Tessa's Recipe Rundown
Taste: Chocolate overload in the best possible way!
Texture: Moist and tender without being too delicate or crumbly, topped with a beautifully light and creamy frosting.
Ease: The cupcakes are super simple, and although the frosting may seem complicated, I promise it’s super straightforward.
Why You’ll Love This Recipe: These are truly my favorite cupcakes EVER!
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These cupcakes are seriously the BEST Chocolate Cupcakes you’ll ever try!
I love to utilize Baking Science to tweak and test recipes until I think they’re the ULTIMATE version of that recipe.
I’ve done it with my ultra-fudgy Ultimate Brownies, my perfectly chewy Ultimate Chocolate Chip Cookies, and my heavenly Ultimate Classic Cheesecake. What better recipe to perfect next than Chocolate Cupcakes?!
It took about 5 straight batches over a couple days, after previous casual tests over several months, to finally nail the recipe.
These cupcakes are perfectly moist and tender. They’re sturdy enough to hold up to plenty of frosting, with TONS of chocolate flavor. There are three kinds of chocolate in here in total!
Sprinkle of Science
How to Make the BEST Chocolate Cupcakes
The Chocolate
We can’t make stellar homemade Chocolate Cupcakes without first considering the chocolate! The cupcakes themselves use a whole 5 ounces of bittersweet chocolate AND Dutch-process cocoa powder, for as much chocolate flavor as possible.
Make sure to use freshly chopped baking chocolate and not chocolate chips, which don’t melt down as smoothly. Learn more about Chocolate in Baking here.
Do I Have to Use Dutch Process Cocoa Powder?
I recommend sticking with Dutch-process cocoa as it works differently on a chemical level compared to natural cocoa. You can find it at many gourmet food stores or online via Amazon.
Dutch Process Cocoa typically contains more cocoa butter (fat!) than your typical grocery store cocoa powder. This means more moisture, richness, and rich chocolate flavor! Learn more about cocoa powder’s fat content here.
Help! I Only Have Natural Cocoa Powder!
If you must use regular unsweetened cocoa powder in this recipe, then omit the vinegar – just note that your cupcakes may be a little more dry. Learn more about the differences between cocoa powders here.
The Secret to Super MOIST Chocolate Cupcakes
- This recipe calls for vegetable oil instead of butter. This creates an ultra-moist texture and an open, slightly spongy crumb. For more details on how these two fats work in baking, check out my Butter vs. Oil in Baking article.
- Since oil is liquid at room temperature, it leaves a sensation of moistness on the palate.
- Be sure to also use full-fat ingredients and don’t reduce the sugar in this recipe. Sugar actually helps contribute to moistness! Learn more about the role sugar plays in baking here.
- Be sure to measure your flour and cocoa powder correctly. Use a digital kitchen scale, or the spoon and level method if you don’t have a scale.
Hot Water and Espresso Powder in Chocolate Cupcakes
- If you bake chocolate cakes or cupcakes a lot, you’ve probably seen quite a few recipes that utilize hot water, or even hot coffee.
- This helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.
- The espresso simply enhances the chocolate flavor without actually being perceptible.
Do I Have to Use Espresso Powder?
Feel free to use hot coffee in place of the hot water and espresso powder. Instant coffee and water will also work. If preferred, simply omit the espresso powder – no modifications needed.
The Eggs
The more whole eggs a cake recipe has, the richer it’ll be. I used one of my favorite baking tricks and added an extra egg yolk. This works beautifully for brownies and cookies, so why not chocolate cupcakes? It adds more richness, chewiness, and structure so the cupcake can stand up to a generous or heavy frosting.
Be sure to use large eggs – about 56 grams in shell. Don’t use eggs larger or smaller than this, as this will impact your cupcakes.
Egg Substitute For Chocolate Cupcakes?
I have yet to find an amazing egg substitute for this recipe. I recently experimented with egg substitutes in cookies, but I haven’t found any great substitutes in cupcakes yet. Let me know in the comments below if you experiment with that!
The Leavener
After much experimentation, I chose to use baking soda, so I had to add vinegar to the recipe. Why? Because without it, there wasn’t enough acid for the baking soda to react with. Dutch-process cocoa powder has been neutralized of its acid, so it was only the sour cream and the small amount of brown sugar.
For tall, tender, light cupcakes, we need the right amount of leavening, so baking soda + vinegar does the trick. This is why you omit the vinegar if you’re using natural cocoa powder.
The Flour
After testing all-purpose vs. bread flour, I found that all-purpose worked just as well. Since AP flour is more readily available, I stuck with that to make this recipe as simple as possible.
Sour Cream in Chocolate Cupcakes?
I find that sour cream adds such a lovely richness and balance of flavor to Chocolate Cupcakes. Full-fat plain yogurt makes a good alternative if needed.
The Chocolate Buttercream Frosting
When I originally published this recipe, it used a more complicated Chocolate Swiss Meringue Buttercream as the frosting. Although delicious, it’s more advanced and requires more time and special equipment.
In the interest of making this recipe simpler but still delicious, I swapped in a special version of American-style chocolate buttercream.
The frosting contains cooled chocolate ganache for pure chocolate flavor and fudgy richness. I like to use semisweet chocolate, but feel free to use milk or bittersweet chocolate instead.
For an extra smooth, flavorful, rich frosting, opt for organic powdered sugar and high-fat cocoa powder.
My Favorite Cupcake Tools:
- Cupcake liners: These cupcake liners are my favorite for cupcakes that don’t stick to the liner.
- Piping tip: I used the Ateco #828 piping tip for swirling the chocolate frosting on these cupcakes – but any large open star tip will work.
- Piping bags: I love these disposable piping bags.
Can I Make a Layer Cake with This Recipe?
Check out my Best Chocolate Cake recipe for that! It’s very similar to this recipe. You can also check out my guide for How to Convert Cupcakes Into Cake (and vice versa!).
How to Store Chocolate Cupcakes
Complately cooled Chocolate Cupcakes can be stored inside an airtight container at room temperature for up to 1 day.
Can You Freeze Chocolate Cupcakes?
- If storing for longer than a week, wrap unfrosted cupcakes individually in plastic wrap, to prevent freezer burn and taste transference.
- Place cupcakes inside a freezer bag on a shelf in your freezer where they won’t get smashed.
- Freeze for up to 3 months.
- Unwrap the cupcakes and allow them to defrost at room temperature for about 1 to 2 hours.
More Cupcakes Recipes You’ll Love:
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Ingredients
For the cupcakes:
- 5 ounces (142 grams) bittersweet baking chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-process cocoa
- 1 teaspoon instant espresso powder
- 1/2 cup (118 grams) boiling water
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) sour cream (or plain full-fat yogurt), at room temperature
- 1/4 cup (56 grams) vegetable oil
- 2 large eggs plus one egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup (119 grams) cold heavy whipping cream
- 4 ounces (113 grams) finely chopped semisweet chocolate (don't use chocolate chips)
- 3 sticks (340 grams) unsalted butter, at a cool room temperature
- 2 cups (250 grams) powdered sugar, sifted (preferably organic*)
- 1 cup (85 grams) Dutch-process cocoa powder, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
Make the cupcakes:
- In a medium heatproof bowl, combine the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool.
- Meanwhile, preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth, scraping down the sides and bottom of the bowl as you mix. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 17 to 18 minutes.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
- In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the bowl as needed.
- Reduce speed to medium-low and add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.
- Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cupcakes.
- Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.
Notes
This recipe was originally published in 2016 and updated to make the cupcakes more moist and tender, with an easier frosting. New photos by Ashley McLaughlin.
I don’t think that I have ever made a single recipe of yours that hasn’t been 5 stars! These were so delicious. I’m curious though, could you sub coconut oil for the vegetable oil or would that ruin the texture?
Hi Brynn! We haven’t tried that, but please let us know how it goes! Two things to keep in mind: coconut oil (depending on the kind you purchase) is not flavor neutral, though chocolate cake and coconut go so well together! Second is that if using coconut oil, it will need to be in liquid form, and you really want to ensure that all other ingredients are at room temperature; otherwise, it may solidify the coconut oil!
Absolutely delicious, chocolatey cupcakes! I made these for a party and my mother in law declared them the best cupcakes she’s ever had. Even my picky husband who doesn’t like sweets was blown away. This will now be my go-to chocolate cupcake recipe, and I’m interested in trying to convert it into a cake too!
Woohoo!! So great to hear that, Karla! Thanks so much for letting us know! As for the cake, Tessa has you covered 🙂 Check out the links in the pink box above the recipe for more details!
Absolutely the best cupcake ever!!!
So happy to hear that!
I have several chocolate cupcake recipes that I wanted to test out in search of the best of the best, because I never particularly liked chocolate cupcakes. But having made these cupcakes this morning, strictly following the recipe, I have already decided that further testing will be a waste of time. I made 12 cupcakes and as they were a bit bigger than my normal cupcakes, I had to bake them a bit longer than indicated in the recipe. They are superb – dark and chocolaty, very moist, light and tender and absolutely delicious! I tasted it without any frosting and although some frosting might enhance it further, it does not really need anything else. Thank you for the time you spent on developing this recipe and sharing it with others.
So wonderful to hear how much you loved this recipe, Marietjie! Thank you so much for taking the time to comment and let us know 🙂
Made these cupcakes today and they turned out so delicious!!!! The buttercream is literally the best!!!
Hands down, these are the best chocolate cupcakes. So moist and rich and I love how they baked up. Paired with espresso SMBC… Omg…to die for.
Sounds incredible, Jenn! Love the idea of using espresso SMBC, yum!
Literally the best chocolate cupcakes I have ever made and I bake a lot.
So great to hear, Julie! Thanks for letting us know!
I’m a freeze ahead kinda gal. It takes the pressure off doing it on the day. Can I make these completely and freeze them. Taking them out of the freezer to the refrigerator the day before needed? I do this freezing method with vanilla cream cakes and it’s perfect.
Sure! I talk about that in the pink tip box above this recipe 🙂
Which brand of Dutch processed cocoa powder – so many to chose from? Recommendation?
Please check out my article linked here: “Natural Cocoa vs. Dutch Process Cocoa Powder”. I talk all about my favorites 🙂
Love it! Thanks for the recipe!
This is by far the best chocolate cupcakes I have ever tasted and ever made. The muffins are so chocolatey and soft, the frosting is a fine balance of decadent sweetness and dark chocolate.
I made the cupcakes with my kids and my nieces, all hands on deck to help out because they were so bored in this pandemic lockdown. The cupcakes were gone once we put icing on them. and they kept licking the leftover.
Thank you for sharing this recipe!!
Wow, I’m so happy to hear the cupcakes were such a hit and that the whole process was able to be enjoyed by everyone! 🙂
Hi Tessa, I really need an urgent suggestion. Can you please tell me that what can I use instead of baking soda in this cupcakes recipe? Mine baking soda gives a soapy kinda taste Everytime I bake with it including in any recipe. I want to skip this, can you please tell me what to do for substitution of baking soda?
Please tell me it’s very urgent I’ve an event today.
Hi Nisha! I’m sorry, but the baking soda cannot be substituted, it’s essential for this recipe as explained in the pink tip box above the recipe. I hope you were able to find another recipe to use for your event. What brand of baking soda do you use? It definitely shouldn’t taste like soap!
I’m from Pakistan and it’s a local brand here for baking soda. But still I used this same recipe and it turned out great
I just have a problem with buttercream frosting, can you please help?
The problem is that whenever I make buttercream frosting the confectioners sugar in it gives a grainy texture and also it feels crunchy to the teeth, I don’t know why but my powdered sugar doesn’t dissolve Everytime I make frosting, do you have any hack or tips for this prob of mine. Please suggest
So glad to hear it worked well in this recipe! I just responded to your comment left on the buttercream recipe’s post 🙂
It’s the best