Classic Chocolate Cupcakes with Vanilla Frosting.

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You’ll find every excuse to make this classic cupcake over and over again!

The one and only homemade chocolate cupcake recipe you need! Topped with fluffy, rich vanilla frosting.

I’m taking a break from all things overloaded today. Don’t get me wrong, an Oreo cake with Oreo crumb topping, Oreo cream filling, and milk chocolate buttercream is welcome in my apartment any day. But sometimes I crave a little simplicity. And it doesn’t get much simpler than a classic chocolate cupcake with vanilla frosting.

And sprinkles… uh, naturally.

Homemade Chocolate Cupcakes topped with creamy, rich vanilla frosting. A classic cupcake recipe you'll make time and time again! By @sallybakeblog

Speaking of overloaded, a couple weeks ago I made Marshmallow-Filled S’mores Cupcakes. Have you tried them yet? PLEASE DO. (Sorry… shouting.)

Well in that post, I briefly told you about my new favorite chocolate cupcake, which is used as the base underneath all that s’mores stuff. Today’s cupcake recipe starts with the same basic, simple chocolate cupcake batter. Let me explain these homemade chocolate cupcakes a little further because they are in the spotlight today.

Chocolate Cupcake 101

While I have a tried and true homemade chocolate cupcake recipe – which appears with chocolate frosting on my blog and with butterscotch frosting in my cookbook – I wanted to change things up. No rhyme or reason… playing around in the kitchen is simply what I enjoy most. I didn’t change much; just a few things here and there. Instead of using melted butter, I use a little oil. The oil produces an incredibly moist cupcake!

I leave out the 2 ounces of melted chocolate, so the cupcakes get all their chocolate flavor from cocoa powder. These cupcakes are still so fudgy! I find my original version to have more of a deep, dark chocolate flavor while today’s chocolate cupcakes more of a milk chocolate flavor. And my gosh, chocolate is all you’ll taste. Don’t you just hate biting into a homemade chocolate cupcake only to find a subtle taste of chocolate? What a waste.

The BEST Homemade Chocolate Cupcakes. Recipe by

I love adding brown sugar to my homemade chocolate cupcakes. I find subbing some white sugar for brown sugar gives the cupcakes a little something extra and provides an even richer taste than most other chocolate cupcakes I’ve tasted.

Chocolate cupcakes paired with vanilla frosting is a match made in heaven. A dessert that everyone loves! And my fluffy, creamy vanilla frosting is the perfect topper for these homemade fudgy cupcakes. If you’re nervous about making homemade frosting, don’t be. It’s one of the easiest things to master, trust me.

I whipped these cupcakes up for my birthday last week and my friend said they tasted as tender and moist as cupcakes from a bakery. The kicker? She had one on day 2! Chocolate cupcakes are notorious for drying out as the days pass (cocoa powder has that effect on baked goods), but these stay perfectly tender and rich. They’re a great cupcake to make ahead of time for a party and frost right before serving.

Homemade Chocolate Cupcakes with Chocolate Vanilla Swirl Frosting. Recipe by

I felt a little fancy in the kitchen the day I made these chocolate cupcakes and ended up baking a second batch and swirling vanilla and milk chocolate frostings on top. For all of you with frosting A.D.D. like myself, you have got to try it.

Here’s a lengthy post I wrote on How to Make Swirled Frosting. I also show you exactly how to fill a piping bag with frosting (the easiest way!), as well as how I pipe frosting using the Wilton 1M swirl piping tip – which the tip I used for today’s cupcakes.

Be sure to read that helpful post!

How to Make Swirled Frosting

Homemade Chocolate Cupcakes with Chocolate Vanilla Swirl Frosting. Recipe by

This is a great go-to chocolate cupcake recipe you will use over and over again. Far superior to anything from a box!


Classic Chocolate Cupcakes with Vanilla Frosting

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You'll find every excuse to make this classic cupcake over and over again!

Yield: 12-14 cupcakes



  • 1/2 cup (42g) unsweetened natural cocoa powder*
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk*

Vanilla Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4-5 cups (480-600g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt, to taste


Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.

Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Mini cupcakes will take about 10 minutes, same oven temperature.

Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes however you'd like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

For Swirled Frosting - if you wish to frost your chocolate cupcakes with swirled frosting as pictured above, please see this cupcake recipe to obtain the correct amounts (and recipes) for the vanilla and chocolate frostings. Then, see this post to learn how I swirled them. 

Additional Notes:

Adapted from my Death by Chocolate Cupcakes

To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. I am unsure of the exact bake time for the cake. Around the 30 minute mark. 350F temperature.

*Do not use dutch processed cocoa. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened, which is an acidic ingredient, is paired with the brown sugar (also acidic) in this specific cupcake recipe to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.

*Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.

*For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You may use milk instead, keeping in mind the frosting won't be as creamy.

*I bought these rainbow sprinkles from Walmart (Wilton brand), but also love to buy them in bulk here

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Looking for that perfect vanilla cupcake recipe? Try my Very Vanilla Cupcakes.

Very Vanilla Cupcakes by


Or even my Ultimate Marble Cupcakes.

Marble Cupcakes by


You just can’t beat a classic, and it doesn’t get much better than this!

The one and only homemade chocolate cupcake recipe you need! Topped with fluffy, rich vanilla frosting.



See more cupcake recipe ideas.





269 Responses to “Classic Chocolate Cupcakes with Vanilla Frosting.”

  1. #
    Romaliposted December 17, 2014 at 2:11 am

    Looks fab. Would you be able to help me out with baking temperature and time for mini cupcakes pls. Thanks!


    • Sallyreplied on December 17th, 2014 at 3:35 pm

      Mini cupcakes will take about 10 minutes, same oven temperature.


  2. #
    carolineposted December 17, 2014 at 9:13 pm

    Can you freeze the frosting? If so, in what, and how?


    • Sallyreplied on December 17th, 2014 at 9:19 pm

      I don’t suggest it for this frosting recipe.


  3. #
    Stacieposted December 18, 2014 at 9:27 am

    A perfect cake! Thanks for posting this recipe.


  4. #
    Bevposted December 22, 2014 at 12:28 am

    Hi Sally,

    can i use canola Oil instead of Veg oiL?



  5. #
    Deeptiposted December 22, 2014 at 6:14 am

    Hi Sally,

    I plan to make these cupcakes today. Just had a small doubt. If 1/2 cup is 42 grams cocoa powder then why is 1/2 cup sugar 100 grams ?



    • Sallyreplied on December 22nd, 2014 at 8:12 am

      They weigh different amounts. Sugar is heavier.


  6. #
    Cherieposted December 26, 2014 at 8:05 pm

    Thanks for the recipe Sally! I made these cupcakes for my daughter’s first birthday and they were a hit! :)


  7. #
    Carolposted December 30, 2014 at 9:09 pm

    Love your website. I just have a quick question. Where did you find those beautiful sprinkles for the cupcakes in your first photo? Did you make them? The colors are so lovely and bright. Thanks for posting such inspiring recipes.


    • Sallyreplied on December 31st, 2014 at 7:37 am

      Hi Carol! *I bought these rainbow sprinkles from Walmart (Wilton brand), but also love to buy them in bulk here.


  8. #
    Aliceposted January 1, 2015 at 4:49 am

    Thank you Sally for such a wonderful recipe! I was looking for a moist and super chocolatey cupcake recipe and this recipe worked out perfectly!!! Your buttercream frosting recipe is hands-down the best I’ve ever tried! I also like that you include the weight measurements of ingredients! I look forward to trying more recipes from your blog. Happy new year!


    • Sallyreplied on January 1st, 2015 at 6:04 pm

      Happy new year Alice!


  9. #
    kayposted January 3, 2015 at 7:46 pm

    I tried these cupcakes last night and followed the recipe step by step, but they turned out a bit dry yet still had good flavor. Just curious what to do next time….


  10. #
    Alexposted January 5, 2015 at 11:36 am

    What is the best way to store iced cupcakes? I’m making these Friday afternoon for my sister’s shower Saturday.
    Thank you!


    • Sallyreplied on January 5th, 2015 at 4:14 pm

      Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.


  11. #
    Michelle Johnsonposted January 6, 2015 at 8:52 am

    Hi Sally!
    I made these cupcakes and my centers fell in, however I live in high altitude. Would that be the problem? Can you provide me high altitude directions? Also my icing seemed to get dry and cranky? Suggestions?


  12. #
    Ellaposted January 7, 2015 at 1:12 am

    For the classic choc cupcakes with vanilla icing can i use gluten free flour?


    • Ericareplied on February 12th, 2015 at 9:21 pm

      If you use a 1 to 1 GF blend (Better Batter or the like) they should turn out fine, but some times the bake time is a bit different. I would check them at 15 minutes. I use 1 to 1 GF all the time and the recipes turn out fine- although sometimes they are more dense than traditional gluten-laden cake.


  13. #
    S.W.posted January 7, 2015 at 4:26 am

    Just wanted to say that I was a professional baker and cake decorator by trade, and this recipe is better than the chocolate cupcakes we sold. The crumb on this is perfect. This is now my go-to chocolate cupcake recipe… I can’t wait until I can try it in a 9 inch pan. For reference, I used King Arthur Flour and coconut oil.


    • Tashreplied on February 4th, 2015 at 3:54 am

      Now I just *have* to try them! Who needs a reason to bake chocolate cupcakes anyway…


      • Jenniferreplied on February 5th, 2015 at 5:41 am

        Hey, ure the Tash from Masterchef, Right? I saw u nd ur dishes were awesome!

  14. #
    Cathleeneposted January 9, 2015 at 12:26 am

    Hi Sally,

    I will be trying your cupcake. Can I add a coloring on the icing? It won’t harm the consistency?


    • Sallyreplied on January 9th, 2015 at 8:32 am

      Yes you may add some food coloring to the frosting Cathleen; it won’t alter the consistency.


  15. #
    Cassieposted January 13, 2015 at 9:46 am

    Can you make the frosting several days ahead of time and keep in fridge? Would like to make the frosting tomorrow for the party on Saturday. Thanks!!!!


    • Sallyreplied on January 13th, 2015 at 7:50 pm

      Weds – Saturday is just fine. Cover tightly and keep in the refrigerator then allow to sit at room temperature for 20 minutes before using on Saturday.


  16. #
    Kristiposted January 19, 2015 at 12:32 am

    For the icing do i add heavy cream or heavy whipping cream


    • Sallyreplied on January 19th, 2015 at 7:37 am

      They are practically the same liquid, only slight difference in fat content. I use them interchangeably in all recipes including frosting.


  17. #
    Ashleyposted January 20, 2015 at 9:47 pm

    Sally, thank you so much for all your delicious recipes! Your chocolate cupcakes (though with your dark chocolate frosting) were yet another hit and got response like ‘Amazing…Best cupcake ever….This is better than what they sell at shops.” I will never use another recipe again!!


  18. #
    Dakota schmukiposted January 21, 2015 at 8:23 am

    What brand of cocoa powder do you use? ?


    • Sallyreplied on January 21st, 2015 at 9:04 am

      Hershey’s or Trader Joes


      • Dakota Schmukireplied on January 21st, 2015 at 3:11 pm

        I used that one too but the cake had a slight funny taste to it :/ any tips as to why that happened? I would like to fix it so I can enjoy your amazing cupcakes :)

  19. #
    Jojeeposted January 25, 2015 at 1:32 am

    Hey Sally!
    Made these cupcakes today and they turned out OH SO BRILLIANTLY YUMMY! :D
    Thankyou a gazzilion times for the recipe ^_^


  20. #
    Pei Linposted January 26, 2015 at 3:55 pm

    Hi Sally,

    I love your recipe but i want to ask would it be as perfect if i use this same recipe to make chocolate cake? the whole cake?


    • Sallyreplied on January 26th, 2015 at 5:03 pm

      To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. I am unsure of the exact bake time for the cake. Around the 30 minute mark. 350F temperature.


      • Pei Linreplied on January 26th, 2015 at 5:04 pm

        Thank you! I will try it.

  21. #
    Coleenposted January 30, 2015 at 1:18 am

    Hi Sally!

    I dont have unsweetened cocoa powder but i have 4 bars of dark chocolate bar. Can I use it instead of the cocoa powder? If yes, how many cups or ml to use if I melt the choco bar?

    Hope to hear from you ASAP.



    • Sallyreplied on January 30th, 2015 at 8:17 am

      This recipe is developed to use cocoa powder– I’m unsure how to incorporate chocolate without testing the recipe myself.


    • Dianareplied on February 22nd, 2015 at 2:41 am

      You CAN use chocolate bars but its literally liquid when melted so you have to adjust your dry ingredient measurements accordingly- especially your sugar!


  22. #
    Kellyposted February 3, 2015 at 9:25 pm

    Hi Sally, Firstly I just wanted to say that my teenage daughter and I have fallen in love with your recipes. Whenever I say to her “Hey do you want to make a Sally’s recipe?” she jumps up in excitement. :)
    I am just curious as to what heavy cream is? I know some times if I’m making Ganache I use Double Cream, It’s so hard when we are in Australia and there is so many different names for the same things haha. Sometimes I also use Pure Cream. The only cream I have in the fridge at the moment is thickened cream, Would that work?


    • Sallyreplied on February 4th, 2015 at 5:31 am

      So sweet, Kelly! I’m happy you both love my recipes. About the cream… I’ve read and heard that double cream is almost identical to heavy cream. Do you know what the milk fat percentage of thickened cream is? If it is in between 30 – 40%, you may use it in place of heavy cream.


      • Kellyreplied on February 10th, 2015 at 1:14 am

        Oh thanks, Yep just read the label and it says it’s 35% milk fat. Thanks :)

  23. #
    Mariaposted February 6, 2015 at 10:57 am

    Hello Sally,

    I thought I send my comment, I guess something went wrong. but I want to tell you I am happy to see your site. Thanks for the recipe. I just want to know if what can I substitute for buttermilk? Can I use just a 2% skimmed milk? Thanks again Sally.



    • Sallyreplied on February 6th, 2015 at 3:32 pm

      I got both comments Maria! This recipe requires buttermilk. Here are my notes: *Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.


  24. #
    Murphmasterposted February 7, 2015 at 5:02 pm

    Hi sally! I just wanted to say, wow, these were super fun and easy to make! They are in the oven now and i just know they will be a hit! I used vinegar and milk to make buttermilk and it had a similar consistency! Thank you! This is now my go to recipe!


  25. #
    Krystleposted February 7, 2015 at 7:12 pm

    First of all I love your recipes!! second of all, I do not have any buttermilk, condensed milk ect, what can I use instead? would regular milk work?


    • Sallyreplied on February 8th, 2015 at 8:02 am

      Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes then use in the recipe.


  26. #
    Banuposted February 8, 2015 at 11:31 am

    Hi Sally,
    I tried ur brown sugar cup cake n the reault is fantastic. I made it for my dear friend who can never stay away from it any longer.Thank u Salli.u know I used jaggery instead of brown suger which is not available in my place. But the taste is awesome. I am eager to try ur other recipes. Have a good day.


  27. #
    Shelby @ Go Eat and Repeatposted February 8, 2015 at 5:54 pm

    Chocolate cake with vanilla frosting is hands down my favorite cupcake combination. This looks delicious!


  28. #
    Ariana Guerreoposted February 14, 2015 at 10:43 am

    I tried to make these twice and they dont cook in the middle, the top will be done but the inside of them will still be raw. I dont know what to do


  29. #
    Patricia Handposted February 16, 2015 at 2:41 pm

    Made these cupcakes and they are SO delicious and EASY! I will be making these a lot. I had the batter all made and spooned into cupcake papers and remembered I forgot the vanilla!! I had to scoop out the batter from the cupcake papers back into the bowl and add vanilla…..what a mess…lol. Good news is they still came out yummy. Love not having to use a mixer:)


  30. #
    cherylposted February 16, 2015 at 9:47 pm

    Hi Sally,
    I love your recipes, you are my “go-to” for any baking recipe! I appreciate your thoroughness, it is not lost on me!
    So, I’m wondering, if I stand on one foot, do a twirl, pull my left ear, touch my nose, will that affect the taste of the frosting?
    Ha ha, hope that made you smile.
    PS, thank you for the notes on the cocoa powder, but the first time I read that, I googled “what is dutch processed cocoa,” & I probably read 3-5 articles & was still confused, so I bought 3 different kinds, trying to decipher which was which. I was about to re-educate myself on the matter, but I see you use Hershey’s (thanks to the person that asked that question!). Thanks again!


    • Sallyreplied on February 17th, 2015 at 6:46 pm

      Cheryl, I just laughed so loud reading your comment “if I stand on one foot, do a twirl, pull my left ear, touch my nose, will that affect the taste of the frosting?” ;) Thank you so much for that giggle!!!


  31. #
    Dianaposted February 22, 2015 at 2:38 am

    Hello Sally!

    This recipe was just PERFECTION! I’ve always had bad experiences when it comes to chocolate cupcakes but these turned out soft, moist and rich in chocolate taste! The cocoa overpowered the sweetness a little but I added chocolate chips to the top and it just melted on my friends’ tongues! Turns out, the secret ingredient to perfection is buttermilk- I simply added lemon juice to my milk!

    Just remember, all those amateur bakers like me out there: Just mix the wet into the dry ONLY until they are moistened! DO NOT mix until the batter is completely smooth and with no lumps! Trust me, the lumps disappear when baking and your cupcakes end up soft and DE-LI-CIOUS!


  32. #
    Taraposted February 22, 2015 at 1:39 pm

    Hi Sally,

    I always liked ur recipe. This is my first time making icing…does everything have to be at room temp? My icing’s sugar didn’t melt and it isn’t creamy but rough. Anyway I can fix it now? Don’t wanna waste it If I can save it.



  33. #
    Kristaposted February 24, 2015 at 11:25 am

    Hi Sally,

    I made these cupcakes Saturday evening during a snow storm…and WOW!!!! They are seriously the best chocolate cupcakes I have ever had. I have gotten so many compliments on them! The inside of the cupcake was so moist, and the cake part was perfectly paired with a homemade buttercream icing. Thank you for coming up with a bakery quality recipe that can be made at home. :)


    P.S. Thank you for the tip on how to make homemade buttermilk!


    • Sallyreplied on February 24th, 2015 at 1:20 pm

      Wonderful, Krista! Stay warm in that snow!


  34. #
    Josetteposted February 24, 2015 at 8:35 pm

    Hey, Sally. Can i use all purpose cream instead of heavy cream ? Thanks,,


    • Sallyreplied on February 25th, 2015 at 8:56 am

      Yes. They are nearly identical in fat content, so you can use it for any recipes on my blog calling for heavy cream.


  35. #
    Cdyrposted February 26, 2015 at 2:31 am

    Hi i made cupcakes today using your recipe i used dark chocolate but still turned out really yummy! Will be trying the others on my next day off.


  36. #
    Vicky Comberposted February 26, 2015 at 6:29 pm

    Made your fantastic cupcakes tonight for my daughters fair trade cake sale in school tomorrow. Substituted buttermilk with milk as I didn’t have any, but they turned out amazing! Will be using your recipe all the time now. Thank you!!!! Xxx,


  37. #
    Jessicaposted February 27, 2015 at 3:08 pm

    Hi I was just wondering, would canola oil work just as well in the recipe? Also I made your ‘Chewy Fudgy Homemade Brownies’ and my family and I absolutely LOVE them!


    • Sallyreplied on February 27th, 2015 at 5:55 pm

      Yep, canola oil works too!


  38. #
    Amira Thaoposted February 27, 2015 at 8:02 pm

    I made these with my cousin last weekend and they were fantastic! They were moist and just the right amount of sugar (even though it seems a lot). I used cream cheese frosting. Although, i did add something else into the batter. I added brewed coffee and it really brought up the chocolate-ness. This is definitely my to-go chocolate cupcake recipe. Easy and tasty!


  39. #
    nipponninposted March 3, 2015 at 8:40 pm

    Gorgeous pics! I can’t wait to try your recipe!


  40. #
    Jeanette Collinsposted March 3, 2015 at 9:00 pm

    Hi Sally…I made chocolate cupcakes. Turned out a little dry and a bit depressed in middle after baking. I have used the Hersheys Cocoa recipe for years, but exploring other chocolate cake recipes.


  41. #
    charmainesyposted March 6, 2015 at 12:58 am

    Hi sally!

    How long can I keep the frosted cupcakes out without the frosting melting?


  42. #
    melissaposted March 6, 2015 at 5:57 am

    I have to say these were amazing!!!! I did not bake them for 18 min more like 15 and they were perfect!!!! I cannot wait to serve them at my sons birthday party. Going to try the red velvet as well. Thank you so much!!!. Also can I dye the frosting a different color? And what about the cream cheese frosting, can I dye it?


  43. #
    Renaposted March 10, 2015 at 2:37 pm

    Can u make a choclate variation of the icing


  44. #
    Cheriseposted March 10, 2015 at 7:54 pm

    Hi Sally,
    If i made mini cupcakes from this recipe how many would i get? Thanks in advance :).


    • Sallyreplied on March 10th, 2015 at 8:08 pm

      Around 24 – 30


  45. #
    Quinnanposted March 11, 2015 at 2:15 pm

    I made these for my son’s first birthday party. I tripled the recipe and used coconut oil, as it is noted that coconut oil (solid at room temperature) works. Once the cupcakes and smash cake were made, I decided to make one more batch for the party. I was too lazy to melt more coconut oil, so I used avocado oil instead (liquid at room temperature). There is a huge difference when using coconut oil, versus a liquid oil, in my case, avocado oil. My advice, don’t use coconut oil. The result was a harder, more dense texture, and the added coconut flavor. They weren’t terrible, just not near as good as the avocado oil version. These are hard to beat when the optimal oil is used.


  46. #
    Chelsey Smithposted March 15, 2015 at 7:27 am

    Made these for a friends birthday and they turned out beautiful! Thank you! I tried to add a link to a picture of them! Great recipe!


  47. #
    Saethposted March 20, 2015 at 4:37 pm

    The cocoa powder I ordered is dutch processed. I can’t seem to get anything that isn’t. Would it work to use baking powder instead? If so would the quantities be the same, would anything change at all?


  48. #
    mariaposted March 26, 2015 at 8:56 am

    Question whenever I bake up chocolate cupcakes they rise but spill to the side then I have to shave off the sides. It’s only with chocolate. Any suggestions?


  49. #
    Isabelleposted March 28, 2015 at 2:38 am

    Made these cupcakes for my little brother’s birthday—he LOVED them! They were fabulous, but they only made 11 instead of 14, and that’s stretching it thin. I wonder why?


  50. #
    Kirstenposted March 28, 2015 at 2:55 am

    Could you use sour cream instead of buttermilk?


  51. #
    Jennposted March 28, 2015 at 11:09 am

    Hi Sally, wonderful recipe! Tasted delicious but I had a question: what happens if you over mix it? the batter that I had was lumpy and the result was that the top of the cupcakes came out with a lot of holes and not smoothlooking like what you have in your pictures. So I was thinking of mixing it more next time. Your thoughts?


    • Sallyreplied on March 28th, 2015 at 3:50 pm

      Hey Jenn, are you using a whisk? A whisk will help break up any flour. Try to whisk out all the lumps. Whisk slowly.


  52. #
    Joy\posted March 28, 2015 at 2:04 pm

    You clearly indicate Do not use dutch processed cocoa.
    I live in the Netherlands and that is all I can find for cocoa at the supermarket. And, you are entirely right as my cupcakes do not rise properly.
    Can you please provide an example of cocoa brands/marks you use instead and I will look for them here.

    Absolutely love your website, thanks a million for all the great recipes!


  53. #
    Franposted April 1, 2015 at 8:25 am

    Hi Sally, I made your chocolate cupcakes and they were the best. I am going to make them again but want to know if after I take them out of the oven and cool them can I freeze them up to a week?


    • Sallyreplied on April 1st, 2015 at 4:53 pm

      Hi Fran– yes you can freeze the cupcakes after cooling– thaw overnight in the refrigerator.


      • Franreplied on April 1st, 2015 at 7:15 pm

        Thank You Sally!!

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