Chocolate Cupcake Recipe
Perfect Chocolate Cupcakes topped with a chocolate buttercream frosting! This chocolate cupcake recipe is easy to make, incredibly soft, light, and moist.
*Post and pictures updated April 2020*
Have you ever made chocolate cupcakes from scratch? A long time ago, I used to think that homemade cupcakes were difficult to make. But let me tell you, they’re not. In fact, they’re actually pretty easy! And there is really nothing better than sharing and enjoying cupcakes that you made completely from scratch.
One thing that I love about this chocolate cupcake recipe is that the batter can all be mixed up in one bowl. These cupcakes are also incredibly light, soft, and they stay moist for days. I topped these with my homemade chocolate buttercream frosting, but I’ve included several different frosting options for you to try too.
I’ve also included some notes for how to make the cupcakes ahead of time, freeze them, and how to even turn this into a 9-inch cake. If you love chocolate, I guarantee this will be your new favorite cupcake recipe!
How To Make Chocolate Cupcakes
To make these cupcakes, you’ll start by mixing together your dry ingredients – all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and sugar.
- All-Purpose Flour: First things first, when making cupcakes it’s important to measure your flour correctly. Remember when I put together this post about how to measure flour? Too much flour in your recipe can lead to dense cupcakes, so let’s avoid that by spooning and leveling the flour.
- Unsweetened Natural Cocoa Powder: To get that beautiful chocolate flavor! I don’t suggest using dutch processed cocoa powder in these cupcakes, otherwise, they won’t rise as tall. I explain more about the difference between both kinds of cocoa powder in this post.
- Baking Soda, Baking Powder, and Salt: To help the cupcakes rise and the salt balances out the sweetness.
- Sugar: You’ll be using a mixture of brown sugar and granulated sugar in this recipe. Brown sugar has more moisture than granulated sugar so it helps to keep the cupcakes moist.
Then, you’ll mix in your wet ingredients – oil, buttermilk, eggs, vanilla extract, boiling water, and instant espresso powder.
- Oil: For the fat in this cupcake recipe, you’ll be using oil instead of butter. Any kind of neutral-flavored oil like canola, vegetable, or melted coconut oil will work just fine.
- Buttermilk: The buttermilk adds moisture and creates a tender crumb. Don’t have any buttermilk on hand? You can use my homemade buttermilk substitute here.
- Egg & Vanilla: The egg helps bind everything together and the vanilla adds a little flavor.
- Boiling Water & Instant Espresso Powder: I suggest mixing in the first 4 wet ingredients first, then mix in the boiling water. I love to add some instant espresso powder too because it enhances the chocolate flavor in the cupcakes.
As you can tell the batter will be very thin for these cupcakes, but this is normal! I only fill the cupcake liners about halfway full because they rise quite a bit in the oven. The recipe will make 16 cupcakes, so you can use two muffin pans and bake in separate batches or use a large 24-count muffin pan to bake them all at once.
The cupcakes will take about 16-18 minutes in the oven. You’ll know they’re done when the tops are set and a toothpick inserted into the center comes out clean. Once they’re done, remove them from the oven, carefully remove them from the pan, and transfer the cupcakes to a wire rack to cool while you make the frosting.
Different Frosting Options
I used my homemade chocolate buttercream frosting on top of these cupcakes, you can find my full tutorial for how to make it here. If you prefer a different flavor, here are a few more options that would work great too:
- Vanilla Buttercream Frosting
- Strawberry Buttercream Frosting
- Cream Cheese Frosting
- Chocolate Cream Cheese Frosting
- Oreo Frosting
- Coffee Frosting
FAQ’s
Can you make these cupcakes ahead of time?
The cupcakes may be made 1-2 days in advance. You can store the cooled cupcakes in an airtight container on the counter or in the refrigerator. The frosting may be made 1-2 days in advance as well, cover tightly and refrigerate, then bring the frosting to room temperature and mix well before frosting the cupcakes.
Can you freeze them?
Yes, these cupcakes freeze great! Allow the cupcakes to cool completely, then place them into a freezer bag or container, seal tightly, and transfer to the freezer for up to 3 months. To thaw, remove the cupcakes from the freezer, place them on the counter, and allow to come to room temperature. The frosting will also freeze well for up to 3 months, just thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cupcakes.
I don’t have any instant espresso powder do I still need to use the boiling water?
Yes! If you don’t have any espresso powder you can omit it and just use 1/2 cup of boiling water or use 1/2 cup of hot coffee.
Baking Tips
- When measuring your flour, make sure to spoon your flour into your measuring cup and level it off with the back of a knife.
- I suggest sifting the first 5 ingredients together, this will help remove any lumps of flour or cocoa powder in your cupcake batter.
- Want to make a cake? You can pour the batter into a 9-inch round baking pan and bake at 350°F (177°C) for about 30 minutes. If you’re looking for a layered chocolate cake, I suggest using my homemade chocolate cake recipe.
Chocolate Cupcakes
Ingredients
For the chocolate cupcakes:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (80 ml) oil
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) boiling water
- 1 teaspoon instant espresso powder optional, but recommended
For the chocolate frosting:
- 1 cup (230 grams) unsalted butter softened
- 3 cups (360 grams) powdered sugar
- 1/2 cup (42 grams) unsweetened cocoa powder sifted
- 3-4 tablespoons (30-45 ml) heavy cream
- 1 teaspoon 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.
- Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, but this is okay.
- Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F (177°C) for 17-20 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 an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
- Add the powdered sugar one cup at a time, making sure to mix well after each addition, then add the cocoa powder and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined.
- Frost the cooled cupcakes as desired.
Notes
OH MY GOSH!!!!!! Made these chocolate cupcakes with your chocolate frosting exactly as you had and they were GONE in ten minutes!! Not only did my family LOVE them, but my neighbor popped over and had TWO!!! haha I bake ALOT and have tried sooooo many recipes for this and yours is my FAVORITE go-to from now on!! They are so light and airy and the frosting is wonderful….I licked the entire bowl when nobody was around:) I printed the recipes and laminated them…that’s a keeper!! Going to try your carrot cake this weekend…thanks for being AWESOME and making us home baking mommas look good with the fam!!!
Thank you, Brenda! So happy to hear that!
Hi, I just made a batch of your vanilla and want to do a batch of chocolate in the morning, however I don’t have buttermilk, can I substitute with sour cream in some way?? Thanks so much for the awesome recipes!
You can make a buttermilk substitute, I have a tutorial here.
What kind of expresso did you use?
I used Medaglia D’Oro Espresso Instant Coffee, I linked to it in the post too.
I’m excited to try this recipe this weekend! Could you confirm though that the boiling water is added even if you omit the espresso? Thanks in advance!
Yes, you still add the boiling water even if you omit the espresso. Hope you enjoy the cupcakes!
Hi I tried the cupcakes …delicious. But cupcakes didn’t rise and stuck to the liner ! Any tips? I follow the recipe exactly ?
Sorry to hear that! I’ve never had these stick to the liners, so I’m not sure what would cause that. Did you wait for them to cool completely? Also, have you tested your baking powder and soda to make sure they’re fresh? If so, do you think you may have overmixed the batter?
Yeah I did all of that. Maybe I overmixed it. I’m not sure. I’m going to try again
Turned out so good. I tried another cupcake recipe and it was awful. These were by far the best cupcakes I have ever made!
So glad you liked the cupcakes, Hailee!
Is this enough to make an 11×13 cake? I need a rectangle. Thanks!
This wouldn’t be enough batter. You can use my chocolate cake recipe here: https://www.livewellbakeoften.com/chocolate-layer-cake/. It’s enough for a 9×13 pan, but I imagine you could make it in an 11×13 pan.
Hi! I’m about to try these cupcakes which I’m so excited about but two questions, Will the expresso powder make the kids caffeinated? Lol also can I replace it with instant coffee powder since I don’t have the espresso powder. Thank you!
It does have caffeine in it, but you can leave it out if you prefer. You can also replace it with instant coffee!
What is your technique for piping either the frosting or stabilized whipped cream? What do you use and how?
I haven’t made the chocolate cupcakes or mini blueberry cheesecakes yet because I want to be proficient at putting on the frosting/whipped cream.
Thanks
For these cupcakes, I used the Wilton 1M piping tip. I have a post here for how to frost cupcakes too: https://www.livewellbakeoften.com/how-to-frost-cupcakes/.
Hi im a new baker and a want to try your recipe, is it ok to use powder buttermilk?
If you mix the powder with water and make a buttermilk substitute that should be fine.
Hi, does the type of cocoa powder you use affect the cupcake? I bought no name brand.. would that work?
Just make sure you use unsweetened natural cocoa powder, not dutch processed. If it’s dutch processed, it should specify on the container.
Hi
Can i add chocolate chips in the middle…will it affect the cupcakes
Do you mean before or after baking them? If you add them before you bake the cupcakes, they’ll probably sink to the bottom.
hi, what kind of heavy cream should i use? double cream??
I use heavy whipping cream, which is 36% fat. I believe double cream is similar, so that would be fine!
Getting ready to try the chocolate cupcake recipe but trying to decide whether to use the Espresso powder? Does it give it a coffee taste or is it subtle?
Hi, Nancy! I’ve never been able to taste it in these cupcakes. I do find that some brands of instant espresso powder can be a little stronger than others though, so if you’re concerned about it you can reduce it to 1/2 teaspoon.
I already know these are going to be great which is why I checked here first BUT, I want to fill some cupcakes with chocolate ganache. Will these work well for this do you think? And if so do you have a favorite method for filling cupcakes? I’ve found 4 and have no idea which to use.
Thank you!
I’ve filled them with cherry pie filling before and it worked fine, so I think it would work. I just use a knife and cut a circle out in the center (just don’t go all the way to the bottom of the cupcake), then fill it, then cut off the bottom of the piece I cut out and place the top back on. Hopefully that makes sense!
Just made the chocolate cupcakes this afternoon and they turned out just perfect. My husband who has sweet tooth ate 3 of them before they were even frosted. Your recipes are fantastic and truly make baking fun. You should definitely have a baking show on the cooking network. Thanks again for the yummy recipes.
Thank you, Patty! That’s so kind of you! I’m glad to hear that you and your husband enjoyed the cupcakes 🙂
Is this 3/4 powder sugar or 3-4 cups. Big difference
It’s 3 to 4 cups.
Hi! Would it be ok to subtitude the buttermilk for milk I don’t have buttermilk and need to make them last minute
If you just have regular milk, you can sour it and make a buttermilk subsitute. You can add 1/2 tablespoon lemon juice or vinegar to a measuring cup, fill to the 1/2 cup line with milk, stir and let it sit for 10 minutes.
Omg these were amazing the milk with the vinegar worked great, the only problem I have is I ate 3 my son 2 and now have to make more for my client cause I don’t have the complete dozen, thank u soo much for responding !!!
So glad you and your son enjoyed the cupcakes, Ada!
I made these today for my daughter’s birthday and they turned out PERFECT! The cupcakes are light and moist and the frosting is delicious! This is going to be my go-to chocolate cupcake recipe from now on. 🙂
Thank you, Kristine! I’m so glad you liked them! 🙂
When you say this batter is thin, what do you mean? We just made these cupcakes and the batter is difficult to put into the cupcake cups because the batter is so thick.
The batter should be thin enough to pour. Did you mix in the boiling water?
Thank you for your quick response . We actually added the buttermilk as powder. We just tried again by adding the correct portioned buttermilk to the mix – they’re good this time !
That makes sense now, Laura. I’m glad to hear that it worked out the second time!
Can we melt chocolate chips instead of cocoa powder? If so, how many cups would we need?
Melted chocolate chips won’t work well in place of the cocoa powder in this recipe. I suggest sticking with cocoa powder for these cupcakes.
I got exactly 14 beautiful, decadent, perfect sized cupcakes from this recipe. Completely scrumptious and easy to throw together (who doesn’t love a one-bowl recipe? Bless you!)
As a side note, I’m making a mental note that this is a recipe that doesn’t require significant forethought since the batter doesn’t require softened butter, just the frosting. Nice to have in the recipe box for spur-of-the-moment cravings.
I’m so glad you liked the cupcakes, Rachel!
Hi,
I just made your chocolate cupcake with chocolate frosting .. came out really well. Just one thing though the top of cupcakes became bit hard wonder is it because I left them in the oven after being baked for about 10 Exea minutes? Will try it out again and see. Thank you for this amazing recipe.
I’m glad you liked the cupcakes! The tops are pretty soft. If you left them in the oven longer, that’s probably why they were hard.
I forgot to add the boiling water will this make a difference in the cupcakes?
Yes, the batter will be thicker and it will affect the texture of the cupcakes. If you haven’t put them in the oven yet, I would make sure to add it.
Thank you. We did already bake them but we remade them and they turned out great.
Glad to hear that they turned out great, Heather! 🙂
Be careful not to over mix the batter ,especially , the WET stuff, and eggs. It incorporates air into the batter. You do want things completely incorporated, BUT NOT OVER MIXED. Also have your oven preheated and put cake into over as soon ad filled. Do not let them sit. , cool in a draft free area Do not open oven to “test/ check” UNTIL the cakes have set…..1 to 2ish minutes before stated time. DO not let oven door slam shut. These are just some reasons why cakes fall.
I made these twice- the first time they fell, as the other commenter described. The second time I made them I mixed them a lot less using just a whisk instead of my stand or handheld mixer, & guess what- perfect cupcakes! I read that if batter is mixed too much it creates tiny air pockets that collapse when batter is baked. That seemed to solve my issue. I absolutely love the flavor of these. They’re chocolatey but not dense. Thanks for sharing such yumminess!
So glad to hear the cupcakes turned out great the second time, Dara! That’s why I note in the recipe to mix everything until just combined, overmixing usually doesn’t work well with cupcakes.
Wow. I made both the vanilla and chocolate cupcakes – both topped with the vanilla buttercream. I am a not an experienced baker and everyone was asking what bakery they came from! Beautiful and delicious! Thank you!
That’s so wonderful to hear, Blair! I’m so glad everyone enjoyed the cupcakes! 🙂
What kind of cocoa powder is used? Regular or Dutch processed?
Hi, Ann! I use regular unsweetened cocoa powder in these cupcakes, not Dutch processed.
I am a semi-beginner baker. I baked cookies for years, and some cakes and pies but really basic Betty Crocker-type recipes.
I just retired and we built a house with a nice kitchen so I decided my hobby will be baking :). I bought a fancy cookbook with beautiful pictures and amazing recipes and my first batch of cupcakes took me 3 hours to make! After a few other complex recipes from that book, I found your web site and made the chocolate cupcakes. Wow! My husband flipped over these and they were so much easier to make than the others I’ve tried. I just printed the vanilla and raspberry cupcake recipes and will make the vanilla for my birthday (today), and then I’ll make the raspberry ones on Monday for my husband’s birthday.
Is it easy enough to use the same recipe but make a sheet cake instead of cupcakes?
Thank you so much! (I just signed up for the newsletter, fun, fun, fun!)
Dana
How fun, Dana! I’m sure it’s wonderful having a new kitchen! My husband and I are hoping to build a house this year and I’m looking forward to it. I’m so glad to hear that you and your husband loved the chocolate cupcake recipe too, I make these all of the time! I’d love to hear how the others turn out if you give them a try. And as far as making a sheet cake, you probably can. You’ll just need to increase the baking time as needed. If I’ve tested the recipes in another pan, I’ll usually add it in the notes of the recipe too 🙂
Oh, have fun designing your house. The building part isn’t so much fun, but moving in is! Thanks for the cupcake-to-cake modification feedback. I’ll be sure to let you know how your recipes turn out.
I have tried to make these twice without the expresso because I’m don’t like coffee and both times they have fallen in the middle and don’t look pretty. I made sure to use new baking powder and soda. I’m sad it didn’t work. I LOVE your buttercream frosting recipes and was happy with how the vanilla cupcake worked out.
I’m so sorry to hear that these cupcakes didn’t turn out quite right for you, Julie. I’ve never had these fall in the middle, so maybe we can work together to figure out what happened. Are they falling quite a bit in the middle or just slightly? Did you make any other adjustments to the recipe besides the coffee? I know you mentioned that you used new baking powder/soda, so I wouldn’t think it would be that. Have you tested them for freshness just to make sure? Also, did you use natural unsweetened natural cocoa powder or did you happen to use dutch process?
I wonder if she used full fat buttermilk instead of reduced fat buttermilk as you did not specify which to use. I personally have had this issue of the center fallen whenever I use whole buttermilk.
I typically use low-fat, but I’ve used full fat and never had that issue.
maybe the confectioner’s,you put 3-4 cups,how many sis you use yourself?thank you!
I typically use 3 cups.
You make the prettiest cupcakes! I have NONE on my site because I’m so horrible at frosting. I need to work on that! I love the tips that you give, too. Definitely remembering these! And that buttercream, might just become my favorite!
You’re so kind, Gayle! Thank you! Piping isn’t too hard after a little practice, if I can do it I think anyone can 😉
These cupcakes are some of the prettiest ones I’ve ever seen, and I wish I could pipe my frosting that perfectly! I love all of your tips Danielle — great post!
Thank you, Marcie! I appreciate it! 🙂
I’m a brand new baker and I Just made your vanilla cupcakes and they turned out AMAZING! Now I’m going to try these chocolate ones.
Thanks so much!!
I’m so happy to hear that! I’d love to hear how the chocolate cupcakes turn out for you. Feel free to shoot me an e-mail or comment if you ever have questions, I’m always happy to help!
For how many days do the cupcakes stay fresh?
They will keep for 3-4 days in an airtight container.
Hi, I just made your vanilla cupcakes and they turned out incredible! I’m about to try your chocolate. My question is, could Iuse sour cream as well in the chocolate recipe or would it not work? I’m anxious to try your other recipes!
Do you mean in place of the buttermilk? I would suggest sticking with the buttermilk because it makes them a little lighter and keeps them moist (just like the sour cream does with the vanilla cupcakes). I have a tutorial for how to make buttermilk here if you don’t have any on hand.