Chocolate Cupcake Recipe
Incredibly moist, tender, and fluffy, this chocolate cupcake recipe is truly the best! You don’t need any special equipment to make these cupcakes, and all of the ingredients are pantry staples you probably already have on hand.
If you prefer chocolate cupcakes that are super moist and richly flavored, then this recipe is for you!
My two secret ingredients? I add a little bit of espresso powder to give the cupcakes a bold chocolate flavor, and some buttermilk to add moisture and keep them ultra soft and tender.
I’ve been making this chocolate cupcake recipe for years and it never fails to amaze me how simple it is to make bakery-quality cupcakes at home using basic pantry ingredients. The cupcake batter can be mixed up in one bowl using just a whisk too!
I love to top these with my homemade chocolate buttercream frosting (because the more chocolate, the better!). If you want to try something else though, I’ve also included several different frosting options that go well with these cupcakes.
Recipe Video
Ingredient Notes & Substitutions
Cocoa Powder
Be sure to use natural cocoa powder for the cupcakes. I’ve tested this recipe with Dutch process and it will cause them to sink in the middle. You can use either one for the frosting though! (I have a full post that explains the different types of cocoa powder if you want to learn more about each one and when to use them.)
Espresso Powder
One of my secret ingredients that I mentioned earlier! The espresso powder helps to really enhance the chocolate flavor in the cupcakes. If you don’t have any on hand, you can replace it with an equal amount of instant coffee or just leave it out. If you do leave it out, you’ll still need to add the boiling water or you can replace the water with ½ cup of strongly brewed hot coffee.
Buttermilk
Buttermilk is what makes these cupcakes super soft and fluffy! Regular buttermilk is always best, but you can use my homemade buttermilk substitute in a pinch.
Tips For Making These Chocolate Cupcakes
- Use a light metal pan. Darker pans tend to absorb heat faster, causing your baked goods to bake faster and potentially burn. A light-colored pan will allow your cupcakes to bake slowly and more evenly. I really love this USA cupcake pan!
- Don’t over fill the cupcake liners. This will cause them to sink. I only fill each cupcake liner a little over halfway full because they rise quite a bit in the oven. It won’t seem like much batter, but you should end up with exactly 16 cupcakes.
- Use room temperature butter for the frosting. If your butter is too cold, the powdered sugar won’t fully incorporate and you can end up with a gritty frosting. If it’s too warm, your frosting can end up greasy and difficult to pipe. You’re looking for the butter to be at a cool room temperature. In other words, it should feel cool to the touch, but when you press your finger into it you should be able to leave an indent without your finger sliding around. If the butter is too cold, just let it sit at room temperature for a little longer. If it’s too warm, put it in the fridge until it reaches the right temperature and consistency.
- Mix the frosting together on low speed. This will keep your powdered sugar from going everywhere and also prevent air bubbles from ending up in your finished frosting.
Can I Use This Recipe To Make Mini Cupcakes?
Yes! Just use a mini cupcake pan, fill each liner a little over halfway full, and reduce the baking time to 10 to 12 minutes.
Can I Double This Recipe?
Absolutely! You can double the ingredients to make twice the amount of cupcakes, or bake the batter in two 9-inch round cake pans. (If you want to make things a little easier though, I’d suggest just following my chocolate layer cake recipe instead.)
Different Frosting Options
I paired these cupcakes with my favorite chocolate frosting, but you’re welcome to use another flavor.
If you’re looking for something more classic, my vanilla buttercream frosting, strawberry buttercream frosting, and cream cheese frosting are all good options.
For something a little more fun or unique, I’d recommend using Oreo frosting, coffee frosting, or cookie dough frosting!
I guarantee that once you try this chocolate cupcake recipe, you’ll never want to use a box mix again!
If you make them, don’t forget to leave a comment below to let me know how they turned out. I’d love to hear what frosting you use too!
Chocolate Cupcake Recipe
Ingredients
For the chocolate cupcakes:
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup canola or vegetable oil (80 ml)
- ½ cup buttermilk (120 ml)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup boiling water (120 ml)
- 1 teaspoon instant espresso powder optional, but recommended
For the chocolate frosting:
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- ½ cup unsweetened cocoa powder sifted (42 grams)
- 3 to 4 tablespoons heavy cream or milk (45 to 60 ml)
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.1 cup all-purpose flour,¼ cup plus 2 tablespoons unsweetened natural cocoa powder,¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt,½ cup packed light brown sugar,½ cup granulated sugar,⅓ cup canola or vegetable oil,½ cup buttermilk,1 large egg,1 teaspoon pure vanilla extract
- Add the instant espresso powder to the ½ cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is normal!½ cup boiling water,1 teaspoon instant espresso powder
- Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.
- To make the chocolate frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.1 cup unsalted butter
- Add half of the powdered sugar and mix on low speed until fully combined, then mix in the remaining half of the powdered sugar. Add the sifted cocoa powder and mix until fully combined.3 cups powdered sugar,½ cup unsweetened cocoa powder
- Add the heavy whipping cream, vanilla extract, and salt and mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed.3 to 4 tablespoons heavy cream or milk,1 teaspoon pure vanilla extract,pinch of salt
- Frost the cooled cupcakes as desired.
Wow, these are awesome cupcakes!
Don’t know if I even need the frosting..so fluffy and moist. Used a few substitutions and improvisations.. unsweetened chocolate almond milk for buttermilk, and ran out of oil so used half applesauce, and lastly my coffee was mocha flavored so it added onto the chocolate intensity! Yum 😋
It’s an amazing recipe for cupcakes …bt if I don’t want yo use egg …what can b its substitute kjndly …tell PLZ.
You may be able to replace it with a flax egg, but I haven’t personally tried it.
I literally use this recipe for all of my chocolate cupcakes. They are amazing. I just did a chocolate cupcake with peanut butter buttercream and they are so delicious. I posted them on my Instagram.
Thanks for the recipe, and plan on making them this week. You mentioned a couple oil options to use that are neutral flavored oils……which do you prefer when making these cupcakes?
I typically use canola or vegetable oil, since it’s what I keep on hand.
Just amazing!
When we went back to the office, my manager bought some cupcakes from a shop and they were great, moist, fluffy, but as usual, too sweet for me.
When I saw this recipe and the ingredients, I was sure those would be as good and it sure didn’t disappoint. I cut down the amount of sugar and used your chocolate cream cheese frosting. It was just perfection and everybody kept complimenting me…
Hi, I was wondering if I could use sour cream in the chocolate cupcakes instead of buttermilk like your vanilla cupcakes recipe calls for? Every time i make the vanilla ones I get such compliments. Eager to try the chocolate ones!! Thank you for sharing!
I haven’t tried it, but I think it would be okay to use sour cream in place of the buttermilk. They are really delicious with the buttermilk though!
Do you have an idea for altitude adjustment? Can’t live without these cupcakes when I’m in the mountains!
I’m not familiar with high altitude baking, but some readers have found this guide helpful!
can i add chocolate chips to the batter?
I wouldn’t recommend it for this recipe. I’ve tried it, but the batter is very thin and they just sink straight to the bottom.
Hi Danielle,
I absolutely love your recipes and I cannot count the amount of times I have used this recipe. We love it! The cupcakes are always moist and delicious 🙂 I live in Australia and I just wanted to check if we are meant to use use caster sugar or white sugar (for granulated sugar). Thanks!
So glad you’re enjoying the recipes, Anita! I always use white sugar in this recipe, but it would be fine to use caster sugar too.
This was exactly the chocolate cupcake taste and texture I was looking for! Thank you so much for sharing. I do wonder is there a way to make this into a vanilla cupcake? By omitting the cocoa powder and espresso? And changing to all white sugar? I like that this recipe did not use butter.
Hi, Lori! You would likely need to make more adjustments than that. I do have a vanilla cupcake recipe here and a vanilla cake recipe here. They both use butter, but I think butter tastes better in vanilla cupcakes. Hope that helps!
These are the BEST chocolate cupcakes ever!! So moist, so chocolatey, so delicious. I’ve also had success using this recipe to make a three layer 6-inch cake – equally delightful. Thanks for a home-run recipe!
Thank you so much for the chocolate muffin recipe, will definitely try it for my babies! ?
Hi Danille!
LOVE THESE CUPCAKES! Super! I did it first time and twas perfect!
Btw, Can i use powdered buttermilk? If i can, what is the ratio? Will it not affect the texture of the cupcake?
Tks n rgds
You can use powdered buttermilk, but I would suggest adding water (per the instructions on your container) to make buttermilk, then measuring out 1/2 cup of the liquid.
This is one of the best cake recipes ever, would you have a similar chocolate recipe to this but an egg free version? I have some family
Members who don’t eat egg and would love to try this cake. Is there anything I need to add/change for the eggless recipe?
I haven’t tried an eggless version yet. You may be able to substitute the egg with a flax egg though.
Love these cupcakes! Was wondering if doubling the recipe would work out okay or should it be made in 2 seperate batches?
It would be fine to double the recipe!
Ur recipes sound amazing
I dont have piping nozzles or bags
r they necessary????
You don’t have to use one. You can just use a spoon or angled spatula to spread the frosting on top of the cupcakes.
Hi I was making these and adding water seemed weird but the batter was still liquid in the oven after 20 minutes
The boiling water is normal in chocolate cupcakes/cakes. Did you double check the measurements or make any adjustments to the recipe? They should be baked by 20 minutes.
Cupcakes are out and cooling, and so far smell fantastic. I used natural cocoa in the cake, but was wondering what you prefer for the frosting. Since it doesn’t have baking soda to neutralize it, should I use dutch process instead or natural for the frosting?
Either one would be fine for the frosting! Dutch-process may be just a bit better because it’s not as acidic, but I’ve used natural in the frosting and it tastes great too.
Have tried your chocolate brownies and they were very good with the toffee sauce. Loved it
But today I tried this cup cake recipe they turned out to be light and yummy but it was all crumbling , the cup cake waas not holding together and also the top part was sticky
I wonder what could have gone wrong. Please guide me
Sorry to hear that, they definitely shouldn’t be falling apart. Did you make any adjustments to the recipe?
Cup cakes were the best we’ve ever had, better then Zingermans bakery cup cakes and they are really good. If making a cake do you double the recipe, it looks like you are saying only makes one 9″ cake in the notes. I guess I’ve never baked a single layer cake it’s always 2 – 9″ cakes put together with frosting. Thank you!
Yes, if you want a layered cake you can double the recipe. I also linked to my homemade chocolate cake recipe in the baking tips section, it’s similar to this one but makes a layered cake.
All of your recipes are amazing but thanks again for this one. I made a cake for my daughter’s first birthday and my boys who don’t even like cake regularly loved this cake. The baby loved it to! You should have a book.
Thank you, Monica! So glad you enjoyed the cupcakes!
Hi I have a question, at the moment my local grocers are running out of all purpose flour can I substitute with cake flour
( that’s what I have at home)? and if yes how is the measurements like? Thank you ? .
Yes, that would be fine! You’ll want to use 1 cup plus 2 tablespoons of cake flour in place of the 1 cup of all-purpose flour.
Thank you ?
Hello Danielle
Thankyou for replying. I followed the recipe as mentioned only thing I did was I doubled the quantity as I needed more cakes. Will it help if I reduce the quantity of coffee or buttermilk a bit?
And I added boiling coffee mixture to the batter , was that the reason for the cake to fall apart?
Thankyou
That’s so strange, the coffee shouldn’t have affected it either. It’s really hard to say what caused it, but sometimes under mixing the batter can cause cakes to be crumbly. I would double check that the quantities were all doubled correctly too.
Do I need to spray the cupcake liners with oil? You don’t mention it so I assume the answer is no.
No, you don’t have to spray the liners 🙂
I was making the chocolate cupcakes and decided not to use the expreso. Do I still add the boiling water to the batter.
Yes, you still want to add the boiling water.
i’m considering making these cupcakes but i would like to know if 3-4 tablespoons is just 3/4 tablespoon written differently, sorry i know it’s a dumb question !
Hi, Katy! It’s 3 tablespoons to 4 tablespoons of heavy cream.
Hi, I’m going to make these cupcakes for my son’s birthday but just wondering when you say mix do you mean with a mixer or just by hand? Also what temperature should I cook them if I am using Celsius not Fahrenheit?
Either way is fine, I just mix it by hand with a whisk. Also, 350°F is equal to 177°C.
Cant wait to try out this recipe. For the chocolate buttercream frosting . I could not get heavy cream anywhere. Is it possible to substitute it with whipping cream? Or what would you suggest? Thanks in advance
Yes, that should be fine. You can use milk too.
Why do my cupcakes always separate from the cupcake liners? I live in a tropical country where it is hot and humid
It’s likely just due to the humidity.
Hello! Can I use sour cream in place of the buttermilk? 1/2 C ?
It would probably be okay, the cupcakes won’t be quite as light and soft though.
hello! i have’nt tried this recipe yet but am going to later. I was wondering if you have the nutrition facts for this recipe for a project in culinary. If so can you please email them, thank you so much!
I’m not sure on the nutrition information, but you can plug it into an online calculator to get an estimate. Hope you enjoy the cupcakes!
I cant wait trying this chocolate cupcake recipe. Just wondering which tip I should use for the following design please. Thnksss.
Omg, i cant attach/send the picture in this comment. Do u know how to post the photo in this comment box please?
I used the Wilton 1M piping tip for these cupcakes! There’s also not a way to attach pictures, but you can always e-mail me or tag me on Instagram.
Hi, your recipes are the BEST! However I tend to find that the top of the cakes go a bit sticky.. same with the vanilla ones.. is there anyway to avoid this? I love how moist they are so we like to eat em without buttercream. Thanks for sharing x
Thank you, Zenica! The tops tend to get sticky because the cupcakes are moist. I’m not really sure of a good way to prevent that though.