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Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk. Love chocolate buttercream? You can definitely make the switch! Or you can even swirl chocolate and vanilla frostings together, as you can see below.

chocolate cupcake with vanilla frosting and rainbow sprinkles

Have you tried my super moist chocolate cupcakes before? This is the same exact chocolate cupcake recipe, a “foundation” recipe where I like to apply all different frosting flavors. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There’s no reason to find a better version– this is THE chocolate cupcake recipe I use time and time again.

Chocolate cupcakes with vanilla frosting are a birthday party classic, so I want to make sure you have a recipe for just that.

These Chocolate Cupcakes with Vanilla Frosting Are:

  • Super moist and flavorful
  • Soft with a spongey texture (not dense like brownies)
  • Easy to prepare
  • Perfect for celebrations and birthday parties
chocolate cupcakes with vanilla frosting and rainbow sprinkles

Overview: How to Make Them!

  1. Combine the dry ingredients: You need all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Cocoa powder takes the place of some flour, so that’s why there is so little flour in this recipe. Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Why? Here’s the difference between dutch-process vs. natural cocoa powder. And if you really want to learn today, here’s more on the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes.
  2. Whisk the wet ingredients: Whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract together.
  3. Combine: Combine the dry and wet ingredients, add buttermilk, then whisk until smooth. The cupcake batter isn’t as thick as you’d expect. We don’t want a super thick batter because that would yield a cupcake similar to brownies. We don’t want dense! We want spongey, cakey, and rich.
  4. Fill muffin pan: Fill your cupcake liners only halfway full.
  5. Bake: The cupcakes take about 20 minutes in the oven.
  6. Frost: After they cool, frost the cupcakes with vanilla buttercream or your choice of frosting! Swiss meringue buttercream, not-so-sweet whipped frosting, and even regular whipped cream are also favorites for on top. I have dozens of other frosting recipes to choose from, too.

Here are a few step-by-step pictures. These are taken from my chocolate cupcakes recipe, but the batter and instructions are exactly the same. Remember, expect a very thin batter.

Chocolate cupcake batter
Chocolate cupcake batter in cupcake liners

This Will Make or Break Your Recipe

Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. You will question yourself as you pour in the batter. Really? This is ALL that I’m using for each cupcake? The answer is yes! Here’s what happens when you fill the cupcake liners too full:

  • cupcakes will overflow
  • they’ll have crisp mushroom tops
  • sink in the center

Got that? Only halfway full.

Vanilla Frosting OR Swirled Frosting

Vanilla buttercream is my first choice– I love sweet, creamy vanilla with chocolate cupcakes and sprinkles. Kids love these as birthday treats, too. If you want to take it a step further, try swirled frosting instead! You can find instructions for the swirled frosting in my marble cupcakes recipe. Basically, you’ll make two bowls of frosting, spoon them side-by-side in your piping bag, then pipe. It’s very easy!

I used Wilton 1M piping tip in these pictured cupcakes.

vanilla buttercream

Baker’s Tip: Place your piping bag in a tall cup. This makes transferring frosting to the piping bag MUCH easier, neater, and quicker.

filled piping bag to make swirled frosting

chocolate cupcakes with swirled chocolate and vanilla frosting

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chocolate cupcake with chocolate buttercream and chocolate sprinkles

Super Moist Chocolate Cupcakes

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: 1214 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.


  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 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 (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature*



  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
  3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
  4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
  5. Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: You can prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. Frosting freezing instructions included in step 5.
  2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  3. Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C). Yields about 3 dozen.
  4. Cake: Here’s a chocolate cake that is just as moist and chocolate-y.
  5. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.

Keywords: cupcakes, chocolate, chocolate cupcakes, vanilla frosting

Reader Questions and Reviews

  1. I normally have trouble with cakes or cupcakes not rising and being dry. Sally this recipe is so perfect. I, me, had cupcakes that rose! I will definitely make them again. I love and absolutely need the baking tips you give as they are soooo useful. I did 37 mini cupcakes, some of the pan was greased with coconut oil and some with unsalted butter, cooked for 10 mins exactly on the oven’s middle rack. They are ultra moist and fluffy. For the oil, I chose your suggestion of unrefined, natural virgin coconut. I did not have buttermilk. It was the only item I changed. I was hesitant to make the buttermilk and needed to go with a completely different consistency of thick 2% 1/3 cup greek yogurt, but it worked! Yay!! I used Ghirardelli 100% unsweetened cocoa powder which we discovered is rich and closer to a darker chocolate. The cakes were therefore not overly sweet and balanced really well.
    Just before they went in the oven, my hubs wanted semi-sweet chocolate chips in some, which were perfectly satisfying. Very, very happy with this recipe!! Thanks to you Sally I am having baking success

  2. These cupcakes were so easy to make! Only lost a star because I did the recommended time and the bottom was dry but the top was moist. Next time I will do less time! I also did the Vanilla buttercream recipe and it turned out amazing with these!!

  3. This is an absolutely perfect recipe. I’m a seasoned baker and this is the first chocolate cupcake recipe I’ve made where the cupcake is a perfect texture, perfectly moist and has a perfect flavor. I filled mine fairly full and had to bake them longer but they were amazing. Just checked a few times with toothpick.

  4. Hi Sally,
    I really wanted to make the moist chocolate cake in 3 six inch pans, but you recommended that I use this recipe. Thanks so much for your help:) Also I was wondering how many cups of batter this cupcake recipe makes, thanks:)

  5. This recipe didn’t work for me. They weren’t as chocolatey as I would have liked, and despite filling them halfway and following all the other instructions, they sank in he middle and got hopelessly stuck to the cupcake liners….

    1. To make them more chocolatey, try adding a chocolate flavor enhancer to the wet ingrediants. This can include a tablespoon of cointreau or a teaspoon of ground of espresso. This worked a charm for me.

  6. I just tried the recipe this afternoon, super easy to do, and I just ate one and OMG! they are delicious. Great recipe. I was ñooking for a chocolate recipe for a long time and this is absolutely perfect!

  7. This recipe failed. I followed the directions exactly, but the cupcakes still pancaked and sunk on me. I only filled half way! 🙁

    1. Hi Christie! Is it possible they weren’t quite done baking? That can be the culprit behind sinking. Just a couple minutes longer in the oven should help!

  8. best chocolate cupcake recipe ever! I baked them for 20 mins and filled them about 3/4 of the way full and they were perfect, highly recommended

  9. I don’t eat sweet but I made these for my children and the ABSOLUTELY LOVED them! Needless to say they will be a staple in my home. Thank you!

  10. Hi Laura made these cupcakes today I filled them half way through as recipe suggested and I got 18 cupcakes. They were perfect.

  11. I baked cupcakes for the very first time! I and my family just loved it soooo muchhh thank youuuu Sally’s baking addiction!❤

  12. Hi. Can I use sour cream in place of the buttermilk and if so how much? I never have buttermilk at home and wanted to make these tonight for my daughter. I’ve used sour cream in cakes and they come out super moist so thought it might work. Thanks

    1. Hi Char, We don’t recommend that swap for this recipe. See recipe notes about making your own buttermilk!

  13. Hi there,
    I’d love to make these this weekend, but I live in Australia and am finding unsweetened natural cocoa almost impossible to find! If I made it with dutch cocoa instead, would I need to adjust anything else in the recipe? Would it still taste okay?


    1. Hi Heather! The switch would require additional testing. If you test anything out, please let us know. Natural cocoa really is best here. You could also try these chocolate cupcakes with mint chocolate frosting instead (swap frostings if you’d like). They aren’t quite as moist as these.

      1. Hi there,
        Thanks so much for the quick reply and alternative option! I’ll keep looking for natural cocoa but if I have no luck I will make the other recipe you suggest. Thank you again!

  14. Turned out dry and without much flavor. Had to throw away the entire batch. Even the kids wouldn’t eat them.

  15. Hi there! Your cupcake recipes are always a hit in my household. I attempted to make these last night in preparation for my sons 1st birthday party on Saturday. While the flavor was to die for, the cupcake texture was a little more spongey then desired. What did I do wrong?

    1. Hi Marissa, These cupcakes should have a very soft and light texture but still be very moist. I’m not sure that you did anything wrong!

  16. Hello Sally,

    I have a question about the mixing instructions. It says to add half the wet to the dry. Is this imperative? Most recipes instruct to add the dry to the wet. Does it matter which way it is done?

    1. Hi Anna, It honestly won’t make a huge difference either way for this recipe since it doesn’t make a huge amount of batter. When working with a lot of batter some bakers find it easier to mix wet ingredients into the bowl of dry ingredients more smoothly so you can do it that way if you wish!

  17. Hi,
    I have a fan oven so set it to about 160 degrees C. I left them cooking for 21 minutes and when I took them out they weren’t cooked. I then put them back in the oven for another 2-3 minutes and still wasn’t cooked. I then decided to rank up the temp to 170 and left in for another few minutes and they did cook, but the tops were left real crispy while the middle was a moist texture, I only filled the cases half way too. Also had trouble getting the cupcakes out of the cases as they were stuck. Any advice for next time? The flavours were perfection just a shame about the texture. Not sure if it’s because I have a fan oven?

  18. Hey, haven’t tried the recipe yet, but I use all your recipes and I’ve been trying to find a straight forward chocolate cake recipe. I saw the triple chocolate cake recipe and I don’t want one with espresso or coffee. Should I double or triple this recipe for 8 in cake layers (3 of them)?

    1. Hi Elena, for a cake, we’d still recommend using our triple chocolate cake recipe — if coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea (see recipe notes there for more details).

  19. Hi,
    this recipe looks really good. I was wondering for the cocoa powder, if I would be able to use the ‘Guittard Cocoa Rouge Cocoa Powder’? It was the only type I could find at the store. The powder is unsweetened, 100% cocoa, but says it’s ‘red dutch-process cocoa powder’?
    Any replies are greatly appreciated, as I would like to make these for June 5th.

    1. Hi Sim, the switch to the dutch-process cocoa would require additional testing. If you test anything out, please let us know. Natural cocoa really is best here. You could also try these chocolate cupcakes with mint chocolate frosting instead (swap frostings if you’d like). They aren’t quite as moist as these.

  20. I tried this recipe and it came out Perfect this is my Go to cupcake recipe …i even made the buttermilk with the vinegar and milk ..excellent !! Thank you for this Recipe ..

  21. Hello! I’ve made these, the texture is perfect but the chocolate flavour is very minimal and hardly tastes chocolatey. Would adding liquid coffee make a difference/ruin the recipe? If not, how much should i add?

  22. Hi there!

    I was just wondering if anyone had tried using cake flour for this recipe? I have both cake and all purpose flour and I was honestly just curious if that would make a difference in the texture!!

  23. These are AMAZING!!! My new go to chocolate cupcake recipe. They are so moist and chocolatey. I used a different buttercream recipe though (:

    1. Hi Rachel, absolutely — we’d start with 1/2 cup to 1 cup depending on how much you’d like. Enjoy!

  24. This recipe is perfect! I made exactly as written and they were delicious and moist. The recipe made exactly 14 normal size cupcakes, as stated, and I doubled the recipe, which turned out fine. The recipe says the batter is thin, but I didn’t find that to be the case. It was the consistency of normal cake batter, which worried me and made me think I had left out some liquid. They turned out great though! Also, when Sally says to not fill the cups more than halfway full, listen to her. I used my large muffin scoop to fill the cups, which ended up being slightly more than half full and some of them did overflow. I should’ve listened!

  25. These came out perfect! They were incredibly moist and delicious. I baked mine for 18 minutes and that was all they needed. I used your cream cheese frosting recipe and rainbow sprinkles. Magic!

  26. Made this recipe 3 times and it’s a big fat fail. I’m so upset. It’s 10 pm and I have nothing to bring to my sons birthday party at school.