These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Today we’re diving deep into what I like to call a “foundation recipe.” Basic chocolate cupcakes which are, indefinitely, anything but basic.
This is a solid base recipe that serves as a jumping off point for many others. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my desserts repertoire. There will never be a reason to find a better versionโthis is THE chocolate cupcake recipe I use time and time again.
I shared this recipe 3 years ago as chocolate cupcakes with vanilla frosting, but I want to walk you through the process (1) with step-by-step pictures, (2) with careful explanations, (3) and I want to emphasize one VERY crucial instruction. If you skip this instruction, your entire batch will be ruined. Trust me, the evidence has landed in my trashcan time and time again. It’s not pretty.
Curious about other foundation recipes?
- Vanilla cupcakes and vanilla cake
- Sugar cookies and chocolate sugar cookies
- Chocolate cake (try this!!)
- Chewy fudgy frosted brownies
- Peanut butter cookies (foundation for 6+ other cookies on my site!)
Today’s chocolate cupcakes are for true chocolate fans. I’m talking about those of you who don’t qualify an item as dessert unless there’s chocolate involved. Strawberry shortcake is a dessert impostor and forget about apple pie. That’s some sort of health food, right?
You need 2 bowls, 1 whisk, and 1 spatula. The base of these chocolate cupcakes, and what is responsible for the texture, is oilโthe same powerhouse ingredient we use for a super moist chocolate cake roll. Like double chocolate muffins, we’re not creaming butter here, so there is no need to break out the mixer. Though you can absolutely use a hand or stand mixer if it’s easier for you.
We’re also achieving an incredibly moist texture with buttermilk. Just like in these cream-filled chocolate cupcakes, buttermilk also gives us the best flavor. I don’t typically have buttermilk in the fridge, so I sour whole milk instead. Check out my recipe notes for how to make a buttermilk substitute.
Another tip? Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa, just like when making chocolate frosted cookies. Why? Here’s the difference between dutch-process vs. natural cocoa powder. And if you really want to learn today, here is the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes.
So there’s 1 bowl for dry ingredients and 1 bowl for wet ingredients. Gently mix the two together. The batter isn’t as thick as you would think. We don’t really want a super thick chocolate batter because that would yield a cupcake similar to brownies. Dense. We don’t want dense! We want spongey, cakey, and rich.
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. Half full. 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, that is all you are using for each cupcake.
- If you fill the liners too full, the cupcakes will overflow.
- Too full = crisp mushroom tops
- Too full = sinking in the center
Got that? Halfway full! Halfway full!
Now that the cupcakes are baked and your self control is fading quickly, it’s time to frost them. The frosting flavor is completely up to you. We have a plethora of options on this site from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, cream cheese frosting, and even a black chocolate buttercream frosting that we developed with these black velvet cupcakes. Keeping things even (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles.
And layer that buttercream on nice and tall. (I used Wilton 1M!)
I don’t normally reach for chocolate desserts if there’s a fruity one on the menu, but I would gladly unwrap one of these over any other choice.
By the way, this recipe transfers beautifully into cake pans to make a 6-inch cake.
Print
Super Moist Chocolate Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours, 35 minutes (includes cooling)
- Yield: 12-14 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Made from simple everyday ingredients, this easy chocolate cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder*
- 1 teaspoon espresso powder or instant espresso*
- 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 oilย (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
- chocolate buttercreamย and sprinkles for decorating
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 linersโthis recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, espresso 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 completely smooth. 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.
- Pour or spoon the batter into the liners. Fillย only halfwayย (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Frost cooled cupcakes with chocolateย buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: You can bake the 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Piping Bags (Reusable or Disposable) | Wilton 1M Piping Tip | Icing Knife |ย Cupcake Carrier (for storage)
- Mini Cupcakes:ย Fill mini liners only halfway and bake for 10-12 minutes atย 350ยฐF (177ยฐC).
- Cake: Here’s my chocolate layer cake recipe.
- Cocoa Powder: Use natural cocoa powder, not Dutch-process. See Dutch-process vs natural cocoa powder for more information.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can skip it or use 1 teaspoon of instant coffee powder instead.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.ย
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute 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 wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
Hello, I was trying to leave this comment on the chocolate buttercream recipe but there wasnโt a section to leave a comment so hopefully I can get some help on this section. I have made chocolate buttercream a few times and it always comes out gritty and no matter what I do I canโt get it to smooth out. I use room temperature ingredients and I sift the confectioners sugar and powdered chocolate. Iโm not sure what it is that Iโm doing wrong. I have also tried taking half of the chocolate buttercream and warming it in the microwave for a couple of seconds and then adding it back. It helps some but itโs still gritty. Any help is greatly appreciated!
Hi Kris! We’re happy to help troubleshoot. It sounds like you are on the right track. What brand of confectioners’ sugar are you using? Some brands tend to clump up more than others, even when sifting. It could also be that it just needs a few more minutes of whipping to completely smooth out. Another small splash of heavy cream/milk could help, too. We hope this helps for your next batch!
Can these be made in a pan like a Halloween skull shape cakelet pan?
Hi Kathy, we haven’t tested it in that specific type of pan, but let us know if you do.
Hi, was wondering if i can substitute the oil for butter? And if i do, should i melt it first? I prefer the taste of butter over oil.
Hi Diana, when these were tested with butter they tasted pretty dry. The chocolate flavor really overpowers the butter flavor, and the oil helps to create a supremely moist crumb. For best results, we recommend sticking with oil.
This recipe sucks!! Followed it to a tee, made sure to fill cupcakes to not quite halfway and every single one sank and didnโt cook well. Would not recommend at all!!!
Thank you for trying this recipe. A little sinking is natural for chocolate cakes. Otherwise, it could be from over-mixing the batter or that the cakes were just slightly under baked. An additional minute or two in the oven should help for next time.
Can i use cake flour?
Hi Jenna! Itโs best to stick with all purpose flour with chocolate cake. Cake flour is too fine when paired with cocoa powder.
Hi Sally,
Thanks as always for a great recipe!
Would it be odd to add chocolate chips to this recipe? I am feeling a double chocolate experience! If it’s possible, would there need to be any adjustments?
Hi Emilie, this is a thinner cupcake batter, but weโve had success adding chocolate chips or mini chocolate chips. Feel free to add 1 cup of chocolate chips to this batter without changing anything else.
Absolutely delicious but was surprised the the batter was morelike a pancake batter not thin as stated in notes and was concerned about the lumps which I wisked lightly. I followed the directions exactly even doubled checked. But will make another batch as I need 24.
Thank you for an easy quick delicious recipe despite some anxiety
Would olive oil work?
Yes, olive oil can work here.
Iโve used many of Sallyโs recipes, but these donโt do it for me. I made these, vanilla, lemon blueberry, and strawberry shortcake for a wedding tasting – all recipes from her site. The couple loved all but these. They said they werenโt as moist as the others. I thought the texture was fine, but the batter was very thin in comparison to the others. Not a problem, but they did fall flat and sink in comparison to the other recipes. The chocolate buttercream was very good, but the cupcake could have been better, and I followed the recipe exactly.
Replying to my own comment because I did love the taste of these cupcakes, and wanted to try again. I added 2 Tbsp of flour and did 1/4 cup buttermilk and a 1/4 cup sour cream. 1000/10.
Iโve made these cupcakes and the vanilla cupcakes โฆ. they were delicious as are all of your recipes I have made to date. I get so many compliments every single time. I always give you credit Sally! Anyway I have a few boxes of cake flour and Iโm wondering if you have any chocolate cupcake recipes made with cake flour. If not is there a particular reason you donโt use cake flour with chocolate cupcakes?
Hi Cee Cee! It’s best to stick with all purpose flour with chocolate cake. Cake flour is too fine when paired with cocoa powder.
I recently make this recipe into a 3 layer 6 inch cake, but my layers were only about an inch tall? Did I do something wrong? Should I have doubled the recipe or is this just a shorter cake?
Hi Hanna! The layers won’t be super thick in 6 inch cake pans, just about an inch tall. How was the texture?
Delicious when baked! But the batter wasnโt super thin. I could see the sugar a bit. Could I use your regular chocolate layer cake recipe next time for thicker layers? Iโd be interested to try that recipe as well.
Hi Hanna, was the flour overmeasured by chance, or any ingredient omitted on accident? The batter should be on the thinner side. If you could still see the sugar, it sounds like it needed to be mixed with the oil, eggs, and vanilla for a bit longer. You could use the triple chocolate cake batter instead, but it will be too much for 3, 6-inch cakes. Fill your cake pans half way and use any leftover batter for a few cupcakes on the side. Enjoy!
I thought Sally says to start the temperature higher for cupcakesโฆaround 400 degrees or possibly 375 and then lowering them back down to 350 degrees to get the best rounded dome tops on them. Now Iโm seeing the recipes for cupcakes starting at 350 degrees. Iโm wondering where I saw this tip, and if I should continue to bake my cupcakes this way.
Thank you for your help.
Hi Doree, we recommend the initial high temperature for muffins, but not for cupcakes. For muffins you want that high rounded dome on top, but for cupcakes you want a flatter surface for topping with frosting!
If I wanted to make the larger cupcakes, would I still fill half full and only get about 6 cupcakes? Do you have any idea about the cook times? Thanks.
Hi Frances! You can make larger cupcakes, we’re unsure of the bake time needed.
Love this recipe! Have made it as cupcakes and as a single layer cake when I just had to have cake (cake emergency!)
My question is – can I use these proportions in 4″ silicone cake pan? How long should I bake the mini cakes? Thanks!
Hi GG! We’re sure you could bake 4 inch pans with this batter, but we’re unsure of the bake time needed. Let us know if you try!
Hi! I donโt have espresso powder as have a pod machine. Would adding one shot of espresso (liquid) be ok?
Hi Lara, We donโt recommend swapping for liquid coffee/espresso as the batter will be much too thin, but you can simply omit the espresso powder if needed. OR you can try swapping some in for some of the the buttermilk but we haven’t tested that ourselves. Let us know what you try!
Hi Sally! Ive made this recipe many times but it was my first time in MINI cupcake trays. They turned out great but I noticed the next day, a bunch of the liners separated from the cupcake. I packaged them after completely cooling so Iโm not sure what happened. Any insight on how to prevent this?
Hi Jessica, we haven’t had that happen before! It could just be your cupcake liners. Some brands are better than others. Did the cupcakes seem overly moist? Perhaps there was a bit too much moisture in the container that caused the liners to shrink back. We’re glad this recipe is a favorite for you!