Chocolate Cupcakes
These moist chocolate cupcakes are made with real melted chocolate in the batter! Pair chocolate cupcakes with chocolate frosting for an extra indulgent cupcake!
I tested 6 batches of chocolate cupcakes, all in the name of research, as Ryan would say!
3 of them were awful, 2 of them were good, and 1 was the clear winner! I wanted to create a classic, homemade chocolate cupcake recipe. But I didn’t want these cupcakes to get their only chocolate flavor from cocoa powder.. chocolate cupcakes need real chocolate in them!
But, if you put too much melted chocolate in your cupcake batter, you’ll end up with cupcakes that look like batches #4 and #5. Super delicious because of their great chocolate flavor, but WAY too dense.. almost like a brownie.
So I spent a little more time in the kitchen perfecting this best chocolate cupcake recipe, getting the proportions just right.
How To Make Moist Chocolate Cupcakes
Our recipe calls for a lot of moist ingredients. Buttermilk is an essential ingredient in these cupcakes. It adds moistness and flavor. You could substitute the same amount of sour cream.
Our cupcakes also call for melted chocolate. Chocolate cupcakes need real chocolate! Adding melted chocolate to the batter intensifies the chocolate flavor and makes them moist. Our chocolate cupcake recipe calls for 3 oz of melted chocolate. Rough chop the chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
FOR THE CUPCAKES:
- All-purpose flour
- Unsweetened natural cocoa powder – Like Hershey’s brand. Do not use Dutch Processed cocoa powder.
- Baking soda and baking powder
- Salt
- Unsalted butter – Let this come to room temperature before you start the recipe.
- Granulated sugar
- Bittersweet chocolate baking bar – Found the in baking aisle. Bittersweet chocolate is between 60-66% cacao.
- Large eggs
- Buttermilk – This is how you get that moist, tender crumb!
- Hot tap water – The hot water intensifies the chocolate flavor of the cocoa powder through a process called blooming.
FOR THE CHOCOLATE FROSTING:
- Unsalted butter
- Vanilla extract
- Unsweetened cocoa powder – Natural cocoa powder or Dutch process is fine, but don’t use hot cocoa mix! It’s not the same; cocoa mix is sweetened.
- Powdered sugar
- Milk or heavy cream
Why Use Hot Water in Chocolate Cake?
The hot water intensifies the chocolate flavor of the cocoa powder through a process called blooming. This means the chocolate cake will have a more intense chocolate flavor once it’s baked.
How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cupcakes.
How to Make Chocolate Cupcakes
FOR THE CUPCAKES:
Prepare. Preheat your oven to 350º F and line a muffin pan with muffin liners.
Mix the dry ingredients. In a mixing bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Mix the wet ingredients. In a second mixing bowl, use an electric mixer to beat the butter and sugar for a minute or two, or until the mixture is light and fluffy. Beat in the melted & cooled chocolate and the eggs.
Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Then add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
Bake. Divide the batter into the muffin liners, filling them no more than halfway full. Bake for 17 to 19 minutes at 350ºF, or until a few moist crumbs remain on a toothpick when inserted into the center. Let the cupcakes cool completely before you frost them.
FOR THE FROSTING:
Beat the butter. Beat the butter on high for 3 minutes.
Add the dry ingredients. Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
Finish. Mix in 3 tbsp of heavy cream, vanilla extract and salt. Taste the frosting and add more sugar if needed; if the frosting is too thick, beat in a dash of milk or heavy cream.
Frost the cupcakes. Fit a piping bag with a piping tip; I used an Wilton 1M. Fill the bag about three-quarters of the way full with frosting and pipe it onto the cupcakes. Decorate with chocolate curls or sprinkles, if desired.
Total Time Required
- 15 minutes to prep the batter
- 17-19 minutes to bake
- 1+ hour to cool the cupcakes completely
- 5 minutes to make the frosting
- 10 minutes to frost the cupcakes
Tips for Success
Here are some tips for perfect chocolate cupcakes!
- Measure the flour properly. Use the spoon-and-sweep method to ensure that you’re getting an accurate measurement for the flour. When you scoop your measuring cups into the flour, you compact it, which means you end up using more in your recipe.
- Don’t over-fill the cupcake liners. If you fill them more than halfway full when you’re portioning out the batter, your cupcakes are likely to spill over the sides.
- Don’t make substitutions. Follow the recipe as written.
How to Store
Moist chocolate cupcakes are best stored at room temperature. Place them in an airtight container or loosely cover them on a plate; they’ll last up to 2 to 3 days.
Can I Freeze Cupcakes?
Yes, you can freeze these cupcakes. Place them on a sheet pan and freeze them uncovered until the frosting is solid. Then, wrap the cupcakes in plastic wrap and store them in a freezer bag or airtight container for up to 3 months. Let them thaw at room temperature before serving.
Frosting to Pair with Chocolate Cupcakes
Recommended Frosting Piping Supplies
- Piping bags – I love these bulk piping bags
- Piping tips – Larger piping tips are better for frosting cupcakes. My go-to tips are the Wilton 1M, 2D, 12 and 199.
How to Pipe Frosting onto Cupcakes
I used a wilton 1M piping tip to pipe the frosting on these cupcakes. A wilton 2D and an Ateco 844 are both very similar to the 1M.
Start in the center of the cupcake, applying pressure to the frosting bag, going in a swirling motion until you reach the edge of the cupcake then lift the tip up and tip more frosting onto that base layer you just made, stacking the frosting and continuing in a swirling motion until you reach the center of the cupcake.
More Chocolate Desserts
- Doctored up chocolate cupcakes
- Easy chocolate cake
- Healthy chocolate cake
- Chocolate cheesecake
- How to make box brownies better
- Double chocolate chip M&M cookies
Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 2 ½ cups all purpose flour
- ⅓ cup natural unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature, 1/2 cup
- 1 ½ cups granulated sugar
- 3 oz bittersweet chocolate baking bar, melted & cooled
- 2 large eggs
- 1 cup buttermilk
- ½ cup hot tap water
Chocolate Frosting
- 4 sticks unsalted butter, room temperature, 2 cups
- 1 cup natural unsweetened cocoa powder
- 4-5 cups powdered sugar
- 3-4 tbsp heavy whipping cream
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
Chocolate Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- Rough chop the bittersweet chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
- In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Chocolate Frosting
- In a mixing bowl, beat the butter on high for 3 minutes.
- Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
- Mix in 3 tbsp of heavy cream, vanilla extract and salt.
- Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in an additional tablespoon of heavy cream.
Assemble
- Fit a piping bag with a piping tip, I used a Wilton 1M. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with chocolate curls or sprinkles if desired.
Notes
- Yields 24 cupcakes
- Fill the cupcake liners only 1/2 full.
- Moist chocolate cupcakes are best stored at room temperature. Place them in an airtight container or loosely cover them on a plate; they’ll last up to 2 to 3 days.
- How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Melted chocolate in the batter? Now you speaking my language!
l-o-v-e c-h-o-c-o-l-a-t-e <3
These cupcakes are gorgeous!! Love that you did some side by side comparisons :) Rough job! haha
Haha yes, I’m sure you’ve been there!
I really appreciate all the effort you went through for developing a great chocolate recipe! I so want those little squeeze bottle too! Pinned.
I love them! I think I have 12..
These are absolutely gorgeous! I love all the chocolate going on in these cupcakes! Thanks for taking one for the team and going through all the eggs and cocoa to finally come out with these! Totally worth it!
All in the name of chocolate :)
Thank you so much for testing all those recipes! I don’t have a go-to chocolate cupcake recipe because most of the ones I’ve tried have been too dry. Pinned!
We had a few dry ones in the testing phase.. not good!
Wow! Six batches of cupcakes is commitment. It definitely paid off, I love melted chocolate in chocolate cake. Lovely decorating too, those chocolate toppers are so fun :)
Once I started I couldn’t back out!
6 batches…holy moly I look up to you for trying so hard. I would probably just stop after my 2nd. But I get so discouraged when a recipe goes wrong. I love a moist chocolate cupcake and I think sour cream adds such softness. These look perfect Beth and love the chocolate drizzle design. So fancy!! :)
I am definitely a changed person, I use to get upset really easily, but now it’s fun to overcome a challenge like that!
I would gladly spend my day researching anything chocolate, especially if taste-testing was involved! These look absolutely divine!
There were a few bad batches.. lots of milk needed for those dry ones!
I love the chocolate designs on top, they’re so pretty. I don’t think you can ever have too much chocolate, these sound perfect and as always, your pictures are beautiful.
Thank you Joanie!
They look truly wonderful Beth! Fantastic reward for all your hard work! :)
Yes, chocolate cupcakes for days!!
Beth, I love all your recipes and I know I would love this one! I always say I have my go-to chocolate cake recipe and I will never look for another one, but you have me pretty tempted here… :)
I think you can have a few favorite chocolate cupcake recipes!
Dear Beth and Ryan, I admire the team work and the amount of dedication you pour into each recipe. These cupcakes embody all the heart and hard work you both put into your craft. It shows. They looks absolutely beautiful and sound perfect. You can never go wrong with chocolate cupcakes, and in my opinion you can never have too much chocolate in one recipe! xo, Catherine
I’m glad you agree with us Catherine!
Wow Beth, that is a lot of research! But boy has it paid off! These looks so chocolatey and rich; in short they are perfect!
I love how much effort you put into your recipes! These look and sound amazing. Feel free to throw a couple my way!
Thank you Andi for appreciating my effort! :)
These chocolate cupcakes are perfect! Love that little chocolate candy topping…so cute!
I love the moisture of the cupcakes! Soo creamy and chocolaty!!!
We love them too!
What kind of melted chocolate did you use in the cupcakes? I would love to use your recipe for an anniversary party I’m doing this weekend. Thank you in advance
Chocolate chips!
What type of cocoa powder did you use?
Unsweetened
Hi there..what is vegetable shortening ?
And also what is the gram for 2 stick of butter?
I saw in one of the comments that you used chocolate chips for the melted chocolate in the cupcakes. Semisweet or milk chocolate? Thanks !
Semisweet!
These are beautiful! I have been looking for a gorgeous chocolate/chocolate cupcake recipe for a wedding shower next weekend- my search has ended!
What tip did you use when icing the cupcakes?
Hi Farrah! I used a wilton 1M tip!
You can’t go wrong with these…they look so decadent and very classy! Thanks for the great idea!
One stick of butter mean how many gram pls? Thanks
yep, is one stick of butter 250g?
I need to know too!
1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.
So much chocolate! This looks wonderful!
I’ve been wanting cupcakes! Making these tonight!
I would love to make this over the weekend!!
Oh gosh I need to make these. I love chocolate cupcakes and these look so good! Now I just need a good reason to make them. Surviving a Monday will count right?
Have you ever tried doubling this recipe? If so does it still come out the same?
I haven’t tried that!
I don’t think one batch will be enough :o
LOL!
Wow!! Can’t wait to try this!! Its great idea!! Wow very amazing Article.
Buttercream is very stiff. Did you add any milk or water?
You can definitely add heavy cream if the frosting becomes too stiff.
Do u have any sugar free recipes?
Hi Gail! I don’t specialize in sugar free recipes, but I have a few recipes where I use honey in place of sugar. Find them here: https://thefirstyearblog.com/recipes/healthier-recipes/
I made these tonight and the flavor is AMAZING, however, 17 minutes was a bit too long to bake and they turned out dry. I made a second batch and only baked them for 15 minutes and it was much better!
Good to know! Every oven is different!
Hi, I can’t find your recipe on this site for your homemade chocolate whipped cream with the 3 ingredients. I want to ask you a question. I just made the whipped cream from your recipe I found on line, but I was hoping you could help me make it a bit more chocolately. Can I add regular melted chocolate to the powdered cocoa powder? And what would the process be? I don’t understand when to add melted chocolate to the various ingredients like the powdered cocoa and whipping cream. I have made horrible messes of frosting in the past not knowing about the temperature and when to add chocolate to whipping cream. Thank you for any suggestions. Toni
Hi Toni! The recipe for the homemade whipped cream is https://thefirstyearblog.com/chocolate-whipped-cream/
Unfortunately, adding melted chocolate to whipped cream will make it too liquidy and it won’t have the same texture.
My chocolate seized up into hardened little pieces when adding it with the sour cream. The chocolate was cooled but it seems it still reacted to how cold the sour cream was…Is that going to ruin these or is that what normally happens? Wondering if I need to start over!
Hi Cheryl! Nope, it’s all good!! Bake as directed and they’ll be just fine!
These cupcakes look like chocolate heaven! Can gluten-free flour or a gluten-free flour blend be substituted for the all purpose flour? If so, would any other changes be needed to be made to the recipe?
Thanks so much for your reply.
Hi Sharon!! I have made these cupcakes gluten free and they turned out awesome! I use King Arthur’s Measure for Measure Gluten Free Flour as a one for one substitute for the regular flour. No other changes needed!
Bless you for not requiring buttermilk!! Can’t wait to give these a try today!
Wickedly, chocolatey, deliciousness. I made these today for Christmas tomorrow. I had to try one today. This will forever be my go to chocolate cupcake recipe. I substituted hot coffee for the hot water in the batter and added Kahlua to the icing. I really shouldn’t be left alone in the house with these.