Chocolate is everyone's favorite desert. In cupcakes it happens to be so that chocolate does great.
Before you start, make sure to have two bowls, one whisk and a spatula with you. A mixer isn't really necesarry, because no butter will be creamed. For those who prefer to use the hand mixer instead, just go ahead.
Time for the secret ingredient first: buttermilk! Buttermilk is the one ingredient that helps you make every baking recipe more moist.
Remember I told you to have two bowls available. Well, one will serve for the dry ingredients and the other one for the wet ingredients. We will now gently mix the both of these to get the chocolate batter. We don't want the batter to be too thick, after all we're not baking brownies. So, go for a thin, spongey batter!
And now the second secret tip to add the extra moist that your mother's cupcakes were missing. You should fill up the liners to only halfway, not more. This will avoid overflow, crisp and sinking.
There you go: with the tips I gave you in this post, you should now be able to add extra moist to your chocolate cupcakes. Enjoy!