This best chocolate cupcake recipe creates moist, rich cupcakes every time. The best chocolate cupcake recipe uses simple ingredients for bakery-quality results. Perfect for birthdays, parties, or everyday treats in just 30 minutes.
What You Need To Make This Recipe
Basic Ingredients
All standard pantry staples. Use unsweetened cocoa powder for a rich chocolate flavor. Room temperature eggs, milk, and butter mix better. Vegetable oil keeps cupcakes moist for days.
Key Components:
- Cocoa powder (natural or Dutch-processed)
- All-purpose flour
- Baking soda and powder for rise
- Hot water or coffee (blooms cocoa flavor)
- Standard wet ingredients
How To Make Chocolate Cupcakes
Quick Method
- Preheat the oven to 350°F. Line the pan with liners.
- Mix dry ingredients: flour, sugar, cocoa, leaveners, salt.
- Combine wet ingredients: eggs, milk, oil, vanilla.
- Mix wet into dry. Add hot water. The batter will be thin.
- Fill liners two-thirds full.
- Bake for 18-22 minutes until the toothpick is clean.
- Cool for 5 minutes in a pan, then on a wire rack.
- Frost when completely cool.
Important Tips:
- Don’t overmix batter
- Hot water intensifies chocolate flavor
- Fill liners two-thirds full for perfect domes
- Cool completely before frosting
Chocolate Cupcake Recipe
Equipment
- 12-cup muffin pan
- Paper liners
- 2 mixing bowls
- Whisk or mixer
- Measuring cups/spoons
- Wire cooling rack
- Cookie scoop (optional)
Ingredients
Dry:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet:
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water or coffee
Frosting (optional):
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F. Line the pan with liners.
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients (except hot water) in a separate bowl.
- Pour wet into dry. Stir until just combined.
- Add hot water, stir gently. The batter will be thin.
- Fill liners two-thirds full.
- Bake for 18-22 minutes until the toothpick comes out clean.
- Cool for 5 minutes in a pan. Transfer to rack. Cool completely.
- Make frosting: Beat butter until fluffy. Add remaining ingredients. Beat until smooth.
- Frost cooled cupcakes.
Notes
Cocoa: Natural or Dutch-processed both work.
Hot Liquid: Water works fine. Coffee enhances chocolate without tasting like coffee.
Storage: Room temperature 3 days unfrosted. Refrigerate frosted cupcakes for 5 days.
Freezing: Freeze unfrosted cupcakes 3 months.
Common Issues:
- Dense cupcakes = overmixed batter
- Dry cupcakes = overbaked
- Sinking = oven too hot or underbaked
Nutrition
Per Cupcake (unfrosted):
- Calories: 180
- Protein: 3g
- Carbs: 25g
- Fat: 9g
- Sugar: 17g
With Frosting:
- Calories: 310
- Carbs: 42g
- Fat: 16g
- Sugar: 35g
Frosting Options
Chocolate Buttercream: Beat butter, add powdered sugar, cocoa, milk, vanilla.
Cream Cheese: Mix cream cheese and butter, add sugar and vanilla.
Ganache: Pour hot cream over chocolate, stir until smooth.
Simple Glaze: Mix powdered sugar, cocoa, and milk.
Decoration Ideas
- Sprinkles
- Chocolate chips or shavings
- Fresh berries
- Piped frosting rosettes
- Crushed cookies
Conclusion
This best chocolate cupcake recipe is easy, reliable, and delicious. Simple ingredients create moist, flavorful cupcakes perfect for any occasion. Make ahead and freeze for quick treats anytime.
FAQs
Can I make these without eggs?
Yes. Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or 1/4 cup applesauce per egg.
Why add hot water?
It blooms cocoa powder and intensifies chocolate flavor without adding coffee taste.
Can I make a layer cake?
Yes. Use two 8-inch pans. Bake for 25-30 minutes.
How to store leftovers?
Room temperature 3 days (unfrosted) or refrigerate 5 days (frosted). Freeze 3 months unfrosted.
Why are they dry?
Overbaking is the main cause. Check at 18 minutes. Remove when the toothpick is clean.