Best Chocolate Cupcakes Recipe

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4.96 from 436 votes
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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!

Photograph of chocolate cupcakes with white buttercream frosting.

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!

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.

Chocolate cupcakes in a muffin pan topped with vanilla buttercream frosting.

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.

Rich chocolate cupcakes in a muffin tin topped with vanilla buttercream swirls.

Step-by-Step Instructions

This cupcake recipe is so simple. The batter can easily be mixed in a single bowl without using a mixer.

  1. Prep. Preheat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
  2. Whisk dry ingredients. Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk to combine.
  3. 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!
  4. 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.
  5. 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

Cream Cheese Frosting

Peanut Butter 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).

Closeup photograph of easy chocolate cupcakes.

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

Can I substitute Dutch-processed cocoa powder with this chocolate cupcake recipe?

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.

How many cupcakes does this recipe make?

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…).

Can I omit the espresso powder in the recipe?

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.

Can I substitute instant coffee or hot coffee for the espresso powder in the recipe?

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

4.96 from 436 votes
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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

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

The nutritional values are for one cupcake without frosting.

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

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

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.

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.96 from 436 votes (38 ratings without comment)

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Recipe Review




1,376 Comments

  1. T says:

    5 stars
    OUTRAGEOUSLY GOOD!!! THANK YOU!

  2. misha says:

    5 stars
    Hi! I just wanted to drop by and say a little hello. This, along with the the best chocolate cake ever, were the first recipes ive made from your blog and these have become my favorite, go-to chocolate cupcakes recipe, only my favorite now is to top them with peanut butter frosting. But I just wanted to say I love your blog and I am looking forward to trying more recipes 🙂

  3. Nancy says:

    I didn’t find this recipe to be as fantastic as the write-up assured. I had to bake the cupcakes for 24 minutes as others have said. I’m wondering if the specified time for baking is for a convection oven (which I didn’t use). The cupcakes came out heavy, not particularly flavorful. I followed the recipe as written, no tweaks.

  4. Debby says:

    These sound absolutely wonderful. When I’m done copying the recipes I’m immediately going to make these. Thank you for being so friendly and giving alternatives to the recipe ex: cake or cupcakes. I will definitely visit you’re site again. Debby

  5. Cari Baumbach says:

    I had these last week at church. One of the women did a demo on how to make them and they were absolutely FABULOUS!!! I plan to make them this week just because they are soo darn good. I’ll never go back to a box. These are just as easy and taste a MILLION times better. They were incredibly moist. Hands down the best cupcakes I’ve ever had! We had both the vanilla and chocolate buttercream frosting and they were just as incredible! Thanks for sharing these recipes. I know they will be a hit every time I make them.

  6. Tamara says:

    4 stars
    These turned out well, and the taste is very nice, not too sweet and they are beautiful and soft. I was worried about them not rising as the batter was very thin, very difficult to put into patty pans so I had to use a soup ladle, they also took longer than the stated time to rise, I had them in the oven for 25 minutes and they turned out excellent. Other than having trouble getting the mixture into the patty pans they were a very simple cupcake to make.

    1. Linda McKenzie says:

      5 stars
      Mix the batter in a bowl and then put it into a jug to pour into the patty pans. It’s much easier!

  7. Rachel Ko says:

    I’m wondering if the espresso powder is necessary. I plan on making them for a kids birthday party.

    1. Fiona says:

      I didn’t use espresso powder and they still turned out great.

  8. Louise says:

    Tried these today, I like the texture but they cake out a little greasy in taste. Can I substitute the oil for butter (or margarine), will that fix the problem?
    Also, as I don’t like coffee I put a little bit of cinnamon mixed with cardamom and crushed chili flakes, perfect!!)

  9. Allison says:

    5 stars
    Thanks for sharing your recipe! I made the cupcakes tonight and used a gluten free flour mixture. They were amazing and turned out perfectly! I served them to my parents and husband. They loved them, too. My dad just had prostate cancer surgery and came home from the hospital last night. These cupcakes cheered him up.

  10. Monalisa says:

    5 stars
    Yes! This is the best chocolate cupcake recipe! the cupcakes are just perfectly soft and moist with just the right amount of sweetness and easy to make! it took me 19 minutes to bake them and i got 18 cupcakes! Thank you for this great recipe! Cant wait to try your other recipes.