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 baking repertoire. There will never be a reason to find a better version—this 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 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 super-moist texture, is oil. 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 do that one.
Another tip? 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 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, and cream cheese frosting. 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 oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
- chocolate buttercream and sprinkles for decorating
Instructions
- 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.
- 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. Fill only halfway (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 vanilla 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.
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: KitchenAid Stand Mixer | Cupcake Liners | Cupcake Pan | Reusable Piping Bags or Disposable Piping Bags | Wilton 1M Frosting Tip | Reese’s Pieces Candy | Hershey’s Cocoa Powder
- Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C).
- 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.
- 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.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: chocolate cupcakes
Thank you from a newbie. Never made cupcakes in my life but my daughter volunteered me and of course told me the night before. Everything worked out complete with your cream cheese frosting even with my complete lack of piping skills.
★★★★★
Second time I baked and I chose this. I didn’t have enough of the ingredients so I eye-balled almost everything and reduced it by half. I enjoyed asking myself what is the half of 3/4, how do I do that using a spoon LOL. Also, I didn’t have buttermilk. I only have powdered milk available. My batter came out glossy and my cupcakes turned out to be so fluffy!! Gave myself a proper pat on the back.
These are my go too cupcakes!! I’ve made them so many times I know know the recipe by heart. I’ve turned it into a six inch cake and I’ve topped with loads of different frostings , most recently your peanut butter one which was VERY popular. Love all your bakes sally
★★★★★
I just made these as minis and added a touch of espresso powder. Equally tasty with Sally’s vanilla and chocolate buttercream. I put about 1.5 tsp of batter into each mini cupcake liner (roughly halfway on my baking pan) and they rose perfectly. Another winner!
I have made these many times and just made 2 batches today. They are always light and chocolatey if people follow the recipe exactly and especially don’t overfill. I can’t imagine how they would end up like brownies. I make 16 cupcakes just to be sure I don’t overfill and it works perfectly. These are so easy that I would never use a mix again. Thanks Sally.
I tried these as I use many other recipes on this site with great success. This was an epic fail. I definitely didn’t over mix, maybe I undermixed. Seems like there was too much air in them and they collapsed, even though I filled 1/2 way. They tasted good, but looked horrible so I could not use for 6 year old birthday party.
★★
I only need 15 mini cupcakes can I cut this recipe in half?
Hi Teresa, yes, you can halve this recipe if needed.
Hi Sally – I’ve made these before and they are AMAZING! I was wondering if I can substitute cake flour for all-purpose flour? I have some cake flour that I would love to use up but don’t want to mess the recipe up for my six-year-old’s birthday party!
Thanks!
Hi Nicole, We are so happy you enjoyed these cupcakes! We don’t recommend using cake flour in this recipe- it’s simply too light for this batter. Cocoa powder is extremely light and takes the place of some all-purpose flour in this recipe, so we already have very light cupcakes.
Tried these and was floored!!! Super yummy!
Can I substitute the oil for apple sauce? If I can, do I use the same amount or is there a specific ratio to follow?
Hi Nadine, for best results we recommend sticking with oil to help keep the cupcakes super moist. Applesauce may give them a bit of a rubbery texture. Thanks so much for giving these a try!
Can I replace the all purpose flour with cake flour? I found mine made with all purpose flour too dense.
Hi Pauline! We don’t recommend using cake flour in this recipe- it’s simply too light for this batter. Cocoa powder is extremely light and takes the place of some all-purpose flour in this recipe, so we already have very light cupcakes. These cupcakes should be very light and fluffy, make sure not to over-mix which can lead to dense cupcakes. Also check to make sure your baking powder and soda are fresh, we find they can lose strength after just a few months of being open. Thank you for giving these cupcakes a try!
I’ve made these so many times and they’re always an epic hit!! I left some unfrosted in the fridge like a fool, and now they’re dried out. Sad! Any ideas for what to make with stale cupcakes? I’m thinking some kind of cake trifle or such? Just thought I’d ask. HATE to throw them away!
Hi Elaine, a trifle is a great idea, or you could crumble the cupcakes and serve them on top of ice cream. You could even try homemade cake pops if you’d like. Hope this helps!
Can you make the batter in advance and keep it in the fridge prior to baking?
Hi Gabby, we don’t recommend it. Once the wet and dry ingredients are combined, the raising agents activate, so the cupcakes wouldn’t rise properly when baked.
Can I substitue buttermilk for whipping cream?
Hi Kira, you need the acidity from the buttermilk for this recipe. You can make your own DIY version of buttermilk if needed – see recipe notes for details!
I lived your recipes Sally! ..thank you thank you ..they were delicious ❤️
★★★★★
Hi Sally, I love this recipe but wanted to add espresso powder because my flourless cake (also your recipe) was so more rich chocolate flavor. Can I do that to this recipe?
Thank you
Hi Judy, absolutely. You can add 1 tsp espresso powder without making any other changes to the recipe. Enjoy!
I consider myself a good baker but chocolate cake is one thing I hadn’t been able to master…until this recipe. I love it so much. The cake is moist and chocolatey and the frosting is the perfect complement.
★★★★★
I used this recipe and made buttermilk with milk and vinegar. I doubled the ingredients and made 12 individual cup cakes and one standard size cake. It was light and moist. This is now my go to chocolate cake recipe.. my family loved it.
★★★★★
Excellent recipes for cupcakes and chocolate buttercream, no issues except one – advise sifting or using a food processor to remove lumps from chocolate or powdered sugar. I proccessed the cacao in a mini processor for a smooth chocolate buttercream. Thank you, Joanna
★★★★★
Has anyone tried this recipe making mini cupcakes? Looking to make mini/one bite cupcakes for a tea party!
Hi Andrea, See the recipe notes for details on making mini cupcakes. Enjoy!
I did, it worked out perfectly.
I made these and didn’t have buttermilk so I used sour cream and milk mixture and they are so dry I honestly can’t believe it and I’m a baker. I guess these truly don’t work unless you have buttermilk. I’m so disappointed because it was such a waste of time.
I tried this recipe and I must say my cupcakes came out very moist and delicious. This is now my go to chocolate cupcake.
I love it.
★★★★★
Worked perfectly. I’m not sure if I’ve ever made cupcakes from scratch without a mix before but the recipe and the chocolate buttercream frosting both worked perfectly. And make sure you really only do fill the liners 1/2 way. On a couple I probably overfilled a little and had to gingerly pry the tops off the cupcake pan. My husband has some really pretty cupcakes for his birthday and appreciates the effort I went to make them.
★★★★★
Can I swap out the cocoa for cacao in this recipe?
Hi Loreen, that substitution would require some testing. You’d likely need to switch to all baking powder and increase the amount of liquid in the recipe. For best results, stick with unsweetened natural cocoa powder.
Thank you!!
Hi Sally! Your recipes are always my go-to–10/10 delicious.
I’m making these for a bridal shower and want them to be uniform–do you have any suggestions on how much batter in measurements (tablespoons etc) that would uniformly fill each liner half way?
TIA!
Hi Olivia, you’ll need around 2 full Tablespoons of batter per cupcake. Hope they’re a hit!
I love this recipe, but is it possible to make it gluten free?
★★★★★
You can use 1 to 1 gluten free flour, but add a little less because they are typically denser. I use einkorn flour to make all my recipes for my family (we are all gluten sensitive) and it comes out completely fine.
These taste very good! Ours did sink and overflow, I’m assuming we filled them too full. I agree that they taste like brownies. We are going to try again. The batter was fairly thin.
★★★★
I filled the cupcake liners halfway as instructed, maybe even a little less as I was nervous they would overflow and collapse. Apparently this fear was warranted. Every single cupcake overflowed and collapsed in the center, even those that didn’t appear to be. In addition, they all burnt. Very displeased, but no hate because it very well could be me at fault.
★★
Can you double or triple this cupcake recipe?
Hi Robin For the best taste and texture, we highly recommend making the batter in separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
Ok. I thought that would be your advice!!
Thanks!
I made these and they are more like brownies. Very heavy.
My batter was also not thin as it stated and it only made 20 cupcakes.
Hi Sally,
natural cocoa powder isn’t easy to find in australia. I’ve noticed most are dutch processed. Can these be made with dutch processed cocoa? or do they turn out bad?
Thanks! love your recipes!
Hi Jen! It’s really best to use natural cocoa where specified. We wish we could help with substituting, but if using your dutched cocoa, you would need to switch out the baking soda (or some of the baking soda) for baking powder. Increase the amount of baking powder in the substitution since it isn’t quite as strong as baking soda. We share more on the difference between natural and dutched cocoa here if you’re interested.
I’ve used this recipe at LEAST a dozen times over the last year… used dutch process every time! Today is the first time I’ve read through the comments and am now surprised at how incredibly perfect mine come out every time. These are the best chocolate cupcakes I’ve ever had & the recipients tend to agree. Now I feel the need to find some natural cocoa powder to see if I get a different result !
★★★★★