My easy chocolate cupcake recipe yields two-dozen light, fluffy, and chocolatey cupcakes that are better than a box-mix (and just as easy!). Made quickly and easily in one bowl, they can be baked and frosted in less than an hour. Recipe includes a how-to video!
The Perfect Chocolate Cupcakes
You’re going to be so happy you found this recipe. After all, who doesn’t love a perfectly balanced chocolate cupcake (preferably topped with a generous swirl of chocolate buttercream). My recipe is incredibly moist, so soft, and so perfectly fluffy. Taste wise, they’re sweet without being too sweet and have a pronounced chocolate flavor (I’ll share a few tricks to pull this off). Plus, they’re incredibly quick and easy to make in just one bowl!
I first published this recipe six years ago and it’s been a huge hit with my readers and my own faithful go-to chocolate cupcake recipe (I prefer my slightly heavier chocolate cake recipe for cakes). However, the original recipe made a large, awkward number of cupcakes, so I’ve scaled down the recipe to now make a neat 24 cupcakes with subtly domed tops.
What You Need
Making chocolate cupcakes from scratch is just as easy as using a box mix, but they taste so much better. Here are a few of the ingredients you’ll be using today:
- Cocoa powder. I recommend using natural, regular cocoa powder in your chocolate cupcakes. Dutch process will change the flavor and could impact the texture (if the baking soda isn’t fully neutralized), so I’d recommend sticking with the recipe as written.
- Hot water/coffee. It is very important that you use a hot liquid (the hotter the better, but be careful not to splash yourself with it while mixing) as this reacts with the cocoa powder, causing it to “bloom” and fully develop the rich flavor of the cocoa.
- Oil. Don’t be tempted to replace the oil with melted butter, please! Using oil makes these chocolate cupcakes super moist without weighing them down. The cocoa powder (when bloomed by the hot liquid) provides plenty of flavor, so butter is unnecessary (never would have thought I would type those words!) and actually yields a less-desirable cupcake.
- Cornstarch. I’ve updated this recipe to include a tablespoon of cornstarch. One of my favorite secret ingredients (you may recognize it from my best chocolate chip cookies), this simple addition keeps them tender, soft, and fluffy and it also gives these formerly completely flat cupcakes a slight rounded dome.
SAM’S TIP: If you choose to use coffee, your chocolate cupcakes will not taste mocha-esque; rather the coffee helps to enhance the rich chocolate flavors of the cocoa powder. I recommend you use it!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make My Favorite Chocolate Cupcake Recipe
Make the Batter
- Whisk all of the dry ingredients and sugar together.
- Add the oil, egg, and vanilla and mix to combine. It’ll seem a bit stiff, dry and crumbly, but just keep mixing and go until all of the dry ingredients are moistened. Feel free to use your electric mixer for this step, but I usually just use a spatula.
- Slowly drizzle in the milk and continue stirring until the batter looks uniform.
- Gradually and carefully add the hot liquid and mix until everything is completely combined.
SAM’S TIP: While you might be able to get away with using buttermilk straight from the fridge, room temp eggs are key here! If your eggs are cold, straight from the fridge, they will not incorporate well into your dry ingredients, leaving you with a batter that’s clumpy, clunky, and not uniform. This can lead to sunken or otherwise wonky cupcakes.
Divide the Batter & Bake
It’s very important to not fill your cupcake liners higher than ⅔ full. If you do, the batter will spread out over the tops and the resulting cupcakes will have flat tops that are likely to sink in on themselves. Opt for under-filling rather than over-filling, and if you do happen to have leftover batter, make extra cupcakes or discard it.
- Evenly divide the batter among a lined cupcake pan and bake for 17-19 minutes.
- Let cupcakes cool completely before frosting.
SAM’S TIP: I recommend baking one pan of chocolate cupcakes at a time, just in case your oven bakes unevenly or does something funky while baking, or even just in case you accidentally leave the first batch in too long. The batter will be fine to wait on the counter while the first batch bakes!
While you can always stick with chocolate buttercream (shown here), my chocolate cupcake recipe tastes lovely with just about any topping. Some of my top recommendations are brown butter frosting (my husband’s favorite pairing), marshmallow frosting, cream cheese frosting, peanut butter frosting (perfect for peanut butter & chocolate lovers!), Swiss meringue buttercream, or vanilla frosting.
Frequently Asked Questions
This chocolate cupcake batter will be very, very thin–much different from the thick batter of my vanilla cake. It’ll seem almost watery/soupy. This is normal and means you’ve done everything right!
While I do have a great chocolate cake recipe, you can use this recipe to make a two layer 8″ or 9″ cake. I provide instructions on how to do this in the recipe notes.
I don’t recommend it. This batter was carefully developed and the inclusion of the cocoa is critical for the proper texture. Even if you swapped an equal amount of flour, it’s not likely to turn out nearly as well as a recipe that was actually designed to be a vanilla cupcake. I suggest you make my easy vanilla cupcake recipe instead!
With only 15 minutes to prep and only one bowl to dirty, what are you waiting for!?
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Truly the Best Chocolate Cupcake Recipe
Ingredients
- 1 ⅔ cups (333 g) granulated sugar
- 1 ½ cups (188 g) all-purpose flour
- ⅔ cup (65 g) natural cocoa powder see note 1
- 1 Tablespoon cornstarch see note 2
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon table salt
- ½ cup (118 ml) avocado, canola or vegetable oil
- 1 large egg + 1 large egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- ⅔ cup (157 ml) whole milk room temperature preferred
- 1 cup (236 ml) hot coffee see note 3, may substitute hot water
- 1 batch chocolate buttercream or preferred frosting
Recommended Equipment
Instructions
- Arrange rack to center of oven and preheat oven to 350F (175C). Line two 12-count muffin tins with paper liners.
- In a large bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt (I make this recipe with an electric mixer but it can be done by hand using a whisk and spatula instead).1 ⅔ cups (333 g) granulated sugar, 1 ½ cups (188 g) all-purpose flour, ⅔ cup (65 g) natural cocoa powder, 1 Tablespoon cornstarch, 1 ½ teaspoons baking powder, 1 ¼ teaspoons baking soda, 1 teaspoon table salt
- Add canola oil, egg, egg yolk, and vanilla extract and stir until batter is combined (it will be a bit dry and crumbly but all of the flour mixture should be moistened before proceeding).½ cup (118 ml) avocado, canola or vegetable oil, 1 large egg + 1 large egg yolk, 2 teaspoons vanilla extract
- Drizzle in milk while stirring and stir until batter is uniform and completely combined.⅔ cup (157 ml) whole milk
- Gradually add hot coffee or hot water (take care not to burn yourself!) and stir until liquid is completely incorporated into the batter and you have a smooth chocolate batter. Scrape the sides and bottom of the bowl to ensure everything is well-combined. The batter will be very thin, this is normal!1 cup (236 ml) hot coffee
- Evenly divide batter into prepared muffin tin, but take care to fill liners between ½ and not more than ⅔ of the way full, this is typically about 3 Tablespoons of batter or less per cupcake liner. Over-filled liners will result in cupcakes with flat tops and they may cave in on themselves. If you have excess batter, discard it (or make extra cupcakes!).
- Transfer one pan of cupcakes to 350F (175C) preheated oven and bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean). Allow to cool for 10-15 minutes in baking pan before carefully removing to cooling rack to cool completely before frosting (I like to use a knife to gently pry up the cupcake from the bottom and then carefully lift it out to a cooling rack). Repeat with second pan of cupcakes
- Once cupcakes have cooled, frost with my chocolate frosting or your favorite frosting recipe.1 batch chocolate buttercream
Notes
Cocoa powder
I recommend using natural unsweetened cocoa powder for best results. However, in a pinch Dutch process cocoa powder can be used instead, but note that the flavor will be slightly different and the cupcakes will be darker.Cornstarch
Cornstarch is my secret ingredient, it makes the cupcakes tender and fluffy and gives them the perfect, slight domed tops. However, if you do not have it on hand you may omit it, note that your cupcakes will likely be flatter though.Hot coffee/hot water
A hot liquid is essential to properly blooming the cocoa powder (which gives the cake a pronounced, rich chocolate flavor). I like to use hot coffee because the coffee flavor enhances the chocolate, making the flavor even richer and deeper. However, you can just use hot water instead. The hotter the liquid the better; boiling is fine, just be careful! Please note I don’t recommend using other hot liquids such as hot chocolate which often have other additives and sugar added and could adversely affect the final outcome.Frosting
I used my Ateco 848 tip to pipe the frosting on the cupcakes in the photos above and in the video. If you wish to frost all of your cupcakes this generously you will want to double the frosting called for in the recipe that I linked to, but honestly you don’t need to and a more modest amount (half the amount shown) works great and allows the cupcake flavor to really shine, it just didn’t look quite as nice in the pictures!Baking chocolate cupcake batter in different sized pans
You may bake these cupcakes in two 8” pans for 35-37 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. In two 9” pans the cakes will take a bit less time, start checking at 30-32 minutes. This recipe should also work just fine in a 13×9” pan, but I would keep an eye on it as I haven’t tested it in this size pan yet.Original recipe
I’ve received a lot of requests for the original recipe. As I mentioned in my post, this current recipe is the one I recommend, it’s simply scaled down from that one to make an even 24 cupcakes, to prevent the overflowing issue many people were having, and a bit of cornstarch has been added to improve structure. It’s a slightly better cupcake recipe for the changes and I recommend using the recipe as seen here. However, since so many of you have asked, here is the original recipe. Please note that I am not accepting comments or questions on the original and recommend you use the recipe I have published here currently.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Recipes
My chocolate cupcake recipe was originally published in March of 2016. A few small modifications were made to scale the recipe down to 24 even cupcakes without changing the texture, and the post has been updated to be more informative and a how-to video has been added.
Nancy
Can you add chocolate chips to the chocolate cupcake recipe?
Sugar Spun Run
Hi, Nancy! Yes, it will be fine to add chocolate chips to the cupcake batter. I hope that you enjoy them! 🙂
Nikki
I made this for a friend’s daughter’s birthday party and everyone LOVED them. I also made the vanilla cake found on this blog, which was great. But they loved these cupcakes so much that they want to do a pull apart cupcake cake next year. Thankfully, I had enough leftovers for my family to try and they couldn’t get enough of these cupcakes filled with strawberries and whipped topping. I can’t wait to make these again!
Sugar Spun Run
I am so glad that the cupcakes were such a hit, Nikki! I love the idea of strawberries and whipped topping. Sounds delicious. Thanks for trying my recipe. Good Luck with your next batch! 🙂
Jessie
Best chocolate cupcake recipe I have found. Super light and fluffy! I used the chocolate buttercream frosting for half of cupcakes and a cream cheese buttercream for other half. Both incredibly delicious.
Sugar Spun Run
Thank you so much, Jessie! I am so glad that you enjoyed the recipe. Thanks for commenting. 🙂
Joanne
The best cupcakes i have ever made. Easy perfect every time
Sam
So happy to hear this! Thank you for commenting, Joanne! 🙂
Mike
This is a poor attempt at cupcakes. If you remove the 1 cup of water it calls for, it instantly makes it a better recipe. I would say leave out the water.
Sam
I definitely would NOT recommend leaving out the water… it’s kind of critical, not jut for the texture but also for the flavor. Did you actually try this recipe, Mike?
Arnold
yes, i added the coffee and it was perfect, i’m guessing it would have been the same with water. i doubt he actually made it, the cupcakes we made were light and moist!
Harley
SO DELICIOUS! I have made this recipe so many times as a cake and cupcakes, always a huge hit! I was wondering the cooking time for using this recipe in a 6in round cake pan so it’s tall enough for a two layer drip cake.
Sugar Spun Run
I am so glad that you have enjoyed the chocolate cupcakes/cake, Harley! I haven’t tried it in a 6″ pan before, but another bake has and said that it took approximately 50 mins. Again, without trying it myself, I can not give you an exact bake time. I recommend just keeping an eye on it. 🙂
Harley
That was the exact amount it took! Thanks so much.
Sugar Spun Run
That is awesome, Harley! I am so glad we were right on. Enjoy the chocolate cupcakes. 🙂
Harley
That was the exact amount it needed! Thanks so much.
Laura
I make this every birthday now, it’s a huge hit. I make it with coffee or espresso instead of the hot water, it just adds depth to the flavour.
Sugar Spun Run
I am so glad that you have enjoyed this chocolate cupcake recipe, Laura! Thank you for commenting. 🙂
Krishakrisha
Hey Sam,
My frosting tastes kind of weird
Would you suggest anything??
Btw the cupcakes turned out awesome 🙂
Wendy
Hi,
I don’t have baking soda, can I use more baking powder to compensate?
Sam
I’m sorry but I don’t recommend it 🙁
TRina
I did that once and they turned out horrible and rubbery. Just make the recipe a different day, instead of getting frustrated.
Aarthi
These have been now made (for my daughter’s birthday party) and filed away as the only chocolate cupcake recipe I’ll ever need! Love that it makes 24 cupcakes. Made as written – quick, easy, convenient prep/ingredients… Results were perfect cupcakes with a beautiful rise. Made and frosted the next day with stabilized strawberry whipped cream topping. Thank you!
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed the chocolate cupcakes, Aarthi! Thank you for commenting. 🙂
Erika
WOW. I don’t think I’ve ever had such light and fluffy cupcakes before! These are amazing, my 3 year old son and I had fun making these! The recipe yielded 36 cupcakes which was perfect. I think I’m going to frost with a cream cheese frosting for a bit of decadence but these are now our go to chocolate cupcakes!
Nelia Delima
Thank you for this wonderful recipe!
Sugar Spun Run
I am so glad that you enjoyed the chocolate cupcakes, Neila! Thanks for commenting. 🙂
Zofia
Love this recipe! Do you have a vanilla version??
Sam
I do have a great vanilla cupcake recipe if you want to check that out! 🙂
Alexandria Schuttenberg
I have made these 2 or 3 times and they are now my favorite cupcake hands down, and everyone whose had them agrees!! Great recipe, I’m going to make it into a cake today, but I only have 9in pans rather than 8. Do you think it would be ok?
Sugar Spun Run
I am so glad that you enjoy them, Alexandria! Yes, a 9″ will be fine. Happy Baking! 🙂
Alexandria Schuttenberg
Im drawing a blank, when it says 1 3/4 cup is that 1 cup + 3/4c + 2tbs for flour?
Aarthi
Could I carve these to make them into “pinata cupcakes” (using the method from your site/recipe) – based on their finished consistently, would they hold up ok?
Looking forward to trying these for my daughter’s birthday – Thanks!
Sam
Hmm, I haven’t tried carving this cupcake recipe. It is pretty light and fluffy so I’d be a bit worried it wouldn’t hold the sprinkles very well but it’s hard to say for sure. I’m sorry Aarthi! If you do try it would you please let me know how it turns out for you?
Maria
These are definitely, my go to chocolate cupcakes. My mother in-law is in love with them. It’s requested again! I made them into a salted caramel cupcakes. Buttercream icing and I added Dulce de Leche to the icing and topped it off with coarse sea salt.
Sugar Spun Run
That sounds amazing, Maria! I am so glad that everyone enjoyed the chocolate cupcakes. Good luck with your next batch! 🙂
Caitlin Hartwigsen
Hi I love love love this recipe and am wanting to try it in bundt pan form. I see directions for cake pans but was wondering cook time range for a Bundt?
Thank you for this amazing recipe!!
Sugar Spun Run
Hello, Caitlin! I am so glad that you enjoyed the Chocolate Cupcake recipe. I have not made it in a Bundt Pan before so, unfortunately, I can’t give you an exact baking time. I would just keep an eye on it. Enjoy! 🙂