I’ve been making my chocolate cupcake recipe for over 10 years. I developed it and kept tinkering with it until it was absolutely perfect. I not only wanted these to taste phenom but I wanted them to be insanely easy to make. That way, you wouldn’t have any excuses for not making these when the craving struck. They have intense chocolate flavor, are tender and seriously so moist. Truth be told, I beyond succeeded. These are truly the best chocolate cupcakes out there. I’ve also got a video tutorial if you wanna check it out.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“This is my go-to for chocolate cupcakes…SO easy to make, moist & delicious every single time. Thanks, Jocelyn!!”
—linda E.
Video Tutorial
How to Make Chocolate Cupcakes
Step 1: Prep and Line
- Preheat the oven to 350 degrees.
- Grab your cupcake or muffin pan and dress it up with some stylish cupcake liners.
Step 2: Whisk Together the Wet and Dry Ingredients
- In a medium-sized mixing bowl, add together the egg, buttermilk, oil, and a dash of vanilla. Give these a good whisk then set them aside.
- Move over to a larger bowl, and toss in the flour, both sugars, cocoa powder, baking soda, and a pinch of salt. Whisk them until the mix looks even.
Step 3: Mix It All Together
- Introduce the dry ingredients to the wet ingredients in batches, whisking them together until the batter is smooth.
- Pour in the hot water, and keep whisking until your batter is combined. It will be thinner but this is just fine.
Step 4: Bake it Up!
- Scoop the batter into your cupcake liners, but only fill them halfway to give them room to rise and shine.
- Bake for 15-20 minutes, or until a toothpick comes out with just a few crumbs clinging on.
- Once completely cool, add frosting if you want and serve them up!
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Best Chocolate Cupcakes Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup hot water
Instructions
- Preheat oven to 350 degrees and line cupcake/muffin pan with cupcake liners.
- In a medium sized bowl, whisk together egg, buttermilk, oil and vanilla and set aside.
- In a separate large bowl, add flour, both sugars, cocoa powder, baking soda and salt and whisk to combine.
- In batches, add dry ingredients to wet ingredients and whisk until smooth.
- Lastly, mix in hot water and whisk until combined and perfectly smooth. The batter should be somewhat thin.
- Add batter to cupcake liners filling only halfway and bake for 15-20 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow cupcakes to cool to room temperature before adding buttercream.
Video
Notes
Nutrition
Recipe Tips
- Intensify: For even more chocolate flavor in these, replace the hot water with coffee! It gives a much deeper chocolate flavor and almost a mocha essence.
- Room Temp: Make sure that egg and buttermilk are room temperature so you have a smoother better textured batter in the end.
- Go High-Quality: When it comes to ingredients like cocoa powder and vanilla extract, opting for high-quality options can amp that flavor up when making chocolate cupcakes from scratch. Look for a good dutch-process cocoa powder for a more robust chocolate flavor.
- Perfect Your Technique: When mixing your batter, be sure to take it easy. Overmixing can lead to dense cupcakes, and that ain’t it boos. Just mix until your dry ingredients are incorporated.
- Bake Just Right: Try the toothpick trick to make sure your cupcakes are baked perfectly. You should have a few moist crumbs on the toothpick.
- Don’t Overfill: The batter will rise as it bakes so make sure you fill your liners no more than 2/3s of the way up or they could overflow.
- Chill Out: Before you start frosting those cupcakes, let them cool completely so that frosting won’t melt and run right off.
Ingredient Notes
- Buttermilk: You can make your own by adding a 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes until it curdles then throw into the wet ingredients.
- Oil: Make sure you use any neutral oil like a vegetable or canola oil.
- Sugar: This recipe uses both granulated and brown sugars but you can substitute with just one.
Serving Suggestions
- Go Classic: An American buttercream or Swiss meringue buttercream topping.
- Chocolate on Chocolate: Add a traditional chocolate frosting, chocolate Swiss meringue buttercream or chocolate ganache.
- Caramel: Go all in with a caramel frosting with a caramel sauce drizzle.
- Whipped Cream: Lighten the chocolate cupcake with a smooth whipped cream topping.
Recipe Help
The hot water helps activate the cocoa powder which gives a much deeper and rich chocolate flavor. Don’t skip this part boos.
Nope boos. Y’all can mix this recipe with just a whisk which is why I love this recipe so so much.
This could be for two reasons. You may have overmixed your batter which added too much air to the batter. Or you may not have baked the cupcakes long enough so the structure wasn’t set.
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I’m going to try this recipe this week!!! What does the buttermilk do differently than regular milk? Thanks so much!!!
Great question! Buttermilk actually makes a big difference in chocolate cupcakes. It’s more acidic than regular milk, which helps tenderize the gluten in the flour and gives the cupcakes a softer, more delicate crumb. That acidity also reacts with baking soda, helping the cupcakes rise and become nice and fluffy. Bonus: it can enhance the chocolate flavor, making everything taste a little richer and more balanced.
So if you have buttermilk on hand—or can make a quick DIY version with milk + vinegar or lemon juice—it’s definitely worth using! Let me know how they turn out!
I don’t have the equipment you use to spread the frosting nicely on the cupcakes. What can I use instead?
So, after I wrote the first comment about the baking cups I went to examine and taste the cupcakes. The recipe is absolutely decadent, rich and chocolately. Baking cups are to big my cupcakes look like little brown biscuits. Don’t use cups or add more batter. Excellent recipe! Thanks
So glad you liked the cupcakes, sorrry they look small but at least they taste great!
So, I used this recipe for Christmas cupcakes and used Christmas theme baking cups not liners and the baking cups are bigger than the standard liners. I had to increase the baking temperature and time and since the baking cups are bigger and somewhat thick. Always follow your first mind. I should have added more batter to the baking cups.
heyyy, what can I use instead of buttermilk? or can I leave it out? but I still would love to know what you would recommend instead
Regular milk is fine or you can make your own buttermilk by adding a little vinegar or lemon juice to milk and letting it curdle.
Thank you so muchhhhh ♡
I’m so excited to try but are cupcakes SUPPOSED to have flat tops? No shade, genuine curiosity
These don’t have a super dome top because I opted for more moisture and a more tender crumb. Plus the frosting covers it so no one knows lol.
I Ababsolutely love these cupcakes. They are my go WhWhenever I have to make a chocolate cupcake. They are so easy to make, and they are just about the most moist cupcake that I’ve ever had.
Awe!! Thank you, boo!
This is the best bang for your buck/time. So easy- so delicious. I use 1/2 black cocoa powder, I add espresso powder… delicious, rich, gorgeous cupcakes every time… perfect texture… my go to!
Thanks so much, doll!
I love love these cupcakes. Everyone always ask for a second one before finishing one. That’s my only complaint
I guess it’s because they melt in your mouth.,
I had good results converting to Jumbo cupcakes. I would love to use a Bundt pan as well.
What a blessing to find your site
D Clark
PS – The Vanilla Cupcakes are great too