The Best Chocolate Cupcakes Recipe

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These chocolate cupcakes are everything a dessert lover dreams about—decadent, moist, and packed with a rich cocoa flavor that melts in your mouth. Whether you’re baking for a birthday, a weekend treat, or just because, this recipe delivers bakery-quality results right from your kitchen. The texture is fluffy yet dense enough to hold up a generous swirl of luscious chocolate buttercream frosting.

Each bite offers the perfect balance of sweet and bittersweet chocolate, making it a universally loved treat. Paired with a velvety, smooth frosting piped high like a chocolate cloud, these cupcakes don’t just taste incredible—they look stunning, too. Prepare to impress at your next gathering or indulge in a quiet moment of cocoa bliss.

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Ingredients for The Best Chocolate Cupcakes Recipe

For the chocolate cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup hot water or hot coffee (enhances chocolate flavor)

For the chocolate buttercream frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1/4 cup heavy cream (adjust for desired consistency)

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Step 1: Prepare Your Tools and Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This step ensures your cupcakes bake evenly and release easily from the pan.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting not only prevents lumps but also helps to aerate the ingredients, resulting in a lighter cupcake crumb.

Step 3: Beat the Wet Ingredients

In a separate large mixing bowl, whisk together the eggs and sugar until light and slightly thickened. Then slowly mix in the oil, buttermilk, and vanilla extract. The combination of oil and buttermilk ensures a moist, tender texture.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your cupcakes soft. Finally, stir in the hot water or hot coffee. The batter will be thin—this is normal and key to creating a moist cake.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Chocolate Buttercream

Using a stand mixer or handheld mixer, beat the softened butter on medium speed until creamy. Add the powdered sugar, cocoa powder, and salt gradually, mixing on low. Once incorporated, increase the speed and beat until fluffy. Add vanilla and heavy cream, a tablespoon at a time, until the frosting reaches your desired consistency.

Step 7: Frost and Decorate

Once cupcakes are completely cool, use a piping bag with a star tip to swirl the chocolate buttercream generously on top. Optionally, sprinkle with chocolate shavings, mini chips, or a dusting of cocoa powder for an extra touch.

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Estimated Nutrition

Per cupcake with frosting (approximate values):

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrates: 50g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 4g

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Frequently Asked Questions

What kind of cocoa powder should I use?

Use high-quality unsweetened cocoa powder, preferably Dutch-processed, for a deep, rich flavor and darker color.

Can I substitute buttermilk?

Yes, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5–10 minutes as a buttermilk substitute.

How can I make these cupcakes dairy-free?

Use a plant-based milk (like almond or soy) with lemon juice for buttermilk, and dairy-free butter and cream alternatives for the frosting.

Can I double this recipe?

Absolutely! This recipe doubles well for larger batches. Just be sure to mix gently and bake in batches to avoid overcrowding.

Why is my batter so thin?

That’s intentional! The hot liquid thins the batter and activates the cocoa, resulting in a moist and flavorful cupcake.

How do I get tall, fluffy frosting like in the picture?

Use a large piping tip (like Wilton 1M), make sure the frosting is firm yet pipeable, and apply even pressure while swirling upward.

Can I use this recipe for a cake instead?

Yes, pour the batter into a greased 8-inch round or square pan and bake for 30–35 minutes, or until a toothpick comes out clean.

How far in advance can I make these?

You can bake the cupcakes a day ahead and store them (unfrosted) at room temperature, then frost them the day of serving for best texture.

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