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.

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 325ΒΊ 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

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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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1110 Comments Leave a comment or review

  1. I recognized the ziploc swirl right away! I do that all.the.time. You truly are a girl after my own heart, Robyn!

    Sooo, would you say that these little babies would be good for filling with some sort of whipped cream or filling? Or would the cake part not hold up very well with it? Maybe that would be overly sweet?

    1. You could certainly fill them with a bit of a light cream. They cupcake itself isn’t overly sweet and gets a lot of it’s sweetness from the frosting. So, as long as it was something light and not a ton of it, I bet it would do great.

      And yes, those zip top bag swirls are a consistent look around here! πŸ™‚

  2. THIS is what I will do for my family for Valentine’s!β™₯ Thank you!!!..and an early Happy Valentine’s Day to you!!

    1. I made these and they were a HUGE hit with my husband, youngest daughter and her boyfrind, 2 lucky coworkers and 2 close friends! 12 is perfect, no leftovers to be tempted. I took pictures and posted on Instagram ~ I tagged you! (hope you saw it)

  3. That looks incredibly delicious. Such an apt dessert for Valentine’s day. Cupcakes look super moist.

  4. This recipe is so similar to the one I always make and yes, I can attest to the fact that it’s the BESTEST one ever! Not I want some cake…

  5. I made these tonight, they were wonderful! I didn’t have expresso powder, so I used a PINCH of french roast instant coffe that I powdered. Thanks so much for sharing this recipe. It was the perfect portion for us. Only problem is I can’t stop eating them. πŸ™‚

  6. These look DIVINE! However, no one in my family likes the taste of coffee, esp in recipes, and we are all very sensitive to it. Would these be fine without the espresso powder? Might have to make them soon……Everything else is stuff I have on hand. My other question is about the cocoa. I only have dark chocolate cocoa on hand. I’m guessing I would need to add more sugar to compensate for the extra bitterness of the dark cocoa vs regular cocoa powder? About how much more do you think I would need?

  7. I just made 12 yummy cupcakes today and my hubby loved it πŸ™‚ I used Nescafe instead of espresso and finished with a sour cream frosting but it came out really good.. Thanks for sharing the recipe Robyn…It’s so easy and simple πŸ™‚

  8. I have already tried your chocolate cake for my dad’s birthday and it was a HUGE success, my mom who rarely eats dessert because of her constant dieting fell in love with this recipe! I plan to make it again this Friday for a bake sale to help feed the hungry at my school but I wanted to do it in cupcake form… to make the chocolate frosting instead of the vanilla, should I just split the recipe in half from the original cake, or is there a way to convert the amount of chocolate frosting from the cake to just enough for these yummy looking cupcakes?

    Thanks!

    1. Hi Cecillia,
      I’m so glad your family loved the cake and frosting! I’ve not used the frosting on the cupcakes yet, but did just reduce it for my chocolate mint brownies (https://addapinch.com/cooking/2013/03/03/chocolate-mint-brownies-recipe/) and it worked perfectly. If you are only looking for a light frosting on the cupcakes, I’d go with that portion. If you need more than that, then I’d double the one used on the brownies. Good luck and do let me know how the cupcakes go over at the bake sale!

  9. These look fabulous! However, I’m making them for 24 kindergartners so I’m pretty sure I don’t want to use the espresso powder. Do you think they will still have the same’ish flavor???

  10. I taste tested your Best Chocolate Cake Ever for my son’s first birthday and LOVED it. I also wanted to make cupcakes so I am definitely going to use this recipe. I wanted to use your Vanilla Buttercream frosting recipe for the cake because I wanted to add color to it. Should i just add food coloring to your vanilla Buttercream recipe? or will it ruin it? I am also planning on piping the colored frosting on the cake to make it look like a furry monster. Will this frosting hold up? Thanks for the advice!

  11. Would love to try this recipe. Could you please tell me what half and half is. I live in Ireland and i think
    we call it something else.

    Thanking you in anticipation.

    Michelle

  12. Sunny greetings from Sri Lanka! Baked this last week and everyone loved them! my husband said they may be the best cupcakes he has ever had! πŸ™‚ thanks for the recipe… it’s his birthday next week so im going to try your chocolate cake recipe! Keep em’ coming

  13. I made the cupcakes for my grandsons and their mom and dad last week – they were gone the next day! Will try the cake for Easter dinner dessert. Thanks for the yummy ideas

  14. At first I was scared they werent going to come out well because the batter was very thin and they took a while to bake but they were divine! When they came out of the oven I poked holes in them with a toothpick and brushed vodka and kahlua on them liberally. I used the frosting recipe from ree drummond’s (the pioneer woman from food network) from her red velvet recipe and added kahlua to that instead of vanilla. I call these chocolate white Russian cupcakes. Thanks Robyn….I will definitely be making these again and again and again!!!!!!

  15. I changed the recipe slightly (adding a Cadbury egg) and I thought I had died and gone to heaven. I am not a coffee fan, but that 1/2 tsp of espresso….DOES it. Best chocolate cupcake I’ve ever had!

  16. Your choc cupcake recipe is definitely a keeper. My rather finicky son took a bite and immediately gave his approval. “very moist”. The only thing i didnt do is make the vanilla buttercream as i wanted to use a choc-coconut frosting πŸ™‚ Even with the frosting on, the wonderfully rich cupcakes were not sickeningly sweet.
    Thanks for sharing your recipe!

  17. Thank you for the recipe, it will definitely be one of this households favourites!
    My finacΓ¨ said they reminded him of his favourite cake when he grew up, called “crazy cake” that his grandmother made 30 ++ years ago. Flashback from the past – from a little cupcake πŸ™‚ He has already made his birthday cake-order: 12 of these litlle babies – all to himself …

  18. Baked these for a friend’s bday, they were a big hit- moist and delicious! Thanks for the recipe, first time I’ve ever had a cupcake recipe deliver the exact number expected, and icing ratio work out perfectly with very little go to waste!

  19. It is almost final exam here for me as a grad student. So, I do need something sweet. This is absolutely delicious and a perfect chocolate cupcake I have ever made. Amazing recipe…

    Thanks for sharing this to us…
    Supat

  20. BEST. EVER. I never need more than 12 cupcakes. I had a hard time finding the espresso powder and had to do a Google search in the coffee aisle at Kroger. Mine needed much longer in the oven as well, I think almost 22 minutes. Everyone loved these and they didn’t taste like coffee, just strong chocolate and delicious frosting. Making them again this weekend, thank you so much!

  21. This is the most delicious recipe! I LOVE LOVE LOVE it! Thank you so much for posting it!
    The only modification needed was the cooking time. Mine required 19 minutes in the oven…but they were to die for!!!

  22. Just pulled these out of the oven and they look and smell fantastic. Mine took about 19 minutes as well. My 12 year old is having 6 friends over for a sleepover tomorrow night and these are part of the menu. Will they see midnight? (The cupcakes, not the girls!) I don’t believe they will.

  23. I made these today in my oven on “luft” and they took about 14 minutes. I got a sugar rush from the buttercream while trying to frost them. Then I just had to taste one and it was so delicious! I really love this recipe and hope the 11 year old birthday boy will love them too.

    Thank you very much for the recipe.
    Joy

  24. i was going to double the recipe and just add 1/2 teaspoon of instant coffee roast. Is this okay since you would then need 1 teaspoon of expresso powder.

  25. Hi,
    Your site is amazing. I tried those cupcakes and they turned out so delicious!!! it was a great success!!!
    I wonder if u can share an amazing recipe of unforgettable vanilla cupcakes with Chocolate Buttercream.
    I would really appreciate it!
    Best Wishes πŸ™‚
    Danielle

  26. It’s sooo yummy! all moist and fluffy! this were my first cupcakes from scratch and I’m not gonna lie, I was nervous because the batter seem too liquid and started to asking myself if I had done things right but they came out perfect at the end :D. Thanks for the recipe and sorry for my english.
    Greetings from MΓ©xico πŸ™‚

  27. Amazing!! They are light and very fluffy, with an irresistible glaze. I thought I would make the frosting as well, since plain chocolate cupcakes are obviously boring, but I could eat them minus any accolades. The frosting is waiting patiently but I don’t know if I will be! Thanks for the great recipe!

  28. Just made these and I’m usually known for my dry cakes >_< BUT these were super moist! They are delicious. I estimated the buttercream so it ended up very vannila-y but that's fine with me!

    Thanks so much!
    Mojo x,

  29. I just pulled the cupcakes out of the oven and they look delightful! They took about 18 min for my oven and puffed up very nicely πŸ™‚ I am making them for my brother in law’s birthday tomorrow. I plan on filling them with a sweetened whipped cream filling and since I’m not a huge buttercream fan, I’m topping them with “Sturdy Whipped Cream Frosting” (http://allrecipes.com/recipe/sturdy-whipped-cream-frosting/). I’ll update you and let you know how they turn out! Thanks for the recipe!

  30. This was delicious! The cake is moist and rich, but not too sweet. I actually tried it with cream cheese frosting and it’s a tasty combination. ! I was originally worried that the mixture was too runny when I put it in the oven but it turned out perfectly. Thanks for sharing. πŸ™‚

  31. These are really quite scrumptious. Thanks! I used heavy cream instead of milk because all I had was that or skim, and I didn’t put in any espresso either. Buttercream frosting hasn’t ever been my favorite either, so I’m going to do a chocolate cream cheese one instead. Thanks for sharing the cake love!

  32. Hey Robyn! I love this recipe, but I don’t have everything for it because I moved out of the country! And I’m dieing to make these Chocolate Cupcake With Vanilla Buttercream Frosting so bad! And i need your help so so much! Can you please give me some easy substitutes for these things that i dont have? These are the things that I don’t have for the recipe :

    1. Baking Soda

    2. Espresso Powder

    3. Half-And-Half

    Thank Yiu so much!! And p,ease give me some great and easy substitutes for these things!

  33. Wow. Super delicious, excellent crumb, very easy. I love that that cake part is not too sweet. Perfect with the buttercream. I quadrupled the recipe and took them to a bridal shower. Turned out great. Everyone loved them! Thanks.

  34. I have this in the oven right now & can’t wait to taste them! πŸ™‚

    Question: While I was waiting for my water to boil, I started licking the batter. It tastes like a very thick, rich brownie. If I’m PMSing, can I just skip the water step & make brownies out of these?

  35. Please help me!
    I followed receipe but The cake isnt make regulary. its too watery. i dont understand why.

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  37. This was a super easy recipe that was really delicious. I substituted the espresso for 1/2 tsp of cinamon and 1/2 tspn of chili powder – very nice!!

    I also ran out of icing sugar partway through – so used the full amount of butter, but only 1.5 cups of sugar with the full amount of vanilla – also very good!

    Thanks!

  38. Made these for my boyfriend tonight and we both loved them! I really didn’t think I would love them because I’ve never really been a cupcake fan but they were incredible! They were so moist and the chocolate flavor from the cocoa was perfect. The buttercream frosting was perfectly sweet and matched the cupcake so well! Thanks so much for the inspiration! I will make these again!

  39. I’ve made these twice now, and they are the best cupcakes ever!!! This recipe is so much better than the recipe I used for years. The only change I made was to add vanilla bean to the frosting, which I highly recommend. One mistake I made this time was that I overfilled the cups a bit. The cupcakes are just as delicious, but not as cute as the first time. πŸ™‚

  40. Hello, I’m interested in making these cupcakes, but I’ve only got unsweetened chocolate bars on hand, and I’m not exactly keen on buying a whole tub of cocoa powder just for one recipe (I’m not really allowed to bake, and these cupcakes are for a special occasion), so I was wondering if just melting the chocolate and mixing it in with the boling water would be alright? And if I use unsweetened chocolate, would I have to adjust the sugar levels, and if so, by how much?
    Thanks for replying! (:

  41. My 6 year old wanted to make chocolate mini-cupcakes using her new mini pan so I found this recipe when searching for a good recipe for her. We made them last night and they are fantastic! I didn’t have espresso powder so I just made a strong coffee to use in place of the boiling water. These are very rich and moist! The recipe made 52 mini cupcakes using 1 Tbsp of batter for each one. It took 9 minutes to bake the minis. Thank you for sharing this wonderful recipe!

  42. I made these for my family a few weeks ago and they are begging for more. These are so moist and delicious! My kids said they were like a cross between cupcakes and fudge brownies, and I agree. This recipe is a keeper. And to everyone who is asking about leaving out the espresso powder: Leave it in! The cupcakes don’t taste like coffee at all, but it adds such a richness to the cocoa flavor that you definitely won’t regret it. Thanks so much for this recipe

  43. I never and I mean NEVER post reviews about any recipes I find. I really had to for this one though. I’ve been looking for a go to chocolate cupcake recipe and this is it. It’s an easy recipe and so delicious. The espresso powder really gives it a great chocolately flavor. Leave it in or you’ll regret it. The cupcake is moist, light and airy. It has a great chocolate flavor and they rise beautifully. This is now my go to recipe and I highly recommend you try it. Once you do, you won’t have to use any other chocolate cupcake recipe.

  44. I made these today and they turned out absolutely flat! They stuck to the pan, too. They didn’t taste too bad, though, a bit like Cocoa Puffs (the cereal).
    What did I do wrong??

    1. Your baking soda must have gone bad. Same thing happened to me but i bought another one and tried it again and it came out right! Also used just one ts baking soda and eliminated the baking powder

  45. This is a great recipe, everyone loves how moist and flavorful they come out. I use olive oil instead of veg oil and don’t have espresso powder so I omit that as well. I do find they take over 20 minutes to bake and the batter makes more than enough for twelve. great recipe overall

  46. Delicious! I made these on a whim, so I didn’t have the espresso powder on hand, so I substituted a 1/2 cup of strong hot coffee instead of the boiling water. They came out so good, with such a great texture. This was my first from-scratch chocolate cupcake recipe since most recipes I see always call for buttermilk or sour cream (which I never have on-hand and most of my baking is done when I’m bored and have an hour to spare…). I was definitely not disappointed with these and they will be going in my recipe box.
    I topped these with a half vanilla, half chocolate buttercream twist. Can’t wait for my husband to get home and try one!

  47. Hi Robyn,

    I am from Singapore and its humid.
    I have baked Chocolate cupcakes with a sticky top. If I bake it longer, it will be dry. Why is that so? Was it underbaked? It has a nice dome top tho. How do I counter the sticky top.
    I would seriously like to try yours after your Best Chocolate Cake ever recipe.

    Jacqueline

    1. hey! I’m from SG too. Ive tried the cake recipe and found it alright, just cut off the top dome to make it flat and its not sticky anymore, hope it helps!

  48. Hello, I have had a love-hate relationship with chocolate cupcakes, some resulting in frosting sliding off the shiny tops, to the cake being too dry. I am so happy to have found what I regard to be the ultimate chocolate cupcake. Thank you for introducing me to instant espresso – I think it adds a lovely “grown-up” kick to a regular chocolate buttercream. I filled these beauties with salted caramel….delish!

  49. This was a good cupcake, i tried it this morning, but i cahnge the temperature of the oven because it didn’t really rise that good and it bake longer than what is says in the recipe. i bake it to 350 instead of 325 for 22-25 minutes and it was perfect and it is taste so good. thank you for posting the recipe.

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  51. Hello Robyn! I’m from south america and I don’t really know what “half and half” is… is it just cream? I’m not sure supermarkets sell that here… please reply me what to do, I’m dying to try your recipe!!

    1. I live in Brazil and I can’t find it here either. Half and half is a commercially sold product that is half milk and half cream. You could just make your own half and half using milk and nestle canned cream just as easily.

  52. Pingback: The Best Chocolate Cake Recipe {Ever} - Cooking | Add a Pinch
      1. These were fantastic! I used King Arthur cake flour. They turned out great. Very moist and tender. Thank you for a great recipe.

  53. I made these cupcakes for our Labor Day weekend family night. They turned out beautifully and a big hit with everyone. The only note I would add is that they did take longer than the suggested 12-15 minutes, more like 20….but everyone’s oven can be different. Thank you for sharing, we will absolutely make these again.

  54. I just made these and I am very pleased. I did not have any espresso powder nor could I find it at the store so I substituted 1/2 cup of freshly brewed strong coffee for the boiled water. My cooking time took exactly 20 minutes with my new Wilton cupcake pan. I have made a lot of cupcakes over the past three months and this recipe is one of the best. Mine came out the perfect size and shape, just over the ridge of the liner. Some recipes leave the liner greasy and surprisingly (even with lightly spraying them) these were not greasy at all. They have a moist light texture and the perfect balance of chocolate flavor. The icing has a great texture and easy to whip up and pipe onto the cups. Thanks for sharing this great recipe. I will be making these again soon!

  55. These cupcakes are amazing!! Thank you for the great recipe!! I’ve made the cupcakes twice and both times never enough icing πŸ™ I had to make a double batch of the icing.

  56. These sound perfect! I need to make roughly 150 chocolate cupcakes for a wedding next weekend, am making them tomorrow. can I just X4 the recipe and then just do it 3 times? or will it now turn out this way? HELP πŸ™

  57. I think these are the best chocolate cupcakes I’ve ever had. Mine took way longer than the recipe. About 22 minutes at 325.

  58. Great recipe altho I agree will all others commenting on baking time. Need 20-23 mins at 325 or 13-15 at 350. Delish! I would also add that you can get about 18 from a recipe if you fill cups 1/3 full. They dome up nicely and tgat still leaves plenty of pretty cupcake liner lip that you can pipe your icing in if you want them totally covered. (Thinking of person who mentioned they’re baking them for a wedding) 5+ stars even tho I can’t seem to select any. iPhone issue I guess.

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  60. I am making this cake tomorrow for my daughters 6th birthday. I happen to have whipping cream on hand can I use that instead of the half and half?

  61. These turned out delicious, however they def. take longer than 12-15 min, I baked mine for 20 -22 minutes. For the people who are raising the temperature—the lower 325 oven is precisely why these cupcakes rise so nicely! I took a note from a previous comment and added 1/2 cup of hot coffee and omitted the expresso powder(I didn’t have on hand). Thanks for a great recipe!

  62. I am excited to trial these today for a wedding shower next week. I couldn’t find espresso powder anywhere! Would grinding espresso beans very fine give me the same result?

  63. Hi, i baked your chocolate cupcake yesterday. It was so delicious. Even the batter tastes nice. That’s what my son said to me. He said, ‘ mom, you don’t need to bake the cupcake. The batter is already nice to eat ‘. I make the vanilla frostin too. But i put some color and use different nozzle and top with m&m. I make mini cupcake and i double the recipes. Altogether i get about 121 mini cupcakes.

  64. Hi Robyn! I’ve just baked these cupcakes, waiting for them to cool before i demolish them hahaha, i’m sure it won’t ruin the taste but they all have risen extremely high over the liners and cracked.. i seem to often have this problem, i’m unsure if my oven is on too high or i put too much mixture in each liner.. Would anyone be able to help? πŸ™‚

  65. I made the frosting on here but apparently my kids weren’t partial to vanilla so I added a cup of creamy peanut butter and it came out great too. Just a suggestion for pickier kids.

  66. Hi Robyn,
    !st, Thank you for sharing your awesome recipe.
    2nd, love the flavor, the richness of the chocolate and it was moist and fluffy.

    My Q- the top of my cupcakes were sticky and the inside was fine. Should I have baked it longer? I cut the top and eat the whole cupcake. Because the cupcakes were larger I had to bake them longer.
    I had to bake it for 25 mins at 172C. I live in Singapore.
    How should the top of the cupcake be? I used valhorna cocoa powder.
    Please advise. I would love to have this issue corrected. This is for keeps.

    Thanks

  67. I made these today and they were delicious! The batter turned into liquid when I poured in the hot water and I thought I messed it all up somehow, but they turned out perfect! I had to omit the espresso powder, but I’d love to make them again when I’m able to find them. Thanks for sharing a great recipe. Can’t wait to try the cake version.

  68. Hi Robyn, I’m looking forward to trying out this recipe for my daughter’s bday this month. …sounds scrumptious! But please tell me can I use Nescafe powder instead of espresso. If so how many teaspoons.
    Thanks for sharing your recipe. .

  69. I love these! I do agree with on the previous comments, the baking time is l get then the 12-15 minutes, at least i my oven.
    I do have a question. Do you have any suggestions or a recipe to make the cupcakes have a Latin/ Mexican flair to it? like chili cupcakes and a different icing, maybe?

  70. I have never ever left a review for a recipe before, but I am just so pleased with these cupcakes they are PERFECT, so beautiful and shiny and moist LIKE YUMMM! The baking took exactly 15 minutes for me! Great great great!

  71. I rarely rate a recipe, but these were DELICIOUS! Very moist and I made some mini ones which took about 10 to 12 min so im sure the larger would take longer… but they were very very moist and if left in a tin overnight without icing, get rather sticky on top (which I like) so a great recipe! Im going to try adding some other things and see how it turns out, yum! Thanks!!

  72. Loved these!
    I decided to cut back on calories and not use the frosting, so they were muffins instead of cupcakes. It still turned out GREAT. I also didn’t have any espresso powder around the house, so I took that out. I also was running low on canola oil, so I just used grapeseed oil.
    They were great. Really fluffy and moist, my whole family loved them. If you want them more fluffy and cake-y, similar to what it suggests in the recipe, use a mixer and beat it for at least a minute.

    The only thing I I found slightly false was the time. I put them in 12 minutes instead of 15, and when I took them out, they were jiggling and the toothpick came out completely wet. I ended up probably baking it 20 minutes in total instead of 12. I recommend putting it in at first for 15-18 minutes.

    My mother makes cupcakes without the little cupcake liners. If you are going to do this, make sure you grease it first, and try and remove the cupcakes soon after you take the pan out of the oven. I did a couple like this because I ran out of cupcake liners (I run out of EVERYTHING).

    But altogether, they were great!

  73. I made these and they turned out fantastic! Definitely the best chocolate cupcake i’ve made. They do get a little crumbly the next day. Has anyone tried using cake flour instead of all-purpose flour?

  74. Thank you for putting this recipe online to share. It is an awesome recipe and I have repeatedly made it for family and friends.

    Thanks,

    Vivian

  75. I tried this recipe today and it turned out amazing!! It was soft and fluffy and wasn’t too sweet (always a plus). My family and friends loved how the cupcakes turned out!

  76. it looks very delicious. πŸ™‚ and by the way i’m planning to make one for my family. can i ask how big is the cupcake? please reply as soon as possible.

  77. Ok, i am one of those cooks who’d search in for recipes (desserts) make and forget regardless of it being nice or just ok. ( I NEVER COMMENT OR RATE) but for this one I somehow HAD to write down. My 4 yrs old is a chocoholic and i wanted to prepare something for her before she came back from her pre-school. According to her “its the BEST surprise ever and the most delicious chocolate cupcakes”, me and my husband couldn’t agree more. Your recipe made my day. Thanks a ton. I am never ever trying any other recipe for chocolate cupcakes. xoxo

  78. Hi Robyn,
    Could you please let me know the quantity that I should take to make 110 cup cakes using this recipy.

    Thank you

  79. If I make these Friday for a party Saturday do I need to refrigerate due to the frosting? Or will they be okay frosted & left out of the fridge? I am turning them into pirates so I would like to get the work done before Saturday πŸ™‚

  80. I have tried a lot of cupcake recipes, but must say these were the BEST!!! Made these tonight and my family LOVED them.

  81. I am with others–I don’t usually post my opinions of recipes, but my GOODNESS are these cupcakes tasty! Super moist. Just a few things that others have noted that I would like to emphasize:

    -The consistency of the batter is VERY loose after you add the boiling water. It was so runny I almost pitched the mixture and went went a box (soooo glad I didn’t!)

    -The cupcakes took 20 minutes to cook. I always use an oven thermometer in addition to the one that is installed in the oven, and noted that the temperature was within 5 degrees of 325 the entire time.

    -I forgot to spray the cupcake wrappers with Pam before I poured in the mix. I was sure the cupcakes would stick to the wrappers and create an unholy, crumbly mess when we ate them. Not at all. Moist, cohesive cupcake that is easily freed from its wrapper after it has cooled sufficiently.

    -The cupcakes did not rise as much as commercial mixes. This is a good thing, if you consider that I filled the cup 3/4 full, as instructed. The commercial mixes usually tell you to fill 2/3 full.

    This recipe is a keeper, no doubt.

  82. Hi! I’m planning on making these cupcakes next week. They look absolutely divine. I was just wondering though for the frosting is 1/4tsp really enough it seems so little for a whole stick? Would 1/2tsp be OK? Also can I use 2% milk and if so should I probably do less than 2 tablespoons since it’ll be thinner? Thanks!

  83. Mine took about 20 minutes as well, but I think I filled the cups beyond the 3/4 mark. It took some serious scraping to fill the last cup! I’m making these for my boyfriend’s birthday. I haven’t frosted them or had more than a little taste yet, but I know they’re going to be delicious. Thanks!

  84. Thanks a lot for the recipe!! I am a 20 year old guy and this was my first attempt at baking anything and they came out great. Gave them to my Church homegroup and they loved them. Keep up the good work

  85. Hi…. I used this recipe yesterday and cupcakes where delicious . Well done will definitely keep this recipe. I didn’t use all the hot water as mixture was too liquidy and instead of espresso I used instant coffee with the warm water….still they turned out super delicious πŸ™‚

    1. Hi Arlene,
      Glad you loved them. Yes, the batter is very, very thin, but I do recommend adding all of the water as it helps the texture and moisture of the finished product.

  86. I actually doubled the recipe. They were delicious. Very, very moist and they practically melted in my mouth. It kinda scared me because it was so watery, but they turned out great. Also, I cooked mine for about 18 minutes (but my oven is also very old….).

  87. This recipe looks delicious and I will be making these for Valentine’s Day. Does the butter in the frosting need to be unsalted butter? Thanks for your help!

  88. Hi Robyn,

    I baked these cupcakes tonight and they turned out beautifully! Thank you for the recipe. I have one question. I will be frosting the cupcakes tomorrow, but I realized I only have skim milk. Will this be a problem? I don’t mind going to the store…I just want a tasty treat for my coworkers!

    Thank you,
    Jessica

  89. I made the cupcakes and frosting last night while snowed in and they came out fantastic! For years I have tried out various butter cream recipes and they have all been awful in their own was. This was perfect. Thank you so much for sharing :).

  90. I have made these several times and have a last minute VD request from “the baby” – out of milk – can I use buttermilk w/o messing them up?

  91. I just made these and they came out perfect! I didn’t have the expresso powder but substituted Folgers cappuccino powder that I had. I was worried about the thinness of the batter, although I shouldn’t have worried the cupcakes came out very light and fluffy. Delicious treat for Valentine’s Day!

  92. I had to cook mine for about 18 minutes also, very very yummy. I threw a couple of cinnamon hearts in each cupcake while cooking, They were a hit. I crushed some cinnamon hearts and put it in the frosting. Very yummy!!!

  93. I haven’t made the cupckaes yet but i have a question. My friend hates coffee and anything like that. So will the cupcakes turn out all rite if i dont add the espresso?

  94. I made these cupcakes for my son’s birthday last weekend. They were very tasty– moist and flavorful. I got a lot of compliments on them. For anyone else who is considering making this recipe, I wanted to leave a little feedback. The bake time is much longer than stated in the recipe. It took mine 20-25 minutes to be fully baked. Perhaps because of all the extra water and how runny the batter is? At any rate, give yourself extra time and be patient. I was very, very skeptical about this recipe after adding all that boiling water and seeing the batter thin out so dramatically, but the cupcakes did taste wonderful in the end. I’ll make them again!

    1. Yes Erin…..I agree with you. Mine were in for the first 13 minutes…then I added an extra 5…just checked them…and still not cooked. Waiting an additional 10 minutes now…. Yay! Cooked perfectly! Took exactly 28 minutes. Can’t wait to try one. They look yummy!

  95. Hello! I am looking for a buttercream frosting that is easy to decorate with (piping around the edges of a cake). Is this an easy decorating frosting? Also if I were to make a cake instead of cupcakes for this recipe what would you recommend for a cook time? My daughter wants a princess castle cake for her birthday and I am going to try give her the best cake I can! πŸ˜‰ Have you tried this recipe to make cone cupcakes? Is the batter too thin for that? Thank you!

  96. Hi Robyn!

    I’m a self-taught baker here in the Philippines and I’ve been looking at your baking recipes for months now. I tend try out different recipes and adapt them to suit our tastes and I did the same with these chocolate cupcakes. I used a combination of granulated sugar and brown sugar to get a caramel-ly hint, plus I used freshly brewed coffee instead of the espresso powder. I sliced some cheesecake into small chunks and added them to the cupcakes too.

    Everyone loved how perfectly they turned out!

    My wife posted it on her blog website, and we’d appreciate it if you can swing by too.

    1. I saw the photo and they look AWESOME! I will have to try a few batches of those too as I don’t care for icing myself but LOVE white cheesecake. Thanks for the tip! πŸ™‚

  97. Pingback: Perfect Chocolate Buttercream Frosting Recipe - Cooking | Add a Pinch | Robyn Stone
  98. Pingback: Classic Vanilla Buttercream Frosting Recipe - Cooking | Add a Pinch | Robyn Stone
  99. I made these cupcakes into a giant cake and it’s amazing! The cake by itself is moist and chocolate rich. I’ll definitely be using this recipe again but with dark chocolate cocoa powder. Great recipe, make them!

  100. This truly is the most delicious chocolate cake I have ever had. I used the buttercream frosting but found that I had barely enough to frost the cake. I’m making it again for my sister’s birthday and I’m going to double the ingredients for the frosting which was the best I’ve ever tasted. I tried to give this recipe 4 stars ***** but the system would not allow it.

  101. Just made these cupcakes and they were absolutely delicious! Can I use this recipe to make an 8″ cake? Would it bake through evenly? I’m just afraid it might end up being too wet in the middle.

  102. Hi,
    This is a wonderful and delicious recipe. Thank you sharing it. I baked chocolate cupcakes for my hubby’s birthday today and they turned out perfect. And he loved his birthday surprise a lot! This is a very easy recipe for a beginning baker like me and it has motivated me to bake more!

  103. great recipe, but these took WAAAAY longer than 18 minutes. By the time these were fully baked it took 35-40 minutes! My oven is accurate on temp so I’m not sure what happened. Maybe the recipe should bake at a higher temp?

  104. Hi I want to do this recipe but I realized that I do not have cocoa but unsweetened chocolate. Can I still try and if yes, with how much ?

  105. Good evening Robyn,
    I made this recipe exactly as written and they were the best cupcakes I’ve ever had.
    I made them for my 7yr olds b-day party and I caught one little girl using her fingernail to
    scrape the cupcake liner clean. Her mom let me give her a second one….
    I’m making them again tonight for my 4 yr old’s party and I’ll make them for a dinner the night before my brother gets married.
    Thanks for taking your time to share and using ingredients that I have at the house. (I did use instant coffee though).
    I appreciate it.
    Kim

    1. Hi Mary! Sure, you can omit the espresso and just use the vanilla extract. It will still be delicious. If you do get the chance to use espresso at some point, it just makes it even better. Hope you enjoy it!

  106. Hi there.
    I’m really looking forward to try and make this cupcake recipe.
    Can I substitute half of the veg. oil with applesauce?

  107. We made these last night and they were delicious! I didn’t have instant coffee/expresso so I just left it out but they were still amazing.

  108. Hello Robyn

    I live in Sweden and we don’t have buttermilk here. How can I make the vanilla buttercream frosting, is there any substitute or is it OK to omit it in the recipe? I would really love to try it out…

    Best regards

    1. Funny I was just thinking of this earlier today!

      All that you have to do is put 4.5 teaspoons of white vinegar or fresh lemon juice in a glass measuring cup and add regular milk* to make 1 cup of total liquid. Stir gently and let sit about 10 minutes. Use as needed for the recipe or cover and store in the fridge.

      *You should be able to use whatever milk you have on hand (skim, 2%, whatever!)

  109. Oh my gosh….of all the cupcakes I’ve made, this one truly is a pinnacle of achievement. it is perfectly moist and the frosting is AMAZING. To me, this is a Georgetown + level cupcake. It’s just that good. I followed all the directions correctly & added the boiling water and it was TERRIFIC. My family loved them and the serving size is great,too! Anyone who says so otherwise is completely wrong. I just don’t understand how not to make a perfect cupcake from this recipe! thanks so much for making a little bit of my day sweeter πŸ™‚

  110. Hi. Just wanted to say thank you for this wonderful recipe first!! But also to say, for the sake of others, that I made it without the espresso powder, as I didn’t have any, and they were still absolutely delicious. I can’t wait to pick up some powder so I can make them with it, too. Thanks again for sharing your talents with us.

  111. These look wonderful! Can’t wait to try them! I’m going to give 5 stars for desire to try, but I’m posting to ask a question. Would these cupcakes hold up for filling? I want to make raspberry filled cupcakes for my daughters bridal shower.

  112. Hi Robyn! These sound absolutely delicious and have rave reviews! I can’t wait to try these for my sister’s baby shower!

    For the cocoa do you recommend sweetened or unsweetened? Or can unsweetened be used maybe with more sugar?

    Thanks!!

  113. I made the cupcakes exactly as written and they were fabulous. I made them for my momma’s birthday and topped with peanut butter frosting.

  114. I don’t often comment – but I just had to say, these are AMAZING… I am getting the oven replaced tomorrow morning – so wanted to make some chocolatey goodness as a last hoorah for it… It cant cope with a full sized cake anymore so cupcakes it was…

    I must have super tiny muffin tins – as there was a heap of mixture left after 12 – so i popped some in a coffee cup and zapped it for 1.5minutes in the microwave (just to see!) – OMG – Not plasticy at all – the texture is JUST as good as when baked – MOST AMAZING RECIPE EVER!

  115. I’ve made your recipe several times and always turns out great! I recently tried them for a friend who likes black forest anything. I used kirsch instead of vanilla and added a single cherry (from thawed frozen)to each cupcake just before popping in the oven. Decided to use sweetened whipped cream instead of buttercream to lighten it up a bit. A little shaved chocolate on top. A fresh cherry on top would have been perfect, but it isn’t the season and none were to be found. Everyone thought they were delicious. Thanks for the wonderful easy, quick recipe that never fails.

  116. Great recipe! I was surprised it turned out so good! I didn’t used coffee because of my 2 year-old son. But I loved it because it wasn’t too sweet. He ate it without frosting or anything.

  117. Seriously.. best recipe ever! I usually cook with healthy vegan recipes and different flours, but i thought I would make a treat for my husband’s work crew… and honestly they are so moist almost like a lava cake. I bake a lot and these are terrific!!!! I didn’t’ have espresso powder but i made a really good strong italian coffee and just put in a couple tablespoons of the liquid! Amazing!!

  118. These were great cupcakes. Very easy recipe, though I think the time stated is for mini cupcakes because I too had to bake for 25 minutes.

  119. Hi,

    Quick question–If I am going to replace the espresso powder with Fresh brewed espresso–how much should I add?

    Lei

  120. Love the flavor! And have made your awesome chocolate cake.
    Quick question: when I made these the tops shrunk down after I took them out of the oven. Any tips on how to make the domes nice and round? (I too found that 3/4 filled made them too big, and needed 22 minutes so will try less batter per cup next time). Thanks!

  121. This recipe is wonderful. The batter is very thin, so I poured mine into a jug to fill the cupcake liners and filled them nearly to the top. They came out very nice and round and were fabulous. I also added more cocoa to the filling which made them more fudgy. I also iced them while they were still a little warm so the icing was more like a ganache.

  122. WOW! These cupcakes are PERFECT & so SO SO delicious! I made them for a friends baby shower & all of the women RAVED over them. Most of them initially said, “Oh, I would just like half of one” …. to which they went back immediately to grab the other half before someone had the chance to consume it! πŸ™‚ I also had a friend say, “I NEVER like any type of frosting, but this is INCREDIBLE!” I followed the recipe to a “T” but did not have any espresso powder, so I ground a few of our favorite coffee beans and that seemed to work well! Thank you so much for this recipe, Robyn! This is one that I will use over & over again!

  123. Really great recipe!
    I used almond milk in place of milk and I didn’t use espresso powder
    because I didn’t have it. I baked them for 20 min and they were perfect!
    Very nice fluffy texture and so moist! My husband let out a spontaneous
    “MMmm!” on the first bite πŸ™‚
    I’ll definitely make this recipe again.

  124. Made them, ate them, loved them! I used canola oil instead of vege as we didnt have any, but these were delicious. Icing is going straight to my hips though! Flatmates loved them too.

  125. This is one of my most successful chocolate cake ever – so moist and yummy! Was really really skeptical about using boiling water and how thin the batter was but wow..it turn out great!!!
    I just have a little problem – the texture taste a little bit like steamed cake (lacks the crumbly feel). Would using butter instead of oil help?

  126. Firstly, i never write reviews for anything but i just HAD to comment on these!!
    WOW!! After converting the measurements to grams and ml for me to use here in the UK, i made a start.
    I was a little dubious of using vegetable oil but added it anyway. I made 2 changes: I used 50/50 granulated and brown sugars which made them slightly ‘fudgey.’ I also left out the espresso powder as i didn’t have any.
    I was extremely worried about how runny the mixture was and transferred it to a jug for easy pouring into the cases.
    I gave them the time stated then checked them every 5 minutes thereafter. They actually took 30 minutes in the oven at 160c.
    After leaving them to cool, we gave them a try and oh my gosh!! They are so moist and spongey and melt in your mouth! This recipe is now my go to chocolate cupcake recipe and i cannot recommend it enough!!! 5 star recipe. Thank you so much for sharing xx

    1. Hi Bernadette,
      I’m sorry they didn’t turn out for you. They were dry even after using the boiling water, vegetable oil, and the correct baking temperature and time? I’ve not had that issue.

    2. Yea. So sad! I baked them according to the time frame you said and they still weren’t done. So I baked a few minutes longer… I think I over baked them. It wasn’t your recipe but the baking time for my particular oven that screwed them up. The taste is DELICIOUS! I will try again someday keeping an eye on the baking time.

  127. hi robyn, have you ever had trouble with the cupcakes shrinking with this recipe? I have been baking for decades, and cannot figure out what happened with this….followed the recipe to a T–any ideas? feel free to email me privately if you don’t want to put this under the reviews, it’s fine

    1. Hi Mary Beth,
      I haven’t had an issue with them shrinking. I’m sorry it is causing you issues. How much are they shrinking?

  128. Please remove my earlier comment (made in frustration). I put them back in for an additional 9 minutes — looks like it might have done the trick.

  129. Follow up: I increase the baking time to 23 minutes (for my oven), and these come out great every time. They’re really moist and have a lovely full chocolate taste. I use Droste cocoa and substitute coffee extract for the espresso powder. I’ve brought these to two bake sales — they were the first items gone (they sold out within the first 5 minutes). Thanks again! These will be a mainstay.

  130. hi did you also use dutch-process cocoa? anyway, i love your recipe! ive tried this yesterday and oh so yummy! very moist and soft. my husband and son loves it β™₯

  131. These are awesome!! If I wanted to make these vanilla cupcakes- could I just eliminate the cocoa and expresso and add extra vanilla?

  132. These cupcakes look so beautiful in your photo! But they look nothing like that for me. I have tried this recipe twice, once with “healthy” ingredients, and another time by the books. Both times they came out…weird. The “healthy” one was very dense and fudgey, and tasted okay. The regular ones were also dense, and to be honest tasted rather bad, and very bland. It seemed as thought the water had also sunk to the bottom of the cupcakes. The cupcakes were also stuck to the inside of the paper.

    I’m just wondering if I did something wrong! I’m worried! Maybe it was my cocoa powder? Or the fact that I used a toaster oven rather than a traditional one (it’s broken)? I want to make yummy, pretty cupcakes! What am I doing?

    1. I made them the normal way and had the exact same problem. They were too wet, bland and stuck to the paper. I tried them again today though and put in 3/4 cup cocoa and 1/3 (maybe a bit less) of water and they came out a lot better! Still nice and soft and moist and didn’t stick to the paper, with a lot more flavour.

    2. If you leave them and let them totally cool they will come out not fudgey and with a fine crumb which I actually prefer. Be sure your baking soda and powder are fresh as these have to be replaced often. I always add a bit more vanilla than called for to almost any recipe and I generally melt good butter and use in place of oil. I did all of that here and they turned out great BUT I had to cook longer. You should be able to lightly press your finger on the center and they should spring back. That’s how I know they are done. Good luck.

  133. This is the easiest cupcake recipe. I have made it several times and it always comes out perfectly. Although the recipe calls for a half cup of boiling water, I never need to use it all. It all depends on the flour. The batter is extremely thin, very runny, but do not fear, it comes out fine. Fill the liners about three quarters full and you will get a nicely domed cup cake. This recipe makes 12 nice cupcakes, using the regular cupcake liners. If you are going to eliminate the cocoa powder, you will probably have to add more flour. There is no need to add the espresso, but it does give the cupcakes a nice favour. I use a chocolate ganache frosting, and. I have also dropped a few chocolate chips in the batter. Haven’t tried adding any nuts, but I guess you could add some.

    1. I had to write something after reading this comment. These are by far the best chocolate cup cakes I have ever made. I brought them to work and actually had to co workers get in to an agrument because one of them ate the last one. Thank you do much for sharing this awesome receipe.

  134. Hi Robyn… Thanks for this excellent recipe.
    I’ve baked twice using this recipe by adding chocolates chips, and it turns out awesome.
    My kids and friends are loving it.

  135. I am pregnant and craving chocolate like mad! I made your chocolate cake recipe with your buttercream frosting about a month ago and it was the best, moist cake I have ever had. I was craving chocolate again today and made these cupcakes (because the entire cake is just too tempting to keep around) and I had to bake for 26 mins before my toothpick came out relatively clean. They’re cooling now, but I’m sure they will be a little underdone in the middle. I used silicon muffin cups lined with paper and I’m thinking this may have been the reason for the longer baking time. Either way, I’m sure they will be amazing just like the cake! Thank you for a wonderful recipe πŸ™‚

  136. Hi Robyn,

    Planning on making these for an engagement party and was wondering exactly what type of cocoa you used…there are so many different types! Thank you!!

    Lauren

  137. I thought that they were just okay. I had higher expectations for them. I only got 10 cupcakes out of my batch and they just tasted bland. Im hoping with icing they will taste better.

    1. I’ve read many different blogs over the years and I just have to comment on something. I’m stunned by how blunt people are with their negative comments. What if you were talking to her in person about this? Would you say things the same way? Would you talk to a friend like this about their recipes? She spent time perfecting and writing about these foods, as have other bloggers, and we mustn’t forget this or people’s feelings.

  138. These are the best chocolate cupcakes ever! I brought them in to work to share with my colleagues and they were really impressed, both with the recipe and my execution! These cupcakes have now become my “thing” to bring to every work event. Can’t say I’m upset by that! Sooooooo good!

  139. Hi Robyn.
    This recipe is awesome. Thank you for sharing. It was moist and fluffy like you said. The only change I had to do was to bake it at 350Β° for 15mins

  140. My son’s 1st birthday is this weekend and I would like to try your recipe for his birthday cupcakes. Can I make them in advance, say Thursday, to serve on Saturday? I do not plan to ice them until Saturday. On that note, I also plan to use your buttercream icing recipe. Can that also be made in advance and stored? How would you recommend storing?

    Thanks in advance!

  141. Well, these are in the oven, and I am scared. I used pastry flour in place of the all purpose, and they are “leaking” everywhere. Put in for 13 minutes originally, added another 2….and we’re in for another 5 right now to try to get them to actually bake!!

    They are pretty flat, but finally cooked enough through!

    Taste test will see if I add this page to favourites and play with the recipe a little…

    1. Sorry it gave you issues, Sarah. I wouldn’t recommend using pastry flour in this recipe. It was developed for using all-purpose. For substituting pastry flour in place of the all-purpose, you will need a bit more flour. You would want to use 1 cup + 1 tablespoon of pastry flour for each cup of all-purpose flour for the cake to bake properly. Hope that helps!

  142. These are the BEST cupcakes ever!!!! Sorry, not very original, but couldn’t come up with anything else. My best friend said she had never had a cupcake so moist that it made the frosting seem dry!! Thanks for this recipe, I can no longer imagine doing cupcakes or cakes from a box anymore!!

  143. My 4 year old son and I made your cupcakes (and frosting) today and they were delicious! I like that your recipe only makes a dozen. I pinned it so we can make it again. Thank you.

  144. Shut the door! These cupcakes are amazing. They taste great and came out looking picture perfect!
    I followed the recipe EXACTLY and they baked to perfection. I did have to bake them for longer than the instructions stated but other than that, no modifications. This one is going in the books as a staple recipe.
    Thanks!

  145. I wish I’d read the reviews before baking. I’ve added 9 mins so far, and they’re still not cooked through. I might have to taste-test one ahead of time, and I was going to have just enough.

  146. these turned out AMAZING. I had to cook mine for 22 minutes though >.< thankfully i read the comments first and realized that baking time definitely varies

  147. This recipe is awesome. Robyn, do you think there is a way to make the white cake recipe similar to this one? Meaning using all of the chocolate cake ingredients minus the cocoa? Would that work?

  148. These taste best completely cooled… not so much straight out of the oven.
    At first, I thought I would be with the Nay sayers, but if you follow the directions (& cool completely), They’re perfectly yummy!

    I made these for my daughter’s school birthday celebration, along with your vanilla buttercream recipe. YUM!
    Happy to have found your blog.
    Thanks for the good recipe. πŸ™‚

  149. I just commented on a Nutella frosting that you posted and I never realized you made this recipe as well! Anyway, these cupcakes where so good and moist! They tasted amazing with the Nutella frosting. I didn’t use the vanilla, but they still tasted great! I also didn’t use all of the boiled water and I’m still amazed at how well they turned out. Great job!

  150. Hi Robyn I have made both your Chocolate cake and your cupcake recipes numerous times and found them to be every bit the best ever. Everyone loves them so I’m just wondering if I can make yellow cupcakes same recipe omitting the coco powder and would I replace it with extra flour or something else. I have not found another cupcake that comes close to this one. I would really appreciate your advice.

    Many thanks

    Tracy

  151. I thought I already had my favorite chocolate cupcake recipe and then I made these! OH MY WORD!!! The flavor and the crumb and the texture were out of this world! This will now be my go to recipe! THANK YOU!!!!!

  152. Overall, I found these cupcakes to be just okay. They really cry for the richness of some butter. Using oil as the only fat makes them somewhat bland and reminiscent of boxed or grocery store cupcakes. If you prefer cake on the lighter side, then these might be up your alley. I personally prefer a richer pastry.

    On the positive side, the cupcakes are very light and moist, and are incredibly easy to make. The frosting is very good, and adds a punch of richness that is missing from the cake itself.

  153. I tried your “best chocolate cake” recipe for my husband’s birthday and it came out delicious. I want to eat it again but a whole cake is too much. So i found this recipe that seems to be what i am looking for, the only doubts I have is that I only have pastry flour and a mini cupcake tint. Are there any changes I should make so they came out delicious?
    Thank you…

  154. After at least 20 times of using this recipe, singly, doubly, tripling, and getting great results each time, I thought I should say thank you. πŸ™‚ This is now my go-to recipe for cupcakes and cakes: it is simple and superb. Greetings from New Zealand!

  155. Hi Robyn

    Thank you for sharing! I used all organic ingredients and half & half for the milk…indeed the best cupcakes ever! Could you suggest cooking temp and time to make into minis? Thanks

  156. Made these in Germany (where we live), for my son’s birthday party… amazing! In a world without cake mixes (or decent ones for that matter), I was super pleased with how these turned out! Thanks for sharing the recipe!!!!

  157. Dear Robyn,

    I have tried some of your recipes and they always turn out well but I was just wondering why my chocolate cupcakes (from this recipe) came out a little rubbery? It has large bubble holes inside & tasted a bit baking powder-y πŸ™

  158. Hello! This recipe is great. I paired these cupcakes with whipped raspberry frosting for a dessert contest and I won the prize!

    I don’t keep espresso powder around the house, so I usually substitute boiling coffee for the water and powder. It works fabulously and this recipe comes out moist and perfect every time. Thank you so much!

  159. Thank you so much for this great recipe. It was very easy to do! I made this for our Christmas eve feast yesterday. It was very soft and moist. I just increased baking time to 20 minutes. Again, thanks!

  160. tried this last night, very moist,chocolatey,tasty chocolate cupcakes, the best so far. As a professional baker i recommend this recipe. thanks so much and keep them coming.

  161. Hey!!!
    I know this post is not recent, but I really hope you see my comment.
    I’m from Brazil, and I just discovered your blog some days ago. I made this cupcakes today and OMG!!!! It’s true, It’s literally the best chocolate cupcake!! My dad said it was the best cupcake he ever ate! For real!!!
    The only thing I did differently is that I didn’t use espresso powder, cause I don’t think we have this espresso powder for baking here in Brazil, so I used instant coffee instead. But I don’t think it made too much difference. But, anyway, I’ll try to find the espresso powder here, or try to buy it online.
    Well, the thing is.. I really just wanted to say I loved the recipe, and I love that I found your blog! Congratulations, it’s amazing!

  162. We just made these for an 8 year old’s bday and they were definitely a hit. The cupcakes were moist and very fluffy. We used the buttercream frosting recipe but used Peppermint extract instead of vanilla, and that worked really well. They smelled good, too! We doubled the recipe, filled the paper cups probably 7/8 full, and ended up with 25 good-sized cupcakes. We might add chocolate chips next time, but they were good as-is.

    I had worried about relying on a recipe that I had never tried before, so I read all the comments first, and I was glad to have a heads up about the baking time. After 12 minutes they were still soupy. At 17 minutes, they were still too wet. We found 22 minutes to be perfect.

    I don’t usually write reviews, but these were worth it. We are going to keep this recipe! thank you!!

  163. I have made these cupcakes several times and they are truly delicious! They always receive many compliments :)…like many others who have responded, I also use a little less boiling water and bake the cupcakes a few minutes longer than the recipe calls for. The only ingredient change I have made is to use buttermilk instead of regular milk in the cupcakes. I use regular milk in the frosting. Theanks for sharing such a wonderful recipe…they certainly are the best chocolate cupcakes I have ever tasted!

  164. THIS RECIPE. *standing ovation*

    I made these last night and was utterly terrified because the batter was very thin, almost like crepe batter. I went ahead anyway and poured the mixture into the liners — not without a huge mess, I must say — and put them into the oven, then spent several minutes biting my nails and pacing for fear that they would be a complete flop. (It was late at night, I was sorely craving cupcakes, and that was my last cup of flour; so they HAD to come out well. Haha)
    Halfway through the prescribed baking time, I opened the oven for a peek…and to my surprise, they had the highest domes I had ever seen!
    HOWEVER: 15 minutes simply wasn’t enough. While they had domed very nicely, their insides were still liquid. So I added another 7 minutes to the bake — as Kristen and Karen above suggested — and that turned out to be the perfect duration of time that the cakes needed.

    These are THE moistest, HIGHEST-domed cupcakes I have ever seen, eaten, or made. I topped mine with a vanilla buttercream icing: my husband took one bite, and his eyes rolled back in sheer pleasure. He said they were the best I had ever made, and gave me a high five. I am *still* surprised at how such a thin batter produced cakes that held up!

    Thank you very much for this, Robyn! <3

  165. Thanks so much for sharing this recipe. My family loved it, my friends at the party loved it and I’m actually having my third one right now. Your recipe saved the day!

  166. I would love to make this cake but am afraid of the espresso taste for the children (the cake is for a birthday party in less than a week). Would it be diluted with the boiling water?

  167. I made this recipe using Hersheys Special Dark Cocoa – and baked the in Twinkie pans. Filled them with typical twinkie filling and topped with bittersweet chocolate ganache. To say they were good is a gross understatement. Fantastic recipe, thank you for sharing!

  168. Having made these a few times, they’ve become my ‘go to’ recipe for chocolate cupcakes. We run social events for international students from around the world – and they’ve all loved them. The only change I make is to mix a little instant coffee powder with the boiling water, instead of the espresso powder. Have made the butter icing before – yum! But often just dust with icing sugar. Thanks so much for posting the recipe. πŸ™‚

  169. Hi! Can you tell me if the buttercream can be made in advance? If so, how do you store it? Thanks so much!

    1. Absolutely! You can make the buttercream in advance and transfer it to an airtight container and store in the refrigerator for up to a week and in the freezer for several months. Just let it come back to room temperature before using when ready.

      1. Ho can i use buttermilk instead? Cos i dont have regular milk available as of the moment.

  170. This is my always never fail go-to chocolate cupcake recipe. About to make them again this morning! Thanks for the perfect recipe!

      1. Hi Nichole,
        You sure can or you can simply omit, if you prefer. When I tested and tested and tested again for the recipe, everyone preferred the flavor from the espresso powder over coffee. I found that coffee could leave a lingering bitterness at times and that the espresso powder gave a fail-proof result and that’s why I list it instead of coffee in my recipe. I hope that helps explain a little. Enjoy!

  171. Hi!! These cupcakes look delectable!! Can’t wait to try this tonight! Could you advise if I should use normal cocoa powder or dutch processed cocoa powder or if it will make any difference?

    1. I used grapeseed oil because that was what I had handy and they turned out fantastic. I also doubled the recipe, and they took longer (about 25-30 mins) to bake at 325. After about 20 mins I bumped the temp to 350. Still turned out great.

  172. Hi! I’m from Holland, and this is the best recipe for chocolate cupcakes I ever made! I made them with a vanilla creamcheese frosting. So delicious!!
    If I want to add some liquid flavour….say like rum of irish coffee creme….do I have to reduce the water? Or is it save to add the extra liquid into the batter?
    Thanks for this fantastic recipe!!

    1. Hi, I just wanted to let you know, you should definitely reduce the water by however much liquor you plan to use.
      Example, it calls for 1/2 cup water. Use 1/4 cup of water + 1/4 cup of the liquor of your choice. If you don’t take out the equal amount of water, it’ll make them too runny and change the way they bake. (:

  173. I’m new to baking, so I’m still looking for the perfect recipe of some of my favorite desserts. This cupcakes the best!!!! I was nervous because the batter was very this, but they turned out awesome, so moist and soft and fluffy and tender. I used you vanilla buttercream frosting and it is great, didn’t have espresso powder in hand, so I’ll have to try adding it and see how much of a difference it make. you have a new reader!!

  174. Thanks for this recipe! Getting ready to make it now, but what is espresso powder? Is this instant coffee powder?

  175. By far the best cupcakes I have ever made! I used Black Onyx Cocoa powder from The Savory Spice Shop (I order it from Santa Fe) and the cupcakes are so rich in flavor and in color. They are almost black. These are always a hit! Thanks!!!!

  176. This is truly the greatest chocolate cake recipe ever. I even have made it subbing in gluten free flour and almond milk and it is still amazing. Well Done!!

  177. I made this recipe twice and the cupcakes came out beautifully – so moist and fluffy! I reduced the sugar by 1/4 cup, though, as the first batch was too sweet for me. Thanks for the recipe!

  178. I made these cupcakes today. They were amazing. The most soft and best cupcakes I have ever made.
    Thanks!

  179. I am already super impressed with your chocolate cake recipe, so finding this recipe for cupcakes has elevated me up to another level of “Baking highs”! I wish to make them a day ahead of time, is this possible? I don’t want to sacrifice any quality of the baking what so ever.

  180. Hi,

    I tried this recipe today, not sure if I’m doing the right thing, before adding hot water what is the texture of the mixture? Thick liquid or dough-like? Also, can I substitute vegetable oil with melted butter? They taste good, but I slightly overbaked them, will definitely try again tomorrow! :))

  181. I made these cupcakes tonight and can you say….. Wow! They looked so good I couldnt wait until it cooled so I didn’t

  182. I’ve tried a lot of recipes for chocolate cupcakes but yours is my absolute favorite. Your vanilla buttercream is a perfect pairing with the chocolate cake. Thanks for sharing the yummy goodness =)

  183. Thank you for testing out recipes to achieve one of the best chocolate cupcakes ever. Made them today for my boyfriend’s birthday and we are enjoying them tremendously.

  184. I decided to bake these for my boyfriend because he loves chocolate cake but can’t usually have it because he’s sensitive to dairy. I made this with coconut milk as a substitution, and they are in the oven now. Something was funky with the way mine turned out though. The batter was SUPER thick, closer to a dough. I had to add a lot more coconut milk and I never did get it down to what I would consider thinner than the norm. I was afraid the cupcakes wouldn’t bake right if Ikept adding more liquid, so I finally stopped when it was about regular batter consistency.

    My boyfriend said the flour here is weird, and that’s why I was having trouble. He said it’s drier here than it is in most other places. Has anyone ever heard of such a thing? I’m in Central Washington, if that’s meaningful. I am wondering if Ishould have used a cup of sifted flour instead.

  185. I made these cupcakes last night to bring into work on my birthday (today) and I’ve had 3 people tell me how delicious they are! I’m a huge advocator for weighing baking ingredients as the amount of flour and cocoa can vary greatly depending on how you scoop it and level it. I converted the volumes into weights using King Arthur Flour’s chart (I love KAF everything! Especially their triple-blend cocoa and espresso powder!). I followed the recipe exactly but when I got to the boiling water I only added 1/4 cup because the batter was extremely runny, like soup. I’ve never seen a batter like this so I made one test cupcake but when I took it out, it was beautiful. Moist, delectable, and oh so beautiful. Is the batter supposed to be runny?

    Thank you for such a wonderful recipe!

    1. Hi Caitlin,
      The batter is extremely runny. Don’t let that scare you at all. Add all of the boiling water next time. It makes the cake absolutely amazing!

  186. Hi there! I tried this recipe and I think I did something wrong. I checked the ingredients list again and I really used the amounts as written in your list. The cupcakes taste like flour and and they collapsed as I opened the oven after 12 minutes to check if toothpick comes out clean.

    Do you have suggestion for me?

  187. My partner and I love coffee. If I was to add more espresso powder, would it be fine or would it become bitter?

  188. Wow! I’ve got many decades of cupcake making and eating under my belt (pun intended) ….thought I had seen / tasted it all. These were fantastic. Super moist with a lovely, deep chocolate flavor enhanced by the espresso powder. I frosted with vanilla buttercream [egg white meringue].

  189. Hi there,

    Unfortunately I cannot get ahold of espresso powder. Just does not seem to be available where I am from! Is there anything else I can use in substitute of espresso powder? Also when u mention to lightly spray the baking tray – do you mean the try or the cupcake liners?

    Can’t wait to try this recipe for my birthday πŸ™‚

    Thanks!

  190. I am curious about the boiling water…what does that do for the recipe? Can that be used in any cupcake recipe?

  191. Ooh ooh my my. I tried the recipe & it’s to due for. Best chocolate cupcakes ever. I didn’t have espresso power but I used coffee I had in my house used a two teaspoon thou. The cupcakes are most & very shiny. This recipe it’s a must keep.

  192. I am a home baker who has been baking for 45 years….This Chocolate Cupcake recipe is the BEST!. I make these with 6 tablespoons of melted butter instead of the oil. My friends and I did a taste test using oil, soft butter and melted butter. Melted butter had the best flavor!(of course) I also think these taste better the next day! This is my new favorite
    Chocolate cupcake recipe.

  193. I just made this recipe and the cupcakes turned out perfectlly moist, soft and very tasty. Thank you so much for sharing this amazing recipe. Ive been trying some other chocolate cupcake recipes and most of them requires so much fancy ingredients which didn’t come out good.

  194. I do a lot of baking, and have tried so many from scratch chocolate cupcake recipes. I am so thrilled to have found this one! It is by far the best. So moist and light- love it!

  195. I made these tonight… took MUCH longer to bake for some reason. However, they did end up very tender, moist and delish. Took about 22 minutes for me, not sure why. But they still turned out great. I did use King Arthur Flour cake enhancer, not sure if that makes a diff in the moistness even if the baking time takes longer.

    1. Hi! i just want to know if you could help me with the recipe cos i need to make 30 pieces of cupcakes for my daughters bday.

      1. I used the full recipe for the full size cake and I got about 30 cupcakes. That recipe is linked farther up this page, in the first paragraph. It’s basically just this cupcake recipe doubled, but I think the amount of cocoa powder is a little different for some reason.

  196. Has anyone made these in a mini muffin tin instead of full sized cupcakes? Just wondering about adjustments to the cooking time. Thanks!

  197. Really the best chocolate cupcake recipe ever… i don’t even have to make the frosting because my son would eat it as soon as it out from the oven. This is the only chocolate food he goes crazy on. Thanks for sharing.

  198. HI!
    Just made these this am and they turned out amazing! I even added a mini reeces pieces to the bottom of them. The boys are going to love them! thanks for the recipe!!!

  199. Hello
    Is it possible to freeze these cupcakes or how long do they stay good after being cooked ? I would like to make them ahead of time for my son’s birthday,
    thank you

  200. Hi there
    Just wondering if I really need to spray the liners? Will it really be a problem peeling them off if I don’t? Aside from the fact that I’m out of spray oil at the moment, I don’t like my liners to get too greasy, just an aesthetic thing (I know, I’m a bit fussy!)
    Can’t wait to try these out. On a quest to find my favourite choc cupcake recipe…
    Thanks!

    1. Hi Jenifer,
      You can make and frost them ahead with any problems. Just store under a cake dome or in an airtight cupcake carrier.

  201. the chocolate cupcakes were left in the oven for 30 minutes – 12-15 minutes as you indicated did not bake nearly enough.

  202. I tried your recipe today and the cupcakes are cooling as I type. Two questions- your list ingredient says 1 egg, but in the text, you say to combine the egg(s). I used 1 egg hoping that the reference to “eggs” was a typo. And-Is it necessary to spray the paper liners? I found that the bottom of the cupcakes were oily from that. Otherwise, I look forward to tasting them!

    1. The eggs is a typo. As for spraying paper liners, I’ve switched to parchment paper cupcake liners and I’ve never had to spray them to get a clean cupcake off of the paper.

      This is my all-time favourite chocolate cake recipe. I will never stray from this one!

      1. Hi Robyn,
        I’d love to make these for my daughter’s birthday and bring to her daycare, but I’m not sure that the other parents would want their 2 year olds having any espresso–not matter how negligible. Do you have a substitute you recommend?

  203. Thank you so much for this recipe, Robyn! This is now my go-to chocolate cupcake recipe. Using your chocolate buttercream frosting recipe and this cupcake one (subbing instant coffee granules as I couldn’t find espresso powder), I made my own spooky Halloween cupcakes. Cheers! πŸ™‚

  204. Hi Robyn! I found you through Pinterest and I am so glad I did. In the past week, I have made this recipe TWICE! It is so delicious. I have also tried your Vanilla Buttercream Frosting and the Chocolate Ganache. Equally to die for! Thank you!

  205. I doubled this recipe and from the start it seemed too moist. My cupcakes are now all over the damn oven because there’s something wrong with your measurements and I’m on a dead line. So that’s cool.

      1. Welp … I made a double batch a couple hours ago & mine came out perfect. They are cool now & I’m about to put peanut butter frosting on them! This is now my go to chocolate cupcake recipe, thank you!

    1. This recipe turned out great! Maybe 3 of the 12 cupcakes were a little undercooked and caved in once cooled while the others were totally perfect. So I will try to cook them for another minute next time. Seriously delicious and easy recipe! I had never made cupcakes before so I am so so happy to have found your recipe- thank you! πŸ™‚

    2. I had the same issue but realized I overflowed the cupcake liners. I baked 6 minutes longer and they came out perfect!!! Delicious, my kids LOVE them!!!

    3. Wow seriously ? You’re so rude. You’re trying a NEW recipe when you’re on a deadline, you doubled it and YOU messed it up, and it’s HER fault? Did you pay for the recipe? Did you bother asking ”can I double it” ?

      By the way, a good baker knows that you shouldn’t try a new recipe when you’re in a rush.

  206. Absolutely one of the best cupcakes I’ve ever tasted. Easy to make, moist and delicious. I didn’t have espresso powder so I used my Nespresso machine and made an espresso, using a pod of chocolate espresso in lieu of the water. I placed it in the microwave to make sure it was boiling before pouring in. It worked perfectly.

    Thank you.

  207. Just made these and they are incredibly light, fluffy and delicious–my new go to chocolate cupcake recipe! Made the vanilla buttercream too. YUM!

  208. I have two questions. Firstly, I want to confirm that it’s just one egg? Secondly, are you referring to cocoa powder? Thanks!

    1. I made these tonight! And they are absolutely perfect! Yes one egg. Mine were done at 20 mins.?Used buttermilk of place of milk. Thank you Robyn.

  209. Hi Robyn,
    I tried making these today. They were so delicious, but were ‘peaked’ in the centre making them look not so pretty. Any suggestions on how to avoid that?

  210. Made these right after I saw this recipe and realized I had all the ingredients. So glad I did! These are some GOOD cupcakes!!! Everything that I’ve made from this website so far has been delicious!!! Thank you Robyn for these awesome recipes!!

  211. 5+ stars for the cupcakes! (I made a chocolate fudge icing)
    These were seriously the BEST chocolate cupcakes I’ve ever made (from scratch). The flavor and texture were absolutely perfect! The cupcakes were moist and tender without being the least bit crumbly. Thank you so much for sharing. This will be my go-to chocolate cupcake recipe from now on. No more searching for that “perfect” recipe. This is it for me!
    πŸ™‚

  212. I made these tonight for my daughter’s preschool birthday treat (at least PK lets us bring in homemade – all other grades must be pre-packaged) and they taste light and airy as everyone had mentioned. I even tried it sans peanut butter frosting because they’re still cooling. I made double batch and I got 25 total. However, I still have mushroom tops – I realize that I overfilled or did I put to much air in them? And then of course I bet I had at least 24 minutes baking time.

  213. After all these amazing reviews I can’t help but choose this recipe for my sisters baby shower! I was just wondering how long I’d bake these if I made these into mini cupcakes instead?

  214. I doubled the recipe always use this one I added a little more batter to it so it takes a little longer to bake 12-15 was not enough so I bake it like 5-6 minutes more it comes out so moist and delicious. first time I made it was nervous because batter looks on runny side but they always come out perfect. filling mine with caramel sauce chocolate buttercream and toasted coconut.

  215. I had to cook mine like 8 minutes longer than suggested but they turned out pretty good in the end! I added a little orange zest, orange extract and cardamom to spice things up. Both frosting and cupcake recipes had accurate yeilds for me. Thanks.

  216. Made These last night and they turned out great. Super simple and quick recipe, loved that for a week night! Thanks for the recipe!

  217. Best chocolate cupcakes ever. I made a few minor changes and they still turned out amazing: I omitted the espresso powder (didn’t have any on hand), cut the sugar to 3/4 cup (could probably get away with less) and used coconut oil instead of vegetable oil. I also filled the (unsprayed) cupcake liners only to about 1/2 to 2/3 full and baked for 19-20 mins. Perfection! Thanks for the great recipe!

  218. I took a chance on these and I was NOT LET DOWN!!! I made them for my moms birthday celebration at work and they were a gigantic hit. Mine took around 18 – 20 minutes to bake, but I live in Florida where the humidity ruins everything. Saving this recipe to use for years to come! Thank you for sharing!!! ☺️