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Homemade Moist Chocolate Cupcakes

★★★★★5 stars from 241 reviews
1,063 comments
Lindsay Lindsay
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Made completely from scratch, these moist chocolate cupcakes are delicious and a crowd favorite! They are super moist, pack tons of chocolate flavor and are so easy to make! Topped with a rich chocolate buttercream, these are amazing!

Pealing back the cupcake liner on a moist chocolate cupcake.

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. They are the perfect starting point for any number of flavor combinations. I have used this chocolate cupcake recipe countless times and not only does it never let me down, it is always a hit.

These chocolate cupcakes are amazing in their cupcake form, but I’ve also shared them as my favorite layered Moist Chocolate Cake, in 6-Inch Chocolate Cake form, and many other ways. It’s easily adaptable and these are so good that after being asked many times for a vanilla version, I created these 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.

Moist chocolate cupcakes on a cake stand near a bowl of chocolate chips.

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 with making a day or two ahead.
  • Real chocolate frosting. I love that the 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. The real chocolate 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 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.

Ingredients for moist chocolate cupcakes separated into bowls.

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 work also.
  • Sugar – Regular granulated sugar is used in these.
  • Unsweetened cocoa powder – Regular unsweetened cocoa is used in these cupcakes. You can used Dutch cocoa, but they don’t rise quite as high, so you’d need to fill them a little more and you’d probably get one or two less cupcakes.
  • 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 – 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
  • 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 will not 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 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

Here’s a quick look at how to make these moist chocolate cupcakes. For more detailed instructions, scroll to the recipe card below.

For the cupcakes

  • Prep. Preheat oven to 300°F and line a cupcake pan with liners.
  • Combine the dry ingredients. Whisk the flour, sugar, cocoa powder, baking soda, and salt together.
  • Combine the wet ingredients. Whisk together the egg, milk, vegetable oil, and vanilla extract.
  • Put it all together. Mix the wet ingredients into the dry ingredients.
Whisking together dry ingredients for chocolate cupcake batter.
Whisking together wet ingredients for cupcake batter.
Whisking together wet and dry ingredients for cupcakes batter.
  • Add hot water. Add the hot water to the batter. It will be very thin.
  • Bake. Fill the cupcake liners halfway and bake for 18-23 minutes.
  • Cool. Cool the cupcakes in the pan for a few minutes before transferring to a cooling rack.
Mixing hot water into chocolate cupcake batter.
Cupcake liners filled with chocolate cupcake batter.
Chocolate cupcakes baked in cupcake tins.

For the frosting

  • Make the base. Beat the butter until smooth.
  • Add some chocolate. Mix in the melted chocolate followed by the cocoa powder.
  • Pull it all together. Mix in half of the powdered sugar and 2 tablespoons of the heavy cream followed by the remaining powdered sugar and salt. Add more heavy cream if your frosting is too thick.
  • Decorate the cupcakes. Pipe the frosting onto the cupcakes.

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. 300 degrees F to be exact. It is necessary to bake at a low temperature here because it gives the thin cupcake batter time to fluff up and cook evenly 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!
A moist chocolate cupcake with a bite taken out of it alongside other chocolate cupcakes on a cake stand.

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.

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.

Moist chocolate cupcakes on a cake stand.

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 done a lot of playing with chocolate cupcake recipes. This one is definitely my favorite and is used as the base of some of the ones below. But here are a variety of other chocolatey options.

Watch How to Make Moist Chocolate Cupcakes

Read Transcript

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Pealing back the cupcake liner on a moist chocolate cupcake.
Recipe

Homemade Moist Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 241 reviews
  • Author: Lindsay Conchar
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 14-16 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Made completely from scratch, these moist chocolate cupcakes are delicious and a crowd favorite! They are super moist, pack tons of chocolate flavor and are so easy to make! Topped with a rich chocolate buttercream, these are amazing!

Ingredients

Chocolate cupcakes

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) milk or buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water*

Chocolate buttercream

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi-sweet chocolate chips, melted
  • 3 tbsp (22g) unsweetened cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 2–4 tbsp heavy cream

Instructions

For the cupcakes

  1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
  2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.
  3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Add the water to the batter and mix until well combined. The batter will be very thin.
  6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

For the buttercream

  1. To make the frosting, beat the butter in a large mixer bowl until smooth.
  2. Add the melted chocolate and mix until well combined and smooth.
  3. Add the cocoa powder and mix until well combined and smooth.
  4. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined and smooth.
  5. Add remaining powdered sugar and salt and mix until well combined and smooth.
  6. Add remaining heavy cream as needed to get the right consistency of frosting.
  7. Pipe the frosting onto the cupcakes. I used Ateco tip 847.
  8. 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.

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

  • Serving Size: 1 Cupcake
  • Calories: 520
  • Sugar: 55.8 g
  • Sodium: 168.3 mg
  • Fat: 29.7 g
  • Carbohydrates: 65.6 g
  • Protein: 3.8 g
  • Cholesterol: 54.8 mg

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1,063 Comments
  1. Brandi

    The cake tastes amazing so does the frosting. My cakes keep coming out flat on top though. Do you have any suggestions to get a more rounded top like in your pictures?

    Reply
    1. Lindsay

      Hmm, I’m not sure. It’s possible you need to fill the liners a touch more or less. It could also just be our ovens. Also, be sure not to over mix.

      Reply
  2. Becky Ethington

    BEST homemade cake recipe I’v ever made! These are no-kidding moist and delicious! I don’t need any other recipe, ever again. Question: will these work as a cake, too?



    Reply
  3. Caitlin

    Love this recipe ! I’ just finished making it for the third time, for my baby’s 3rd birthday tomorrow, and they turned out perfect again. Made a double batch last month for my other baby’s 4th birthday party.. total hit ! I used whole milk and Ghirardelli Dutch cocoa powder. They are delicious and my go-to cupcake recipe every time now, thank you Lindsay 💙💙



    Reply
  4. Sharon S.

    I have made this recipe twice in the last few days because they keep getting eaten before the two events they were intended for. Even my husband who is very rarely a cake eater kept snacking on them so that was the reason why I had to make them a second time. Everyone absolutely loved them at the two events. Handed over the printed recipe to a friend today since she really wanted the recipe. Oh and I used regular milk and filled them 3/4 full for the second batch which made the perfect size cupcake in a silicone cupcake liner. Thank you so much for sharing your recipe.



    Reply
  5. Kendra

    This is a wonderful cupcake recipe! I got in here last night looking a chocolate cupcake recipe and yours came up again 😋 it’s the best! I wanted to thank you for adding the bible verses onto your page it was a great encouragement to me last night! It was the reminder that I needed to rest in my Savior! Thank you again! The Lord works through you to bless many people!

    I had a thought this morning, have you ever tried uses black coco? I was thinking that might be good to even just replace half or quarter of it with black coco to give it a darker and slightly oreo taste:)

    Reply
    1. Lindsay

      I’m so glad you enjoyed the cupcakes and the scripture!

      I haven’t tried black cocoa. I have used Dutched cocoa, which is similar. It is delicious, just be aware that they don’t rise quite as much, so you may need to fill the cupcake liners a little more and you’d get a couple less cupcakes out of the recipe.

      Reply
  7. Mehjabeen

    Hi i need 24 cupcakes shall i use less batter per case or cup to get extra cupcakes or shall i double up recipe for the extra cupcakes

    Reply
  8. Pat

    This is my second time using this recipe and holy MO this recipe does NOT fail. I make them mini instead of regular size, at 275farenheit for 13-15 minutes. They are just perfect. Do you have the same one but vanilla ones? I haven’t found a great recipe like this.



    Reply
  9. Taylor

    These turned out so well! I was a little nervous pouring such a liquid batter into those tins but they were turned out perfect. I filled my tins closer to the top, just because they don’t rise as much as you’d think. But I definitely recommend this recipe!



    Reply
  11. Kara

    I think the problem was my altitude, and I haven’t fully figured out high altitude baking. Sometimes recipes work and sometimes they just don’t. This one didn’t :(. I just thought that might be important for some people to know



    Reply
  12. Escayna

    I made these for a birthday party, and they were so delicious! They came out perfect, so I will definitely be making these again.



    Reply
  13. jasmine

    made these today with a few tweaks and they were so good! this was also my first time making homemade cupcakes and frosting!!



    Reply
  14. Sheila

    Excited to try these ! I have a question though . So after icing the cupcakes I leave out in airtight container for 24 hours ? Then refrigerate?

    Reply
    1. Lindsay

      Buttercream can generally be left at room temperature for 24 hours, then should be refrigerated. So if your frosted cupcakes have sat out for 24 hours, then you’d want to go ahead and refrigerate them. You don’t have to leave them at room temperature though. You can refrigerate them from the start, if you’d like. But the buttercream is pretty firm when cold, so you’ll need to bring it back to room temperature to enjoy at it’s ideal texture.

      Reply
  16. Meg

    Love this recipe, but would love to know if I could replace the vegetable oil with something else maybe? Like butter or maybe another kind of oil?

    Reply
    1. Lindsay

      You could certainly try it. Another type of oil wouldn’t change the cake texture as much. While butter may work, it definitely changes the cake.

      Reply
  17. Adrianne

    I made the cupcakes but not the icing because I didn’t have chocolate chips. The cupcakes were amazing! They were so moist and my family could hardly wait for them to cool before eating them! Will definitely make again, I can’t wait to try the icing next time! Thank you so much for sharing

    Reply
  18. Genessa

    Hi! My family and I don’t really like using vegetable/canola oil, so is it possible to substitute the oil for butter?

    Reply
    1. Lindsay

      You could give it a try. I think I tried it years ago and didn’t care for the way it changed the texture, but there was a recent comment from someone that tried it and seemed to like it.

      Reply
  20. Amie

    These are seriously the best chocolate cupcakes I’ve ever had! I substituted with coffee and melted butter and they came out perfect



    Reply
  21. Dolores

    Omg! Best cupcakes ever.
    Made these for a birthday party, so moist and perfect. You’re my go to page when I need to bake. Thanks for the great recepies. Cdg



    Reply
  22. HF

    i doubled this recipe for a party & probably used about a 1/3 of the amount that was listed for the hot water & they turned out great. they did deflate a bit but they remained in tacked & basically perfectly settled so i can pipe my flowers on them perfectly. super moist. i also added one extra egg for more denseness & it was just perfect.



    Reply
    1. Lindsay

      They do rise and should be flat on top (not with a dimpled center). Sounds like you may have removed them from the oven too soon or possibly opened the oven too soon during baking.

      Reply
  24. Jess

    Followed the recipe exactly, item by item, measurement by measurement, and as the 18 minutes is up I look in my oven to a complete mess, over half the cupcakes have spilled out of their casing and onto the bottom of my oven. Never had this problem with any cupcake recipe I’ve done before, don’t recommend it.



    Reply
  25. Patricia L.

    I just took these out of the oven and I have to say they are the best I have ever eaten. They have an amazing flavor and are sooooo moist. Love them. I will be making these again often.



    Reply
  26. Vivian

    These are the most delicious and moist cupcakes I have ever made. Bake them at the exact temp and duration. They kinda taste like moist brownies. They don’t last a day in my house.



    Reply
  28. Allison

    Hi! I’m excited to make these for my daughters birthday party! Was wondering if I could make the batter the night before and refrigerate it? Then bake them in the morning?

    Reply
    1. Lindsay

      I wouldn’t recommend it. The baking soda begins to react when you make the batter. Leaving it overnight would likely mean they won’t rise as well.

      Reply
  29. Amanda

    These are my new go to recipe. I did use the coffee in place of water. So good! Do you have a vanilla or any other flavor recipes?



    Reply
  30. Amanda

    How would Sour cream be instead of buttermilk? I’ve used Sour cream in doctored up box mix but trying to do a chemical free chocolate cupcake. Going to try this recipe tomorrow thx

    Reply
  31. Jolene

    Turned out moist and spongy in a good way. I substituted the oil for melted butter, as I prefer the flavour profile, and it turned out wonderful. The tops are definitely a bit flatter than I’m used to, but not because of lack of rising, just less round, perhaps I overfilled the tins a bit.



    Reply
  32. Jamie

    Had to leave these in for 30 minutes, was checking multiple times and they still weren’t done in the middle, I finally pulled them out as I thought they were close enough and didn’t want to over bake or burn them. They were originally puffed up nicely but shrunk after a couple minutes of cooking and slightly caved in in the middle. I’m hoping they’re still edible once completely cooled but this has me disappointed.



    Reply
    1. Lindsay

      It sounds like your oven may be a little off, temperature wise, hence the need to bake them for longer. Opening the door that many times during baking is most likely why they fell in the middle. If you were to make them again using the right amount of time for your oven, you shouldn’t have that problem.

      Reply
  33. Sheena

    I love this recipe and it’s my go too. But when I freeze them and defrost they are too soft for some reason? The cupcakes are so delicate to pick up and fall apart. Any idea why?

    Reply
    1. Lindsay

      I’m glad you enjoy them! I’m not really sure why they’d be more delicate after freezing. I haven’t had that happen before. Do you thaw them at room temperature or in the fridge? I’m wondering if you’re thawing them at room temperature and maybe condensation is creating more moisture and making them too soft?

      Reply
  37. Ingrid

    Five stars for the cupcakes. I have made these cupcakes probably 20 times with different frostings. They are fantastic. Moist and delicious. But for the first time I tried making the frosting (for my birthday cake). And I am sorry to say the frosting did not work. It seized up and hardened. I could not pipe it – I could barely get a crumb coat on my cake. I had to keep adding cream to even be able to spread it. And now that it is on my cake it is hard. I am a very experienced baker and this is not a frosting I would make again. But the cupcakes are amazing,



    Reply
  38. Jayden Mendez

    Usually when I bake it ends up tasting horrible, these were fire tho, like i finally can be proud of smth i made, it was easy to understand and ended up totally scrumptious.



    Reply
  39. Helen

    Love this recipe for cupcakes! I would love to make it into an 8-inch cake. Would you know how long to bake that for?



    Reply
  40. Nicole Kaspar

    I haven’t made these yet but I will today. I do not ever use vegetable oil so I’m wondering about substituting for coconut oil?

    Reply
  41. Zoe

    I would skip this chocolate cupcake recipe and find a different one. The cupcakes turned out too moist and were falling apart. They also did not rise correctly.



    Reply
    1. Lindsay

      They are very moist, but they shouldn’t be falling apart. Coupled with them not rising properly, it sounds like maybe you added too much of one of the liquids or perhaps made a substitution that didn’t work correctly.

      Reply
  42. Jeannette

    This is the absolute best chocolate cupcake EVER!!! Everyone that has tried it just loves it. Thank you so much for the recipe!



    Reply
  44. Claire

    I made this recipe in full size and mini. My go to chocolate cupcake recipe! For reference, the minis took approximately 14 minutes in my oven.



    Reply
  45. ruby batay

    omg! I had doubt in this recipe because it didn’t have baking powder. so i decided to to give it a try. hands down the best chocolate cupcake recipe I’ve come across. all you need to do is follow the recipe just as it is. thank you for sharing the recipe.



    Reply
  46. MF

    We loved these cupcakes so much I had to leave a comment. Made this for a small family get together with 9 people and everyone loved these. I followed the recipe exactly except I halved the buttercream recipe. It still made enough buttercream to pipe onto 14 cupcakes since we don’t like a lot of frosting. The cupcakes were so moist and delicious and the buttercream was also so flavorful and creamy and not too sweet or heavy. My favorite chocolate cake recipe. I’ll never have to look for another. I did think the bake temp was really low but it worked! These baked better in my nonstick pan than in my aluminum pan for some reason. The aluminum pan needed significantly more time.



    Reply
    1. Lindsay

      Yes, typically modifications need to be made for high altitude. I don’t know that much about it, but some people find this guide helpful.

      Reply
  48. Victoria

    Just wanted to say thank you, I tried this recipe for Christmas to give cupcakes to co workers and it is seriously one of the best chocolate cupcakes ever, I am so pleased I tried and came across this recipe. I am going to try the full cake recipe and the moist vanilla recipe next. Thank you 🙂



    Reply
  49. Melanie

    These were delicious! So moist and tender. The frosting was amazing as well! I followed the recipe as is. Baked for 19 mins. Was perfect!



    Reply
  50. Nivida Bagga

    This is my go to recipe literally every time I make chocolate cupcakes for my son. They always come out moist & delicious. I don’t have to look for another recipe since couple of years I swear. This is the best one truly❤️ Thank you Lindsay for sharing this amazing recipe. Also, I always make your chocolate cake & it comes out perfect every time👏🏻 So thank you so much 😊



    Reply
  51. Yasmeen Jackson

    This is a great recipe! I used measuring cups and spoons for the measurements and the cupcakes came out great after baking for 18 minutes. I think the key is, if using measuring cups and spoons, is to pack the ingredients and level off the remainder. And there is a difference between dry and liquid measuring cups. The chocolate flavor was there for sure. I’m so glad I tried the recipe, I was leery after reading the comments but the recipe is perfect! Thank you for sharing!



    Reply
    1. Lindsay

      I’m so glad you enjoyed them! One quick note, you don’t want to pack dry ingredients into the cups. These are super moist cupcakes, so it was ok. But generally speaking, that will be too much flour. Here’s my post on the best way to measure flour. I hope it helps!

      Reply
  52. Robin

    I have made this recipe over and over! I love making them into mini cupcakes and adding peanutbutter frosting to some, chocolate frosting to others! Because they are mini, I can eat as many as I want right?!! Haha, thank you for this awesome recipe



    Reply
  53. Camille

    These are so delicious and easy to make! Everyone loved them when I brought them to a family gathering and couldn’t believe they were homemade. Very grateful to have found this recipe!



    Reply
  54. Eric Auer

    I have made them 3 times and I use 2 shots of espresso with hot water to the 1/2 cup line and they come out amazing!!!



    Reply
  55. Jackie Julian

    This is the best chocolate recipe I’ve ever had. I used buttermilk and these cupcakes are so moist and have a great chocolate flavor. Thank you so much for such a great recipe.



    Reply
    2. Louise

      This recipe is absolutely amazing. Made these cupcakes twice and each time they’ve turned out perfect and taste delicious. Lots of compliments! Is it possible to use this recipe for a cake as opposed to cupcakes? Or is there another similar available please? Thank you so much! This recipe is a keeper 😊



      Reply
    3. Ruth

      These are so easy I made them with my 5 year old. They are so delicious I couldn’t stop eating them! Followed all the steps and had no issues.



      Reply
  56. Lynne

    Lindsay! I’m so sorry, but these cupcakes are not just moist, after 23 minutes of baking them, they are completely liquid! Lots of good ingredients, might be good over ice cream as hot fudge. So sad because I wanted to take them for a party and a few hours. Need to start over with another recipe. I read other similar comments, but thought I would try it (maybe they made a mistake). I think maybe there’s some thing really wrong on the amount of dry ingredients – maybe double check your original recipe.

    Reply
    1. Lindsay

      I mean this in the nicest way possible – I promise there’s nothing wrong with the recipe. Your oven might be different and they may have needed longer to bake. Or possibly you mis-measured something and didn’t realize it. I literally did that last night while making my chicken pot pie. Totally more than doubled the heavy cream without realizing until it was too late and things looked off. It happens. But I do know this recipe is perfect and the cupcakes are amazing. Maybe try again when you have a chance.

      Reply
    1. Lindsay

      I’m glad you enjoyed them! I haven’t tried soy milk, but I’m guessing it’d be ok. Maybe a slightly different texture.

      Reply
  58. Tracy Rod

    Hi, wanting to make 28 of these in the large muffin pan. Trying to do the math. Thinking I would triple the recipe. Would love your thoughts!

    Reply
  59. Alivia

    This recipe was really bad for me I did everything it said step by step but it did not turn out good. Hope you have a better chance

    Reply
  60. Sandra

    I just made this recipe but I think I did something wrong. They came out very soft and smeary and I baked them for 25 minutes at 300 degrees. I also measured the cocoa powder and did the 6 tbsp of them but they measured only 22g. I double-checked the measurements on the actual spoon. They came out a little bland. Does the flavor change after they have been cooled for a while?

    Reply
    1. Lindsay

      I’m not sure what “smeary” means? Like underbaked? As for the cocoa powder, that would be why I recommend using a food scale. Measuring by cups, spoons, etc can be inaccurate because people often do things differently. If you only used 22g of cocoa powder, that would affect the flavor and could affect the way they bake. If you have a food scale, go by that measurement.

      Reply
  61. Mehjabeen

    Hi im looking for the baking powder i dont seem to find so how much do i need? an how much dozen cupcake this recipe make?

    Reply
  62. Kyla

    How many servings does this make? I’m making them for a class project and I would love to know how many people I cant feed lol. Thanks 🙂

    Reply
  63. Tiff

    Dear Lord, these are the best cupcakes ever. Perfect chocolate flavor and unbelievably moist. It’s now my go to recipe for chocolate cupcakes. I haven’t tried the icing, but I imagine that’s good too. I top mine with a cream cheese frosting.



    Reply
  64. Sarah

    These cupcakes are so good! I am obsessed. Do you think they would work if baked in ice cream cones? My son really wants me to make ice cream cones cupcakes for his bday party. Do you have any suggestions for how to adjust the recipe (if at all)? Thanks so much!!



    Reply
    1. Lindsay

      I’m so glad you enjoy them! They should do fine in ice cream cone cupcakes. You shouldn’t need to change anything. I might just bake one or two first to make sure you have the right amount of batter added (different cupcakes rise differently).

      Reply
  65. Erin

    This recipe is so good. I made them for my 15year old sons family birthday dinner and had to make another batch by the time his birthday rolled around the next week. I subbed coffee for hot water. I think it makes them richer, more full flavor (no coffee taste I promise although I don’t think that would be bad) and topped them with peanut butter butter cream. Delish. Thank you.



    Reply
  66. Teresa

    I have never baked cake or cupcakes at such a low temperature before. Is 300 degrees F the correct temperature for these? I’m making them for a party and want to be sure! Thank you.

    Reply
  68. Stacey

    Hi there! I absolutely LOVE this recipe! It’s my go-to every time I make chocolate cupcakes and I always get so many compliments on how delicious and moist they are.

    If I were to make mini cupcakes, how would I adjust baking time? And would you make any other adjustments?

    Thanks!!



    Reply
    1. Lindsay

      Awesome! I’m so glad to hear they are a hit! For minis, I would not adjust anything else. For the baking time, I’m not entirely sure. With my regular vanilla cupcakes, I do about eight minutes and it would be a little bit longer than that. Maybe 10 to 15 minutes?

      Reply
  69. Suzy

    I followed your recipe to the dot…OMG!!!! The BEST chocolate cupcake recipe I’ve baked EVER! They are so soft and moist! Their sweetness is top notch perfection! And that buttercream sealed the deal at its finest! 🫠 LOVED IT!!! Thank you for sharing!



    Reply
  70. Holly

    Can I use hot coffee instead of hot water. Hot coffee really brings out the chocolate flavor more than water. Let me know

    Reply
  71. Donna N

    Made these last night after work for co-workers’ anniversary/birthday. They came together SOOO quickly and were AMAZING! I modified slightly doubling the recipe and using hot coffee instead of water in the cupcakes. Also felt as though there might be too much frosting as I was not going to pipe it. Halved most of the listed frosting ingredients, eyeballed the butter and added a touch of heavy cream. Truly, one of the best cupcake recipes that I have ever baked…and I don’t even like chocolate!

    Reply
    1. Lindsay

      Each of them reacts differently with the ingredients and creates a different texture, among some other things. I tend to prefer baking soda in chocolate cake and baking powder in vanilla. Although sometimes I like a little bit of baking soda in with the baking powder. It just really depends.

      Reply
  74. Shirley

    I add baking powder to this recipe. I have this recipe for the chocolate cake which has baking powder in it. I made this because of the smaller amount it made.

    Reply
  75. Kayla

    Please help: I added espresso powder and used milk (not buttermilk) and added some chocolate chunks. I had them in the oven for 18 minutes when I spelled something burning. I found my oven ruined and half the cupcakes sunken in and half exploded over and were leaking everywhere and were not even cooked. Any ideas what possibly could have happened this has NEVER happened 🙁 I cannot think of any ingredient that would have reacted this way.

    Reply
    1. Lindsay

      They sound like they were over-full. When over-full, they will actually spread out, rather than up, and often fall in the center. And if they were leaking over the sides of your pan, they sound quite over filled. As for the chocolate chunks, these have a very thin batter, so those will just sink to the bottom.

      Reply
  76. Mona

    Hey! I’m making these cupcakes for a birthday celebration and they wanted to add chocolate chips to the cupcakes would it change the way it bakes at all if I did? Is there a certain kind of chocolate chip you would recommend adding?? Thank you so much.

    Reply
    1. Lindsay

      It sounds like you may have opened the oven too soon, or they were possibly over filled, or that something was not measured accurately.

      Reply
  78. Fifi

    Would adding coffee instead of hot water make it too chocolatey? I did that last time and the cake was super moist and soft, and a HUGE chocolate flavor, I don’t know if the coffee added to that or not.



    Reply
    1. Lindsay

      You certainly can, but I don’t think it’s necessary. The hot water helps the cocoa bloom and brings out the chocolate flavor. I know people think coffee does the same thing, I just don’t think it’s really necessary here. But it won’t hurt anything if you’d like to add it.

      Reply
  80. Heaven

    This is my husband’s favorite chocolate cupcake recipe. I’ve tried so many and my family ALWAYS votes this one. It literally melts in your mouth and stays fresh for days



    Reply
  81. Miranda L

    These came out so good! I was a little concerned about the thin batter but they came out perfect. My family loved them and will definitely be making these again. Thank you for this recipe!



    Reply
  82. colleen

    Lindsey, I have baking your recipes for years for my church and I must say that adding the hot water at then to the chocolate cake and cupcakes makes them way too crumbly. I baked a chocolate cake and the side were so crumbly it was falling apart. The cupcakes are not as bad but both recipes are much better when you add hot water to the chocolate and not put the hot water at the end.



    Reply
    2. Zoe

      Hey! i absolutely love this recipe, so yummy and moist. Are these able to be frozen and used within 3 months? Thankyou!



      Reply
      1. Lindsay

        So glad you enjoy them! Yes, you can freeze them and use within 3 months. I’d recommend thawing them in the fridge.

  86. Ashley

    I had a recipe that I used for years and everyone always raves about it. I tried this one day for a change & it was even better!! This is my go to chocolate cupcake recipe! SO moist and amazing chocolate flavor. Thank you so much!!



    Reply
  87. Kiersy

    I made these for a birthday party and everyone was blown away by how incredible these cupcakes were!! You are amazing!! The only thing I changed was that I didn’t have unsweetened cocoa powder so I used hot chocolate mix instead and then added a bit less sugar overall! They turned out so delicious!! Thank you!!!



    Reply
    1. Lindsay

      So glad you enjoyed them! Yes, you can double the recipe and bake in a 9×13. Bake time is about 35-45 minutes.

      Reply
  89. Nicky

    Wow made today, beautifull moist soft cupcake, did add banana as it was about to go bad, baked exstra few minutes, great recipe

    Reply
  90. Michelle Pettit

    These are amazing and are my go to chocolate cupcake recipe. I often use whole wheat and no on so far has noticed. Today I’m trying them with a mix a whole wheat and oat flour. PS Thanks for the bible verses you put on your blog 🙂



    Reply
  91. Shanna

    I was excited to use this recipe, I did everything exactly as it says here only difference I added a spoon of instant coffee to the hot water.. they came out with a very strange texture, I wonder what I did wrong 🙁

    Reply
    1. Lindsay

      I would make sure your baking soda is still good and that you used baking soda, not baking powder. This will not rise properly with baking powder.

      Reply
  93. Jessica

    This is the best chocolate cupcake recipe I have ever done! So moist, so delicious. I used coconut milk instead of regular milk as that’s all we had and it’s amazing. I didn’t realize there was a cake recipe to match this one so this also works well as a small cake! I did it in a banana loaf pan and it’s perfect, I had to cook for about 45 minutes



    Reply
  94. AshLee

    This is the most moist chocolate cupcake I’ve ever made or experienced. I always sub the hot water for hot coffee but otherwise follow it exactly. It’s so rich, decadent, and soft.

    I want to try baking the recipe on a sheet pan rather than cupcakes. Would I just need to adjust the baking time?



    Reply
  95. Marie

    Thanks! Recipe sounds great! I don’t have a blender though to blend the butter for the frosting. Can I mash using a fork?

    Reply
    1. Lindsay

      I think it might be tough to make the frosting with a fork, but you could certainly try it. You could also use a silicone spatula.

      Reply
  96. Natasha

    I try this recipe for the first time and these cupcakes came out to moist and fluffy. They are really nice and tasty. Will definitely keep this recipe.
    Thank you for sharing it.



    Reply
  98. Margaret

    Would I be able to add Reece’s peanut butter chips to the batter and a mini Peanut butter cup in the batter before baking to make peanut butter cupcakes, or would the batter be too thin? Many thanks

    Reply
  101. Caroline

    Can I freeze these (without frosting)? I’m hoping to make these ahead of time and then just frost them on the day of.

    Reply
    1. Lindsay

      Yes, these freeze well. You can either wrap them individually or store them in an air-tight container in the freezer. Then thaw them in the fridge before using.

      Reply
  102. Ash

    I’m confused because for the cake part it has milk listed in the ingredients. No milk is listed for the frosting but one of the steps is to add remaining heavy cream to frosting.

    Reply
  103. Kimberly

    I made this recipe for my son’s birthday party and all the kids asked for more! My son now wants me to make this recipe but as a cake for his family party this weekend. Any idea how long I should bake it for? I’m thinking 300F for about 30-35 minutes then checking. Just wondering if anyone has tried it yet.

    Reply
  104. Ashley

    Can you update the recipe to buttermilk or milk idk y u changed it buttermilk works better to me but my preference I love this recipe!



    Reply
    1. Kristin M

      I agree! I just made these with milk and they didn’t come out the samel! Then I realized it used to say buttermilk once I realized it wasn’t right. Then I saw your comment! Time to make a new batch with buttermilk instead lol!!

      Reply
  105. Faith

    Just made these this morning and WOW!! They are so light and airy, I have since eaten 2 with a ganache frosting and one just plain😂 The flavor and moistness was so good I ate a plain cupcake- something I’ve never done before. Reminded me of the light and fluffy texture of a box cake mix.



    Reply
  106. Jessica

    Normally when I make cupcakes from scratch they are dense and dry and this is AMAZING! So soft, so moist. Will definitely be making them again



    Reply
    1. Lindsay

      I started using buttermilk originally with this recipe. But once I tried milk and realized it didn’t make much difference, I’ve used regular milk most of the time. I decided to update the recipe for two reasons. One is why I have people buy an extra kind of milk if they don’t really need to to get the same excellent result. The second is that occasionally people comment on this cupcake recipe and the cake version that it’s almost too tender and hard to work with. Buttermilk makes cakes even more tender, so switching it out to milk helps with that a touch.

      I’m so glad to hear you enjoy the recipe!

      Reply
  109. Christina

    I’m excited to try this recipe! I was wondering if I could use buttermilk instead of regular as I have a bunch to use up, and also if I could use hot coffee in place of the hot water?

    Reply
    1. Lindsay

      You want to add as much as you need to get the frosting consistency you want. Not everyone likes it the same way. If you’re piping the frosting, you may not want to add more. If you’re just spreading it on, you may want to add the rest.

      Reply
  111. Ann Stoneback

    These cupcakes are amazing! So chocolatey- gee I wonder why! And so very moist. Never had ones that were so light and moist. I only made a half recipe of the icing and still had some left over. They weren’t as pretty as yours but OMG, they are delish!



    Reply
    1. Lindsay

      You could bake one cake layer. Keep in mind that the batter is very thin and unless your pan is totally leak-proof, it’ll likely leak. I’m not sure of the exact bake time. Maybe 40 minutes, give or take?

      Reply
  114. Shannon

    It doesn’t call for baking powder in the recipe but all the other recipes I have of yours with all purpose flour calls for baking powder and soda. Does the cocoa powder sub for it by chance?

    Reply
    1. Lindsay

      The leavening used will vary by recipe. You’ll often see baking soda used in chocolate cakes because of the acidity in the cocoa powder.

      Reply
  116. Naomi A.

    Hey there! I have made these cupcakes on multiple occasions and to say “they are a hit!” would be putting it mildly. 🙂 In the interim, I am looking to make a two layer, 8″ – 9″ cake for my niece’s birthday at her request. As you mentioned, the batter is thin–would it be too thin to hold up as a cake? Would you recommend a different recipe of yours instead? These were just so good that if I could have them as a cake that would be a dream but don’t want to try to fit a square hole in a round peg! Thanks in advance.



    Reply
    1. Lindsay

      So glad you enjoy them! It definitely works as a cake. You can find the recipe for that chocolate cake here. I do three 8 inch layers, but you could do two 9 inch. Bake time would be similar, maybe a few minutes more.

      Reply
  117. Laura

    Any sub for vegetable oil? Can I used avocado oil or unrefined (flavorless) coconut oil? Or butter? Need to make these in 2 days!!

    Reply
    1. Lindsay

      You can certainly try any of those. I just haven’t tried them to be able to say. I’m guessing the avocado oil might be the best bet.

      Reply
  119. Casey M

    If i traded out the coco powder for lemon juice and poppy seeds- would it just be moist lemon cupcakes instead? xx

    Reply
  120. Sandra

    I made the cupcakes to combine with hi hat topping combination. They were a great hit with my husband’s coworkers. Multiple people overly commented on how good the cake was. I am very happy to have found a good homemade cupcake recipe!
    Thanks



    Reply
  122. Rev. Rachel Bohon

    Made this with cake flour and the cupcakes were runny and took 30 minutes to come close to done????
    Just made a mess! I may try again with regular flour.

    Reply
    1. Lindsay

      Using cake flour should not extend the big time. It could be a difference in your oven that takes longer to bake or it could be that some ingredient wasn’t measured properly.

      Reply
    1. Lindsay

      Sure, it just depends on how tall you want it. Here is my 6-inch chocolate cake using this recipe. It’s not super tall, it’s more like 4 inches tall. So if you want it taller, you may want to increase the recipe amounts.

      Reply
  124. Anne

    I baked these last night and iced them this morning… they are absolutely delicious! I’ve already eaten three 🥰, my new favourite cupcake recipe. Thank you SO much!

    Reply
    1. Lindsay

      No, the frosting won’t weigh them down. You could easily make them a day in advance. They will hold up very well.

      Reply
  129. Susan Ricart

    It’s just a good basic chocolate cupcake. It is moist, did not “dome” on top, excellent flavor. I did use 1/2 C of coffee instead of hot water to brighten the chocolate flavor. (It did not have a coffee flavor.)



    Reply
  131. Jacqueline Piper

    I made a vegan version of the cakes replacing milk with soya milk. They rose beautifully and tasted delicious!

    Reply
  132. Shayna

    Hi! Love this recipe. I want to make some tonight but I’m out of buttermilk. Can I use half & half or whole milk instead of buttermilk?

    Reply
  133. Mia

    Absolutely delicious!! I made these for a party this weekend and they were a huge hit!! I will definitely be making these again!



    Reply
  134. Whitney

    Hi! I just made these for my
    daughter’s birthday party tomorrow. Would you recommend refrigerating them overnight? I haven’t yet frosted them.

    Reply
  135. Brenda Delgado

    Hi there is this the frosting that use to have shortening in it? I have make it to my boys and my husband its a family tradition

    Reply
  136. Lauren

    Best chocolate cupcake recipe ever!!! These cupcakes are so moist and delicious. The frosting was tasty as well, but i only used 4 cups of sugar. It was also A LOT of frosting. It was enough for 24 cupcakes. Sucked wasting the other half of the frosting since i wont be using it any time soon, but at least i know for next time to cut it in half.



    Reply
    1. Lindsay

      So glad you enjoyed them! The frosting makes enough to pile the frosting high, like you see in the photos. If you add less frosting, then yes you can definitely reduce it.

      Reply
  137. Lisa

    Recipe did not work at all. The cupcakes completely collapsed and dented badly in the middle. We threw them out. They weren’t edible.



    Reply
    1. Lindsay

      I can truly attest that these cupcakes are super reliable. I have made them countless times. If they sunk in the middle, you likely mis-measured an ingredient (possibly the baking soda) or your baking soda may not have been good. You may have also opened the oven too soon, which can cause them to sink. I hope you try them again!

      Reply
      1. Cydney J

        Mine also completely sunk in the middle … but I’m also in high altitude, so I’m wondering if this is why they sunk in the middle. Super bummer as I also made these for my son’s bday party and I had to toss out the batch.
        Anything you recommend for high altitude?

    2. Debbi

      I have made this recipe so many times and have never had this happen! People absolutely RAVE about them every single time and beg me for the recipe. Wish I could take credit! If the cupcakes sank that was human error not the recipe.
      P.S. her vanilla cupcakes are also hands down the best.



      Reply
  138. Amy K

    Hi. I have to make a large amount of cupcakes for a birthday party. Would I be able to make the batter ahead of time?

    Reply
    1. Lindsay

      You could make the cupcakes ahead, but I wouldn’t make the batter too far ahead. The baking soda starts reacting prior to baking them and you’ll love some of the rise in the cupcakes if it sits for too long.

      Reply
  139. Lisa

    This recipe was so quick and easy to make and the results were excellent! The cake itself is so light, fluffy, and moist. It was tough to get them out of the tin without squishing them while they were still cooling. They are very rich of course with the icing, but sometimes that’s what you want! I actually made a much smaller batch of icing, dividing by 4, and froze many of the cupcakes so I can try some other icing options at some point. We’ll see how they defrost. I also filled one with raspberry jam to cut through the chocolate a bit. mmm so good. Will definitely be a go to recipe when I need a really good chocolate cake or cupcake. I may try with hot coffee instead of water at some point as well. Also appreciate the included weight measurements, even if they do jump between g and oz. Thanks!



    Reply
  140. Lori

    I have a chocolate cake recipe that calls for a cup of hot coffee and the cake turns out delicious! Can hot coffee be substituted for the water? Thank you!

    Reply
  141. Karl von Heintz

    Great recipe…I made some minor modifications as we serve chocolate in Germany. Very simple and yet the best cupcake recipe I have ever found.

    FYI…If I had to work through Pinterest to get your information, I would rather be buried alive next to my mother-in-law. Thanks for the online information.

    Reply
  143. Michelle Burchard

    Hands down THE BEST cupcakes I have ever made. I’ve even made them with gluten free flour a couple of times and they were outstanding!! And the recipe makes the perfect amount of cupcakes!! I’ve made them several times and everyone raves over them every time I make them….I’ve even been told I could open a shop just for these cupcakes!! 😁 Thank you so much for sharing!!



    Reply
  144. Jennifer Monsi

    I have 6 kids and they ALL LOVE THIS RECIPE!!! IT’S ALL THEY EAT!! I have sweet tooth myself this ish is bomb!!!

    Reply
  145. Rena

    The kids and I made these tonight and they were a hit! I noticed too late they called for buttermilk but I saw the comment reply saying regular milk could be used and I think they turned out great.



    Reply
    1. Lindsay

      Are you storing them to frost them in the next day or so? Or freezing them. If you’re storing them to frost them in the next day or so, I would store them at room temperature in an airtight container. If you’re going to freeze them, I would flash freeze them for an hour or so and then you can either put them in an airtight container, or a Ziploc bag, or wrap them individually. I would thaw them in the fridge. I hope that helps!

      Reply
  147. Christine

    This recipe yields cloud cupcakes. That’s what they felt like taking them out of the tins, a few hours later frosting them and an hour later taste testing them. Very good recipe.



    Reply
  148. Regina

    Hi I tried this recipe today, testing these out before my baby shower next weekend. So I will be making these again next weekend, these were very good, I’m just curious what could be causing the cupcake itself to be so crumbly. It falls right apart. Any suggestions would be very appreciated.

    Reply
    1. Lindsay

      I’m not really sure why they’d be falling apart. They shouldn’t. They are definitely very tender though. You could certainly swap out the buttermilk for regular milk and see if that helps. The buttermilk does add to them being even more tender, but the regular milk might be better for you and they will still be plenty moist and tender.

      Reply
  149. Britt

    I’m only rating the frosting recipe since I used my own recipe for the cupcakes. I’m not sure if I did something wrong, but my frosting came out terrible. I’m giving it 2 stars because the taste was good, otherwise it was not good at all. It got really hard and was not creamy. I’m going to have to take it off all my cupcakes and try a different recipe 🙁



    Reply
    1. Lindsay

      It sounds like you may have needed to add some additional heavy cream. But even so, assuming you followed the recipe, it should not have been hard. Was it only hard after you refrigerated it, because that’s normal for any buttercream once the butter is cold and firm. You’d need to bring it back to room temperature.

      Reply
  150. Erika

    Also I’m confused on what I’m doing wrong because I followed the recipe to a T, and my batter is thick, not thin. Is it the water that’s supposed to thin it out? Therefore if we don’t add it, it’ll be thick? Just curious what it should be like without the water.

    Thanks! 😊

    Reply
  151. Erika

    Hi, just curious, if I triple this recipe, do I need to triple the water amount to bloom the cocoa as well?

    Thanks! 😊

    Reply
  152. E

    I tried this recipe twice. The first time the cupcakes sunk because I didn’t read lol! (Fill only half way!!) but they were incredibly delicious so I had to try again and this time they came out beautifully. The only change I made was I used oat milk instead to make buttermilk! My mom said they were the most delicious cupcakes she’s ever had and to me that means so much because she is picky with sweets and doesn’t really have much of a sweet tooth. Thank you for sharing this amazing recipe!!!



    Reply
  153. Claire

    This is the best recipe for chocolate cupcake ever!! I wonder if I can use this recipe for white almond flavor cupcake??? I really love the easy steps and amazing results of this recipe

    Reply
  154. Cassie

    I’ve been searching for a great chocolate cupcake recipe and THIS IS IT PEOPLE !!!!! Very moist 3 days after, very chocolatey just very DELICIOUS !!! Thanks for sharing



    Reply
    1. Lindsay

      It is not a mistake. All ovens vary, so it’s possible you need a little more time for your cupcakes. But the temperature is correct.

      Reply
    2. Beth

      This is my go-to chocolate cupcake recipe – it truly melts in your mouth!

      Can you store these in an air tight container in the fridge overnight, or will that change the texture?



      Reply
      1. Lindsay

        So glad you enjoy them! Yes, you can store them in the fridge. I just recommend serving them at room temperature.

    1. Lindsay

      You could try something else. I just haven’t tried something else to be able to tell you for sure that it would work.

      Reply
  157. Caroline 🦄

    Ok, so I tried these with the exact measurements and instructions (including the cocoa blooming) and they came out
    1) incredibly moist (even after days) BUT:
    2) way too dark (except with very sugary topping, but adding milk chocolate into the second batch didn’t helo enough). I usually reduce sugar by a bit, and here I would have even added it if I had known just how dark they would turn out.
    I’m not sure whether not doing the cocoa blooming would make them less bitter or what else I would have to do to make cupcakes as moist as these but with a “normal” sweetness.



    Reply
    1. Lindsay

      I might double check your ingredients or something. Did you use dark cocoa powder? These really should not be bitter. Even with dark cocoa powder, they should be plenty sweet.

      Reply
  158. Ashley

    Do you think you could use this recipe as a cake recipe? If so how long would you bake it when using two round cake pans?

    Reply
  159. Elizabeth

    Finally found my go-to chocolate cupcake recipe. For high altitude (I’m at 4900 ft), I cut the baking soda in half and it comes out perfectly every time.

    Reply
      1. Sarah

        I love these cupcakes! Truly the best I’ve had! Do you think it would be possible to make this into a Bundt cake?



  160. Makayla

    I will DEFINITELY be using this recipe again!!!!! I substituted coffee for the hot water and went with the dark cocoa powder and they turned into the best chocolate cupcakes I’ve ever had! I made these as a halloween treat for my coworkers and they loved them too! Even my boss asked me where I got them from!



    Reply
      1. Kris

        Love this recipe!!! Simply delicious. I did not have buttermilk on hand so I used milk and added 2 Tsp of white vinegar and let it sit for 5 mins. I made sure not to go over the 1/2 cup of milk as written. Thank you for a great recipe!



  162. Ash

    Oh man this is the first time I made chocolate cake coz Ive always hated cake,but that’s because usually any chocolate or any type of cake has been gross and dry,this on the other hand tastes better than woolies/Coles mudcake which was my go to for many years,until now, so moist and fluffy for days, the only downside is I can’t stop eating them!!! Anyway I was curious can you replace the vegetable oil with butter instead? 🤔

    Reply
  163. Mitchell

    I made 300 cupcakes using your recipe for my sisters wedding as the accent to her cake and EVERYONE the entire night was asking me how I made them. They were such a hit! Thank you for creating this recipe! The cupcakes are just sweet enough while still being very decadent and moist.



    Reply
  164. Tina

    You say in the steps to add 2 spoons of cream after the first half of powdered sugar then add the rest of sugar and finish off with the cream but in the video you add the cream at the very end. The incorrect steps in your intrusions made my frosting split as the cream doesn’t like to be whipped for too long. I’ve wasted ingredients and money, not to mention the time spent.



    Reply
    1. Lindsay

      There’s nothing wrong with my instructions or my video. It doesn’t matter when you add the cream (as far as splitting goes). You can add it in the middle, or the end. Adding it in the middle is to help the frosting not get too thick as you’re adding the powdered sugar. Adding at the end is so that you can get it so that it’s still not too thick. If your frosting split, you must’ve really beat the crap out of it. No where in the instructions does it say to beat it for that long. You beat it until it’s smooth. If you beat it for longer, you can whip it and add air. Even still, it should not split. If it split, you really beat it for way too long which is nowhere in the instructions.

      Reply
  165. Helen

    I made these chocolate cupcakes the other day.
    They were absolutely the most moist cupcakes ever.
    Your recipe only calls for baking soda but your video calls for baking soda and baking powder. Why is that?



    Reply
    1. Lindsay

      I’m so glad you enjoyed them! I’m not sure where you were seeing baking powder being added in the video. I only see baking soda and then salt.

      Reply
  169. Eleanor

    These cupcakes are AMAZING!!!!!!
    i made them for my whole class and everyone loved them.
    i am celiac so i made them with gluten free flour.

    Reply
  170. Yiota

    Made this recipe and came out amazing and delicious! Had excellent comments! Probably the ultimate chocolate cupcakes! Thank you 🙏🏼



    Reply
  171. Christine

    I lobe this recipe. I am also keeping this as my daughter loves it when I made it for her bday yesterday and my husband don’t like eating sweets but he said this cupcakes is so good not too sweet. I am also looking for a cake recipe that same of this. Thank you for sharing this recipe love!



    Reply
  172. Katie

    Best cupcakes ever! My husband doesn’t like cupcakes, but he loves these! They’re always requested from my family. Thank you!



    Reply
    1. Lindsay

      You could try using a Ziploc bag or you could just spread it on with a knife. But if you want that piped cupcake look, you will need some kind of piping bag and tip.

      Reply
  174. Matthew

    Absolutely amazing recipe!!! I’ve made it so many times lol but I have a question I turned them into two 10 inch cakes but they turned out rubbery? I followed the recipe right With making a bigger batch and I had to triple it but it came out hard and fudge rubber like lol? Any suggestions to what I did wrong

    Reply
    1. Lindsay

      You can use powdered buttermilk. I use powdered buttermilk as well. I would follow the instructions on your package for how much to use. You’ll want to use the equivalent of the same amount of buttermilk listed in the recipe.

      Reply
  176. Bernice

    I love this recipe. They came out perfectly and were delicious. I made them with a buttercream frosting, made the chocolate taste even better. Making them today and going go try a peanut butter buttercream frosting. Going to double the recipe, have you done that.

    Reply
      1. Lindsay

        Vegetable oil is the kind of oil. There are many different brands and any of them should work.

  180. Argelia

    Hi Lindsay,

    I love these cupcakes. I have also made the chocolate cake. Why is the top so shiny and sticky? Also, why the chocolate buttercream frosting crust so fast after piping? Thank you!



    Reply
  182. Samantha Ann Schultz

    So I made my frosting last night and put it in the fridge and it became a little solid. Should i heat it up to get it to soften again?

    Reply
    1. Lindsay

      That’s pretty typical for buttercream because the butter goes from being soft room temperature to firm when it’s cold. You just need to set it out at room temperature again until it softens. I would not recommend microwaving it because it will be too soft if it melts.

      Reply
  186. Trish

    I have a question, does humidity affect flour used. I plan to make them for a graduation party and wondered if I should increase flour a tad?

    Reply
  187. Lindsay

    I am planning on making these for my kids as they look fantastic and I personally appreciate a buttermilk frosting. Any advice on how to turn these into mini cupcakes please?

    Reply
  188. Khelsea

    These cupcakes turned out amazing and they were a hit , I do have a question I have left over icing how long will that last in the fridge after made



    Reply
    1. Lindsay

      You can keep it in the fridge for up to a month and you can freeze it for up to three months. Glad you enjoyed the cupcakes!

      Reply
  190. Nancy

    I made these for the first time yesterday. OMG, delicious!! That icing is to die for!! I only made one change, I used strong coffee instead of hot water in the cupcakes.
    I will remake them again for sure!! Thank you for sharing the recipe.



    Reply
    1. Lindsay

      It’s hard to say from a distance. A common one is going to be that they were under baked or you opened the oven to check them too soon. Otherwise it may have something to do with an ingredient, like the baking soda not being good.

      Reply
  192. Jane

    I baked these cupcakes again today and they were outstanding and they rose and stayed risen properly. Thanks for such a great cupcake!



    Reply
  193. Jane

    I love this recipe because I have never tasted or baked a moister chocolate cupcake. I am having trouble with it falling however. I have followed the recipe exactly and made sure everything is at room temp and ingredients are measured precisely. Any thoughts?



    Reply
    1. Lindsay

      Falling in what way? Do they shrink a little bit as they cool, or do they actually like cave in in the middle when they cool?

      Reply
    1. Lindsay

      You can substitute buttermilk for regular milk. And were you also asking if you can frost them before freezing? If so, you can.

      Reply
  197. Hilary R

    I have made these cupcakes 3 times now and they do not disappoint! I do recommend making one day ahead of time. The flavors meld together amazingly overnight and the cupcakes themselves do get even more moist than day one. I have made only half the frosting the last couple times because I put far less on top than the pictures in the recipe show, but they are still amazing. This is my go to chocolate cupcake recipe now. Love love love!



    Reply
  198. ali

    my daughter has celiac and I made a regular chocolate cupcake recipe substituting cup4cup gf flour. I had to throw them out and found your recipe. these were AMAZING! they weren’t good for GF, the were fantastic cupcakes. many of our guests (all non gf) took more than 1. thank you!



    Reply
  199. Aubrie Poynter

    Hello! I have made these a few times before, but I was wondering hoe they would taste if they were put in the freezer 2 days before an event?

    Reply
    1. Lindsay

      These usually freeze pretty well. I would just put them in an air tight container and then thaw them in them in the fridge before you need them.

      Reply
    1. Lindsay

      Self rising flour may have different amounts of baking soda than what I used in the recipe. I wouldn’t recommend it but you can certainly try it.

      Reply
      1. Laurie smith

        This recipe is fabulous my family loves the cupcakes but would like to make a cake instead of cupcakes do you think it would be ok?

  202. Judy

    Today I made this recipe along with your Super Moist Vanilla Cupcake recipe and both of them turned out absolutely moist, delicious, and worthy of being my two new “go to” favorite “scratch” chocolate and vanilla cupcake recipes. I have tried many Pinterest recipes only to find out that they do not turn out as stated. Your cupcake recipes are on point! Thank you for sharing and I will continue to follow your recipes!

    Reply
  203. Christin Orozco

    I made this recipe and icing…first the cake recipe is absolutely wonderful and will use again. The icing was less desirable…to sweet and didnt hold for piping. I reverted back to a traditional buttercream

    Reply
    1. Lindsay

      I’m glad you enjoyed the cupcake. If the buttercream didn’t hold for piping, I’m guessing you reduced the amount of powdered sugar you used. That would make the frosting thinner and therefore less easy to pipe with.

      Reply
  204. Honey

    OMG!!! This recipe is fantabulous. This is my go-to recipe now, it is sooooo moist, soooooo darkly coloured, has a perfect chocolatey flavour (not dark but not teeth achingly sweet). I am in love, thank you very much!



    Reply
    1. Lindsay

      They are fine at room temperature for about 24 hours but then you could refrigerate them. I would serve them at room temperature.

      Reply
  210. Michele

    Just trying to take them out of the oven and many are not even close to done. Ive never had this problem with my Wolf oven. Adding a few more minutes. I’ll report back later when I’ve served them

    Reply
  211. Fazloena

    Omg! My go to chocolate cup cake recipe! Thank you so much. I have a question, can I double the ingredients to make 2 batches?
    Thank you once again for the best choc cupcake recipe on the internet! Sending love from Cape Town South Africa x

    Reply
  212. Ters

    Hi Lindsay! I made your chocolate cake last weekend for my mother’s bday and it was a hit! So have been requested to make it for Sunday as well:) Just love love it. Where the cupcakes are concerned-may I substitute the buttermilk for normal milk? Thank you.

    Reply
  213. Tina

    This is the best chocolate cupcake recipe ever! However, every time I make them, they always fall flat. It is every time, what can I do to make them have a nice rise on them?



    Reply
    1. Lindsay

      I think they tend to be flat, if I remember correctly. You could try adjusting the baking soda a bit, if you wanted them a little different.

      Reply
  214. Annie La Ganga

    HI! Do I need to double this recipe if I’d like to make an 8″ layer cake? And would the temp be the same? I’m imagining it would be 35-ish minutes to bake. Thanks so much!

    Reply
    1. Lindsay

      I’m so glad you enjoy them! I’m not sure of the exact amount of mini cupcakes, but you should get at least double the amount, probably more.

      Reply
  218. Melinda

    This is a really great cupcake!!
    This cupcake is nice and chocolatey, moist and light. It baked flat which is perfect for decorating. This is my new favourite recipe.



    Reply
  219. Michelle Kaye

    I made these cupcakes and they do taste amazing. However, when I took them out of the oven, they were ‘sizzlung’. When I removed them from the trays the cupcake cases had been sucked up in to the bottom of the cupcake like a vacuum! Hence this made them no good as these were for an 18th birthday order that I took on. Totally confused as to why this happened.

    Reply
    1. Lindsay

      I’m also confused as to why that would happen. I’ve never even heard of that before. Could it have been the brand of cupcake liners?

      Reply
  220. Tanya

    These were delicious but they were TOO moist. They were falling apart. Did I do something wrong? Is there a way to make them more dense? They were falling apart in my hand.



    Reply
    1. Lindsay

      It’s hard to say if you did anything wrong. They definitely are moist, but I wouldn’t typically say that they fall apart in my hand. I’m sorry you had trouble with them!

      Reply
    2. Evette Reyes

      Hi Kay! Were you able to try this recipe with coffee? I was wondering the same thing 🙂 If so, how did it come out?

      Reply
    1. Lindsay

      They last really well for 4-5 days usually. I personally would only make them a day or two ahead to make sure they’re at their best.

      Reply
    1. Lindsay

      Yes, they can. I think these chocolate ones hold up better than the vanilla, but you can. Just be sure to put them in an air tight container before freezing and thaw in the fridge.

      Reply
  227. Maria

    Omgsh! These are the best, most moist cupcakes I have ever eaten in my life. I have made them twice now. So many compliments. Thank you for sharing this recipe. There goes my diet!

    Reply
  228. Sam

    Thank you! Finally someone has a tried and true chocolate cupcake recipe. This was delicious, and my family agrees. I will probably never use another recipe again.

    Reply
  229. Sofia

    I just found out about this new online recipe stuff and I’ve made a mini recipe book book for myself and I love the recipes literally the best I’ve seen



    Reply
  230. Dianna Rudolph

    I’m not much of a baker, but this is the easiest recipe for cupcakes and the moistest I have ever had!!! I bake these at least every 2 weeks .. absolutely delicious.



    Reply
  232. Jeanne

    These are, BY FAR, THE most delicious cupcakes you will ever eat!! So moist, so much chocolate flavor, just sooooo good. And easy to make. This is my go-to recipe for chocolate cupcakes and cake!



    Reply
  233. Emily

    Boy howdy! These are great cupcakes! I ended up using the Hershey’s dark cocoa because they had it at my store and I think these turned out great. They are really fluffy and moist and packed full of chocolate! I ended up using less of the frosting so I’ll half the recipe for that when I make these again. Which will be every chance I get to!



    Reply
  234. Kay

    I made your chocolate cake for my DIL’s 50th birthday. It was so moist and chocolate and was a real hit! Thank you.
    Now I’m thinking of making your chocolate cupcakes. But how can one cupcake be 520 calories??

    Reply
    1. Lindsay

      Glad you enjoyed it! I could double check that things were put in the nutrition calculator correctly, but often a large portion of it comes from the frosting.

      Reply
  235. Roberta

    YUM!! It turned out really good. I had to half all of the ingredients (except the egg). Its just me👍🏾😁



    Reply
  236. Peg

    I made these for my co worker who is retiring. Everyone asked how I make them so moist! Thx for your recipe! Came out perfect!



    Reply
  238. Glo

    Hi they are extremely lovely. I baked mine but the cupcake broke into two but it looked well done too. What could’ve happened please?

    Reply
      1. fatima

        i love this recipe so much !!!! and the cupcakes were great in the oven !!
        but this time i wanted to bake the cupcakes in microwave , wht do you think will the cupcakes will be same moist as in the oven ???

  239. Lily

    Hi! Can I use steamer instead when I cook it? We don’t have an oven and I don’t know if the outcome will turn great or not when I use steamer.



    Reply
  240. Kate

    We are in the middle of a snowstorm, my mother’s birthday is tomorrow and I really want to make these. I have everything but vanilla… do you think it will turn out if I don’t use it? I know they always say for baking you need to be exact with recipes and measurements lol, thanks!

    Reply
  241. Mandy

    Sooo I’ve made this recipe before and it’s delicious!!!! But I don’t have buttermilk this time, any substitute I can consider ?



    Reply
    2. Elle

      You can always make a quick buttermilk by adding one to two tablespoons of lemon juice to a cup of milk (dairy or otherwise). Or, you can add a tablespoon of vinegar.

      Reply
  243. Angeles Barajas

    I was wondering how many cups does the frosting make because I need frosting for the 12 cupcakes and I don’t want to have leftover frosting?

    Reply
    1. Lindsay

      They can stay at room temperature for 2-3 days. Beyond that, you should probably refrigerate them. Glad you enjoyed them!

      Reply
  246. Hiba

    This is the most amazing recipe made it multiple times. Just wondering if I want to make double the batch and so one of my tray would on middle shelf in the oven and the second on bottom shelf shall I switch to fan settings? And if so what would be the temperature and time?



    Reply
  249. Bodell

    I was curious if this would pair well with the frosting from the s’mores cupcake? Looking for a white frosting

    Reply
  251. Julie

    These are the best chocolate cupcakes I’ve had, they came out perfectly! I made them for my nephew’s birthday party and everyone there love them too. Thank you for a great recipe!



    Reply
  253. Tiffany

    I love baking and have tried several chocolate cake/cupcake recipes. This one is PERFECTION! It’s perfectly moist and chocolatey. It’s what my cupcake dreams are made of. I haven’t tried the frosting since I prefer it with a cream cheese frosting. I plan to add a ganache filling next time I make them. Yum!



    Reply
  254. Jolee

    I don’t have buttermilk where I live. Can I substitute for milk? It looks amazing! Can’t wait to try it. ☺️



    Reply
    2. Christina

      Making buttermilk is supper easy and really is better. 2 T of lemon juice to 1 cup milk. Add juice to measuring cup first and fill with milk to finish the cup. Stir, wait a minute or two and walah!

      Reply
  256. Sarah

    5 cups of powdered sugar seem like a lot?? Is this to allow for a massive amount of frosting per cupcake? Can this be altered?

    Reply
    1. Lindsay

      It allows for the amount of frosting you see on the cupcakes in the photos. If you would like to reduce the powdered sugar, you can and you will end up with less frosting.

      Reply
  257. Luisa

    I made these as cupcake base for Halloween, and the sponge was so flavourful and moist. My daughter has requested it as her birthday cake now. Do you know what quantities I would need for an 8″ sponge cake?



    Reply
  258. SHARON NOVAK

    I am a food snob and I troll the internet looking for recipes. I have tried several cupcake recipes and nothing compares to this recipe. These cupcakes are DELICIOUS. I followed the recipe exactly. They are light and moist. 10 stars from me !!!!!!



    Reply
  259. marlene Lage

    I have made this more than a dozen times and always come out to perfection.
    thank you so much for sharing just a easy and wonderful recipe.



    Reply
    1. Lindsay

      Hot. I usually heat it just until it begins to boil in the microwave, then add it. It’s not boiling anymore, but very hot.

      Reply
  262. Riza

    Ohhhh my this recipe was perfect!! Been baking cupcake but this is the best recipes I’ve ever tried. Thank you for sharing your recipe

    Blessed your heart

    Reply
  263. Sydney Orange

    For the frosting, is it fine if I do not use the semi sweet chocolate chips and just use the cocoa powder or is it absolutely needed?

    Reply
  267. Domoquet M Taylor

    Without a doubt, this the easiest and best chocolate cupcake recipe. Cupcake was moist and perfect balanced♡

    Reply
  268. Connie

    Wow! Just wow. The recipe is so easy to follow and the cupcakes are absolutely delicious! SO moist and chocolatey. Will definitely be saving this recipe to make again.



    Reply
  269. bree

    Comes out perfect every single time. But why doesn’t the hot water measurements change for 2x or 3x the recipe? is this a mistake?



    Reply
    1. Lindsay

      The 2x and 3x thing is automatically done by the recipe card. I have no control over it. I’m considering removing it because several people have noticed inconsistencies like that.

      Reply
  270. Shannon

    Super moist, light, FLUFFY and delicious! They are sweet enough without frosting. I just used a thin layer of frosting for a 9 year old birthday party. Thanks so much!



    Reply
  271. fer

    I’ve prepared this recipe and as I can’t find buttermilk I prepare my own using 1/2 cup of milk and a lime and turn out great, really moist and fluffy

    Reply
  273. Bri-Ana

    I made these for a family gathering and was complimented so many times about how spot on and moist these cupcakes were. Thank you so much for sharing your delicious recipe!



    Reply
  274. Anide

    Do I need to use the same measurements for a cake? What size of the baking pan wold you recommend? Thank you so much!



    Reply
  275. Lea

    This is my go to cupcake recipe but I have been hesitant to try it in a layer cake because it’s so soft. What is your best recipe for a denser chocolate cake for a layer cake?

    Reply
      1. Julie

        I did make the Ganache from your other recipe with recipe and it was a HUGE hit!!! They loved the cake, the Gganache and the frosting!! We refered to them as the “Triple Chocolate Cupcakes “! Thanks again!!

  277. Anna

    This is amazing! I never have buttermilk, so I used a substitute of 2% milk mixed with lemon juice, and I think it had the same effect because my cupcakes were moist and rich! I also used whole wheat pastry flour instead of white flour because that’s what I had on hand, and I think it really added to the taste of the cupcakes.



    Reply
  278. Jane

    I have made these cupcakes over and over and everyone that tastes them says they are the best they’ve ever tasted. Thanks. Also, I think part of the difference is the hot water. Why is this not included in other cupcake recipes like vanilla cupcakes?



    Reply
  279. Janet Jones

    I have made these soooooo many time, everyone loves them and they’re not too sweet, I’d love to bake some for a friend who is “gluten free”, could you help me out with the ingredients please?

    Reply
  280. Alyssa

    Just made these today for a friend of mine and while she hasn’t had any yet, my brother seemed to enjoy it and I’m looking forward to sharing them with my friend. I’ve had two myself and I think all the work put in was worth it! The cupcakes turned out perfect! I ended up putting some more powdered sugar in the frosting since it was a bit too thin for decent piping, but the melted chocolate chips was ingenious and I can taste the chocolate in every bite.



    Reply
    1. Hallie

      Best cupcakes I have ever made!

      Question: can I use this same recipe for vanilla and just substitute the chocolate for vanilla extract?



      Reply
  283. Naseera

    These cupcakes are so good. I made a batch yesterday and had to make a batch again today. My family loves it. Thank you for your lovely recipes.

    Reply
  284. hana roth

    I made these for my sisters birthday and everyone loved them! I had to bake them a little longer but they were so good!



    Reply
  285. Claire

    Loved this recipe. They came out perfect and kept for a week in the fridge. I managed to get 12 decent sized cupcakes. I didn’t make frosting but used ready made. They were most and delish. Very rich and fudgy. I’m going to make the recipe again but as a large cake and sees what happens.



    Reply
  286. Name

    When multiplying the recipe by x2 why does the cup measurement go from half a cup to 1 cup but the 120ml stays the same? I’m confused, please can you help! Xxx

    Reply
    1. Lindsay

      It’s an automatic thing. I don’t know how it’s programmed to work, but it would appear it only converts the primary measurement. Half a cup is 120ml, so just double it to 240ml.

      Reply
  287. Tasneem

    Good Daym hope you are well. Thank you for the recipe. Just slightly confused. One cup flour is not 130 g. One cup is around 225? Correct? Should I follow your grams amount or your cups amount.

    Reply
    2. Michelle

      About to make these for a baby shower. Reading the comments I am now concerned. You say to follow the gram measurements, but I don’t have a scale 🙁 I guess my question is, how accurate are the cup measurements? Thank you!

      Reply
      1. Lindsay

        The problem with cups is that everyone tends to measure them differently. I’d recommend loosening up your flour by giving it a stir and then scooping it with a spoon into your measuring cup and then leveling it off. You should be fine. These cupcakes are very forgiving.

  288. Lily Aguilar

    Love the cupcakes. First time making cupcakes. I do have a question can I use dark chocolate instead of semi sweet chocolate?



    Reply
  289. Taniya

    This was great! Easy, moist and chocolatey! The whole fam loved it – and I didn’t even ice them! I didn’t have buttermilk so used almond milk and they turned out great. Thank you!



    Reply
    1. Lindsay

      There’s a note in the recipe about it actually. I originally used Hershey‘s special dark cocoa, but they have changed that product and I don’t care for how it works now. I would use regular unsweetened cocoa.

      Reply
  292. Maryam x

    These were SO nice my brother said they were the best I have ever made! And I have made ALOT! 😂😳✨
    I’m very happy with them! And definitely recommend! Mine tasted like hot chocolate cupcakes, they were moist and very tasty! ✌🏾😍😚



    Reply
  293. Maria

    I NEVER write reviews but given the excellent results I received with this recipe I figured it’s definitely worth a positive review! These cupcakes turned out SO good. I added a little coffee to my batter for more depth in flavor, and I topped the cupcake with peanut butter and salted caramel. The moistness of the sponge really does last for days! Thanks so much for sharing your recipe (and a big thanks for the easy to follow measurements).

    Reply
  294. Kiara

    Hey, I hope you are doing well :). A quick question, can I skip the egg in the recipe or is there any substitute for it? Since I don’t eat eggs 🙁

    Reply
  295. Priscilla Berlingeri

    Made these cupcakes tonight and they came out horrible! I followed recipe to a t and just awful! Threw them away. Such a shame.



    Reply
  296. Melissa

    I’m notOne for leaving comments but I had to make a point to let you know that this is the best recipe ever and I’ve tried many cupcakes in the past just perfect ingredients thank you so much and I made this with the vanilla buttercream frosting you have



    Reply
  297. Amy

    When was the note about the dark chocolate added? I used to make these all the time with the dark chocolate, but it’s been about 2 years since I’ve made them. I plan to make them next weekend, so I’m just wondering which version I should use. These are my go-tos for chocolate! (And honestly, I use most of your recipes for any cupcakes I make!)



    Reply
  299. Suzanne

    Hello, I just made these cupcakes for work tomorrow and I was wondering if I should put them in the refrigerator over night or would they be okay sitting on the counter? I am worried because my house runs warmer then normal right now. Thanks! Also, 10 out of 10 stars. This will be my to go recipe for chocolate cupcakes!!

    Reply
    1. Lindsay

      If your house runs a little warm, I might refrigerate them. Otherwise they should be OK on the counter for about 24 hours. I would recommend serving them at room temperature though.

      Reply
  300. Cozydonut

    I base my rating on how easy this was to follow with my adhd. I can only handle following a recipe up to a point so I skipped the frosting recipe and just make the cake part and it came out perfect! Made up my own frosting for the first time and it was decent. Had a great time. Thank you.



    Reply
  301. Caralee

    These were absolutely 10/10 I made these with my daughter (she’s 3) I had no problems with it at all aside from my daughter trying to eat the mix every second! – Thank you 🙂

    Reply
  302. Sally Boyer

    I made these cupcakes today. They needed to cook 10 extra minutes, so a total of 32 minutes at 300°. The toothpick came out clean



    Reply
  303. Laurie

    This was a fantastic moist chocolate cupcake! My new go to recipe.

    If I need to multiply the recipe by 1.5, how would you suggest I do the egg, by weight?



    Reply
    1. Melissa

      I love this recipe!!! I will be adding American buttercream flowers to these. My question is they seem a little “too soft” is there a way to make these more dense/less moist but not take out the amazing flavor? Thank you so much!



      Reply
  305. Ally

    AMAZING!!! Best recipe EVER! I never comment on recipes, but this is the only chocolate cake recipe I use – and I use it for cakes and cupcakes. The cake can actually stand alone without icing. I made these for my neighbor once and they said they were up there with Georgetown Cupcake. I use my own recipe for icing, but icing is the easy part…finding a solid, consistent cake recipe is not. So – THANK YOU! I make these at least a couple times a year.



    Reply
  307. Marisa

    I want to try to make these for a party this weekend. Just curious, can I omit the chocolate to have vanilla cupcakes? I’d like to make both flavors.

    Reply
  308. Kayla

    I used this base recipe for death by oreo cupcakes. They turned out great! I made my own buttermilk with 2%lactose free milk and 1 tbs lemon juice, and instead of water swapped for 1/2 cup expresso coffee. I had enough batter for 24 cupcakes (keep in mind I had 12 cupcakes with oreos at the bottom)
    This will be my go to chocolate cupcake mix. Thank you



    Reply
  310. Sonia

    I absolutely love this recipe. I made a single batch and everyone ate them in a day, so I had to make a double batch next day for my kids. Thanks!!

    Reply
  311. BakerInTraining

    Can you just put the recipe for the cupcakes next time? I like having the ingredients in front of me instead of reading an article. (by the way, they look delicious!

    Reply
    1. Lindsey

      There’s a print button at the top of the recipe. If you hit that you can just print the recipe, without the article. No need to print the entire web page.

      Reply
  313. Jessica

    I never made homemade cupcakes before and this was the perfect recipe! It was such a big hit and they were absolutely delicious.



    Reply
  314. Ashely

    The recipe was fantastic. I substituted hot coffee for the hot water and loved the way it turned out. I got a little worried that the batter was so thin but it made the most light and airy cupcakes. I put a classic butter cream on top and it was almost too heavy for how light these were but absolutely delicious. This recipe is a keeper. Thanks!



    Reply
    1. Lindsay

      All ovens vary, so feel free to adjust to your oven. As for them being dense, they shouldn’t be. I’d make sure you used baking SODA and not baking POWDER. The only time I’ve seen them come out dense is when my sister in law made that mistake.

      Reply
  316. Michele dix

    One of the best chocolate cupcake recipe. My daughter loved them.Wish i could find a vanilla cupcake recipe as good

    Reply
  317. Nicole

    This recipe is the BEST chocolate cupcake EVER!!! I make it into a cake most of the time and I receive too too many compliments and requests to make it. Thank you so Very much!!!



    Reply
    1. Lindsay

      I haven’t ever done that, so I can’t say I’d recommend it. But if it’s something that normally works well for you, you can certainly try it.

      Reply
  319. Lorraine reitcheck

    I made my own buttermilk by adding a tablespoon of vinegar to my milk. And I used a half a cup of coffee instead of water. Also, I had no no powdered sugar so I made chocolate cream cheese frosting with brown sugar and melted butter. Tey taste delicious but they are hard to get out of the paper because they are so moist.



    Reply
  320. Jess

    Wow!
    I just made these with a cream cheese filling. My husband thought he was gluten allergic for a long time but recently found out he isn’t. These are his favourite treats and it’s his birthday 🎉I was looking for a gluten filled base…. So perfect. I used cake flour.

    Reply
  322. Noura

    Made this and it was sold out! Didnt even get a chance to make the frosting. I was wondering, how can i double or triple the yield without messing up the recipe. 



    Reply
  323. Thelma Benson

    Hi, really love this recipe. Came out really fine and my client couldn’t stop commending its good taste and texture.
    This recipe is a keeper. Thank you



    Reply
  324. Valerie Buschow

    This a keeper of a recipe! The best chocolate cupcakes ever, every time I make them I get so many compiments, thank you so much!



    Reply
  325. Mary E

    Amazingly moist and decadently rich double chocolate    Measurements and instructions easy to follow.  I got 18 cupcakes with a little icing left over.    I will have to put less batter  in the cupcake papers next time.   Perfect to share with family to. celebrate our daughters birthday.   Thank you !   

    Reply
  326. Caroline

    Thank you for this outstanding recipe. I followed your instructions for the cupcakes exactly and they were perfect—moist, fluffy and just the right amount of sweetness. I had Black Forest cake flavours in my mind so I scooped out a bit of the top of the cooled cupcakes, drizzled them with kirsch and added a tablespoon of homemade cherry filling. I covered them with whipping creme. Delicious! I look forward to trying your chocolate frosting.



    Reply
  327. Lindsey Cunningham

    This recipe is awesome!! I’m only 13 and it is very easy to make. The only thing I did different is put 2 tablespoons of vanilla extract in the frosting and instead of butter milk I used 1 cup of whole milk and 2 tablespoons of lemon juice. But otherwise I love the recipe and the cake was very moist and fluffy!! 

    Reply
  328. Natasha

    The cupcakes were light and fluffy. I added espresso  instead of just hot water. My family ate them all before I could get the icing on them, so I will try the icing at a later date. 



    Reply
  329. Chris

    These are the best moist chocolate cupcakes cupcakes ever! I made them with gluten free flour and they still are amazing which is rare.



    Reply
  332. kshitija yalgi

    I have been searching for a great chocolate cupcake recipe for years and yesterday found this one while Googling. OMG this is the best one ever. The cupcakes just melt in your mouth….so light yet so moist! Love it!!!



    Reply
  333. Hafsa Ahmad

    I made these and they were absolutely amazing. And you liked my picture of them on instagram which totally made my day!! I did have a question though, how would i go about freezing these? Would they still be as fresh when i defrost them? Thank you!

    Reply
    1. Lindsay

      So glad you enjoyed them! As for freezing them, they’ll do fine. Just wrap them well and thaw them in fridge prior to using.

      Reply
  334. Anneh

    Can I use regular milk instead of buttermilk? Im planning on making these but its so hard to find buttermilk in my area.

    Reply
  335. Shiran

    These are seriously the best chocolate cupcakes that I have ever tasted. I sell cakes (more a hobby than a business) and this is my go to recipe. I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. Thank you so much!!

    Reply
  336. Torrie

    My son and I made the cupcakes exactly as the directions specified. But they sank in the oven… Google said too much air in the batter, so we tried to make it and stir less, but that did not help at all.

    Any idea as to what happened?

    Reply
  337. Deborah

    I tried this recipe and it turned out great. I reduced the amount of sugar (to my taste) and it still turned out great. I noticed though that no baking powder was added. I added some as well. Turned out great. Thanks for the recipe!

    Reply
    1. Lindsay

      I’m glad you enjoyed them. There’s no baking powder because it’s not needed. This recipe uses baking soda.

      Reply
  338. Tracy

    Can you explain why the Hershey’s special dark doesn’t work as well in these anymore? I have them baking in the oven now because you mentioned using it above… but then at the very bottom in your notes you said you didn’t recommend it anymore..so it’s too late for me over here 🙁 

    Reply
    1. Lindsay

      So I have only baked with the new version once and I should probably test it again to confirm, but when I used it, the cake version of this recipe turned out far more dense than usual.

      Reply
      1. Tracy

        When I left the previous comment, those cupcakes were still yummy! I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic!
        I wouldn’t change a thing!!



  339. Sowmya

    Hi! This looks so good and I wanted to try out this recipe but I had a quick question. Could I replace the white sugar in the cupcakes with brown granulated sugar? Thanks!

    Reply
    2. Yaz

      Delicious!!! Thanks for sharing, these taste exactly like the popular box mix we use. Will be replacing that with this easy to follow recipe.



      Reply
  341. Amanda Silva

    Posted this on the wrong recipe…What effect does the Hershey’s Dark Choc. Cocoa powder have on it now? And what brand would you recommend using? These were my go-to cupcakes, but I made them with the regular Hershey’s Cocoa powder and they just didn’t taste as good. 

    Reply
    1. Lindsay

      When I tried it, the cake was much more dense. If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. I think that would be more like what their blend used to be.

      Reply
  342. Haley

    This didn’t work for me ☹️☹️ I thought I followed it exactly as written but they didn’t rise and turned out small and super dense. 

    Reply
  345. Alex

    Just made these and wow! So so soooo good, thin batter always makes me nervous but I resisted the urge to overfill and they came out perfectly domed and stupidly delicious! Definitely going to be my go-to choc cupcake from now on xx



    Reply
  347. Morgan

    So delicious and very easy to make! I made these for my daughter’s 3rd birthday using this recipe for the cupcake and the whip cream frosting from your Ice Cream Sundae Mini Cheesecakes recipe. They looked and tested amazing. Your recipes were so easy to follow, and I can’t believe I was able to make something that looked so impressive. Thanks for creating this recipe and sharing it. 



    Reply
    1. Lindsay

      I think “super sweet” is really an opinion thing and varies by person. I wouldn’t classify them that way, but others might. As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. You can certainly add that same frosting look to these cupcakes.

      Reply
  350. Daisy

    My goodness!! That was delicious! I am making a second batch tommorrow for my daughters class! They will love them! Can you use canola oil instead of vegetable oil?? Thanks!

    Reply
  351. Ann

    Replace the hot water with fresh brewed coffee. You won’t be sorry!

    These were the best cupcakes I’ve ever made. 😁 Even my daughter who has never liked chocolate cake thought they were amazing.



    Reply
  352. Colette

    I came across your recipe after having disappointing results from other websites.  These were very good- moist, sturdy, and didn’t sink in the middle after baking (yes- I know this happens when overfilling the cups, but I’ve even gotten this result on those which weren’t overfilled) .  I still continue to have the issue of having batter left after filling 16 cups.  This batch made 22.  I am wondering if the standard cupcake size has changed over the years- my cupcake pans were my Mom’s and are over 40 years old!  All in all- the 22 cupcakes came out beautifully.  I think the major difference is the lower baking temperature- it produced a better quality bake.  Thank you!!



    Reply
  353. Mona

    Hi wonderful recipe, that pic made me to bake these for my little one, only I have a doubt, if I want to bake only half of the recipe as it’s too many cupcakes, should I use half egg or full? Waiting for your response 🙂



    Reply
  354. Erin

    These turned out very well and stayed moist for many days!  I would like to make this as a cake. Would I just double the recipe?  Would I bake it at the temperature and do you know approximately how long I should bake it for? Thank you so much! 



    Reply
    1. Erin

      I meant to say I would like to make it as a 9×13 cake, sorry I forgot to specify that in the first comment. 

      Reply
  355. Athena

    We really enjoy this recipe and would like to make a birthday cake with it. I saw your link to the cake recipe where the frosting is more like a buttercream frosting. Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe? Really appreciate your thoughts.



    Reply
    1. Lindsay

      So glad you enjoyed it! Yes, you can use cupcake frosting and it’ll be just fine. You just might want to double it.

      Reply
  356. Kate

    WOW! Just made these last night with my 7 yr old, and not only were they super easy and fast, but also DELICIOUS 🙂 Thanks for sharing a simple and very tasty cupcake recipe! We used cream cheese frosting, but will try the chocolate frosting next time! Happy end of summer everyone!



    Reply
    2. Jen

      Do you the standard size cupcake tins? I figured they were not mini’s, but could not tell if they were the huge ones or standard sized.  The recipe does not say and I couldn’t clearly tell by the video. 

      Reply
  358. Sabrina

    These cupcakes were awesome in texture and taste. Not very sweet and moist. Mine cld have been a bit darker but I didn’t use Hershey’s. Definitely a keeper.



    Reply
  359. SC

    This cupcake recipe is so good! The cake is so soft! Simple love it! Easy to make yummy to eat! Thumbs up! Thank you for sharing the recipe!  

    Reply
  360. Jessica S

    My 12 year old daughter has recently acquired a love of baking. She made these today and they were fantastic!  Deliciously soft, moist and chocolatey. Thanks for the recipe!



    Reply
  361. Elizabeth N.

    Made the cupcakes today for my grandson’s birthday. I’ve baked many, many cupcakes over the last 40 years, and these are some of the best! Very tender, very intense chocolate flavor, very simple to make. The only change I made was to cut the amount of hot water to 1/3 cup.



    Reply
  364. Alejandro Brinker

    Hello Lindsay, I made these cupcakes today. and they were so extremely delicious, and they were SUPER fluffy and moist. My family and I love this recipe very, very much. Thank you for sharing.



    Reply
  367. Anthony

    Would it work if I did a 1/4 cup butter and 1/4 cup oil? Would I have to add any baking powder in that case? 

    Reply
  368. Olivia

    These were such a hit recently, thank you! I already passed the recipe on to a friend. SUPER fluffy and light but uber chocolately. I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick.



    Reply
  370. Melissa Lawrence

    If I want to make this into a full sheet cake, would you just double the recipe? And would you still bake it at 300 degrees?

    Reply
  371. Molly

    Lindsay,
    I made these cupcakes last week and they were so yummy! I am not a huge chocolate cake fan, but these cupcakes won me over. I passed some on to friends and neighbors and received rave reviews. I kept one back and ate it this morning… it’s a few days old and the cupcake was still as moist as day one and I think it actually tasted better. All of those wonderful flavors hanging out together just made it extra yummy. Thanks for sharing all of your tips and tricks. God bless!



    Reply
  372. Brynn

    The cupcakes aren’t out of the oven yet, but it’s making the whole house smell really good! And the batter tastes good, I am so exited to try them! And the website was really easy to understand! Thank you Lindsay!

    Reply
    2. Mona

      Hi,

      I just tried the frosting but the color didn’t turn out brown like yours. I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. Then used dark cocoa powder not Hershey’s but a different brand. Did you use milk chocolate or dark one? Also how did you melt it? What did I do wrong 😔



      Reply
      1. Lindsay

        I used semi sweet chocolate chips, but you just melt them as they are. You don’t add cream or anything to them.

  373. Zoe

    Hands down the best chocolate cupcake base I’ve ever had. Thank you!

    Also which of your vanilla recipes would be the most similar to this one? Thanks!



    Reply
  374. Priscilla

    I made it and it was the best recipe I had ever made in my whole life of baking pls can you make cinnamon rolls

    Reply
  376. Priscilla

    Hi lindsay I am a big fan of yours this chocolate cupcakes of yours does the chocolate cupcakes taste like there is to much cocoa powder and can I use Dutch process cocoa powder for this recipe

    Reply
  378. Amanda

    These look amazing! I would like to make these for a birthday party this weekend, but we have an egg allergy. Is it possible to bake without eggs, or is their a substitute you would recommend?

    Reply
    1. Lindsay

      I haven’t personally baked them without eggs, but I know there several egg replacements available at the store these days.

      Reply
  379. Heather Altagen

    These were perfect! I will say I did  use heavy cream because I didn’t have buttermilk on hand and They turned out just fine! I also halved the frosting recipe and it was plenty for me. I will be sharing the recipe and making again! Yummm



    Reply
      1. Sarah

        I just used the chocolate cupcake and used a fresh strawberry frosting instead… But these really are the best chocolate cupcakes I’ve ever made. So light and fluffy and moist. Exactly what a cupcake should be and not just a regular cake in smaller form. Do you have other cupcake recipes that are similar texture ones? Specifically a vanilla one but I’ll take all flavors 🙂 seriously, amazing. Thank you?!?

  380. Carol

    Hi Lindsay
    You have the best chocolate cupcake recipe and this one is my go to as everyone raves about how moist they are! I saw that your chocolate turtle cupcake with caramel pecan frosting has a different recipe than this one. What’s the outcome of that other recipe and what’s the difference? Texture, moistness? I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. 
    Looking forward for you advise

    Thanks
    Carol

    Reply
    1. Lindsay

      You could do either. The recipes are fairly different. The other one is butter based and has a tighter crumb.

      Reply
  381. Meena

    My daughter who is 5 years old is very much into baking and she asked me to make chocolate cupcakes. I came across this recipe and just want to say these cupcakes are one of the best chocolate cupcakes I have had. It was perfect from the amount of sweetness to the moistness. The frosting was very light and delicious. My daughter’s response to the cupcakes was “it is super delicious!” My husband and my in-laws loved them as well. Thank you for sharing your recipes! We will definitely be making your other cupcake recipes!

    Reply
    1. Rukshaar

      Hi Lindsay, the cake turned out amazing thank you for sharing the recipe. Have been totally loved by my friends and family. I wanted to do an eggless version of the same. Could you help me with a replacement so it maintains the same softness and texture. Thank you. 



      Reply
      1. Lindsay

        So glad it was a hit. Unfortunately I don’t work with egg substitutes so im not sure.

  385. Josette Ciolino

    I have made A LOT of cupcake and cake recipes in my life but NONE compare to the moistness and flavor of this recipe! Thank you so much! You’ve changed my life!



    Reply
  386. Gayle

    You are right,  I’m with you….if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT !
    I just finished eating my second one.  It is moist, light and airy, and chocolatey.  Also..super easy to throw together.  Thank you and my grandchildren will thank you too.  



    Reply
  387. Faith

    This is an AMAZING chocolate cupcake recipe! Will definitely be recommending it!! Turned out perfect and very moist!!!!😁💕

    Reply
  388. Roxanne

    Hello from Malta. It’s been quite a while since the first time I tried this recipe and have never looked up another one since, as these cupcakes are absolutely gorgeous, so soft and moist and stay good for days, my favourites ever. I have a bit of a problem though, I have tried various vanilla cupcake recipes but they never turn out good….. usually they have a doughy taste and start to harden from the very next day….. I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? I’m no expert baker so excuse me if what I asked sounds stupid.



    Reply
      1. Roxanne

        I have tried this recipe a couple of times and I end up with the same problem…… cupcakes do not rise and are hard with a dough like taste. I don’t know why this happens.

    1. Lindsay

      These cupcakes are really moist so they do better being made ahead then many recipes. I often make them the day before I need them, but you could probably stretch it to two days if you really needed to.

      Reply
      1. Penny Barry

        Made these today. Love how moist these are. I used coffee in place of water like others. This is my go to chocolate cupcake. It can’t be messed up. Thanks so much for this recipe Lindsay. I have your beautiful cake book. Love your recipes. Take care



  391. Olivia

    Ok people! These are the most MOSIT cupcakes that I have ever made! I have to walk away because I just finish TWO of them!  I Have made her Oreo cake, now these cupcake are as promised super moist melt in your mouth!!  I used the frosting for the Oreo cake, next time I make these cupcakes I will use the frosting that goes with it! 

    Reply
      1. Olivia

        It was a hit with everyone that tried them!  Do you have a recipe for vanilla cupcakes that are just as moist?



  392. Heather

    Can you post the recipe for these as a cake? In the comment where you put a link, it would not let me access it. I really want to make these cupcakes into a cake for my son’s birthday. These are by far the best cupcakes ever!



    Reply
  393. Sofia

    Hands down these are  the best cupcakes I’ve ever made. Turned out extremely moist, rich and fluffy. Delicious even without frosting! Thanks for the recipe❤️ Lots of love from Russia❤️



    Reply
  395. TL

    These were easy to make and the people at work raved about them! This will be my go to from now on. Now to try the layer cake version! Thanks!



    Reply
  396. Carol

    I made the cupcakes with a german chocolate icing recipe I found and these cupcakes at my daughters baby shower for my new grandson were an absolute HIT!!! Making them again as we speak for my 6 yr old grandsons Birthday party. Sure to please again. Can’t wait 😋

    Reply
  397. CC

    The best chocolate cupcakes ever, these will definitely be my go to.  Will this recipe double well, and have the same results as a single batch?  By the way that Bailey’s Cake out of this world.  Thank you Lindsay.



    Reply
  399. Selina

    Oh my! I used this recipe for my daughter’s first birthday. They were a hit! I’ve been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! Thank you so much.
    They are delicious, moist and very chocolatey. I can’t fault it and neither could and neither could any of my guests! I am looking forward to trying your layer cake recipe next!



    Reply
  400. Nicci

    I have made these a few times and always get compliments. Someone even said they’re the best chocolate cupcake they’ve ever had!! I’ve baked at least 6 of your cupcake recipes and some cookie recipes. All have been soooo good. I can’t wait to try the next one. I love your recipes 😍



    Reply
  401. Via Celso

    This recipe is awesome!!!❤️ I baked it today and its amazing!!! Moist and rich. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!!



    Reply
  402. Carrie Roman

    I am so glad I came across this recipe. It is by far the best and most moist batter for chocolate I have ever made. I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. MMMMM chocolate lover’s delight!!! Thanks again for this wonderful, wonderful recipe!



    Reply
  403. tiffany

    Simply the best moist, fluffy chocolate cupcakes I have ever tasted! I have tried many and this recipe is sure a keeper. I don’t even need frosting to compliment this as it’s already a very yummy cake but I am sure with frosting it would be even more delicious, Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe. Easy with minimal ingredients too. I don’t have buttermilk and subsituted with making my own, 2 teaspoon of apple vider cider to 1 cup of milk and let stand for a few mins. I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth!



    Reply
  405. Sarah

    Hi can I use cake flour ,as all purpose flour can’t be found in South Africa, I was wondering if I must add afew tbsp extra of cake flour or I can mix bread flour and cake flour, if so is there any way you know how much

    Reply
  406. Taryn

    I made these cupcakes they were moist delicious and everyone loved them! I also made a cake with this version but added pudding to the mix it was amazing 

    Reply
  407. Cierra Green

    Hello! I am so thankful that you made this recipe , I just took them out the oven and they are cooling down. I own my own cupcake business and it’s called Infused Cakes. I’m getting it back up to where it was. I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. These are absolutely perfect. I can’t wait to frost and eat them! 

    Reply
    2. Rukshaar

      Hey Lindsay,
      Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. 
      I used the recipe to make a double layered cake as well which turned out yumm.. 
      thank you so much for sharing. Will be trying more of your recipes soon 🤗



      Reply
  411. Mel M.

    I’ve made this multiple times, and it really is an amazing recipe. 16 perfect, delicious cupcakes every time. But quick question: Do you ever use buttermilk substitutes in your baking? (e.g. adding vinegar or lemon juice to milk; using yogurt or sour cream). And if so, do you have a preference for a particular method? I just don’t have any other buttermilk recipes in my regular arsenal, and pouring out most of an unused container of buttermilk every few weeks is bumming me out.

    Reply
      1. Mel M.

        Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully.

        Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. Thanks again for this family favorite!



  412. Kelly

    Not the best recipe. Flour/sugar measurements don’t make sense. Batter is runny. Doesn’t make standard 24 so was annoying when I had to make more to get 24. Cupcakes overflowed all over and I was sure not to overfill. Now I just have a mess and have to start all over. Won’t be making these again. 



    Reply
    1. Lindsay

      What about the measurements doesn’t make sense? They are each one cup. Is there something that’s unclear? And yes, the batter is runny – it’s supposed to be. If they overflowed, it’s because they were overfull, despite being careful about it. These really are great cupcakes when baked correctly.

      Reply
  413. Deyana

    Great recipe! i made it yesterday and it turns out to be my favourite one 🙂 Thank you very much for sharing it !

    Reply
  414. Deyana

    Realy good recipe! I made it yesterday and it turns out to be my favourite ! 🙂 Thank you very much for sharing it 🙂



    Reply
  416. Merdin Adam

    This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. This was just so moist and delicious! The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. Seriously take it from me, this is the best recipe hands down right here. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you.



    Reply
  417. Alice.Jane

    I made these cupcakes today… the only difference is that I halved the water 60ml with water and 60ml with espresso to bring out the chocolate flavor and I can tell you this was amazing….these cupcakes were moist and scrumptious… I didn’t get the HERSHEY’s so I had no choice to use local baking cocoa powder but it came out amazing… the Wilton liners were a bit oily but I don’t know if it’s the recipe or the quality of the Wilton… Thank you for this recipe you delivered as promise delicious and moist… Can’t wait to try other recipes….

    Reply
  418. Patti Brockwell

    This is my latest cupcake attempt as i work my way through your sweets! So far, i’ve tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. Each and every time, i think the latest one is the best, and this one is no different. It is super moist, tender, and amazingly rich without being overpowering. it is definitely dark–but perfectly so. I love it and will add it to my permanent cook-book, just as i did the other three! Cant wait for what’s next! I think it’s gong to be the Pina Colada one!



    Reply
  419. Lyzz

    Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. 
    Would I just use the same measurement of melted chips as cocoa powder? 
    Thanks ✌????

    Reply
  420. jelena Djordjic

    made these and they turned out so good only thing was that my frosting was still abit grainy 🙁 like you could still feel the powdered sugar not sure how to fix it for next time?



    Reply
  421. Adeline Nordahl

    SO GOOD!!!!!! I love this recipe!!! So most and delicious!!!! I was wondering if I could just make one batch of the batter and make a cake out of that??? Thank you so much!!!! ????

    Reply
  422. AG

    This has been my go to chocolate cupcake recipe since I discovered your page. Everyone loves it! 🙂 
    However, instead of using baking soda, I replace it with 3 tsp of baking powder instead. For some reason, it taste differently when I use baking – like there’s an after taste to it. But overall, this recipe is perfect. 

    Reply
  423. Betty

    Instead of using water or milk
    I’m gonna use coffee, to bring out the chocolate flavor even more
    Might add a little to the frosting

    Reply
  425. Karol

    Oh my goodness!   I just made the cupcakes and they are amazing!  I haven’t even made the icing yet! The cake is, by far, the best cake recipe I’ve ever used.   It will be my “go to”  recipe for any and all chocolate cake requests.   I’m so glad I found your blog!

    Reply
  426. Cheryl

    I just made these as a trial for cupcakes for my son’s birthday party. They turned out amazing! I was wondering if I could triple the recipe or should I make them in three batches?

    Reply
  427. Andra

    My mom and I made cupcakes for the first time ever (we are european) using your recipe and she wanted to thank you as they came out excellent. They are so sooooo good! Everything turned out great, but we did have to cut down half of the sugar for the frosting.
    Our sincere compliments:)

    Reply
  429. Deborah Peinado

    Hi, I’m Brazilian and I love your recipes … What’s the validity of the cookies after they’re ready? tks

    Reply
  430. Yagaes

    Can I try this recipe to make vanilla cupcakes?as I’ve tried ur moist vanilla cupcakes and it turn to b dense but ur chocolate moist cupcakes was superb

    Reply
    1. Lindsay

      Hmm, the moist vanilla cupcakes would be the vanilla version of these, as they are quite similar with the exception of the cocoa. You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake.

      Reply
  432. Vivian

    Hello.
    I just made these cupcakes and they are delicious. 
    I haven’t frosted them yet though, because the frosting is way to runny to use. It’s similar to a glaze. It looks like your frosting in your video in the beginning, before it lightened in colour and formed up. So now I don’t know what to do! I added more powdered sugar but that didn’t help.
    What went wrong?
    Regards Vivian

    Reply
    1. Lindsay

      Hmm, that seems strange. Did you double check the amounts of ingredients? Sounds like either too much or too little of something was added.

      Reply
  436. Allison A

    Going to make these tomorrow. I love your recipes and have made several if then.I think about baking all the time now! I wish I could quit me job and be a baker!

    Reply
  437. Jasmine

    Hi Lindsay,

    I’m still new at baking so I wanted to know if it’s okay to add milk and melted butter instead of buttermilk.Is it still the same thing?

    Reply
    1. Lindsay

      No, it’s not the same thing. You can use regular milk instead of buttermilk, or you can use make your own buttermilk with some milk and vinegar.

      Reply
  438. Va

    Just made this today ????. Oh my! This is my new fav recipe of choc cupcake. It is indeed moist and soft and light! Loved it.

    Reply
  439. Chantel S.

    I’ve been looking at the difference between your chocolate and vanilla recipes and I was wondering, would I be able to just leave out the cocoa powder in order to make vanilla cupcakes in this specific recipe?

    Reply
  440. Marium

    Hey, can we use normal cream for the frosting rather than whipped cream and any milk chocolate? My cupcakes didn’t rise as much. What am I doing wrong?
    Also is baking soda and baking powder the same thing?

    P.s such great work you have ????

    Reply
    2. Lindsay

      Milk or other cream should be fine. I’d suggest a good quality chocolate chip or baking chocolate bar. As for the rise, it’s hard for me to say, but baking soda and baking powder are not the same so if you swapped that around, then that could definitely be the reason.

      Thank you!

      Reply
    1. Lindsay

      Air is usually incorporated when it’s beaten on high speeds or for long periods of time. It’s hard to remove air once it’s there, but in the future, consider using a lower speed when mixing.

      Reply
      1. Kim T Stewart

        Hi Lindsay
        Recipe was great. Clear and easy to follow.

        The cupcakes turned out great, as far as I know.
        Haven’t tried one yet. 😊
        They’re for my DIL for her birthday.

        I get they are super moist but what will be proper way to store them?
        There kind of sticky ontop.

        Thanks for the great recipe.



      2. Lindsay

        Glad you’re happy with them. That stickiness is just from the moisture. I would typically store them in an air tight container at room temperature, but you could also refrigerate them.

  444. Heather

    Sounds like your recipe is a winner and I look forward to trying it out! Question about making them in to mini cupcakes, I seem to have a problem with my cooked cupcakes sticking to the liner 🙁 Do you have any tricks to prevent this or is this recipe ‘stick proof’?!! Thanks so much 🙂 

    Reply
    1. Lindsay

      Hmmm, I don’t usually have that issue. Have you tried different liners? I usually just use the ones from the grocery store, which I believe are Betty Crocker.

      Reply
  446. Tina Thompson

    I absolutely LOVE your site!!! I made these cupcakes today and they are literally the lightest yummiest I have ever had. I really hate chocolate but these are good!!! I also made your vanilla ones and boy were they top notch! So many compliments!!! I didn’t make the frosting in this recipe because I decided to go with an Italian Buttercream instead. You absolutely must give these a try, they are so moist!!! Thank you so much!

    Reply
  447. Rebecca

    I made these this weekend for my granddaughter’s 4th birthday party. They were a huge hit! They are very chocolately and moist and rich – yummy! I did use hot coffee in place of the hot water in the cupcake batter. I did use a bit less powdered sugar (used about 3 1/2-4 cups) but I regularly use less powdered sugar in most frosting recipes as I hate really sweet frostings. It was perfect with the amount I used. I also used regular 2% milk at the end (didn’t have heavy whipping cream on hand) and just a splash of it to thin the frosting a bit in order to pipe it on the cupcakes. People loved these cupcakes, and will definitely make them again! I’ve used your Fresh Strawberry Cupcake recipe and Moist Vanilla Cupcake recipes with much success – THANK YOU!!! I am becoming known as the great cupcake baker in my family. 🙂

    Reply
    1. Rebecca

      One thing I wanted to mention – has anyone put leftover frosting in the freezer to use later? I did this and was unable to return the frosting to its original consistency. It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens?

      Reply
  448. mel

    Hi there

    I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. Your recipe calls for baking soda however i know that with an alkalized cocoa powder like dutch processed the baking soda will not react with it and you would have to use baking powder????Kindly advise which one I should use

    Reply
      1. Nicola C

        I have made lots of chocolate cupcakes, but this by far is the best recipe I’ve tried! The cupcakes are sooo moist. Will definitely make again. Thank you.



  456. Beth

    I only have unsweetened cocoa. Will it not work for this recipie? Should I add more sugar if I use it? If so how much?

    Reply
  459. Myada

    Hi, i really thank you for this recipe ,i made it for my girl’s 1st birthday and it was really amazing and all my guests loved it and thanks for uploading the vedio

    Reply
  461. VJ

    Hi Linsay,

    Your cupcakes looks amazing! I’m going to try baking tomorrow for a party. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter?

    Reply
    1. Lindsay

      You would want to double the recipe and adjust the baking time. I’m not really sure what the time would be, but because it bakes at a low temperature, it’d be a bit. There’s also this recipe you could try.

      Reply
  463. Yanie

    Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. I just want to ask if this recipe can make 12 cupcakes?

    Reply
      1. Kathy Salveson

        How does the change that Hershey’s made to their special dark cocoa affect the recipe? I make them all the time. Everyone loves them. Thank you for all of your recipes.

  464. Nicole

    Hi!  I LOVE this recipe, every time I make them people rave about the cupcakes.  I wanted to ask if I could use this recipe for doing cakes?  Is it specific to just cupcakes?  How long would I bake if doing a cake?  Or will it be too moist to hold up for a 2 tiered  cake?  Thank you so much, love this recipe.

    Reply
  467. Daisa

    This is my first time to try a recipe of yours and the cupckaes came out really good! Very moist, fluffy and chocolatey! I also tried your vanilla cupcake recipe and they came out great as well! I have a problem though. I am baking in a convection oven and my cupcakes always come out with dome tops. How can i avoid that? Thank you!

    Reply
    1. Lindsay

      I don’t use a convection oven, so I can’t say for sure. It’s possible baking on a slightly lower temperature would help.

      Reply
  468. Stef

    After years of baking, I have never found a chocolate cupcake recipe I felt was just right. My favourite chocolate cake recipe is great but just doesn’t translate well to cupcakes (no idea why!) after some googling today, I came across your recipe and I think I’ve finally found my go to recipe!
    Chocolatey enough without being too heavy, so these can handle the frosting without being too rich.
    I also love that I can pour the batter into the cases as it’s runny, so much easier! 🙂 x

    Reply
  470. Pat Goral

    Whenever a cake/cupcake recipe calls for hot water, I always use coffee instead. It will intensify the chocolate flavor without giving it a coffee flavor.  Don’t waste the opportunity to add more flavor. I have a similar recipe for this and using the coffee made it so delicious and so moist. 

    Reply
  471. Mari Eriksson

    Wow your insta and blogg are amazing!! Beautiful images and I want to try to bake everything you are showing! What a talent I am impressed. All the best Mari

    Reply
    2. Nakita

      I don’t really comment on recipes but this is ABSOLUTELY AMAZING. I love the kitchen. Always cooking/baking, I’ve been through a ton of chocolate cake/cupcake recipes. This is by far the best! Everyone swoons over them EVERY TIME!
      Tip: Be sure to fill your liners only half way! These can overflow pretty quickly! And be sure to add at least a teaspoon of good instant coffee to your hot water!



      Reply
      1. Maegan

        Hi! Id love to do your recipe however i do not have all purpose flour. Is it okay to use cake flour instead? Thanks!

  475. Allison

    I made these for a girl’s night in and they were a huge hit. But the final say goes to my son the chocolate expert who says they are the best ever!! High praise. Followed your directions no changes ( although I used regular dark cocoa as I dislike Hershey’s) these are very moist and delicious and not too sweet. The butter cream icing is  good too. I only frosted half the cup cakes and refrigerated the remaining frosting. Next day I let it come to room temp, beat it with a hand mixer with a few tablespoons of cream and it was awesome, pipes well too. I find many cupcake recipes are too dry but not these. These don’t rise super high but I prefer the flat top for decorating, It reminds me of an old timey cake recipe my great aunt made using the baking soda and adding the hot water at the end!
    Thank you!!

    Reply
  476. Priya Kamath

    Can I replace the All purpose flour with Whole wheat flour for this recipe? Please let me know. Also, can I let go of egg.. if not, can you suggest a substitute to egg.

    Reply
  477. Anne Learned

    l made these more with a cup and a half of flour and they worked great. Everyone loved them at the party l went to

    Reply
    1. Sara

      Has anyone tried this with a 1:1 gluten free flour? I am planning on making the cake for my son’s birthday, but some of his friends are GF and I’d like to try these cupcakes with GF flour. Thanks in advance for any help! 😊

      Reply
  479. Anne Learned

    Just tried these. l ended up adding a bit more flour to my second batch. The first batch is so squishy and the top is full of holes. Second batch already looks a ton better.

    Reply
      1. Linda

        Hi, I’ve just made these cupcakes and definitely next time using self raising flour as all purpose plain flour gave me no rise at all. 

  482. Henrietta Dixon

    Hi Lindsey, I asked you a question about adding coffee instead of plain hot water, I don’t even see my post. I made these cupcakes and also the vanilla ones too, they were absolutely delicious. I did add coffee to the chocolate cupcakes, they were perfect. I really hope that you don’t mind that I did that. The cupcakes lasted for almost a week, ( I made a lot of them ), stayed fresh and moist. The icing recipe is definitely a keeper, it will be my go to from now on so thank you very much for your great recipes. Next the white chocolate raspberry mousse cake, then the banana, etc.

    Reply
  483. Dianne

    Now, this is how you teach to make a cake! Detailed information + amazing pictures. This is the recipe for success. Way to go Lindsay!

    Reply
  484. Shalee

    They taste absolutely amazing. They are so so moist. I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. I dunno why I did everything to point. I saw in comments someone’s collapsed as well? I can’t figure I why. But ate them anyways. They are the best I’ve had. Please let me know if something is wrong. Plus no overflowing at the eim I filled it just as in the video. 

    Reply
  485. The baking Diva

    The cupcakes look delicious, therefore I will be baking them thanks so much for being so kind and posting the recipe. My question is can you add coffee or espresso instead of plain hot water?

    Reply
      1. Lindsay

        I haven’t ever tried sour cream in these cupcakes so I don’t know how it would turn out.

  487. Lori

    I noticed the recipe says 1 cup (130 g) flour and 1 cups (207 g) sugar. Does the recipe call for 1 cup sugar? I want to make sure that I put in the correct amount. Thanks!

    Reply
  489. Katie

    Hi lindsay,
    Thanks for this recipe! Everyone loves your cupcake recipe 🙂 I have been making this since june and i got a lot of compliments! Thank you…this recipe is the best!

    Reply
  490. Ashley

    Tried your cupcakes today and they were very good. I do have a question for you though. I bake a lot, and lately I’ve had this issue where I can taste the baking soda or baking powder in my finished desserts – from cakes to cinnamon rolls. I could taste the baking soda in your recipe as well, & while they were great, I know that’s not supposed to be the primary flavor that I pick up. My siblings said they couldnt taste it, so I know it’s just me; which is frustrating because I want to enjoy the treats too. Is there an alternative for baking soda or can I mix something else in to my cakes to counteract the taste? 

    Reply
  493. Clara

    Hey! Silly question: how is it better to store these for a couple of days so that they don’t loose their moisture and harden? Fridge? Room temperature? ???? Thanks

    Reply
    1. Lindsay

      I like room temperature, but with the butter in the frosting you might want to refrigerate. Just be sure to serve them at room temperature.

      Reply
  494. Suzanne

    Hi Lindsay,
    I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? Also how long will cup cakes keep after icing? Thank you

    Reply
    1. Lindsay

      Yes, you’ll just need to bring it back to room temperature to be able to pipe it. The cupcakes should be good for 3-4 days.

      Reply
    1. Lindsay

      The frosting does hold up well. You might want to refrigerate them because of the butter in the frosting, but I’d serve them at room temperature.

      Reply
  497. Sheila

    Hi Lindsey…
    I have decided to take up baking as a hobby and I love your web page… 
    I made these cupcakes over the weekend and EVERYONE loved them!  Me and my daughter are not chocolate fans and we at them too lol 
    I am going to try new recipes this weekend.
    Thanks for the recipes 🙂

    Reply
  498. Mamu Cynn

    Hi! I love ur recipe! I tried it today for the fans club meeting of my daughter and it was a hit! The members love the taste ! I have a question , how do i store the frosting and the batter left over? And upto how many days can I store the cooked cupcake? Thank u !

    Reply
    1. Lindsay

      I’m glad you enjoyed them! I wouldn’t recommend storing leftover batter that’s been made. The frosting can be kept in the fridge for 2 weeks, or frozen for a month. The finished cupcakes should be best for roughly 3 days.

      Reply
  499. Daina

    I just made these for a wedding yesterday, when I tell you this was the best freaking cupcake I ever had.it was so moist and yes it’s even better the next day. This is my forever recipe for sure. 

    Reply
  500. Josie Shiff

    These cupcakes are amazing! They are so moist and soft and have great chocolate flavor! My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. They are definitely my new go-to chocolate cupcake recipe! I only had one issue which was that I found there to be a large discrepancy between the amount of cocoa powder used when measured by weight versus volume. This may have just been something I was doing wrong or the type of cocoa powder I used but I went by weight and the chocolate flavor was perfect!

    Reply
      1. Polly

        Thank you so much for writing back. Can’t wait to bake another batch and make the icing correctly this time. Love these cupcakes!!!

      1. Lindsay

        The lower fat content can take away from the texture of the cupcakes a little bit, but otherwise they should be fine.

  502. Erica N

    HI. I want to try and make these tonight for my son’s birthday. I was wondering about the frosting. Am I able to reduce the powdered sugar? Or if I cut the recipe in half, how much would it make? We only use very little frosting per cupcake anyway, even though your pics look amazing with it piled high!

    Reply
  503. Carrie Arlene

    I made the cupcakes and frosting for my bro-in-law’s birthday. It was a big hit! My sis said it’s the best frosting she ever tasted. I made the mistake of using the wrong tip for the frosting and it looked like the poop emoji lol!

    Reply
  504. Jillian Kim

    These chocolate cupcakes were the best I’ve ever made. They definitely delivered on flavour and were so moist. The icing was also amazing. I doubled the cupcake recipe and it came out beautifully. Thanks for sharing.

    Reply
  505. Jennifer Andrien

    I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? If not, how should I go about using only half an egg in the chocolate cupcake recipe?

    Also, I am making these for a friends community event that will be held on a Saturday morning/afternoon. I planned to ice the cupcakes on Friday evening, but do you think I should bake the cupcakes on that day as well or should I do them on a Thursday? I just don’t want them to dry out.

    Reply
    1. Lindsay

      Cutting it in half should be fine. Not sure about cutting an egg white in half – maybe weight it?

      I typically make things the day before.

      Reply
  506. Hyler

    I am new to baking and did the cupcakes for my friend’s wedding this weekend! I’ve gotten pretty good at decorating but was freaking out because I couldn’t find a good chocolate recipe! (It doesn’t help that I practice at altitude and her wedding was at sea level!) Anyway, THANK GOODNESS I found your recipe because it ended up completely saving the day! The cupcakes were a huge hit, and I even ended up using your “Most Vanilla Cupcakes” recipe as well! 🙂

    I just bought your book on Amazon to support your business, but please let me know if there’s anything else I can do to thank you! <3

    Reply
  507. Rachel

    Hi! I want to try this recipe for my son’s birthday this weekend, but I haven’t been able to find the Special Dark cocoa powder anywhere. Do you think the regular cocoa powder would work as well? Thanks in advance.

    Reply
  511. AriJ

    WithouT doubt I like the recipe but I am a little bit afraid
    So please any one try iT should tell me if it worK or noT please

    Reply
    2. Katie

      You can make buttermilk. If you have sugar milk take 2 tablespoons out per cup and replace with vinegar. Let sit for like 5 minutes don’t stir.

      Reply
  516. Cherie

    Hi, thanks for this recipe! I have made these, and realised the cupcakes taste much better the next day! However, they were a little greasy. Comparing this recipe to the moist vanilla cupcake, can I cut the oil here by half? Thanks!

    Reply
    1. Lindsay

      This is definitely similar to the vanilla cupcake, but I haven’t tried just reducing the oil by half. If you want a version more like the vanilla cupcakes (as in reduced liquid), I’d suggest this recipe but made as cupcakes with instructions like the vanilla cupcakes. I personally prefer these chocolate cupcakes because I find they are really the moistest ever. 🙂 But both are great options.

      Reply
      1. Daimy Camille Batutay

        Hi! Its my sisters birthday this coming January 24. I just want to ask if I can use regular milk instead of buttermilk?

      3. Adison

        These cupcakes were very good, but were sticky and fell apart. I’m not sure if I added too much of something. I would definitely make again. 



  518. Ann

    Hi Lindsay, I made your cupcakes and it was insanely delicious and super moist! Gosh! I could eat a dozen of these cupcakes! Very irresistible! Thank you very much for sharing this. And I have a question. How could u turn the recipe into 2 6×3inches round cake pan? Or 2 8×3inches round cake pan? Please help me. Im dying with your recipe.

    Reply
      1. Susie

        Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. I don’t want it to be too sweet 

      2. Lindsay

        Sugar not only adds sweetness but moisture, so yes, reducing it by too much could adversely affect the texture of the cupcakes.

  519. Janis Reed

    Thank you for this delicious recipe. i made these for a friends birthday yesterday and they were a huge hit. Definitely the best chocolate cupcake and frosting recipe that I have ever made. Do you also have an equally moist vanilla cupcake recipe? My grandson prefers vanilla and I would like to make him some.

    Reply
  521. Zaina

    Thanks for sharing. Just tried making them. They r delicious – but I found mine come out the oven all puffy and perfect looking and collapsed two mins later. Any idea why? Also love all ur recipes!!!! 

    Reply
    1. Lindsay

      Hmmm, did they overflow the cupcake liners a bit? I haven’t have them fall with this recipe, but I’ve had cupcakes fall before when they overflow.

      Reply
    2. Puneet Chohan

      This happened to me too! It was wayyy to liquidy. I noticed some parts of the cupcake were baked and some not. I had to keep them in for over 40 minutes and they still didnt get made all the way through. Had a ton of bubbles at the top after coming down. I have found other recipes that work a lot easier and quicker, with a similar result. I loved the flavour of these though, so I really wanted it to work.



      Reply
    1. Nivethitha

      Hey , how do I store the cupcakes after making them ? Should I leave it in the fridge or room temperature is fine ? Cuz I am worried that the frosting will melt 

      Reply
      1. Lindsay

        You should be able to leave them at room temperature for about 24 hours. After that you might want to refrigerate them, but bring them back to room temperature to serve them.

  524. Brittany

    I absolutely love this recipe!! It’s my all-time favorite chocolate cake/cupcake recipe!!! I always hear that it’s the best chocolate cake/cupcake they have ever had whenever I make it.  This chocolate frosting looks so delicious!!!! I definitely need to make it!!! 

    Thanks for making me a really good baker now with all your amazing recipes, I know my family would thank you too haha!! 

    Reply
    1. Lindsay

      I’d use the same temperature. Not sure about baking time, but I’d probably start with 8-10 minutes and go up from there.

      Reply
      1. Kar

        Could you use this recipe in a cake pan?  The cupcakes were amazing and I don’t even want to try any other recipe for a cake!

      3. Jennifer Dulaney

        These were the best cupcakes I have ever eaten in my life!  Thank you for this recipe! 

      5. Rukshaar Deboo

        Absolutely loved the recipe! Thank you for sharing. Was a complete hit with my friends and family. 
        Wanted to know if I want to make the same without egg, what can I use as a replacement to get the same softness and consistency. 



      6. Lindsay

        So glad you enjoyed them! I don’t really work with egg substitutes so I’m not sure. Sorry!

      7. Sarrah Ghor

        Hey, is the frosting stiff enough to hold little tempered chocolate decorations? Or will it not go together on this cupcake?

  526. OJ

    Wow! These look AMAZING! I want one. 🙂 

    I’ve noticed you always put water in at the end of all your cake and cupcakes. Does the water make them not as heavy and dense?

    Thanks! 

    Reply
    1. Lindsay

      It depends on the recipe, but yes I do tend to use water. I find that it lightens up the cake a bit. It could probably be replaced with more milk in some cases, but I prefer the lightness from the water. 🙂

      Reply
    2. Peter Jenkins

      Worst recipe ever!!! Followed to the letter. Boiled over in the pan and burnt on the bottom of the oven.

      Reply
      1. Lindsay

        That doesn’t sound like the recipe, but that the cupcake liners were over filled. I’m sorry you had trouble with it.

  527. Abby

    OH MY GOSH THAT PICTURE !!

    you can almost taste it …

    that frosting looks like a chocolate cloud & the cake looks so dark & inviting … excuse me while I wipe away the drool…
    I just can’t wait to make these…… Thank You for sharing !!

    Reply
      3. Retha

        These were awesome! I used hot coffee instead of water. Love, love your recipes!  Thank you so much! 



      7. Jessica

        I am wanting to try this out today. Am I bake to use regular milk and still have the same consistency as if I were to use the buttermilk? Also am I bake to use sweetened cocoa powder?

      8. Lindsay

        Regular milk is fine. Not sure about sweetened cocoa. You may need to reduce the sugar.

      10. Lindsay

        It does make sense because different ingredients weight differently. Those measurements are correct.

    3. Julie

      Hi quick question if 1cup of sugar is 207g then why is the flour 1cup and you say its 130g shouldn’t they weigh the same as they both are 1cup???



      Reply
    4. Vicky

      Hi, I’m looking to adapt this recipe for a wedding cake. Do you have a layer cake version of this recipe and does the sponge freeze well? Any advise would be great. Thank you 



      Reply
      2. Aya

        Hello
        I was wondering if I can use sweetened whipped cream?
        How much would I need to reduce the powdered sugar in the frosting?
        Do you recommend?

      3. Lindsay

        You cannot replace powdered sugar with whipped cream in buttercream. You can use whipped cream on the cupcakes, but not in buttercream.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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