Made completely from scratch, these moist chocolate cupcakes are delicious and a crowd favorite. They’re super moist, pack tons of chocolate flavor, and are so easy to make. Topped with a rich chocolate buttercream, they’re the best chocolate cupcakes I’ve tasted!
The Best Homemade Chocolate Cupcakes
There are certain recipes that every baker needs in their repertoire, and an amazing chocolate cupcake is one of them. These cupcakes are insanely moist and so easy to make. The recipe is easily adaptable, and the perfect starting point for any number of flavor combinations.
I have made this chocolate cupcake recipe countless times in its cupcake form, but I’ve also shared it as my favorite layered moist chocolate cake and as a 6-inch chocolate cake. Not only does it never let me down, but it is always a hit.
These chocolate cupcakes with chocolate frosting are so good that, after being asked many times for a vanilla version, I finally created my moist vanilla cupcakes. So if you’re looking for an amazing oil-based vanilla cupcake, those are the way to go.
You may think you already have the perfect chocolate cupcake, but trust me. If you haven’t had these, you haven’t had perfection yet. It’s time to make them.
Why You’ll Love This Chocolate Cupcake Recipe
So what sets these chocolate cupcakes apart from all the rest? You’ll see for yourself when you make them, but I’ll let you in on why I think they are so standout here.
- So moist and tender. These are perhaps the moistest cupcake you’ll ever have. No cracked, dry cupcakes here. Just super tender chocolate goodness straight out of the oven.
- Great to make ahead. These chocolate cupcakes are so moist that they do really well when made a day or two ahead.
- Real chocolate frosting. I love that the fudgy frosting for these cupcakes uses real chocolate. The base of the frosting is made from semisweet chocolate chips that are melted and mixed into the butter. Using melted chocolate and cocoa powder gives the frosting a fudge-y quality that makes it a chocolate lover’s dream.
- A wonderfully simple recipe. No fancy mixing methods or complicated steps here. This recipe comes together quickly and is accessible to all skill levels. All you need is a couple of bowls and a whisk!
What You’ll Need
Time to grab your ingredients and get started. Here’s what you’ll need to make these chocolate cupcakes from scratch. Have a look at the recipe card below for exact measurements.
Chocolate cupcakes
- All-purpose flour – Be sure to measure this properly to get the right result. I always recommend a food scale, but the spoon and level method is fine as well. A quality 1:1 gluten-free flour should also work.
- Sugar – Regular granulated sugar works just fine.
- Unsweetened cocoa powder – Regular unsweetened cocoa is used in these cupcakes. You can use Dutch cocoa, but since it’s not acidic, it won’t react with baking soda, and the cupcakes won’t rise quite as high. You’ll need to fill them a little more, and you’ll probably get one or two fewer cupcakes out of the batter. Stick with natural cocoa powder for best results.
- Baking soda – This leavening gives the cupcakes the most amazingly tender texture.
- Salt – This enhances the flavors already present in the cupcakes. Without it, your cupcakes would be a bit bland.
- Egg – Be sure to use large-size eggs, not medium or extra large.
- Milk – You can use regular milk (whole or 2%) or buttermilk. They all work! Buttermilk will make the cupcakes even more tender, but they don’t need it. They are so darn moist and tender even without it.
- Vegetable oil – The use of oil in this recipe makes these cupcakes extra moist. It also means we don’t need to cream any butter and therefore don’t need a mixer. Score!
- Vanilla extract – Use real vanilla extract or vanilla paste and not imitation vanilla.
- Hot water – The hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. Cooler water will work just fine, but the cocoa flavor won’t be as strong in the finished product. The water also adds moisture without adding more fat that would weigh the cupcakes down and make them more dense.
Chocolate Fudge Frosting
- Unsalted butter – The butter must be at room temperature. Otherwise, you run the risk of a lumpy frosting.
- Semi-sweet chocolate chips – I used semi-sweet chocolate. It’s my favorite to use in recipes like this. It lends a richer chocolate flavor than milk chocolate but isn’t too bitter.
- Unsweetened cocoa powder – Regular unsweetened cocoa is what I use, but feel free to use a darker version as well.
- Powdered sugar – For volume and consistency. Feel free to reduce the amount to your preference, if needed.
- Salt – You don’t have to add a touch of salt, but I do like the additional flavor it adds. Plus, it cuts down the sweetness a bit.
How to Make Chocolate Cupcakes from Scratch
Line your pan with cupcake liners, and here’s a quick look at how to make these moist chocolate cupcakes. For more detailed instructions, scroll to the recipe card below.
Whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Whisk the egg, milk, vegetable oil, and vanilla extract.
Mix the wet ingredients into the dry ingredients.
Add the hot water to the batter. It will be very thin.
Fill the cupcake liners halfway and bake at 300ºF for 18-23 minutes.
Cool the cupcakes in the pan for a few minutes before transferring to a cooling rack.
Frost the Cupcakes
Check out my tutorial on how to frost cupcakes for tips.
- Make the frosting. Start by beating the butter until smooth, then mix in the melted chocolate, followed by the cocoa powder. Mix in half of the powdered sugar, 2 tablespoons of the heavy cream, then the remaining powdered sugar and salt. Add more heavy cream if your frosting is too thick.
- Decorate the cupcakes. Pipe or spread the fudgy chocolate frosting over the cooled chocolate cupcakes.
Frosting Options for Chocolate Cupcakes
Change up the frosting on top for something a little different. Try my strawberry buttercream, cream cheese frosting, regular chocolate buttercream, vanilla buttercream, or ermine frosting.
Tips for Baking Moist Chocolate Cupcakes
You are about to experience the best homemade chocolate cupcakes you’ve ever tasted. Just follow these simple tips and tricks, and you’ll see what I mean.
- Don’t overmix. When mixing together the wet and dry ingredients, be careful not to overmix. This can cause the glutens in the flour to overdevelop, leaving you with a tough, dense cupcake.
- Use hot water. Trust me. While you can use cooler water in the batter for this recipe, I highly suggest using hot water. It allows the cocoa to bloom, bringing out its full, rich, fudgy flavor.
- Thin batter? Keep it that way. The cupcake batter should be very thin. They are loaded with moisture. Trust me. They will turn out just fine. Better than fine. Fluffy, moist, and delicious.
- Bake at a low temperature. 300ºF to be exact. Yes, you’re reading the baking temperature correctly! It is necessary to bake at a low temperature here because it gives the thin cupcake batter time to fluff up and cook all the way through.
- Let the cupcakes cool. Wait to frost the cupcakes until they have cooled completely. Otherwise, the frosting will slide right off!
Can I Make This Recipe as a Cake Instead?
Absolutely! As written, this recipe makes enough chocolate cake batter for a three-layer 6-inch cake. Reduce the baking time to 15-20 minutes at 300ºF. You can also bake this recipe in different pan sizes, with some minor adjustments:
- For a three-layer 8-inch cake – Double the recipe and bake for 30-35 minutes.
- Two-layer 9-inch cake – Double it and bake 40-45 minutes
- 9×13 cake – Double it and bake 40-45 minutes
Variations and Serving Suggestions
Looking to add a little extra flair? Here are some fun ways to serve these moist chocolate cupcakes that will take them from amazing to heavenly.
- Serve with ice cream. Serve these cupcakes with a scoop of vanilla ice cream. Want to make your own ice cream? Try my oatmeal chocolate chip cookie ice cream, strawberry ice cream, or birthday cake ice cream.
- Add a filling. Add chocolate ganache to the center of these cupcakes to make chocolate cupcakes with ganache filling. Or, fill the cupcakes with raspberry sauce like my raspberry chocolate cupcakes.
- Drizzle with sauce. I love drizzling a fruity sauce over these cupcakes or filling them. Try my easy strawberry sauce. Not in a fruity mood? My homemade hot fudge sauce or this salted caramel sauce would work beautifully as well.
- Garnish with cookies. Wedge half an Oreo or chocolate chip cookie into the frosting.
- Add sprinkles. Add a dash of crunch and a little extra sweetness with rainbow or chocolate.
How to Store Cupcakes
Allow the cupcakes to cool completely before arranging them in a single layer in an airtight container (you can use an airtight cupcake carrier if you have one). Close the container and store the cupcakes at room temperature for up to 24 hours. Past that, store them in the refrigerator. They should be good for up to 5 days.
Can I Freeze These?
You can! Once cooled, arrange these moist chocolate cupcakes (frosted or unfrosted) in a single layer in an airtight container. Close the container and store it in the freezer for up to 3 months. Allow the cupcakes to thaw in the refrigerator before frosting (if applicable) and serving.
More Chocolate Cupcake Recipes
I have made soooo many variations of these chocolate cupcakes! This one is definitely my favorite and is used as the base for some of the recipes below. But there are a variety of other chocolatey options.
Moist Chocolate Cupcakes
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Ingredients
Chocolate cupcakes
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tablespoons (43g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup (120ml) milk or buttermilk*
- ½ cup (120ml) vegetable oil
- ¾ teaspoon vanilla extract
- ½ cup (120ml) hot water*
Chocolate buttercream
- 1 ¼ cups (280g) unsalted butter, room temperature
- 12 ounces semi-sweet chocolate chips (melted)
- 3 tablespoons (22g) unsweetened cocoa powder
- 5 cups (575g) powdered sugar
- Pinch of salt
- 2-4 tablespoons heavy cream
Instructions
For the cupcakes
- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.
- Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. The batter will be very thin.
- Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
For the buttercream
- To make the frosting, beat the butter in a large mixer bowl until smooth.
- Add the melted chocolate and mix until well combined and smooth.
- Add the cocoa powder and mix until well combined and smooth.
- Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined and smooth.
- Add remaining powdered sugar and salt and mix until well combined and smooth.
- Add remaining heavy cream as needed to get the right consistency of frosting.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847.
- Store cupcakes at room temperature for up to 24 hours, then refrigerate. Cupcakes are best served at room temperature. Best eaten within 4-5 days.
Video
Notes
- I have previously used Hershey’s Special Dark Cocoa powder for these cupcakes, but Hershey’s has changed it and it doesn’t work quite the same in these. They don’t rise as well. I recommend regular unsweetened cocoa powder, but you can technically use either.
- This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.
- Milk and buttermilk both work great in these cupcakes. I don’t notice much difference between the two, other than that the buttermilk makes them even more tender (and they are already super tender).
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can these be made in a mini muffin pan? How long would you bake them?
Yes, they can. I’d probably try 10-12 minutes.
I made this recipe twice and had the same result twice: they would not rise. They were also too gooey in the middle , even though I tried cooking them longer. I followed the recipe exactly.
It’s a pretty reliable recipe, so I have to wonder what went wrong. If they didn’t rise, are you sure you used baking soda and not baking powder? It’s an easy mistake to grab the wrong one and it would certainly affect their rise.
ive made this as cupcakes and they are so delicious! light and airy and bouncy, all the best things! i was hoping to use this recipe to make one big chocolate cake, how would the recipe be changed like oven temperatures and baking time? thanks so much
I’m so glad you enjoyed them! You can find this as a full chocolate cake recipe here.
This is easily the best chocolate cupcake sponge recipe I’ve ever used! Beautifully moist and absolutely delicious! Thank you 🙂
I’m glad you enjoyed them!
This was an easy, tasty recipe! Totally recommend it!
Glad you enjoyed them!
The cupcakes were a hit! Even if it has been inside the fridge for a few days, it was still very moist and fluffy. Thanks!
I’m so glad to hear that!
turned out terrible, i followed the recipe exactly but these sunk in the middle
Did the cupcakes overflow? That could cause them to fall in the middle. Opening the oven too soon could also cause that. I’m sorry to hear you had trouble with them. It’s typically a pretty reliable recipe.
I don’t know what is off but these were terrible. The first set was totally flat and the second exploded then sank in! I measured all the ingredients and set the oven correctly. Totally wasted a double batch of ingredients. That’s what I get for trying something new.
When making this recipe for half batch id we use a whole egg will it ruin it or is it best to half the egg?
Thank you for sharing this recipe. it was AMAZING!
I’m so glad to hear that!
You were right about this recipe, it is moist and very, VERY chocolaty, but it was just a little bit too chocolaty if you know what I mean. So I was wondering if there was a way to make the chocolate less overpowering.
You could try swapping out some cocoa powder for additional flour.
Absolutely the BEST Cupcakes I’ve had in ages!!!!
I’m so glad you enjoyed them!
Absolutely love these cupcakes, so moist and delicious! Will this recipe work with a 8×8 pan to make a cake?
I’m glad you enjoyed them! Yes, it should be fine for a 8 inch cake pan.
I loved the cupcakes! But unfortunately my cupcakes collapsed and were only half of their size after cooling. Do you have any idea what could have caused this or any tips to prevent it from happening again?
Thank you for the awesome recipe!
Did they overflow the cupcake cups? That can cause them to fall in the middle. So can opening the oven too soon. But if they simply didn’t rise properly, that could be that your baking soda wasn’t good, or that you accidentally used baking powder and not baking soda.