homemade chocolate cupcakes

Easy to make, light, moist, bursting with chocolate flavor, and with a nice rounded top perfect for a pretty swirl of frosting ... this is the Homemade Chocolate Cupcakes recipe you’ve been searching for.

Homemade Chocolate Cupcakes

All-Purpose Flour

/2 cup Unsweetened Cocoa Powder

Sugar

Baking Powder

Baking Soda

Salt

Milk

Large Egg (Room Temperature)

Vanilla Extract

Water

Add the sugar, flour, cocoa powder, baking powder,...

Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a mixing bowl and whisk until combined.

Pour the milk and oil into the mixing...

Pour the milk and oil into the mixing bowl and mix at a low speed until thoroughly combined.

Add the egg, and mix on low for...

Add the egg, and mix on low for an additional 2 minutes.

Add the vanilla and mix on low for...

Add the vanilla and mix on low for 1 more minute.

Add the boiling water. Pulse the mixer until...

Add the boiling water. Pulse the mixer until the water starts to incorporate with the batter. and then mix on low for two more minutes. Use a spoon or spatula to scrape the bottom of the bowl frequently to make sure that the water gets completely mixed together with the thicker batter that is on the bottom of the bowl. The batter should be thin.

Place the cupcake liners in a muffin or...

Place the cupcake liners in a muffin or cupcake pan.

We use a medium-sized ice cream scooper to...

We use a medium-sized ice cream scooper to fill our cupcake liners but a spoon will work if you don't have one. Fill the cupcake liners 3/4 full.  If you fill them to the top, the cupcakes will rise up over the edge of the cupcake liner as the bake.

Bake the cupcakes in an oven pre-heated to...

Bake the cupcakes in an oven pre-heated to 350 degrees for 17-18 minutes.

A simple, no-fuss chocolate cupcake that's intensely chocolate-y! 

Best-Ever Chocolate Cupcakes

c. water

espresso powder

c. all-purpose flour

c. unsweetened cocoa powder

baking soda

baking powder

kosher salt

large eggs, preferably

whole milk

vegetable oil

pure vanilla extract

c. sugar

Marshmallow Buttercream

Marshmallow bits or mini marshmallows,

Chocolate sprinkles

https://streaming.hearstdigitalstudios.com/334bff60-73a8-4e56-bf91-3f1a14f9560d/video_rover_16x9_1080p_hd_1559766480_35830.mp4

This chocolate cake is about as rich and moist as it gets. Don't take it from us, try it for yourself!

Here's How To Make The Best Chocolate Cake Ever | Delish Insanely Easy

These decadent scratch chocolate cupcakes are so moist and taste fantastic with all sorts of frostings from vanilla buttercream to mint chocolate chip, coconut, or chocolate!

Classic Chocolate Cupcake Recipe from Scratch

(2 sticks) (226 grams) unsalted butter, softened

(400 grams) sugar

eggs

(54 grams) vegetable oil

(322 grams) all purpose flour

(82 grams) unsweetened cocoa powder, sifted (don't skip the sifting)

(10 grams) baking soda

(2 grams) baking powder

(2 grams) salt

(220 grams) milk

(4 grams) vanilla extract

(220 grams) hot coffee, it can be instant or brewed (coffee does need to be hot)

cupcake liners

Preheat oven to 350 degrees. (If making a...

Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.

In the bowl of your mixer, beat the...

In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.

Mixing on medium speed, alternately add the flour...

Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)

Add the cup of hot coffee at this...

Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.

Pour into 3 prepared 8 inch pans. Bake...

Pour into 3 prepared 8 inch pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.

Makes 9 cups of batter

FOR CUPCAKES: Bake at 350 degrees for 18...

FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. The recipe will make 2 dozen plus cupcakes

Made completely from scratch, these moist chocolate cupcakes are delicious and a crowd favorite! They are super moist, pack tons of chocolate flavor and are so easy to make! Topped with a rich chocolate buttercream, these are amazing!

Homemade Moist Chocolate Cupcakes

cup (130 grams) all-purpose flour

cup (207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder

tsp baking soda

tsp salt

(120 milliliters) milk

cup (120 milliliters) vegetable oil

tsp vanilla extract

cup (120 milliliters) hot water*

cups (280 grams) unsalted butter, room temperature

oz semi-sweet chocolate chips, melted

tbsp (22 grams) unsweetened cocoa powder

cups (575 grams) powdered sugar

salt

heavy cream

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

Add the wet ingredients to the dry ingredients and mix until well combined.

Add the water to the batter and mix until well combined. The batter will be very thin.

Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

For the cupcakes

To make the frosting, beat the butter in a large mixer bowl until smooth.

Add the melted chocolate and mix until well combined and smooth.

Add the cocoa powder and mix until well combined and smooth.

Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined and smooth.

Add remaining powdered sugar and salt and mix until well combined and smooth.

Add remaining heavy cream as needed to get the right consistency of frosting.

Pipe the frosting onto the cupcakes. I used Ateco tip 847.

Store cupcakes at room temperature for up to 24 hours, then refrigerate. Cupcakes are best served at room temperature. Best eaten within 4-5 days.

For the buttercream

These were awesome! I used hot coffee instead of water. Love, love your recipes!  Thank you so much! 

Hi quick question if 1cup of sugar is 207g then why is the flour 1cup and you say its 130g shouldn't they weigh the same as they both are 1cup???

Made these for my daughter's birthday. They were amazing. Thank you for posting.

Hi, I’m looking to adapt this recipe for a wedding cake. Do you have a layer cake version of this recipe and does the sponge freeze well? Any advise would be great. Thank you 

The best I've ever had. Big fan from the Caribbean xoxo

Absolutely loved the recipe! Thank you for sharing. Was a complete hit with my friends and family. 
Wanted to know if I want to make the same without egg, what can I use as a replacement to get the same softness and consistency. 

This happened to me too! It was wayyy to liquidy. I noticed some parts of the cupcake were baked and some not. I had to keep them in for over 40 minutes and they still didnt get made all the way through. Had a ton of bubbles at the top after coming down. I have found other recipes that work a lot easier and quicker, with a similar result. I loved the flavour of these though, so I really wanted it to work.

These cupcakes were very good, but were sticky and fell apart. I’m not sure if I added too much of something. I would definitely make again. 

Used this recipe to the T.. what a beautiful recipe! Thank you so much!

I don't really comment on recipes but this is ABSOLUTELY AMAZING. I love the kitchen. Always cooking/baking, I've been through a ton of chocolate cake/cupcake recipes. This is by far the best! Everyone swoons over them EVERY TIME!
Tip: Be sure to fill your liners only half way! These can overflow pretty quickly! And be sure to add at least a teaspoon of good instant coffee to your hot water!

I have made lots of chocolate cupcakes, but this by far is the best recipe I've tried! The cupcakes are sooo moist. Will definitely make again. Thank you.

Hi Lindsay 
Recipe was great. Clear and easy to follow.

The cupcakes turned out great,  as far as I know. 
Haven't tried one yet. 😊
They're for my DIL for her birthday.

I get they are super moist but what will be proper way to store them?
There kind of sticky ontop.

Thanks for the great recipe.

made these and they turned out so good only thing was that my frosting was still abit grainy :( like you could still feel the powdered sugar not sure how to fix it for next time?

This is my latest cupcake attempt as i work my way through your sweets!  So far, i've tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. Each and every time, i think the latest one is the best, and this one is no different.  It is super moist, tender, and amazingly rich without being overpowering.  it is definitely dark--but perfectly so.  I love it and will add it to my permanent cook-book, just as i did the other three!  Cant wait for what's next! I think it's gong to be the Pina Colada one!

This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. This was just so moist and delicious! The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. Seriously take it from me, this is the best recipe hands down right here. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you.

Realy good recipe!  I made it yesterday and it turns out to be my favourite ! :)  Thank you very much for sharing it  :)

Not the best recipe. Flour/sugar measurements don’t make sense. Batter is runny. Doesn’t make standard 24 so was annoying when I had to make more to get 24. Cupcakes overflowed all over and I was sure not to overfill. Now I just have a mess and have to start all over. Won’t be making these again. 

Just a follow up to say that I've tried out yogurt now a few times and it works beautifully. 

Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. Thanks again for this family favorite!

can you leave the frosting out ? Or does it need to be refrigerated?

This is my favorite chocolate cupcake recipe of all time!!! Absolutely delicious. Thank you!

Your cupcakes looks really good,can't wait to try them out. But can I replace buttermilk with normal milk?

Hey Lindsay,
Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. 
I used the recipe to make a double layered cake as well which turned out yumm.. 
thank you so much for sharing. Will be trying more of your recipes soon 🤗

Simply the best moist, fluffy chocolate cupcakes I have ever tasted!  I have tried many and this recipe is sure a keeper.  I don't even need frosting to compliment this as it's already a very yummy cake but I am sure with frosting it would be even more delicious,  Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe.  Easy with minimal ingredients too.  I don't have buttermilk and subsituted with making my own, 2 teaspoon of apple vider cider to 1 cup of milk and let stand for a few mins.  I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth!

I am so glad I came across this recipe. It is by far the best and most moist batter for chocolate I have ever made. I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. MMMMM chocolate lover's delight!!! Thanks again for this wonderful, wonderful recipe!

This recipe is awesome!!!❤️ I baked it today and its amazing!!! Moist and rich. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!!

I have made these a few times and always get compliments. Someone even said they’re the best chocolate cupcake they’ve ever had!! I’ve baked at least 6 of your cupcake recipes and some cookie recipes. All have been soooo good. I can’t wait to try the next one. I love your recipes 😍

Oh my! I used this recipe for my daughter's first birthday. They were a hit! I've been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! Thank you so much. 
They are delicious, moist and very chocolatey. I can't fault it and neither could and neither could any of my guests! I am looking forward to trying your layer cake recipe next!

The best chocolate cupcakes ever, these will definitely be my go to.  Will this recipe double well, and have the same results as a single batch?  By the way that Bailey's Cake out of this world.  Thank you Lindsay.

These were easy to make and the people at work raved about them! This will be my go to from now on. Now to try the layer cake version! Thanks!

Hands down these are  the best cupcakes I’ve ever made. Turned out extremely moist, rich and fluffy. Delicious even without frosting! Thanks for the recipe❤️ Lots of love from Russia❤️

Can you post the recipe for these as a cake? In the comment where you put a link, it would not let me access it. I really want to make these cupcakes into a cake for my son’s birthday. These are by far the best cupcakes ever!

It was a hit with everyone that tried them!  Do you have a recipe for vanilla cupcakes that are just as moist?

Made these today. Love how moist these are. I used coffee in place of water like others.  This is my go to chocolate cupcake. It can't be messed up. Thanks so much for this recipe Lindsay. I have your beautiful cake book. Love your recipes. Take care

Hello from Malta. It's been quite a while since the first time I tried this recipe and have never looked up another one since, as these cupcakes are absolutely gorgeous, so soft and moist and stay good for days, my favourites ever. I have a bit of a problem though, I have tried various vanilla cupcake recipes but they never turn out good..... usually they have a doughy taste and start to harden from the very next day..... I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? I'm no expert baker so excuse me if what I asked sounds stupid.

You are right,  I'm with you....if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT !
I just finished eating my second one.  It is moist, light and airy, and chocolatey.  Also..super easy to throw together.  Thank you and my grandchildren will thank you too.  

I have made A LOT of cupcake and cake recipes in my life but NONE compare to the moistness and flavor of this recipe! Thank you so much! You’ve changed my life!

Hi Lindsay, the cake turned out amazing thank you for sharing the recipe. Have been totally loved by my friends and family. I wanted to do an eggless version of the same. Could you help me with a replacement so it maintains the same softness and texture. Thank you. 

These were perfect! I will say I did  use heavy cream because I didn’t have buttermilk on hand and They turned out just fine! I also halved the frosting recipe and it was plenty for me. I will be sharing the recipe and making again! Yummm

best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!!

These were fabulous!!!  End of story.  Lol!!

Hands down the best chocolate cupcake base I've ever had. Thank you!

Also which of your vanilla recipes would be the most similar to this one? Thanks!

Hi, 

I just tried the frosting but the color didn't turn out brown like yours. I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. Then used dark cocoa powder not Hershey's but a different brand. Did you use milk chocolate or dark one? Also how did you melt it? What did I do wrong 😔

Lindsay,
I made these cupcakes last week and they were so yummy!  I am not a huge chocolate cake fan, but these cupcakes won me over.  I passed some on to friends and neighbors and received rave reviews.  I kept one back and ate it this morning...  it's a few days old and the cupcake was still as moist as day one and I think it actually tasted better. All of those wonderful flavors hanging out together just made it extra yummy.  Thanks for sharing all of your tips and tricks. God bless!

These were such a hit recently, thank you! I already passed the recipe on to a friend. SUPER fluffy and light but uber chocolately. I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick.

Hello Lindsay, I made these cupcakes today. and they were so extremely delicious, and they were SUPER fluffy and moist. My family and I love this recipe very, very much. Thank you for sharing.

Super soft and moist, my kids liked it very much  .

Made the cupcakes today for my grandson's birthday.    I've baked many, many cupcakes over the last 40 years, and these are some of the best!        Very tender, very intense chocolate flavor, very simple to make.   The only change I made was to cut the amount of  hot water to 1/3 cup.

My 12 year old daughter has recently acquired a love of baking. She made these today and they were fantastic!  Deliciously soft, moist and chocolatey. Thanks for the recipe!

These cupcakes were awesome in texture and taste. Not very sweet and moist. Mine cld have been a bit darker but I didn’t use Hershey’s. Definitely a keeper.

WOW! Just made these last night with my 7 yr old, and not only were they super easy and fast, but also DELICIOUS :) Thanks for sharing a simple and very tasty cupcake recipe! We used cream cheese frosting, but will try the chocolate frosting next time! Happy end of summer everyone!

We really enjoy this recipe and would like to make a birthday cake with it.  I saw your link to the cake recipe where the frosting is more like a buttercream frosting.  Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe?  Really appreciate your thoughts.

These turned out very well and stayed moist for many days!  I would like to make this as a cake. Would I just double the recipe?  Would I bake it at the temperature and do you know approximately how long I should bake it for? Thank you so much! 

Hi wonderful recipe, that pic made me to bake these for my little one, only I have a doubt, if I want to bake only half of the recipe as it's too many cupcakes, should I use half egg or full? Waiting for your response 🙂

I came across your recipe after having disappointing results from other websites.  These were very good- moist, sturdy, and didn’t sink in the middle after baking (yes- I know this happens when overfilling the cups, but I’ve even gotten this result on those which weren’t overfilled) .  I still continue to have the issue of having batter left after filling 16 cups.  This batch made 22.  I am wondering if the standard cupcake size has changed over the years- my cupcake pans were my Mom’s and are over 40 years old!  All in all- the 22 cupcakes came out beautifully.  I think the major difference is the lower baking temperature- it produced a better quality bake.  Thank you!!

Replace the hot water with fresh brewed coffee. You won't be sorry!

These were the best cupcakes I've ever made. 😁 Even my daughter who has never liked chocolate cake thought they were amazing.

The best recipe everrrrr!!!! Does this recipe fit an 8 inch tin can?

So delicious and very easy to make! I made these for my daughter's 3rd birthday using this recipe for the cupcake and the whip cream frosting from your Ice Cream Sundae Mini Cheesecakes recipe. They looked and tested amazing. Your recipes were so easy to follow, and I can't believe I was able to make something that looked so impressive. Thanks for creating this recipe and sharing it. 

These cupcakes were so soft, moist, and chocolatey! Extremely easy to make, too!

Just made these and wow! So so soooo good, thin batter always makes me nervous but I resisted the urge to overfill and they came out perfectly domed and stupidly delicious! Definitely going to be my go-to choc cupcake from now on xx

Delicious!!! Thanks for sharing, these taste exactly like the popular box mix we use. Will be replacing that with this easy to follow recipe.

When I left the previous comment, those cupcakes were still yummy! I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic! 
I wouldn’t change a thing!!

I have been searching for a great chocolate cupcake recipe for years and yesterday found this one while Googling. OMG this is the best one ever. The cupcakes just melt in your mouth....so light yet so moist! Love it!!!

These are the best moist chocolate cupcakes cupcakes ever! I made them with gluten free flour and they still are amazing which is rare.

The cupcakes were light and fluffy. I added espresso  instead of just hot water. My family ate them all before I could get the icing on them, so I will try the icing at a later date. 

Thank you for this outstanding recipe. I followed your instructions for the cupcakes exactly and they were perfect—moist, fluffy and just the right amount of sweetness. I had Black Forest cake flavours in my mind so I scooped out a bit of the top of the cooled cupcakes, drizzled them with kirsch and added a tablespoon of homemade cherry filling. I covered them with whipping creme. Delicious!  I look forward to trying your chocolate frosting.

This a keeper of a recipe! The best chocolate cupcakes ever, every time I make them I get so many compiments, thank you so much!

Hi, really love this recipe. Came out really fine and my client couldn't stop commending its good taste and texture.
This recipe is a keeper. Thank you

Made this and it was sold out! Didnt even get a chance to make the frosting. I was wondering, how can i double or triple the yield without messing up the recipe. 

I love this recipe!!! Do you have one for vanillas

I made my own buttermilk by adding a tablespoon of vinegar to my milk.  And I used a half a cup of coffee instead of water.  Also, I had no no powdered sugar so I made chocolate cream cheese frosting with brown sugar and melted butter. Tey taste delicious but they are hard to get out of the paper because they are so moist.

This recipe is the BEST chocolate cupcake EVER!!! I make it into a cake most of the time and I receive too too many compliments and requests to make it. Thank you so Very much!!!

The recipe was fantastic. I substituted hot coffee for the hot water and loved the way it turned out. I got a little worried that the batter was so thin but it made the most light and airy cupcakes. I put a classic butter cream on top and it was almost too heavy for how light these were but absolutely delicious. This recipe is a keeper. Thanks!

I never made homemade cupcakes before and this was the perfect recipe! It was such a big hit and they were absolutely delicious.

I used this base recipe for death by oreo cupcakes. They turned out great! I made my own buttermilk with 2%lactose free milk and 1 tbs lemon juice, and instead of water swapped for 1/2 cup expresso coffee.  I had enough batter for 24 cupcakes (keep in mind I had 12 cupcakes with oreos at the bottom) 
This will be my go to chocolate cupcake mix. Thank you

AMAZING!!!  Best recipe EVER!  I never comment on recipes, but this is the only chocolate cake recipe I use - and I use it for cakes and cupcakes.  The cake can actually stand alone without icing.  I made these for my neighbor once and they said they were up there with Georgetown Cupcake.  I use my own recipe for icing, but icing is the easy part...finding a solid, consistent cake recipe is not.  So - THANK YOU!  I make these at least a couple times a year.

I made these and they were delicious! Could I double the recipe for a cake?

This was a fantastic moist chocolate cupcake! My new go to recipe.

If I need to multiply the recipe by 1.5, how would you suggest I do the egg, by weight?

I love this recipe!!! I will be adding American buttercream flowers to these. My question is they seem a little “too soft” is there a way to make these more dense/less moist but not take out the amazing flavor? Thank you so much!

I made these cupcakes today. They needed to cook 10 extra minutes, so a total of 32 minutes at 300°.  The toothpick came out clean

I base my rating on how easy this was to follow with my adhd. I can only handle following a recipe up to a point so I skipped the frosting recipe and just make the cake part and it came out perfect! Made up my own frosting for the first time and it was decent. Had a great time. Thank you.

This recipe was amazing. Thank you so much for sharing! =)

When was the note about the dark chocolate added?  I used to make these all the time with the dark chocolate, but it's been about 2 years since I've made them.  I plan to make them next weekend, so I'm just wondering which version I should use.  These are my go-tos for chocolate!  (And honestly, I use most of your recipes for any cupcakes I make!)

I’m notOne for leaving comments but I had to make a point to let you know that this is the best recipe ever and I’ve tried many cupcakes in the past just perfect ingredients thank you so much and I made this with the vanilla buttercream frosting you have

Made these cupcakes tonight and they came out horrible!  I followed recipe to a t and just awful!  Threw them away.  Such a shame.

These were SO nice my brother said they were the best I have ever made! And I have made ALOT! 😂😳✨
I’m very happy with them! And definitely recommend! Mine tasted like hot chocolate cupcakes, they were moist and very tasty! ✌🏾😍😚

This was great!  Easy, moist and  chocolatey!  The whole fam loved it - and I didn’t even ice them!  I didn’t have buttermilk so used almond milk and they turned out great.  Thank you!

Love the cupcakes.  First time making cupcakes. I do have a question can I use dark chocolate instead of semi sweet chocolate?

Loved this recipe. They came out perfect and kept for a week in the fridge. I managed to get 12 decent sized cupcakes. I didn't make frosting but used ready made. They were most and delish. Very rich and fudgy. I'm going to make the recipe again but as a large cake and sees what happens.

I made these for my sisters birthday and  everyone loved them! I had to bake them a little longer but they were so good!

It's the most awesome choc muffins I made- very soft and very moist....everybody just loved it

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