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.
OMG! Truly the best chocolate cupcakes I have ever made. Easy to follow directions; easily my new go-to recipe!
This is an awesome recipe!!! I did it last year for my daughter’s 1st birthday (eggless as SIL is allergic to eggs) and I have had multiple requests to make this cake. I have also done it with eggs (also amazing). Its very moist and I made it with the chocolate buttercream frosting on this page.
Can this recipe be used in a loaf pan
I haven’t made this is a loaf pan, Rach, but I don’t see why it wouldn’t work.
best chocolate cupcake ever! love that it is moist and decadent
Hi! I’m looking forward to trying this recipe but I’m wondering if I should mix with a mixer or a whisk to avoid over mixing? Thanks you!
Arielle, you can use either. The batter is really easy to make by hand with a whisk or if using a mixer, mix just until the ingredients are well combined. The batter will be really thin. I hope you enjoy!
These turned out fantastic! They were moist and delicious! The buttercream frosting looked so white by following your directions. I wish I could post a pic!
Thanks, Denise. I’m glad your frosting was really white with my instructions.
can I use regular whole milk
You can use whole milk in this recipe, Nefertari. I hope you enjoy!
Hi! I LOVE your chocolate cake recipe, it’s the best one I’ve ever made and my go-to recipe.I wanna make cupcakes and I’m wondering why the recipe is different?, what will happen if I use the chocolate cake recipe to make cupcakes?
Mirian, the cupcake recipe is 1/2 the Best Chocolate Cake Recipe and makes 12 cupcakes instead of the 24 that you can make with the full chocolate cake recipe. You can use the full Best Chocolate Cake Recipe to make these cupcakes. I found that the cupcakes did better for me at the temp and baking time in the Chocolate Cupcakes Recipe. I hope you enjoy!
can I bake at 350 for like 15-17mins???
Jasmine, you can bake the cupcakes at that temp and time but I have found that I have better success with baking them at the 325ºF temp and time in the recipe. I hope you enjoy!
This may be a strange question! Am I the only person who doesn’t know what “kosher” means? To be exact, kosher salt.
I’ve seen it in many recipes & if I don’t have it or use it, will my recipes taste different?
Although I’m not reviewing anything right now, I will be baking the wonderful Chocolate Cake this weekend that everyone raves about! I’ll let you know the verdict soon & will also hear from my family who is coming over for dinner & dessert.
It sounds amazing according to the many reviews I have read!
Thanks in advance for answering my question regarding kosher & kosher salt.
Welly
Kosher salt is a more coarse salt with larger grains than table salt and is not as “salty” tasting as table salt. Kosher salt is a pure salt, not iodized, and is additive free. If you are using regular table salt and the recipe calls for kosher salt, the dish will be more salty and even too salty if you use the amount in the recipe. If using table salt, I would use 1/2 the amount of kosher salt listed in a recipe. Hope this helps and you enjoy your cake.
Oh my goodness! Absolutely perfect chocolate cupcakes! I had all ingredients but the espresso powder. The batter is very thin as the recipe indicates. The recipe made 15 cupcakes, filling the paper liners about 2/3. At 325 degrees, it took 20 minutes. Of course, I had to try one as soon as they cooled. Moist cupcakes with a deep chocolate flavor. Serving with peanut butter frosting. Yum!
Susanne, thank you. I love these chocolate cupcakes with a peanut butter frosting. Chocolate and peanut butter just seem to go together, don’t they?