Chocolate Cupcake Recipes

The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!

We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. It truly is the perfect chocolate cake. We have now scaled back the recipe so that it is perfect for cupcakes, making an even two dozen.

This is the best chocolate cupcake recipe in the world and it’s pretty easy to make too. They are unbelievable moist, about as perfect as they come. No more boxed cake mixes! We have kept this recipe as simple as possible so that even an inexperienced baker can be successful with it.

You should also check out my recipes for The Most Amazing White Cake and my Funfetti Birthday Cake. They can also be easily made into cupcakes.

Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual, and I’ve always got you covered with my very own cooking show. You can see the entire collection over on YouTube.

Super Moist Chocolate Cupcakes

Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.

Prep: 25min

Total: 3h25min

Yield: 12

Ingredients:

• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1/2 cup (41g) unsweetened natural cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature*
• Chocolate Buttercream or Vanilla Buttercream
• sprinkles (optional)

Instruction:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
5. Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

Easy Chocolate Cupcake Recipe

This Chocolate Cupcake recipe is easy with great results every time. A surprising ingredient makes these moist, fluffy and super chocolatey cupcakes. Try these with Chocolate Buttercream Frosting.

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 187 kcal, Carbohydrate 30 g, Protein 3 g, Fat 7 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 14 mg, Sodium 195 mg, Fiber 1 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour (measured correctly)
• 1 cup granulated sugar
• 1/3 cup natural unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup warm coffee (or 8 fluid oz)
• 1 Tbsp white distilled vinegar
• 1/3 cup olive oil or vegetable oil
• 1 large egg (room temperature)
• 2 tsp vanilla extract

Instruction:

1. Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
2. In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
3. In a second mixing bowl, whisk together wet ingredients.
4. Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.
5. Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.

The Most Amazing Chocolate Cupcakes

The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!

Prep: 10min

Total: 32min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup cups warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1½ cups butter (softened)
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar

Instruction:

1. Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
4. Fill each cupcake 2/3 full.
5. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
6. Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
7. Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe

Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.

Prep: 10min

Total: 30min

Serving Size: 1 cupcake

Nutrition Facts: servingSize 1 cupcake, calories 162 kcal, Carbohydrate 27 g, Protein 3 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 154 mg, Fiber 1 g, Sugar 17 g

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder (homemade or store-bought)
• 1/2 cup milk (buttermilk, oat milk, or other favorite plant-based milk)
• 1/4 cup vegetable oil (canola oil or melted coconut oil)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup boiling water
• Vanilla Buttercream Frosting (half of full recipe)

Instruction:

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, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk to combine.
3. Add wet ingredients. Add milk, vegetable 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 smooth. Note that the batter will be very thin.
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 the recipe instructions. Note that you’ll need 1/2 of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.

The Very BEST Chocolate Cupcakes

FAQ

What is the secret to moist cupcakes?

What is the difference between a chocolate muffin and a chocolate cupcake?

What is the secret to good cupcakes?

• Ingredients should be at room temperature.
• Do not overmix the batter.
• Use a cupcake scoop for evenly baked cupcakes.
• Do not overfill cupcake liners.
• Bake cupcakes in the center rack of the oven.
• Use the touch test rather than a toothpick.
• Remove cupcakes from the pan to cool.

Why are my chocolate cupcakes dry?