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 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 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 oil—the 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 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-count 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 chocolate 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 | Cupcake Carrier (for storage)
- 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 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 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!
Reader Comments and Reviews
This is actually the best chocolate cupcake recipe I’ve ever tried. Super moist and chocolatey every single time! I’m taking my son to a pyjama party tomorrow night and was thinking of using this recipe as a tray/slab cake. Would this work? If so how long do you think they would need to bake for?
Hi Marie, so glad you love this recipe! We’d recommend using our similar chocolate layer cake recipe and following the instructions for a 9×13 pan in the recipe notes. Hope it’s a hit at the party!
Followed the recipe to a T and yet my cupcakes too were caved in. I usually bake GF but since these were for coworkers I decided to make non GF. Welp jokes on me bc these are going into the trash. Do not recommend this recipe.
Where are you located? I saw previous comments that said if you’re at a high elevation to add a 1/4 cup more of flour to prevent them from sinking.
I’ve always had great success with your recipes, but this one was a bit disappointing. They came out dry. I followed the recipe exactly, and I do a good amount of baking, so not sure what happened. Batter was not thin, and I checked the ingredient list twice. Hmmm.
Hi Sherri, Could they have been over-baked? Even just a minute or two too long can make a cupcake dry, and it can be easy to over-bake chocolate cupcakes as it’s harder to tell when they’re browning. If the batter was not thin, is it possible that the flour was over measured? Be sure to spoon and level (or use a kitchen scale) to ensure just the right amount of flour. Thank you for giving these a try!
Every time I make this recipe it ALWAYS makes at least 20 cupcakes. Especially if you only fill HALF full.
It’s delicious, but I have to plan for at least 20 cupcakes.
I loved this recipe, best chocolate cupcakes I’ve ever tried.
Followed the recipe exactly as stated. Batter was thin as stated but they rose and spilled out onto the pan and fell. Not sure what happened but these do not look appetizing.
Hi Sally! I love this cupcakes me and a friend made them and I was worried I wouldn’t have what I needed for such delicious cupcakes but I found everything in my kitchen! There was one problem I had, though I couldn’t stop myself from eating all of them!
I’m on the hunt for the perfect chocolate cupcake recipe. Seems like there are a few on here. What’s the difference between the super moist chocolate cupcake recipe, the cream filled chocolate cupcake recipe and the triple chocolate cake recipe?
Thanks for your help!
Hi Alda! All three recipes are quite similar. These super moist chocolate cupcakes are a bit lighter and more fragile than our cream-filled chocolate cupcakes, which are slightly sturdier/denser. The cream-filled chocolate cupcakes batter is essentially the triple chocolate cake batter, but halved. We tend to lean towards our cream-filled chocolate cupcakes batter nowadays, but you truly can’t go wrong with either. If you like a lighter cupcake, then go with these super moist chocolate cupcakes. Let us know what you try!
I’m frustrated because this repeatedly recipe says not to change anything. I followed exactly and they look horrible. Half full, no substitutions, etc. I’m at 5500 ft elevation so I am guessing these recipes are made at sea level. So for those of you at high altitude, make your regular adjustments or your going to waste time and ingredients on monster cupcakes.
I live in 7583 elevation and used one cup of flour instead of 3/4 it worked perfectly for me. I have never had a recipe fail me with adding an extra 2 tablespoons of flour in high elevation.
Can I use self raising flour instead of all purpose? If yes, how do I adjust the baking powder and soda quantities?
Hi Michelle, We don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.
Super easy and quick to make! I was desperately hoping for a moist cupcake, and while every other aspect was perfect, these were not as moist and indicated/anticipated. The recipe says it will be a thin batter but it wasn’t and it concerned me. Rightly. I followed every step and it was still stodgy. Any tips?
Hi Missy, if the batter was thicker than indicated, was there too much flour in your batter? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t overmeasured. Overly dense cupcakes can also be the result of overmixing your batter. Both easy fixes for next time!
Can this recipe be used to make jumbo sized cupcakes?
Hi Kriss, definitely! We are unsure of the exact time for jumbo cupcakes. Bake at the same oven temperature until a toothpick inserted in the center comes out clean. Enjoy!
Can anyone tell me how these are for filling and frosting. By that I mean are they too delicate or too soft. So many of the ones I have tried are delicious but they cannot be filled and frosted otherwise they turn to mush in your hands. I have sadly been using boxed chocolate when I need to fill and frost because none of the ones i am finding hold up…literally.
I made these cupcakes, and they turned out pretty good. The flavor is very rich and they were moist. But the tops came out flat. Do you know what might have caused this?
Hi Hadassah, flat tops are typical for these chocolate cupcakes. If they sink a little, they’re likely under-baked.
We love Sally’s recipes and always come here first to look for one. But this specific recipe let us down. We followed the recipie perfectly along with the temperature of the oven. It says cook for 18-21 minutes so we cooked for 18. The bottoms were completely burnt and the cupcakes overall tasted like nothing. The top was a bit crunchy and dipped.
Just curious I noticed this recipe does not call for hot water or coffee like the other chocolate cupcake and cake recipes on Sally’s site. Is there a reason for this?
I made these substituting olive oil for canola. Generally I like them, I felt like they need to be baked on the lower end of the range in order to be “moist”, and of note, they are not as sweet as a box mix type of cake. I think it will be a good balance with the buttercream frosting, but if you want the cake itself to be sweet or are baking for kids then I would consider maybe a bit more sugar. These have sort of a dark chocolate level of sweetness.
This is the best cupcake recipe ever! I’ve made it lots of times before and it’s never disappointed. This time though I didn’t have any cocoa powder and i was wondering if you can substitute it for melted chocolate ?
Hi Simone, those wouldn’t be a simple swap. You really need cocoa powder for these cupcakes.
After reading the comments I’m on to make these cupcakes for a party next month. How well do these freeze? Can I make them a few weeks ahead of time and then freeze them and then Frost them when I take them out? I had a bad experience before when freezing cupcakes as when they defrosted they seemed gummy.
Hi Helena, yes, you can absolutely freeze the unfrosted cupcakes. Thaw overnight in the refrigerator the day before you plan on frosting them. Enjoy!
I made these late in the night with half a bottle of wine in my system. I put the sugar in with the dry ingredients. But the cupcakes were AMAZING. They were exactly what I dreamt of having for my birthday. Thank you for always being so consistent!
I made these today for a last minute birthday lunch. They were easy and delicious and I had all of the ingredients on hand so no rushing out to the shops!! I accidentally overfilled 2 by the tiniest amount and they did overflow a little so less mixture is definitely best. I didn’t mind as it just meant I got to taste test before the party!!
Hi Sally I appreciate your recipes and tips and follow you to the letter. I looked around but couldn’t find an answer to my question so I’ll ask. What is the reason for using vegetable, canola, or coconut oil vs butter in cake? I assume it’s the melting point but just am curious
Hi Amanda! Oil will produce a moister cake, and we almost always use oil with a chocolate cake. Butter gives more flavor and can be creamed with butter as the base of a cake – we almost always use butter for white cakes.
I Like Chocolate Cupcakes with Sprinkles
My cupcakes look great, until I take them out of the oven, then over the next few minutes they sink. Any ideas what I can do to prevent this? I have a convection oven, so I started them at 335 degrees, but when that batch caved, I went back to 350 and same thing. All of my ingredients are fresh, I followed the instructions to the t. I do live at a high elevation, but not above 5000 ft. Added an extra egg to help with that.
Hi Laura, a little sinking is normal and to be expected with chocolate cupcakes. But if it seems excessive, it could be that they’re simply underbaked. We’d recommend an additional minute or two in the oven for your next batch. We do not have any experience baking at high elevation, but that could be contributing as well. Thank you for giving these a try!
Any chance I can turn this recipe into a cake?? I had these cupcakes and loved them, but I need to make a cake for a party and want to make this recipe.
Hi Mona, you can use our handy Cake Pan Sizes & Conversions guide to scale this recipe for a cake, or you might like our Triple Chocolate Cake recipe instead. Enjoy!
How can I tweak this to make 24 cupcakes?
Hi Heather, for the best taste and texture, we highly recommend making the batter in 2 separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
I’m pretty sure I’ve made these before with success but today they sank in the middle while baking (without me opening the oven) and look like chocolate bowls instead of puffed up cupcakes!! Any idea what could’ve caused this?
Hi Hannah, A little sinking is completely normal for chocolate cupcakes. However, excessive sinking in the middle would be either (1) the cupcakes are a little under-baked or (2) the cupcake liners were a little over-filled. Hope this helps for next time!
Hi, I love your recipes. Your site is the first I go to when I want to try a new recipe! I have a light, very moist chocolate cupcake recipe that I typically use but the batter is very thin and not suitable for any add-ins that get put in before baking like peanut butter cups, cookie dough, or chocolate chips. I tried another recipe that had thicker batter but the cupcakes were dryer than I’d like. Can you tell me if this batter is thick enough that baking chips won’t sink to the bottom and burn?
Hi Jess, this is a thinner cupcake batter as well, but we’ve 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.
These are delicious but they are almost too light. They sunk right down. I was bringing them to work for a party so I ended up turning them into cake pops cause they didn’t look so good. And when I took the cupcake wrappers off the just fell apart. They would have been so messy as cupcakes. Sally, I always come to you first for recipes but I made these chocolate ones and your vanilla ones and they both missed the mark (but both tasted great).
Hi Melissa, thank you so much for this feedback. Cocoa powder is not as structurally strong as flour, so chocolate cupcakes tend to be softer and flimsier than, say, vanilla cupcakes. But they shouldn’t fall apart before you can bite into them! It’s possible they were slightly underbaked–that’s usually the cause of chocolate cupcakes sinking in the centers. You may have better luck with this different chocolate cupcake recipe, which some people prefer (myself included!). Thanks again for trying this recipe!
Love the cupcakes. Mine fell in the middle. Any suggestions?
Hi Bill, cocoa powder is not as structurally sound as flour, and these are very moist and soft cupcakes, but if they sank down a lot after baking they could have been under-baked. A couple extra minutes in the oven should help for next time. Hope you give them another try!
I have made these many times before and they are my go to cupcake recipe.
But for once I need to double the recipe and I was wondering if it would have any affect on the quality of the cupcake??
Hi River, 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!