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.
Hi. What kind of cocoa I have to use? Unsweet or sweet or Dutch-processed?? Thanks
I use regular unsweetened cocoa powder, but dutch processed will work fine too. Enjoy! xo
Do you think this would work for cake pops?
I have a pan that you pour the batter into
And they bake into balls
Hi Alyssa,
I’ve never used a cake pop pan with this recipe before. If you decide to use that pan, I’d recommend spraying well with a non-stick baking spray and monitor the baking time as I’m sure they won’t need as long to bake as cupcakes would need. Enjoy them! xo
Hi there. I want to make caramel filled chocolate cupcakes with caramel cream cheese frosting. I’m looking at this marvelous looking recipe for the cupcake part and was wondering if you think they would taste good with the cream cheese frosting (and if you’ve ever made them yourself with a cream cheese frosting vs buttercream). Thanks!
What if I leave out the espresso? Don’t have any on hand..
Hi Erin,
I think the espresso enhances the chocolate, but you can certainly make without it. I hope you enjoy it! Thanks! xo
I just pulled my first batch of these cupcakes out of the oven and they are lovely–airy, moist, chocolaty, perfect. I stayed true to the recipe and doubled it. I used my stand mixer and filled foil cupcake liners between 1/2 and 3/4 full (I like more of a dome on my cupcake….I don’t want it hiding behind the liner). I have to say, I got a little nervous about how thin the batter became once I added the boiling water, but they turned out beautifully. I also used the batter to make a smash cake for my niece’s 1st birthday using two 4 in cake pans and baked them for 35 minutes total. They came out perfectly as well. Thanks for a great recipe!
Hi Renee,
I am happy you like the cupcakes! How special that you made the cake for your niece as well! Thank you so much for sharing this with me! xo
This recipe worked perfectly! Baked at 325 on middle rack for 21 minutes. Did not overflow, rose perfectly! Only filled them just over 1/2 full as the recipe states, 3/4 full would be too much. Thank you for a go to recipe!
Hi April,
I’m so happy this worked well for you as well! I’m thrilled you enjoyed them and am honored you’ve found your “go-to” recipe! Thanks so much! xo
Hi –
I love your recipe, and I’m wondering if you have any suggestions on how best to fill the cupcake tins with the least amount of mess. I’ve used a scoop with thicker batter, but this one is pretty runny. Appreciate your thoughts.
Peter
Hi Peter,
I sometimes like to use one of my mixing bowls that has a pour spout on the side and just pour the batter into the cupcake tin. I hope this helps! Enjoy the cupcakes! Thanks!
Today is national chocolate cupcake day. ๐ trying this out-love the full cake recipe and have used that for years.
This is the best recipe I’ve come by. I was nervous after adding the boiling water since it made the batter really runny, but they turned out amazing! My new go to cake recipe! Thanks!
Wow, fantastic recipe! These truly are the best chocolate cupcakes EVER! I filled my metallic cupcake liners
3/4 full and they came out perfectly. I did use my Kichenaid mixer and followed all directions carefully. The buttercream frosting recipe was amazing as well. I volunteered to do the desserts for an over the top, elegant baby shower and brought these cupcakes with the buttercream frosting. They looked lovely on the pedestal cake plates and they were delicious! Thank you Robyn!