Best Chocolate Cupcakes

These are the greatest chocolate cupcakes you’ve ever had. They’re delicious, fluffy, and bursting with chocolate flavor.

This cupcake recipe is ideal for birthday celebrations or other special occasions. Make it even more fantastic by adding chocolate buttercream and sprinkles.

If you’re searching for a quick and simple chocolate cupcake recipe, this is it. They are really fluffy and chocolaty.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

These cupcakes are fantastic when topped with my double chocolate buttercream or whipped chocolate buttercream icing.

Sprinkles may then be sprinkled on top since they make things more enjoyable!

Now, let’s have a look at some of the components for this dish. (The whole ingredient list may be found on the recipe card at the bottom of this article.)

Please read the FAQ section below for further information on which kind to use.

Brown sugar: I adore it in chocolate desserts. It gives it a richer taste, in my opinion.

Unsalted butter and oil: Both butter and oil are required for this recipe. The butter adds a deeper taste, while the oil adds moisture.

Vanilla extract: Yes, vanilla extract should be used in chocolate cakes and cupcakes. It doesn’t make it taste like vanilla cake; rather, it adds a subtle flavor boost and pulls out the other tastes.

Milk with lemon juice or vinegar: Combine these two ingredients to produce homemade buttermilk. This just adds to the taste. If you already have buttermilk, you may skip this step.

Hot coffee or hot water: This will be added for moisture. The cupcakes will NOT have a coffee flavor. The coffee merely serves to enhance the flavor of the chocolate. However, you may simply use hot water instead.

If you have any more queries regarding adding hot coffee or water, please see the FAQ section below.

*The recipe card at the bottom of this page will provide all of the ingredients and quantities.

Mixing method notes:

The procedure for making these cupcakes is rather straightforward. Simply combine the dry ingredients and stir well.

Then, combine the milk and lemon juice (or vinegar) and let aside for approximately five minutes.

After that, combine all of the liquid components (excluding the hot coffee or hot water) and pour into the dry ingredients, then combine.

Finally, stir in the hot coffee or hot water.

*The recipe card below will show all the steps.

Tips & FAQs:

Why does the recipe say not to use Dutch processed cocoa powder?

Natural unsweetened cocoa powder is not the same as Dutch cocoa powder. If you live in the United States, you should be able to get the natural, unsweetened variety at your local grocery shop.

The acids have been removed from the Dutch type. That implies if you use that kind, you’ll need to alter the baking soda and baking powder in the recipe, and you may not obtain the desired outcome.

Check out this page for additional information on various cocoa powders and how they work: Which Cocoa Powder Should I Use?

Why do I need to add lemon juice or vinegar to the milk and let it sit?

In this stage, you’re effectively manufacturing a buttermilk replacement. If you have buttermilk on hand, simply use that instead.

Should I use dark brown sugar or light brown sugar?

Both may be used, although most people prefer light brown sugar.

I don’t have unsalted butter, can I use salted butter instead?

You can, but you can’t really estimate how much salt will be added to salted butter, so it’s worth a shot if that’s all you’ve got. Simply leave out any salt called for in the recipe.

Do I have to add the hot coffee?

No, but it will not make your cupcakes taste like coffee. The coffee only accentuates the chocolate flavor.

If you don’t like the thought of adding hot coffee, or if you don’t have any, you may substitute extremely hot water. Just don’t leave out this component, whether you’re using hot coffee or hot water.

Can these cupcakes be made ahead of time?

You may bake cupcakes ahead of time, but keep in mind that cupcakes in general tend to dry out fast, so consume them within a few days.

You’ll want to store them tightly wrapped in plastic wrap, in a plastic cupcake container, or in a cupcake box.

How do I store these?

These cupcakes may be kept at room temperature for many days if firmly covered or packaged. Cupcakes, by definition, dry out faster than cakes, so consume them within the first few of days.

If they have a perishable filling or icing on them, keep them in the fridge, tightly covered. Because the fridge might speed up the drying process, it’s not always essential to chill them unless you’ve added perishable filling or icing.

I do have a whole article dedicated to storing frosted cupcakes, which you can see here.

Can I freeze these cupcakes?

Cupcakes may be stored in the freezer. They should be carefully wrapped in plastic wrap and then foil, or placed in a freezer bag. They may also be frozen in plastic cupcake containers.

Here’s a post on freezing cake layers and cupcakes without suffering freezer burn.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies & tools:

  • Large mixing bowl
  • Whisks
  • Hand mixer
  • Silicone spatulas
  • Cupcake pans
  • Cooling racks

Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Best Chocolate Cupcakes

These are the best chocolate cupcakes. They’re moist, fluffy and full of chocolate flavor, perfect for birthday parties.



Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes
Prep Time: 15minutes
Cook Time: 18minutes
Servings: 29cupcakes
Calories: 154kcal


  • 2cupsall purpose flour
  • natural unsweetened cocoa powder (not Dutch processed cocoa-see notes)
  • 1 teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 1cupgranulated sugar
  • 1cuppacked brown sugar
  • cupunsalted butter(melted)
  • cupvegetable oil
  • 1teaspoonvanilla extract
  • 1 cup milk (combined with 1 teaspoon lemon juice or vinegar) (if you have buttermilk, skip the lemon juice or vinegar)
  • 3large eggs
  • cuphot coffee or hot water


  • Preheat the oven to 350°F. Spray two cupcake pans with nonstick spray and line with cupcake liners.
  • Combine the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar) in a large mixing basin. Whisk everything together well.
  • In a measuring cup, combine the milk and lemon juice (or vinegar). Allow it to settle for 5 minutes. (By doing this, you’re essentially producing a buttermilk replacement; if you have buttermilk, use it instead and remove the lemon juice or vinegar.) It’s perfectly OK if the mixture begins to appear clumpy.
  • In a mixing bowl, combine all of the liquid ingredients and whisk thoroughly.
  • Make a well in the middle of the dry ingredients and pour in the liquid. With an electric mixer, blend the ingredients just until they are incorporated. Scrape down the sides of the basin and mix for another 5-10 seconds.
  • Mix in the hot coffee (or hot water) until completely blended.
  • Take care not to over-mix. Stop mixing after everything is mixed. You don’t want to mix for more than a minute; that’s too lengthy. Scrape down the sides of the basin and mix for 5-10 seconds more.
  • Fill cupcake liners approximately halfway (about of the way filled). Bake at 350 degrees Fahrenheit for 18-20 minutes.
  • Set cupcakes on wire racks to cool for approximately ten minutes, then remove from pans and cool fully before icing.


*Dutch processed cocoa is different from regular unsweetened cocoa powder. See the FAQs in this post to explain why a recipe calls for one and not the other.You can top these cupcakes with chocolate buttercream. Here are two recipes you can try:Double Chocolate ButtercreamWhipped Chocolate Buttercream FrostingThese cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don’t dry out.Nutritional values are an estimate. Nutritional information is for the cupcakes only and does not include any frosting.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have. This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 132mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 136IU | Calcium: 33mg | Iron: 1mg
  • Chocolate Butter Cake
  • Easy Sour Cream Chocolate Cake
  • Cream Filled Chocolate Cupcakes


What is the secret to moist cupcakes?

“Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven,” she explains. “If you overmix your batter, those bubbles collapse and you end up with a brick-like cake.” To prevent this, always mix on low speed, stopping only as all components are combined.

What is the secret to good cupcakes?

10 Suggestions for Making Perfect Cupcakes
All of the ingredients should be at room temperature.
The batter should not be overmixed.
For evenly cooked cupcakes, use a cupcake scoop.
Fill cupcake liners just halfway.
Cupcakes should be baked on the middle rack of the oven.
Instead of a toothpick, use the touch test.
Remove the cupcakes from the pan and set aside to cool.

What is the number one cupcake?

Chocolate with vanilla

Although chocolate and vanilla cupcakes are simply two tastes, there are many permutations.

What makes a gourmet cupcake?

There is no universal definition of a gourmet cupcake. Gourmet cuisine is often linked with good meals created with high-quality ingredients that looks wonderful. Gourmet refers to cupcakes that are made with care in small amounts.

Is it better to make cupcakes with water or milk?

When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.

Why do you put vinegar in cupcakes?

Vinegar may serve numerous purposes in baked goods: When combined with a base (baking powder), a leavening agent produces carbon dioxide. Acidulant: lowers pH, which aids in meringue stability. Antimicrobial agent or preservative: lowers the pH to limit mold and bacterial development.

How do bakeries keep cupcakes moist?

Maintain cupcakes at room temperature.

According to the bakery, cupcakes are best kept unfrosted and wrapped in plastic. Wait until your unfrosted cupcakes are absolutely cold before wrapping them, as any moisture trapped inside might make the pastries mushy.

What not to do when baking cupcakes?

Mistakes to Avoid When Baking Cupcakes
Not allowing the oven to preheat.
During baking, open the oven door.
Ingredients were not correctly measured.
Using expired or low-quality ingredients.
Using the incorrect components.
Frosting too early.
Too much or too little frosting.
Making use of substances that are too cold.

What is the most important ingredient in cupcakes?

The most significant component in a cake mix is flour, which builds the fundamental framework of the whole cake. Gluten, a protein that allows the cake to bond to itself, is a fundamental component of flour. The gluten forms a web, trapping and sealing air bubbles in the cake mix.

What’s trending in cupcakes?

Marbled icing, edible glitter, ombré frosting, elaborate fondant designs, and the use of fresh flowers as tops are all popular ways to improve the aesthetic attractiveness of cupcakes.

Rate this post