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
can I use sunflower oil?
Hi Nour, we’re sure you could, but we haven’t tested it. The flavor may change a bit.
I’ve found this recipe a while back and made it numerous times since and has always come out perfectly. Recently though my mother picked up an gluten allergy, which to say the least complicated things once it came round to her birthday. She loves these cupcakes and I had to make a plan.
So I substituted the flour with a gluten free flour mix. I made things more complicated by using 2/4 cup of the gluten free flour and then 1/4 cup of coconut flour.
Again things were tricky here as I have milk kefir and not buttermilk, however I substituted the kefir 1:1 for the amount of buttermilk, but I had to account for the extra fluids needed when using gluten free flour and coconut flour, so I added a liberal splash extra.
Turned out perfectly just like the normal recipe.
Hi Sally! I LOVE your recipes. Quick question, I live at 4,500 feet elevation. Should I adjust baking powder and other liquids for this. My cupcakes came out flat and wondering if this is playing a part? Thank you so much!
Hi Christy, wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Thanks so much!
Love this recipe as it is so easy and fool proof. I add raspberries to the batter when I have them in the garden and these little wonders are truly delicious. It shouldn’t really work as batter is loose but no one seems to mind that raspberries sink to bottom. Top recipe, I have it bookmarked !!
This recipe, as with most on this site, is delicious!!
In case this is helpful I had to make a batch for a child with allergies to egg and milk, I replaced the egg with mashed banana and made up buttermilk with oat milk and lemon juice. The resulting cupcakes were yummy. A little fudgier than the og recipe, but fabulous nonetheless. Ps thank you for all the amazing recipes Sally!
Does this recipe double well, or do you recommend baking two separate batches?
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!
Soooo good!
This recipe is fire It is soooooo much! This will be my go to for chocolate cupcakes. I tripled the recipe!
I made this into three 6” cake rounds and the centers sunk. Since it can’t really be from overfilling in this scenario, any ideas how to mitigate in the future? Could it be caused by something else like over or under mixing? I followed the recipe exactly, weighed ingredients, used natural cocoa powder and room temp ingredients, and am not at high altitude. The cakes smell and taste delicious!
Hi Devon, 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. Glad you still enjoyed the cakes!
If you make this recipe in 3 6inch pans, how long do you bake them for?
Hi Ceci, We would follow the recipe as written to make a 6 inch cake.
cupcakes came out the softest and the most moist ive ever done em! highly recommend
I don’t have espresso powder so I was wondering if it is fine to leave that out?
Hi Mikayla, yes, you can omit if needed.
OMG THE perfect moist muffins. I ran out of white sugar so baked these with only brown sugar, really wasn’t expecting much, but it came out even more richer and chocolatey. Like intense dark chocolate muffin flavour.
Hi, I’m excited to try this recipe! I was wondering if I could fill the cupcakes? I have some leftover salted caramel I would like to fill them with.
Yes, absolutely!
Okay, thank you so much!
Is this recipe all “hand whisk” and not using a mixer attachment. Thank you.
Hi Debra, you don’t need to use a stand mixer with these!
how long can i keep unfrosted cupcakes in an airtight container? Do they have to be refrigerated if unfrosted.
Hi Mimi, the unfrosted cupcakes can be left covered at room temperature for about a day. Then store in the refrigerator for a total of up to 3 days.
Hi can think make a 6 inch 3 layer cake?
Hi Ella, yes, this is the perfect amount of batter for a 3 layer 6 inch cake.
These cupcakes and the icing Sally recommends are AMAZING.
I have learned to always start with Sally’s website for any baking recipes I need, and hers are always the best out there.
These cupcakes and the icing Sally recommends are AMAZING.
I have learned to always start with Sally’s website for any baking recipes I need, and hers are always the best out there.
I thought this was a tasty recipe! I made these cupcakes for my husband for his birthday.
He is a fan of coffee, I had found a espresso butter cream frosting that I wanted to try. I was looking for chocolate cake recipe to pair it with. When I saw that this recipe called for instant espresso, I knew it would be perfect match. I frosted them with the espresso butter cream frosting and decorated them chocolate espresso beans.
(Please note that if you are not a fan of coffee flavor, the chocolate cake tastes like chocolate, you won’t notice a coffee flavor. I just decided to double down on the espresso flavor because it’s his favorite.)
Could you make the cupcakes without the buttermilk??
Hi Araceli, Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. See recipe Notes for more details.
Hello, I usually make this recipe with Hersheys cocoa powder but I currently only have Nestle and Ghirardellli, which would you recommend using?
We love Ghirardelli, Sarah, but either will be fine, as long as it’s natural cocoa powder.
Hi Sally, great recipe! I have a question about storing. I’m making these for a friend to take to their school on Monday, and I’m planning to assemble with fondant on top and give them to him on Sunday to keep at room temp until Monday. I’m making the cupcakes today (Friday), is it better to freeze tonight and let them defrost Saturday night for the assembly Sunday, or just leave in the fridge until Sunday? Not sure what will keep them the freshest/will be best for the fondant assembly.
Thank you in advance!
Hi Kriti, either way will work, but we’d store in the refrigerator for that amount of time. Hope they’re a hit!
Thank you for the prompt reply! I’m only asking because last time I made this recipe and froze them (individually cling filmed and then in ziplog bag), the tops became sticky when they came to room temperature. Was there something I should have done differently?
Hi Kriti, that is normal and to be expected with chocolate cupcakes. Frosting the tops will cover that right up!
I was wondering if I can make and frost these cupcakes two days in advance for an event. How well do they keep in the fridge during that time? Additionally, any advice on whether to use vanilla or chocolate frosting would be appreciated. I plan on making vanilla cupcakes using the Simply Perfect Vanilla Cupcake recipe with vanilla buttercream icing, which I have used in the past. This will be my first attempt at making chocolate cupcakes, and I am a little nervous about it.
The vanilla cupcakes I have refrigerated and even frozen before and they were fine. I am just unsure of how the chocolate would be since the notes included in the recipe are a little different the vanilla ones. Any help with this would be much appreciated!
Hi Helaine, you can store the cupcakes covered in the refrigerator for up to 3 days, so that should work well for your timeline. They are fantastic with chocolate buttercream or vanilla buttercream—your choice! Let us know what you decide to try.
I followed the recipe to the tea and these were probably the driest cupcakes I’ve ever made. Any suggestions?
Hi, 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!
Love this recipe. My partner loves creme eggs – if i put a frozen mini creme egg in the middle of the cupcake would it work out?
Hi Salah, We haven’t tested it but can’t see why not. Let us know if you give it a try!
I am an avid baker and have made hundreds of cupcakes. These were a disaster. They caved in and were still gooey and underbaked after 25 minutes. I followed the recipe exactly. And my oven is at temperature. I’ve made other recipes from you, but these were a fail.
Hi Kristin, thank you for the feedback. Cocoa powder doesn’t provide as much structure as flour, so it’s normal for the chocolate cupcakes to sink. If your cupcakes took 25 minutes to bake, it sounds like there was too much batter in each liner. (Which would also cause them to sink a bit.) Were you using a ceramic pan by chance? Metal is always best for cupcakes.
Rich and delectable chocolate treats. I’ve made these a few times and they’ve came out scrumptious every time. They go quick when I have them at home. I’ve received positive compliments when I’ve shared with family and friends.
love ALL your recipes!!! can i use cacao powder instead of cocoa powder? (all i have currently)
Hi Jana, 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 for making and trusting our recipes!
I’ve made this cake twice; the first time, as a base recipe for vanilla cupcakes (omit the cocoa powder and replace with an equal amount of flour), and they turned out quite tasty.
I’m making them again, now following the recipe for chocolate cupcakes and I’m excited to taste them!
Both times, I added the buttermilk to my wet ingredients and worked the wet into the dry in two parts, stirring after each half is added.
They’ve turned out fantastic both times, without having to alternate between the wet ingredients and the buttermilk.
Nothing I have made on this website has turned out bad. I have been on the hunt for a moist, fudgy chocolate cake and I have had disaster after disaster (explode in the oven kind of disaster). And then I thought, “why haven’t I checked Sally’s website yet?” So I did. And I made it. And they all sunk. No matter that I was only filling halfway as directed. So then I went to the comments and started searching for troubleshooting tips. And I read one about high elevation. Now, I live in Utah and I know to put extra flour in but since I didn’t know where Sally lived, I’ve never added that extra 1/4 cup of flour and everything has turned out well. I decided to go ahead and try adding a little more flour though to this recipe and violé, it worked!!! I am so, so, so happy!! So, moral of the story – if you live in high elevation, add that flour!!