Best Chocolate Cupcakes Recipe

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4.96 from 437 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 437 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 437 votes (38 ratings without comment)

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Recipe Review




1,378 Comments

  1. Angie says:

    Hi! Would cows milk work in this recipe? Or just a plant based milk? Thanks ๐Ÿ™‚

    1. Robyn Stone says:

      Angie, you can use either one of those milks in this recipe. It is just whichever you prefer. They both work well. Hope you enjoy the cupcakes.

  2. Mattina says:

    Hi – if I were to make these in the bakery-style larger cups, what would be the recommended oven temp & timing adjustments? Thanks!

    1. Robyn Stone says:

      I haven’t made these as the jumbo cupcakes, Mattina, but I would think bake at 350ยบF for about 20 to 25 minutes.

  3. Rach says:

    Hi Robyn! I tried making these and they came out great
    Do you think I can make mini bite sized cupcakes with this recipe? Should I change overn temperature and time?

    1. Robyn Stone says:

      Rach, this recipe should make about 72 mini cupcakes. You will need to lower the baking temperature to 325ยบ F for the mini cupcakes. It will just take about 10-15 minutes for them to bake so I would start checking them at about 8 minutes. I hope you enjoy!

  4. Susan says:

    5 stars
    This chocolate cupcake recipe is going into my Top 10. So chocolatey and moist!

    1. Robyn Stone says:

      Thanks, Susan. So glad you loved these cupcakes.

    2. Jessica says:

      5 stars
      My 3 year old loves a good “birthday muffin”. Due to unknown medical issues he is currently gluten, dairy and egg free and we just discovered he cannot break down much sucrose so I substituted gluten free flour, flax egg, almond &cashew milk and agave syrup for the sugar 2/3 amount of agave and cut the boiling water by 1/3 cup to balance the liquid). They are not ideal. taste ok but a little odd texture. I think if I could use real egg they might be ok. If anyone has successfully used agave as a replacement for sugar I’d be interested to know what you did. My 3 year old likes them but I’d rather not have to make a whole different batch for him. Thanks

    3. Robyn Stone says:

      I’m so glad you found a solution for the food challenges your 3 year old has now, Jessica. I have people in my family who can’t have eggs, gluten, and dairy so I understand the issues. I haven’t used agave instead of sugar but maybe someone else on here has and can help you.

  5. Kaatgirl says:

    Can I use cake flour instead of all purpose flour for this chocolate cake

    1. Robyn Stone says:

      When I used cake flour with the chocolate cake, I thought the cake was too tender. However, many people have said that they use cake flour successfully all the time.

  6. Rachel says:

    Hi Robyn! I have made your cake before – delicious! Now Iโ€™m wanting to make cupcakes for my son to take to school for his birthday. I need to make 4 dozen! If I make them the day before he takes them, can I frost them and leave them on the bench overnight? Also, have you ever added colouring to your vanilla buttercream frosting? Im wanting to do half red and half blue – spiderman colours! Thanks so much in advance ๐Ÿ™‚

    1. Robyn Stone says:

      Rachel, the cupcakes should be fine left out at room temperature overnight, but I would place them on a covered container. I leave my frosted cake out on my counter under a covered dome. You can add food coloring to the vanilla buttercream frosting. Hope your son has a very happy birthday and loves his cupcakes.

    2. Rachel says:

      Thanks so much Robyn ๐Ÿ™‚

  7. Margaret says:

    Good morning Robyn, My name is Laciel… This will be my first time making these your Chocolate Cupcakes ๐Ÿง hopefully they will turn out Delicious ๐Ÿ˜‹ I will surely let you know because I prefer to BAKE then ๐Ÿณ ๐Ÿ˜ช๐Ÿ˜ข๐Ÿ˜ญ… It’s hard to find a good Chocolate Cupcakes or Cake!!! Have a Bless Day!โ˜บ๏ธ

    1. Robyn Stone says:

      Hope you enjoy the cupcakes, Laciel.

  8. Charlette says:

    Absolutely amazing. I was skeptical about the end result but even the batter tasted great(I took my chances lol) so my worries disappeared quickly. Super moist and I also recommend using cream cheese frosting.

    1. Robyn Stone says:

      I’m so glad you tried this recipe and loved the cupcakes, Charlettte. I agree; these cupcakes are amazing with cream cheese frosting.

  9. Natalie says:

    5 stars
    This is the best chocolate cake recipe! Iv’e made this as cupcakes and as a cake, and every time it turns out beautifully! The recipe makes a nice moist cake with a slight crumb. I love to use this recipe to make chocolate cakes with peanut butter frosting and topped with resees chunks.

    1. Robyn Stone says:

      Natalie, the cake sounds delicious with the peanut butter frosting with the Reese’s chunks. So glad you like the cake.

  10. Denise says:

    5 stars
    This recipe is delicious! I have made it 5 times. Every time I make them everyone raves about them! Thank you!

    1. Robyn Stone says:

      Thanks so much, Denise. I love that everyone enjoys these cupcakes.