These rich, moist chocolate cupcakes are bursting with intense flavor in every bite. These little bites of heaven are sure to satisfy even the most intense chocolate cravings!
They’re topped with an irresistibly smooth chocolate buttercream frosting. I could honestly eat it by the spoonful!
They’re perfect for any occasion. I love whipping them up for birthdays, parties, and everything in between!
Get ready to sink your teeth into the best cupcakes you’ve ever had.
Why You’ll Love These Chocolate Cupcakes
Decadent Flavor: These rich, fudgy cupcakes are the ultimate indulgence for chocolate lovers.
Moist and Fluffy Texture: The use of oil, eggs, and milk creates an incredibly moist and light crumb.
Easy Preparation: With simple instructions and minimal equipment needed, these cupcakes are an effortless treat to whip up.
Crowd-Pleaser: These cupcakes will be a hit at parties, bake sales, or any gathering.
Ingredients
- Natural Cocoa Powder and Unsweetened Cocoa Powder: These stars provide the deep, rich chocolate flavor.
- Granulated Sugar and Confectioners’ Sugar: To add sweetness and balance out bitterness.
- All-Purpose Flour: It provides structure to the cupcakes.
- Cornstarch: The secret weapon for an extra soft texture.
- Baking Powder and Baking Soda: They make the cupcakes rise sky-high.
- Salt: It makes the chocolate taste even better. Don’t skip it!
- Canola or Vegetable Oil: Oil produces a more tender crumb than butter.
- Large Egg and Egg Yolk: The binders that hold everything together.
- Vanilla Extract: The flavor booster to round out the chocolate. A must-have in any cake recipe.
- Whole Milk: The creamy liquid that keeps the batter smooth and luscious.
- Hot Coffee: The surprise ingredient! It intensifies the chocolate flavor.
- Unsalted Butter: The base of the rich buttercream frosting.
- Heavy Cream: It makes it smooth and pipable. Heavy cream whips up light and fluffy.
How to Make Chocolate Cupcakes
Making these cupcakes is almost as easy as the boxed stuff!
Chocolate Cupcakes
1. PREP. Preheat the oven to 350°F. Line muffin tins with paper liners.
2. MIX the dry ingredients. In a large bowl, whisk together the sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
3. ADD the wet ingredients. Add the oil, eggs, vanilla, milk, and hot coffee. Mix until well combined and smooth.
4. FILL the tins. Divide the batter evenly between the muffin cups, filling each about 2/3 full.
5. BAKE the cupcakes. Bake for 17-19 minutes, until a toothpick inserted in the center comes out clean.
Chocolate Buttercream Frosting
1. BEAT the butter. In a large bowl or stand mixer, beat the butter on high speed until light and fluffy, about 3 minutes.
2. ADD the dry ingredients. Add the confectioner’s sugar, cocoa powder, 3 tablespoons of heavy cream, vanilla, and salt. Mix on low until incorporated.
3. WHIP the frosting. Increase the speed to medium-high and beat for 3 minutes until smooth and fluffy. Add more cream if needed to reach the desired consistency.
4. FROST the cupcakes. Pipe or spread frosting onto cooled cupcakes.
Tips for the Best Chocolate Cupcakes
These tried-and-true tips result in the very best cupcakes.
- Be accurate! Use proper measuring techniques for dry and wet ingredients to ensure the right ratios.
- Room temperature is best. Having the eggs, milk, and butter at room temp allows them to incorporate evenly.
- Don’t overmix! Mix the batter just until combined to avoid dense, tough cupcakes.
- Don’t fill to the brim. Filling the liners 2/3 of the way allows room for the cupcakes to rise without overflowing.
- Check for doneness. Insert a toothpick in the center. If it comes out clean, they are done. Don’t overbake.
- Cool completely. Let the cupcakes cool fully before frosting to avoid melting the buttercream.
- Switch them up. Add espresso powder, chocolate chips, or different extracts to the batter or frosting for flavor twists.
How to Store
Follow these steps to keep your cupcakes fresh.
To Store: Store unfrosted cupcakes in an air-tight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week. The chocolate buttercream frosting can be stored in an air-tight container in the refrigerator for up to 1 week.
To Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Allow to cool completely, then wrap tightly in plastic wrap or foil before freezing. Thaw overnight in the refrigerator before frosting and serving.
The frosting can be frozen for up to 3 months. Transfer to an air-tight, freezer-safe container and freeze. Thaw overnight in the refrigerator before using.
More Cupcake Recipes You’ll Love
Churro Cupcakes
Strawberry Cupcakes
Vanilla Cupcakes
Oreo Cupcakes
Chocolate Cupcakes
12
servings15
minutes19
677
kcalThese decadent chocolate cupcakes are too good to miss! Topped with buttercream frosting, they’re just to die for.
Ingredients
- Chocolate Cupcakes:
1 2/3 cups granulated sugar
1 1/2 cups all-purpose flour
2/3 cup natural cocoa powder
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup canola or vegetable oil
1 large egg + 1 large egg yolk, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature
1 cup hot coffee (can substitute hot water)
- Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
3 cups confectioners sugar
1/2 cup unsweetened cocoa powder
3-4 tablespoons heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
Instructions
- To Make the Cupcakes:
- Preheat the oven to 350°F. Line the muffin tins with paper liners.
- In a large bowl, whisk together the sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Add the oil, eggs, vanilla, milk, and hot coffee. Mix until well combined and smooth.
- Divide the batter evenly between the muffin cups, filling each about 2/3 full.
- Bake for 17-19 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- To Make the Frosting:
- In a large bowl or stand mixer, beat the butter on high speed until light and fluffy, about 3 minutes.
- Add the confectioner’s sugar, cocoa powder, 3 tablespoons of heavy cream, vanilla, and salt. Mix on low until incorporated.
- Increase the speed to medium-high and beat for 3 minutes until smooth and fluffy. Add more cream if needed to reach the desired consistency.
- Pipe or spread frosting onto cooled cupcakes.
The amounts please for the cocoa powder, oil, and milk. Recipe says “cup” for each with no number.
Hi Karla!
We had a small bug but I’ve fixed the issue and the amounts are all listed.
Thanks!
Can someone please let me know the quantities for the cocoa powder, oil and milk. I would really like to try this recipe.
Hi Marsha!
Sorry about that. We had a slight glitch in the back end.
I’ve fixed the issue and the amounts are all listed 🙂
Thanks for catching it!