Best Chocolate Cupcakes Recipe (2024)

This Best Chocolate Cupcakes recipe makes decadent, moist, rich, and delicious cupcakes! They are quick and easy to make and are always a crowd favorite!

Chocolate cupcakes. Not just any cupcakes…but the best chocolate cupcakes. Like my chocolate cake, they are the most moist, rich, and delicious chocolate cupcakes I’ve ever tasted. They practically melt in your mouth. They are the perfect chocolate lover’s cupcakes! Top with chocolate buttercream or vanilla buttercream for the ultimate treat!

How to Make the Best Chocolate Cupcakes

Not only does this recipe make the best chocolate cupcakes in my book, but they are also so quick and easy.

Ingredients for Moist Chocolate Cupcakes

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Flour – I use all-purpose flour in this recipe. You can also substitute with cake flour if you prefer or your favorite gluten-free flour for baking.
• Sugar – this recipe was developed using granulated sugar.
• Cocoa powder – the recipe was developed using unsweetened cocoa powder (natural cocoa powder) see the frequently asked questions for using Dutch-processed cocoa powder.
• Baking powder – helps the cupcakes to rise.
• Baking soda – also helps the cupcakes to rise.
• Salt – enhances the flavor of the cupcakes and balances the sweetness.
• Espresso powder– Optional, but I highly recommend adding espresso powder to your chocolate recipes. It enhances the chocolate flavor.
• Milk– this recipe was developed using whole milk. It has been successfully tested using buttermilk, skim, almond, oat, rice, and coconut milk. For a dairy-free cupcake recipe, see my notes below.
• Oil– this recipe was developed using canola oil, but lately, I have been using extra-virgin olive oil or melted coconut oil more and more. You can use your favorite oil for baking. You can also use melted butter if you like. See my notes below for this information.
• Eggs– use room-temperature eggs for better blending into the cake batter. For an egg-free recipe, see my notes below.
• Vanilla extract – Use your favorite high-quality vanilla extract. I love to use my homemade vanilla extract. It makes wonderful gifts to share with friends and family during the holidays. Extracting the vanilla from the beans takes about 5 minutes of upfront hands-on time and at least a month.
• Boiling water – it is so important in this recipe. Don’t miss it!

A couple of ingredients make my cake – and these cupcakes – different and the best I’ve ever had. One of these is the boiling water. It’s so important to my recipe, so please don’t skip it, even though you may think it sounds strange. It will make the cupcake batter thinner than most other batters, resulting in a very tender and moist cupcake.

Step-by-Step Instructions

This cupcake recipe is so simple. The batter can easily be mixed in a single bowl without using a mixer.

1. Prep.Preheat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
2. Whisk dry ingredients.Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk to combine.
3. Add wet ingredients.Add milk, oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add boiling water to the cupcake batter. Mix until well combined and the batter is smooth. Note that the batter will be very thin but bakes beautifully!
4. Bake.Evenly distribute the cupcake batter. Each cupcake liner should be about 1/2 full. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. You can follow my tips forhow to tell when your cake is done. Remove from the oven and allow the cupcakes to cool completely.
5. Frost and serve.While the cupcakes are cooling, prepare the frosting according to the recipe instructions. Note that you’ll need 1/2 of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.

How Many Cupcakes Does this Recipe Make?

This recipe is sized to make exactly a dozen cupcakes.

You can easily multiply the recipe to increase it when you are baking for a party or a larger crowd.

Chocolate Cupcake Modifications

Gluten-Free Chocolate Cupcakes:

Substitute with your favorite gluten-free flour that you use for baking.

Dairy-Free Chocolate Cupcakes:

Substitute with your favorite dairy-free milk such as almond, coconut, rice, oat, or soy milk.

Egg-Free Chocolate Cupcakes:

To make this an egg-free chocolate cupcake recipe, use 1/3 cup of unsweetened applesauce in place of the large egg in the recipe. You will note that you may have to bake the cupcakes for just a few minutes more. Be sure to check with the skewer for doneness.

I’ve also used Bob’s Red Mill Egg Replacer as well as a flax egg with great success.

To Use Butter and Other Oils:

I have tested the chocolate cake and cupcake recipes with additional oils and butter. I’ve tested using an equal amount of extra-virgin olive oil and melted coconut oil to the oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cupcakes. While it makes the texture slightly different, it is still delicious and worth trying if you’d prefer to use butter instead of oils in your chocolate cupcakes.

Vegan Chocolate Cupcakes

Use the dairy-free and egg-free recommendations above.

Chocolate Cupcake Frosting

You have several delicious options when it comes to frosting for these cupcakes. You’ll notice that I’ve photographed them with my Vanilla Buttercream Frosting. The combination of rich chocolate with creamy vanilla is absolutely amazing.

But you know, it is also incredible with these frosting options as well.

Chocolate Buttercream Frosting

Cream Cheese Frosting

Peanut Butter Frosting

For each of these frosting options, you’ll need 1/2 of the full recipe for a dozen cupcakes.

To decorate the cupcakes, you have a few options as well. You can swirl the frosting on top of the cupcake with a spoon or spatula, place the frosting into a zip-top bag and snip the corner to use as a quick frosting bag, or use a frosting bag fitted with a 1M tip (or open star).

Storage Tips

To make ahead and store. Store the cupcakes at room temperature on the counter. I like to store them under a cake dome or in a cupcake carrier to keep them fresh. I do not recommend storing them in the refrigerator unless you use a frosting that requires refrigeration, such as cream cheese frosting.

To freeze. Allow the cupcakes to cool completely, and place them into an appropriate-sized freezer-safe, airtight container. Freeze the cupcakes for up to one month.

To frost once frozen. To frost the cupcakes, remove them from the freezer and allow them to thaw in the refrigerator. Then, frost once they have completely thawed.

Frequently Asked Questions

Here’s my best chocolate cupcakes recipe with vanilla buttercream frosting. I hope you love them as much as we do!

Enjoy!
Robyn xo

Originally shared in 2013. Updated 2023 to include additional modification options and FAQs.