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!

best-chocolate-cupcake-DSC_2006

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.

best-chocolate-cupcakes-DSC_1998

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.

best-chocolate-cupcakes-DSC_1999

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.

Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe

Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.
4.86 from 343 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12
Course Dessert
Calories: 162kcal
Serving Size 1cupcake
Cuisine American
Author: Robyn Stone | Add a Pinch

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 1/2 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.

Nutrition 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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

I hope you enjoy these as much as we do!

Enjoy!
Robyn xoxo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

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

More about me

1112 Comments Leave a comment or review

  1. These look delicious! Would I be able to use this recipe in mini Bundt pans? I’m thinking of using a Chambord whipped cream as the center instead of frosting…Thank you!

    1. You should be able to make the mini Bundt cakes with this recipe, Kathleen. The whipped cream sounds delicious. Enjoy!

    1. Virginia, I would cool thoroughly on a wire rack, place them in an airtight container, and leave out on the counter. They will keep like this for up to 2 days. If you need to store longer, you can bake them and then freeze them. After they have cooled thoroughly, place them in an airtight container and freeze up to 3 months. When ready to use, thaw overnight in the refrigerator, and then frost.

  2. I just made these and they were wonderful. I’ll be making cream cheese frosting tomorrow before serving it on the New Year’s Eve table.

  3. Hi Robyn,
    Can I substitute the 1 egg for 1/3 applesauce? I wanted to make this for my daughter’s first birthday for her smash “cake” but she is allergic to egg whites. Is the expresso powder too strong for kids?

    Thanks!

    1. Emily, I substitute 1/3 cup unsweetened applesauce for each egg. You can just omit the espresso powder. Happy 1st birthday to your daughter!

      1. I noticed both your chocolate cake & cupcake recipes call for the use of espresso powder. Can you tell me what this ingredient adds to the recipe beyond a hint of coffee flavor?

      2. It doesn’t add coffee flavor, Sharlyn. It enhances the chocolate flavor of the cake. You can always omit it if you prefer.

  4. Hi Robyn,
    I’ve been using this cake recipe for years… it’s my favourite… Thankyou!
    I needed to make bulk cupcakes for my sons birthday and was wondering if you have successfully frozen them WITH the icing??
    Thanks x

    1. Fran, you can freeze these cupcakes after they are frosted. Place them in airtight freezer-safe container and freeze. When ready to use, thaw them overnight in the refrigerator. Hope this helps and hope your son has a very happy birthday!

    1. This recipe makes 12 cupcakes, Grace, but you can certainly cut it in half to make 6 cupcakes. Hope you enjoy!

  5. I made these cupcakes and the vanilla buttercream yesterday. They turned out perfectly. I did skip the espresso powder and boiling water, instead adding 1/2 cup of freshly brewed coffee. Cupcakes were deliciously moist and chocolatey. This will be my go-to chocolate cake recipe!

See More Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews