is important for both flavor and texture. Low-fat versions will make the frosting loose and less creamy.

These moist chocolate cupcakes are one of my all-time favorites — simple, reliable, and incredibly satisfying. The cupcake itself is soft and chocolatey, while the sour cream frosting adds just the right amount of creaminess and tang without being heavy or overly sweet.

Whether you’re baking for a potluck, birthday, or just because you’re craving chocolate, this is one recipe you’ll want to keep in your rotation. Every time I make them, they disappear fast — and that’s always a good sign. If you try them, I’d love to hear how they turn out ❤️