Best Chocolate Cupcakes Recipe
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This Best Chocolate Cupcakes Recipe makes decadent, moist, rich, and delicious cupcakes! They are quick and easy to make and are always a crowd favorite!
Chocolate cupcakes. Not just any cupcakes…but the best chocolate cupcakes. Like my chocolate cake, they are the most moist, rich, and delicious chocolate cupcakes I’ve ever tasted. They practically melt in your mouth. They are the perfect chocolate lover’s cupcakes! Top with chocolate buttercream or vanilla buttercream for the ultimate treat!
Table of Contents
How to Make the Best Chocolate Cupcakes
Not only does this recipe make the best chocolate cupcakes in my book, but they are also so quick and easy.
Ingredients for Moist Chocolate Cupcakes
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Flour – I use all-purpose flour in this recipe. You can also substitute with cake flour if you prefer or your favorite gluten-free flour for baking.
- Sugar – this recipe was developed using granulated sugar.
- Cocoa powder – the recipe was developed using unsweetened cocoa powder (natural cocoa powder) see the frequently asked questions for using Dutch-processed cocoa powder.
- Baking powder – helps the cupcakes to rise.
- Baking soda – also helps the cupcakes to rise.
- Salt – enhances the flavor of the cupcakes and balances the sweetness.
- Espresso powder – Optional, but I highly recommend adding espresso powder to your chocolate recipes. It enhances the chocolate flavor.
- Milk – this recipe was developed using whole milk. It has been successfully tested using buttermilk, skim, almond, oat, rice, and coconut milk. For a dairy-free cupcake recipe, see my notes below.
- Oil – this recipe was developed using canola oil, but lately, I have been using extra-virgin olive oil or melted coconut oil more and more. You can use your favorite oil for baking. You can also use melted butter if you like. See my notes below for this information.
- Eggs – use room-temperature eggs for better blending into the cake batter. For an egg-free recipe, see my notes below.
- Vanilla extract – Use your favorite high-quality vanilla extract. I love to use my homemade vanilla extract. It makes wonderful gifts to share with friends and family during the holidays. Extracting the vanilla from the beans takes about 5 minutes of upfront hands-on time and at least a month.
- Boiling water – it is so important in this recipe. Don’t miss it!
A couple of ingredients 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 cupcake batter thinner than most other batters, resulting in a very tender and moist cupcake.
Step-by-Step Instructions
This cupcake recipe is so simple. The batter can easily be mixed in a single bowl without using a mixer.
- Prep. Preheat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
- Whisk dry ingredients. Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk to combine.
- Add wet ingredients. Add milk, oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add boiling water to the cupcake batter. Mix until well combined and the batter is smooth. Note that the batter will be very thin but bakes beautifully!
- Bake. Evenly distribute the cupcake 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. You can follow my tips for how to tell when your cake is done. Remove from the oven and allow the cupcakes to cool completely.
- Frost and serve. While the cupcakes are cooling, prepare the frosting according to the recipe instructions. Note that you’ll need 1/2 of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.
How Many Cupcakes Does this Recipe Make?
This recipe is sized to make exactly a dozen cupcakes.
You can easily multiply the recipe to increase it when you are baking for a party or a larger crowd.
Chocolate Cupcake Modifications
Gluten-Free Chocolate Cupcakes:
Substitute with your favorite gluten-free flour that you use for baking.
Dairy-Free Chocolate Cupcakes:
Substitute with your favorite dairy-free milk such as almond, coconut, rice, oat, or soy milk.
Egg-Free Chocolate Cupcakes:
To make this an egg-free chocolate cupcake recipe, use 1/3 cup of unsweetened applesauce in place of the large egg in the recipe. You will note that you may have to bake the cupcakes for just a few minutes more. Be sure to check with the skewer for doneness.
I’ve also used Bob’s Red Mill Egg Replacer as well as a flax egg with great success.
To Use Butter and Other Oils:
I have tested the chocolate cake and cupcake recipes with additional oils and butter. I’ve tested using an equal amount of extra-virgin olive oil and melted coconut oil to the oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cupcakes. While it makes the texture slightly different, it is still delicious and worth trying if you’d prefer to use butter instead of oils in your chocolate cupcakes.
Vegan Chocolate Cupcakes
Use the dairy-free and egg-free recommendations above.
Chocolate Cupcake Frosting
You have several delicious options when it comes to frosting for these cupcakes. You’ll notice that I’ve photographed them with my Vanilla Buttercream Frosting. The combination of rich chocolate with creamy vanilla is absolutely amazing.
But you know, it is also incredible with these frosting options as well.
Chocolate Buttercream Frosting
For each of these frosting options, you’ll need 1/2 of the full recipe for a dozen cupcakes.
To decorate the cupcakes, you have a few options as well. You can swirl the frosting on top of the cupcake with a spoon or spatula, place the frosting into a zip-top bag and snip the corner to use as a quick frosting bag, or use a frosting bag fitted with a 1M tip (or open star).
Storage Tips
To make ahead and store. Store the cupcakes at room temperature on the counter. I like to store them under a cake dome or in a cupcake carrier to keep them fresh. I do not recommend storing them in the refrigerator unless you use a frosting that requires refrigeration, such as cream cheese frosting.
To freeze. Allow the cupcakes to cool completely, and place them into an appropriate-sized freezer-safe, airtight container. Freeze the cupcakes for up to one month.
To frost once frozen. To frost the cupcakes, remove them from the freezer and allow them to thaw in the refrigerator. Then, frost once they have completely thawed.
Frequently Asked Questions
Since this recipe uses both baking powder and baking soda, you can substitute Dutch-processed cocoa powder for the natural cocoa powder called for in the recipe. I do recommend if you use Dutch-processed and can have dairy, use buttermilk as the milk in the recipe. If you can not use dairy, add 1/2 tablespoon distilled white vinegar, apple cider vinegar, or lemon juice to the milk of your choice to add acidity to the recipe.
This chocolate cupcake recipe makes 12 cupcakes. To increase the recipe, I recommend multiplying the recipe in increments of 12 (2x = 24 cupcakes, 3x = 36 cupcakes, 4x = 48 cupcakes, etc…).
While I highly recommend using espresso powder in chocolate recipes as it enhances the flavor of the chocolate, I understand that some people have sensitivities or prefer not to serve it. You can omit the espresso powder from the recipe without having to make any substitutions for it.
The purpose of the espresso powder in the recipe is to enhance the flavor of the chocolate and not to leave a coffee flavor in the recipe. I tested this recipe using instant coffee (instead of espresso powder) and hot coffee (in place of boiling water and espresso powder) and found that it could leave a bitter aftertaste. I recommend before you make these substitutions for a significant event, to test it in a test batch first.
Here’s my best chocolate cupcakes recipe with vanilla buttercream frosting. I hope you love them as much as we do!
Best Chocolate Cupcakes Recipe
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 cup (198 g) sugar
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (1.4 g) kosher salt
- 1/2 teaspoon (1.15 g) espresso powder, homemade or store-bought
- 1/2 cup (113.5 g) milk, buttermilk, oat milk, or other favorite plant-based milk
- 1/4 cup (49.5 g) oil, canola, vegetable, extra-virgin olive oil, melted coconut oil, melted butter *see notes in the recipe post
- 1 large (50 g) egg
- 1/2 teaspoon (2.35 g) vanilla extract
- 1/2 cup (113.5 g) boiling water
- Vanilla Buttercream Frosting , half of full recipe (or another favorite frosting)
Instructions
- Prep. Preheat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
- Whisk dry ingredients. Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk to combine.
- Add wet ingredients. Add milk, oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add the boiling water to the cupcake batter. Mix until well combined and the batter is smooth. Note that the batter will be very thin.
- Bake. Evenly distribute the cupcake 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. You can follow my tips for how to tell when your cake is done. Remove from the oven and allow the cupcakes to cool completely.
- Frost and serve. While the cupcakes are cooling, prepare the frosting according the recipe instructions. Note that you'll need 1/2 of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.
Notes
Make-Ahead and Freezing Instructions:
To make ahead and store. Store the cupcakes at room temperature on the counter. I like to store them under a cake dome or in a cupcake carrier to keep them fresh. I do not recommend storing them in the refrigerator unless you use a frosting that requires refrigeration, such as cream cheese frosting. To freeze. Allow the cupcakes to cool completely, and place them into an appropriate-sized freezer-safe, airtight container. Freeze the cupcakes for up to one month. To frost once frozen. To frost the cupcakes, remove them from the freezer and allow them to thaw in the refrigerator. Then, frost once they have completely thawed.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally shared in 2013. Updated 2023 to include additional modification options and FAQs.
Made These last night and they turned out great. Super simple and quick recipe, loved that for a week night! Thanks for the recipe!
Hands down the best chocolate cupcakes I have ever had, I couldn’t put them down! Thank you!
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.
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.
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?
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.
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!
🙂
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!!
I’m so glad you loved these chocolate cupcakes! They are definitely a favorite here, too! I appreciate you!!! xo
Big success!! Awesome recipe! Thank you!
love this recipe so light and fluffy especially with your buttercream frosting mmmmmm