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:
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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.
Hey!, I couldn’t find have any vinegar and instant espresso. Would the cupcakes taste the same if i didn’t add those?
Hi Abigail! In this recipe, the instant espresso is included to enrich the flavor and deepen the chocolate taste. However, if you don’t have any on hand, you can simply omit it. As for the vinegar, it adds a tangy flavor and aids in the leavening process. If you don’t have vinegar available, I recommend using natural cocoa powder instead of the Dutch-process cocoa powder. For more information on why, check out the tip box (just above the recipe) here. These modifications may slightly change the flavor and texture of the cupcakes, but they should still be delicious. Let us know how it goes! Happy baking!
Hi! I wanted to make around 50-60 cupcakes. Do you think I’d be able to quadruple the recipe?
Hi Tyanna! Yes, you should be able to quadruple the recipe to make 50-60 cupcakes. However, it’s always a good idea to double-check the ingredients and measurements to ensure accuracy when scaling up a recipe, just to avoid accidentally adding too much or too little of any ingredients. Additionally, you may need to work in batches depending on the size of your mixing bowl. I would recommend making two double batches if you have a standard mixing bowl. Happy baking! 🙂
Very good! I doubled the recipe with no issues. Will use this recipe again. The icing is also really good and yielded enough to ice 2 dozen cupcakes
Hey, what can I use instead of bittersweet chocolate (so that the flavour is not oversweet) since it’s not available where I live?
Hi Maryam! I would recommend using the darkest chocolate available to you, as darker/less-sweetened chocolate will give you the less-sweet flavor you’re looking for. Feel free to try out different chocolates to see what works best for your taste preferences! Just make sure to use freshly chopped baking chocolate rather than chocolate chips, as they don’t melt down as smoothly. Happy baking!
Can we place frosted cupcakes in the fridge 1 day before an event and it would still taste great?
Hi Loren! You can place frosted cupcakes in the fridge for one day and they should still taste great. I recommend storing them in an airtight container to prevent them from absorbing any other odors in the fridge. Remove them from the fridge about 30 minutes to an hour before serving, allowing them to come to room temperature, for the best taste and texture before serving. I hope this helps! Happy baking 🙂
Can I use cake flour? instead of all purpose flour?
Hi Yana! We haven’t tested this recipe using cake flour. However, we have tested other cupcake recipes with cake flour. You can find them in our Cake Flour vs Regular Flour article here, along with the science behind it. Feel free to experiment, and let us know how it goes! Happy baking!
I’ve been looking for a perfect chocolate cupcake recipe. This is it. I make homemade extracts, like vanilla extract & paste that I’ll be selling next fall. I needed a recipe that would use my products and have a WOW factor. This really does. Now to find a vanilla one or ? That is just as good.
I tried this recipe,they taste really good. I only have one question, are the cupcakes supposed to have sticky top ?and the texture is very smooth and they taste like ganache 😁. We don’t have sour cream here in Spain, but I used yogurt (like what’s suggested). I’m not sure if I made them correctly. but they’re eally chocolatey!
Hi Anna! So glad to hear that you enjoyed these cupcakes! The yogurt should have worked just fine as a substitute, but I think perhaps the sticky tops you’re describing are probably due to a hot and humid environment. It may help the stickiness if you keep these refrigerated. I hope that helps!
I accidentally bought semi sweet baking chocolate instead of bittersweet.. do you think it would be ok to use ?
Hi Meagan! That should work just fine – just note that this will change the overall sweetness level of the cupcakes, since semi-sweet chocolate is sweeter than bittersweet. I hope that helps! Happy baking 🙂
i’ll have to try this recipe.can you freeze these? your red velvet cupcakes are super!!
Hi Anna! So glad to hear that you enjoyed the Red Velvet Cupcakes! Yes, you can absolutely freeze these cupcakes – instructions for this can be found in the tip box, just above the recipe 🙂 Let us know what you think of these cupcakes once you have given them a try!
my first comment was too short for what i wanted to say,I was in a hurry when I wrote it and I thought I should post it on your red velvet recipe instead..🤣 what I really wantedto say is that your red velvet cupcakes are a hit! I gave one to a friend the other day, the next day she asked me if I could make them for their anniversary because her daughter loved it😁
So glad they were a hit, Anna! 🙂
Thank you, thank you!!! These cupcakes are heavenly, moist, fluffy, tender just like from a shop or a bakery!🧁 THANK YOU!
I made these cupcakes they are good I am going to make a another batch