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?!
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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:
More Frosting Recipes:
Best Chocolate Cupcakes
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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.
Recipe Notes
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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.
Looks like a great recipe and I’m planning to try it this weekend for my nephew’s birthday party. I wanted to make mini cupcakes and was wondering if you had any suggestions for how to scale this recipe for mini cupcakes and how long to bake them for. Thanks!!!
Hi Jen! We haven’t tried that, so we can’t say for sure, sorry! Depending on how many you need, you could cut the recipe in half – or freeze the rest if you end up with too many! They will probably bake anywhere from 9-14 minutes or so, but pay closer attention to the sensory indicators mentioned in the recipe (“bake until cupcakes are set and firm to the touch”) than the timing. I hope that helps! Let us know how it goes 🙂
Thanks so much! Planning to make it next weekend. I will keep you posted.
Any tips on doubling this recipe? Do I need to make any adjustments?
Hi Rose! No adjustments needed – simply double every ingredient! Let us know what you think of these cupcakes once you have given them a try! 🙂
How do you print your recipes? When I’m baking it’s too difficult to scroll up/down and I’m always losing my place. Thanks.
Hi Heide! I’m sorry to hear that you’re having trouble printing this recipe. Up the very top, right below the recipe name and little short explanation about the recipe, you should see a little round printer icon. Simply click that to bring up a printer-friendly version of the recipe, and print from there! For your convenience, I have also included a direct link to this printable version here 🙂 Happy baking!
Thank you so much I found it. I think the pop-ups were blocking it. Very excited to try out the chocolate cupcakes.
I made these last night and they didn’t turn out. So sad!!! The batter was delicious though so I’ll try again. I think I may have overfilled the liners because they overflowed and never cooked. They were still completely gooey after 17 minutes. I live in Denver so I don’t know if the altitude affects the baking time? My plan is to fill them less and bake them for a bit longer next time. Please let me know if you have any advice/guidance!!!
Hi Haley! Unfortunately, high altitude baking does require some modifications. None of our team lives at high altitudes, but this King Arthur Baking article has some great tips. Also, check out this article on measuring ingredients, and this article on ovens, for a little more assistance in case something there helps 🙂 Happy baking!
I live about an hour away at 6,500 ft. I used non dutched cocoa, omitted and omitted the vinegar. I found the extra egg helped keep the structure and upped the oven temp to 370. They came out beautifully.
omg!!! so moist and yummy!! I wrap the ones I couldn’t finish and froze them in a airtight container. 3 wks later they still taste awesome and moist once defrosted. thank you for a wonderful recipe!!
Excellent flavor, not a fan of a texture
they were delicious but a tiny bit dry. I weighed all ingredients. would it be OK to add more oil? I’m thinking my coco powder absorbed more liquid.
Hi Patty! Glad to hear that you enjoyed the flavor of these cupcakes! Feel free to experiment, but adding extra oil will change the ratio of ingredients and could alter the texture of your cupcakes – and not necessarily positively! Before altering the ingredient ratios, I’d recommend double checking that your oven is baking correctly. Did you know that most oven temperatures are not accurate? Personally, my brand-new oven runs 10°F cold, and my previous oven ran 20°F hot! Check out Tessa’s article on ovens here, and consider buying an oven thermometer to verify that your oven temp is accurate. They’re inexpensive and are definitely worth the small investment! Also, I recommend checking out Tessa’s article on cocoa powders here – if your suspicion is correct and your cocoa powder absorb too much liquid, maybe consider one of Tessa’s recommended high-fat cocoa powders! I hope this helped, Patty, and I hope you’ll give these cupcakes another try! Happy baking 🙂
i only have non fat greek yogurt. Could I sub buttermilk?
Hi Josey! We haven’t tried that, and it may change the consistency of your cupcakes, but feel free to experiment and let us know how it goes!
The best cupcakes recipe ever!
I would like to try this but I want to make only 6 cupcakes. So how should I divide the eggs in half.. recipe calls for 2 eggs and 1 yolk
Hi Madhura! Sure, you can make half this recipe! Simply divide all ingredients in half. To measure half an egg yolk, separate your egg, whisk your yolk a little to break it up, and then measure out 1 Tablespoon. Alternatively, you can make the full recipe and freeze the cupcakes you don’t need right now – they freeze very well! Instructions for this are in the pink tip box, above the recipe. Happy baking!
I’ve made these twice and they are always THE hit of the show. The cake batter is so moist and delicious and isn’t crumbly. The frosting is to die for! I appreciate the attention to detail she gives and it definitely makes a difference to weigh out ingredients and not to mix too much. This is the PERFECT chocolate cupcake!
I have been making these cupcakes for three weeks in a row. I’ve given them to friends and family and they all say that they’re the best cupcakes they’ve ever had. Thank you for the recipe I’m addicted!
Woohoo! So thrilled to hear that, Correy!! Thanks so much for your comment 🙂