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!

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. Karen Cardenas says:

    I really want to try this recipe. Can you explain further about the coffee if we don’t have coffee powder? I have espresso ground coffee and regular medium bold American coffee. Is it supposed to be made before hand or just mix the uncooked coffee ground with the rest of the cake ingredients? Any details would be very grateful thanks!

    1. Robyn Stone says:

      Hi Karen,
      What I use in the recipe is espresso powder…it is named that exactly….most grocery stores have it and I order it online often where ever cooking supplies are sold. I just mix the espresso powder into the cake ingredients as directed…nothing to do ahead of time.
      I hope this helps and that you enjoy the cake! It’s delicious! Thanks so much! xo

  2. Yasmin says:

    5 stars
    Hands down the best chocolate cupcake recipe! So moreish, moist and a rich chocolate flavour. I filled the centres with a cherry compote and pipped whipped cream frosting on top to make mini. Black Forests.

    1. Robyn Stone says:

      Thanks so much! Sounds absolutely delicious!

  3. Meera says:

    5 stars
    Is this recipe easy to double or in my case triple? making it for my daughter’s entire class and teachers. 🙂
    Thanks.

    1. Meera says:

      oops just read the comments right above the recipe. please disregard

  4. lisa says:

    5 stars
    I’m making these right now for my church meeting and guess what we’re discussing? The annual bake sale that’s coming up! These are definitely going to be on the tables!!
    As for the espresso powder…….. I didn’t want to spend the money for espresso powder so I use instant coffee granules instead! And, I put the boiling water with it so it dissolves and then pour that in the batter…. Absolutely deeelish !!

  5. Adriana R. says:

    Hi! I’m from Mexico city and I really want to try this recipe 🙂
    But I have a big question. How and where can I get the espresso powder?
    Is there another name for that ingredient?

    1. sassy13169 says:

      5 stars
      Espresso powder is coffee…any coffee will do.

  6. Jessica says:

    Can I do without the expresso powder and the water? If not, what can I use in their place?

  7. Michelle says:

    5 stars
    I simply love your chocolate cake recipe. It is my go-to recipe for any cake. Just wondering if instead of frosting, you have just thrown in some choc chips/chunks in? Baking for a bake sale and they would just probably package better.

    1. Robyn Stone says:

      Hi Michelle!
      I’m so happy you enjoy the chocolate cake and that you find it to be a go-to!
      Chocolate chips will be delicious – take a look at these Chocolate Chocolate Chip Muffins. I think these will be fantastic for a bake sale and sound like what you may be looking for.
      I hope you enjoy them! Thanks so much! xo

  8. Amy says:

    5 stars
    Robyn, what brand of unsweetened cocoa do you use for your chocolate cake/cupcake recipes? Thanks!

    1. Robyn Stone says:

      Hi Amy,
      I generally either use Hershey’s or Ghiradelli. xo

    2. Amy says:

      Sounds like natural unsweetened cocoa powder rather than Dutch-processed unsweetened cocoa. Thank you, Robyn!

  9. Stacey Barriger says:

    5 stars
    I need to make the perfect vanilla cupcake please!!! Do you have a recipe?

    1. Robyn Stone says:

      I use my Best White Cake recipe for cupcakes as well. The recipe has instructions for making cupcakes and the yield.
      I hope you enjoy them! Thanks!

  10. Merida Miller says:

    Should I use sweetened or unsweetened cocoa? I noticed in the frosting recipe it specifies unsweetened but wasnt sure which to use for the cupcakes.

    Thanks!

    1. Robyn Stone says:

      Hi Merida,
      I use unsweetened cocoa for both the frosting and the cupcakes. I hope you enjoy them! Thanks! xo

    2. Merida Miller says:

      5 stars
      THEY TURNED OUT AMAZINGGGGGGGG!!!! Small confession, these are the first cupcakes and frosting that Ive ever made completely from scratch. I know I know and embarrassment to all bakers everywhere but I was always nervous about the whole process so I used to just buy the box stuff and add my own twist. However, Ive just moved to Amsterdam and the box cakes/ frostings option are no good and super expensive so when I needed to make cakes for a friends birthday I decided it was time I graduated to the real stuff. So glad I did and SO GLAD I found this recipe. Thanks so much! The chocolate frosting is unreal too and piped pretty well, just a few more tweaks on my side and next time I know they will be perfect. There is no turning back now!

    3. Robyn Stone says:

      I’m thrilled that you gave them a try and that you loved them, Merida! They are favorites in my family too!
      Thanks so much! xo