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This Best Chocolate Cupcakes recipe makes decadent, moist, rich and delicious cupcakes! These chocolate cupcakes, from my Best Chocolate Cake Ever, are so quick and easy to make and always favorites!

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Chocolate cupcakes. Not just any cupcakes…but the best chocolate cupcakes.

But I guess it just makes sense that I would share my recipe for the Best Chocolate Cupcakes. Especially since I’d been talking about my chocolate cake, the best chocolate cake ever , so much before sharing this cupcake recipe. So many of you had told me how much you loved the cake too, but you have Claire to thank for these cupcakes.

Best Chocolate Cupcakes

A while back, Claire emailed me and said she needed some help. She wanted to make a special treat for her fiance and wanted to make a dozen cupcakes like the cake.

When someone sends me an email asking for my help, I try to do everything I can to help them. And, sometimes that results in my family eating more chocolate. They really love that.

Since I’d only doubled the recipe to make chocolate cupcakes for a crowd, I wasn’t entirely sure I could tell her without a shadow of a doubt that she could only make 12 from the recipe. So I went to work.

As a side note, whenever you can say that testing for the best chocolate cupcakes is work, you know you are pretty lucky.

Anyway, I also wanted to be sure to size a frosting recipe to work perfectly with the amount of chocolate cupcakes. Even though having extra buttercream frosting doesn’t seem like a bad idea, I always try to keep the recipes even when I share them.

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Making the Cupcakes

These are not only the best chocolate cupcakes in my book, but also about the easiest ones I’ve ever made. Since I used my amazing chocolate cake to create this recipe, I knew these were going to be the most moist, rich and delicious chocolate cupcakes.

There are a couple of ingredients that make my cake – and these cupcakes – different and the best I’ve ever had. One of these is the boiling water. It’s so important to my recipe, so please don’t skip it even though you may think it sounds strange. It will make the cake batter thinner compared to most other batters, but it results in a very tender and moist cupcake.

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Like I said, this recipe is so simple. The batter can easily be mixed in a bowl without using heavy duty stand mixers. This makes it great to throw together after your family has gone to bed or bright and early in the mornings. Can you tell I’ve done that a time or two?

Frosting the Cupcakes

I kept it simple, yet scrumptious when frosting these cupcakes. They are topped with my delicious Vanilla Buttercream Frosting. The taste combination of the rich chocolate and creamy vanilla is amazing!

You can also use my Chocolate Buttercream Frosting, or Cream Cheese Frosting, or even my delicious Peanut Butter Frosting. They are all great on these cupcakes.

I just put all of my buttercream frosting into a zip top bag, snipped off the corner and went around on top for a generous bit of frosting. Of course, you can get fancy with them if you like, but I know that my family just likes things good and simple.

Best Chocolate Cupcakes | addapinch.com

So, if you love chocolate and are looking for what my family calls the best chocolate cupcakes, this is your recipe. It’s also perfect if you enjoy my recipe for the best chocolate cake ever and just don’t need a whole cake. And if you know someone who needs a little bit of cheer or has some celebrating to do, this is great. Let’s just declare it chocolate cupcake day and go make them!

Here’s my best chocolate cupcakes recipe with vanilla buttercream frosting. This recipe yields 12 cupcakes and can easily be doubled.

4.87 from 358 votes

Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe

Dessert 30 mins

Prep Time 10 mins
Cook Time 20 mins
Servings 12
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.

Ingredients  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup boiling water
  • Vanilla Buttercream Frosting half of full recipe

Instructions 

  • Preheat oven to 325º F.
  • Place cupcake liners in muffin tin. Spray lightly with cooking spray.
  • Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  • Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  • Evenly distribute cake batter. Each cupcake liner should be about ½ full.
  • Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes
  • Remove from the oven and allow the cupcakes to cool completely.
  • Prepare Buttercream Frosting according to instructions.

Notes

The nutritional values are for one cupcake without frosting.

Nutritional Information

Serving: 1cupcake | Calories: 162kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 36IU | Calcium: 34mg | Iron: 1mg

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I hope you enjoy these as much as we do!

Enjoy!
Robyn xoxo

Frosting / Icing Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. I had given up trying to find a recipe that gave the perfect results this one does and just by some fluke I came across it. I made it in one bowl with a whisk because my neighbour borrowed my beaters and didn’t bring them back. So simple, so fast, and so light…perfect. My family spent the day trying to convince those who hadn’t tried them that they were awful only to squander as many for themselves as they could. Icing was enough for a double batch so we are on to round two in one week. Thank you, a real winner.

    1. Thank you, Jamice. I’m so happy everyone loved the cupcakes and that you had enough frosting for another batch. Don’t you just love that you can mix up these cupcakes in bowl with a whisk?

  2. Love your recipes!!! Why do you need to lightly spray the cupcake papers??? I’m making these tomorrow. (Hoping for an answer).

  3. Thank you so much for this wonderful recipe. I have tried many recipes but this one is a keeper. It’s so soft and moist it just melts in the mouth. I tried both vanilla and chocolate but for some reason the chocolate turned out more soft and moist. But nonetheless i love this recipe. Looking forward to trying more of your recipes.

  4. Hi Robyn, I absolutely love your recipes, especially your chocolate cake recipe. It is always a hit at family gatherings. I would love to make these cupcakes for a friend of mine, however they are allergic to eggs. I would like to know what I could substitute for the eggs (apple sauce and egg substitute powders, are a bit difficult to find in my area.

    1. Makayla, other substitutes for 1 egg are 1/4 cup mashed bananas, 2 teaspoons baking powder + 1 teaspoon vegetable oil + 2 tablespoons water, 3 tablespoons aquafaba (liquid from canned chickpeas), 1 tablespoon chia seeds + 3 tablespoons water, or 1 tablespoon ground flax seeds + 3 tablespoons water. I hope this helps.

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