Super moist Chocolate Cupcakes have deep chocolate flavor and a bouncy, soft crumb, and are topped with delicious creamy chocolate frosting. The best chocolate cupcakes recipe!
Divine Chocolate Cupcake Decadence
- Rich chocolate flavor: deep ‘n velvety, this one’s for chocolate lovers!
- Perfect cake texture: these chocolate cupcakes have a subtly firm top that’s perfect for frosting with a bouncy, soft crumb that’s moist ‘n delish!
- Perfect for special occasions, parties, or a lovely treat: with homemade chocolate buttercream frosting or cream cheese frosting, these treats are a surefire hit!
A Truly Chocolate Chocolate Cupcakes Recipe
Every year, since I was a kid, I’ve asked for chocolate cupcakes for my birthday. Not cake, not fruit-filled pastries, or even candy—simply chocolate cupcakes. So when I say today’s recipe is incredible, I mean it. You see, I’m a bit of a connoisseur of cupcakes. And chocolate. 😉 This chocolate cupcakes recipe has the best moist, pillowy crumb, intense chocolate flavor, and is topped with dreamy, thick ‘n fluffy homemade chocolate frosting. Pastry chef’s kiss!
Chocolate Cupcakes Ingredients
- All-purpose flour: skip cake flour or any substitutes, which could alter the recipe.
- Cocoa powder: make sure to use unsweetened, natural cocoa powder to ensure the right rise in your cupcakes. Dutch processed will ruin the cupcakes.
- Instant espresso or espresso powder enhances the flavor of chocolate.
- The usuals: baking powder, baking soda, salt, vegetable oil
- Large eggs: room temperature eggs are needed to help blend the cupcake batter smoothly.
- Granulated sugar
- Pure vanilla extract: 2 teaspoons ensure a richer, not bitter chocolate flavor.
- Buttermilk: this ingredient makes the best chocolate cupcake recipe tender, pillowy, and moist.
How to Make Chocolate Cupcakes with Chocolate Frosting
Learn how to make moist chocolate cupcakes from scratch with sweet, creamy chocolate frosting in just a few easy steps:
- Preheat the oven to 350°F. Line two cupcake pans with liners.
- Whisk together all the dry ingredients: flour, cocoa powder, espresso, baking powder, baking soda, and salt.
- In another bowl, whisk together all the wet ingredients: oil, eggs, sugar, vanilla, and buttermilk.
- Combine the wet and dry ingredients in the large bowl, whisking until just combined into beautiful batter.
- Pour batter evenly into liners. Bake for about 20 minutes.
- Cool cupcakes and frost with chocolate buttercream frosting and top with sprinkles.
Tips & Recipe Notes
- Don’t skip or substitute the buttermilk: This ingredient is integral to the moist, rich crumb for ensuring the best chocolate cupcakes.
- Use room temperature ingredients: When all the ingredients are neither too warm or cold, they can meld beautifully in creating a smooth batter.
- Be careful not to over-stir the batter: Simply whisk until just combined, with no flour patches remaining, just like in pumpkin cake. Overdoing it will result in a tough crumb.
- Don’t over-bake the cupcakes: For your first time trying this recipe, follow my recommended time, adjusting if you know your oven runs a bit hot or cool. Then, insert a toothpick to check for doneness—it’s done when it comes out clean.
- Cool cupcakes completely before frosting: If the cupcakes are even a smidge warm, they’ll melt the frosting, causing a gooey, unsightly mess. (Same as with maple glaze or lemon glaze).
For more delicious recipe ideas like moist chocolate cupcakes, follow us on Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
Prevent your screen from going dark
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Preheat the oven to 350°F. Line two 12-cup cupcake pans with 16 total liners.
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In a large bowl, whisk together flour, cocoa powder, espresso, baking powder, baking soda, and salt.
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In a medium bowl, whisk together oil, eggs, granulated sugar, vanilla, and buttermilk until well mixed.
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Pour wet mixture into dry mixture bowl, scraping down the sides of the bowl to get any last wet bits. Whisk together until just combined and no flour patches remain, being careful not to overmix.
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Fill cupcake liners about halfway with batter, any more than that and it will overflow. Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Mine took 20 minutes.
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Allow cupcakes to cool in the pan for 8-10 minutes, then transfer to a cooling rack to cool completely.
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Once cool, frost with chocolate frosting and top with sprinkles. Here’s the piping tip I used for these photos.
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- Storing Instructions: Store chocolate cupcakes in an airtight container in the refrigerator for 3-4 days, or 1-2 days at room temperature. Best when frosted right before serving, but ok when done in advance.
- Freezing Instructions: Freeze frosted cupcakes in a freezer-friendly, airtight container for 1-2 months. Allow to thaw for about 20 minutes at room temperature before enjoying.
