The Best Chocolate Cupcakes

Recipe By Tessa Arias
  |  
February 1st, 2021
4.94 from 369 votes
4.94 from 369 votes

After tons of testing and tweaking, I've finally discovered the BEST Chocolate Cupcake recipe! Truly! Keep reading for lots of recipe tips, insights into the science of baking, and the full printable recipe.

Yield: 12 to 15 cupcakes

Prep Time: 30 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Chocolate overload in the best possible way!
Texture: The cupcakes are incredibly moist and tender without being too delicate or crumbly. And the frosting is just oh so light and creamy.
Ease: The cupcakes themselves are super simple and easy, but the frosting is more involved. It balances out in the end!
Appearance: Gorgeous.
Pros: The BEST, duh!!
Cons: None.
I make this again? Yessss, but maybe not for a while since my kitchen has experienced a cupcake explosion since trying to perfect this recipe, ha!

Oh, was this a frustrating recipe to perfect. If you follow me at all, then you know I love to utilize the science of baking to tweak and test recipes until I think they’re the ULTIMATE version of that recipe.

close up of chocolate frosting and chocolate sprinkles on a chocolate cupcake

I’ve done it with my Ultimate Brownies and Ultimate Chocolate Chip Cookies, so it was about time I embarked on another recipe.

What better to perfect than Chocolate Cupcakes?! It took about 5 straight batches over a couple days, after previous casual tests over the months, to finally nail the recipe.

I hope you love it as much as I do! It’s perfectly moist and tender. Not so moist that is collapses and not so tender that it crumbles. Plus tooooons of chocolate flavor. Like three kinds overall!

best homemade chocolate cupcakes on a plate cut in half

How to Make the BEST Chocolate Cupcakes

This recipe underwent extensive testing to perfect. Below is a complete explanation of every major element in case you wanted to learn more about the science and process behind all of it.

I’ve tried to answer any questions you might have below, but feel free to leave a comment with any other questions.

ALSO, I ended up writing an entire post about How to Make Perfect Cupcakes HERE you might enjoy. Otherwise, keep scrolling for the full printable recipe.

Tessa piping chocolate frosting onto homemade chocolate cupcakes

Best chocolate to use for chocolate cupcakes:

We can’t make stellar homemade chocolate cupcakes without first considering the chocolate! The cupcakes themselves use a whole 4 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.

Do I have to use Dutch Process Cocoa Powder?

I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.

You can find it at many gourmet food stores, like Whole Foods, Sur la Table, and Williams-Sonoma. One of the best surprising parts about Dutch Process Cocoa is that it almost always contains more cocoa butter (fat!) than your typical grocery store cocoa powder. This means more moisture, richness, and chocolate flavor! Learn more about cocoa powder + fat here.

If you must use regular unsweetened cocoa powder in this recipe then omit the vinegar. Your cupcakes may be a little more dry if using something like Hershey’s or Nestle.

The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or bittersweet chocolate instead. It’s totally up to you!

melted chocolate for homemade chocolate cupcakes

melted chocolate for the best homemade chocolate cupcake recipe

How to make moist chocolate cupcakes:

This recipe calls for vegetable oil instead of melted butter. I went back and forth on this for a bit and wound up choosing the oil because it creates an ultra moist texture and open, slightly spongy crumb which is perfect for chocolate cupcakes.

Since oil is liquid at room temperature, it gives a better sensation of moistness than butter does.

Be sure to also use full fat ingredients and don’t reduce the sugar in this recipe. Sugar actually helps contribute to moistness if you can believe it!

Lastly, be sure not to accidentally over measure your flour and cocoa powder. Spoon both ingredients into their measuring cups then level off the excess with a knife. Or better yet, use a digital kitchen scale.

moist chocolate cupcake before being frosted

Hot Water and Espresso Powder

If you bake chocolate cake or cupcakes a lot, you’ve probably seen quite a few recipes that utilize hot water or even hot coffee. It helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible. In my Best Chocolate Cupcake recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually being perceptible.

Do I have to use espresso powder?

Alternatively, you could use hot coffee for the same effect. Or you can omit it altogether if you’d prefer.

Sugar(s)

Most of my initial recipe tests used only granulated sugar for the cupcakes. Then, I thought I’d try to add in a bit of brown sugar. The resulting cupcakes were flavorful, moist, and slightly chewy. Perfect!

Eggs

The more whole eggs a cake recipe has, the richer it’ll be. I repeated one of my favorite baking tricks and added in an egg yolk. It 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.

Is there an egg substitute for chocolate cupcakes?

I have yet to find an amazing egg substitute for this recipe. My friend Gemma from Bigger Bolder Baking has an excellent resource on egg substitutes.

Leavener

Oh man, this is where I encountered the most frustration. I went back and forth on this. When I used both baking soda and baking powder, the cupcakes rose to a beautiful height while baking but then fell and collapsed slightly as they cooled. Bummer. That was too much leavener.

I went back to only baking soda, which is more effective per teaspoon than baking powder, but had to add vinegar to the recipe. Why? Well because there wasn’t much acid for the baking soda to react with originally. Dutch-process cocoa powder has been neutralized of its acid, so it was only the sour cream and small amount of brown sugar. For tall and light cupcakes, we need enough leavening so baking soda + vinegar did the trick. This is why you omit the vinegar if you’re using natural cocoa powder.

Flour

I tried testing with bread flour after seeing a few ‘ultimate’ recipes elsewhere that used it, but found that all-purpose worked just as well. Since AP flour is more readily available, I stuck with that to make things easiest for you.

Sour Cream

I find that sour cream adds such a lovely richness and balance of flavor to cupcakes, so I just had to include it here. I think it definitely works best, but full fat plain yogurt also makes a fine alternative.

The Chocolate Frosting

When I originally published this recipe, it used the more difficult 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 easier but equally as delicious, I swapped in an American-style chocolate buttercream that’s made extra special with two additions. The frosting contains cooled chocolate ganache for extra chocolate flavor and fudgy richness.

For an extra smooth and rich frosting, opt for organic powdered sugar and high fat cocoa powder. The full explanation for both is found here.

My favorite cupcake tools:

  • Cupcake liners: these ones are my favorite for cupcakes that don’t stick to the liner.
  • Piping tip: I used the Ateco #828 piping tip for swirling on the chocolate frosting on these cupcakes. Any large open star tip will work!
  • Piping bags: I love these ones.

Can you freeze cupcakes?

If storing for longer than a week, wrap unfrosted cupcakes individually in plastic wrap (this prevents 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 to defrost at room temperature for about 1 to 2 hours. More details on how to freeze and make desserts ahead of time in my *free* Make Ahead Baking Guide.

Can I make a layer cake with this recipe?

I have my Best Chocolate Cake recipe here that I highly recommend you check out! It’s very similar to this recipe. You can also check out my guide for How to Convert Cupcakes Into Cake (and vice versa!).

chocolate cupcakes with chocolate frosting on a white background

More Chocolate Cupcake Recipes:

4.94 from 369 votes

How to make
Best Chocolate Cupcakes

Yield: 12 to 15 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
After tons of testing and tweaking, I've finally discovered the BEST Chocolate Cupcake recipe! Truly! Keep reading for lots of recipe tips, insights into the science of baking, and the full printable recipe.

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 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 salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) sour cream, at room temperature (or plain full fat yogurt)
  • 1/4 cup 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 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

Directions

Make the cupcakes:

  1. In a medium heatproof bowl add 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.
  2. Meanwhile, preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
  3. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  4. Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
  5. 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.

  6. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Video

Recipe Notes

Cupcake yield will depend on the size of your muffin tin cavities. If they’re smaller, you may need two pans to make 15 total cupcakes. You can use 1/2 cup hot strongly brewed coffee in place of the espresso powder + hot water. If using natural cocoa powder, omit the vinegar. For the frosting, opt for organic powdered sugar made with tapioca starch, such as Wholesome, instead of cornstarch for a smoother silkier texture.
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes

This recipe was originally published in 2016 and updated in 2021 to make the cupcakes more moist and tender with an easier frosting. New photos by Ashley McLaughlin.

February Baking Challenge

This recipe was the selection for the February 2021 monthly baking challenge! Every month you can join a challenge by baking the recipe and snapping a photo for a chance to win PRIZES. Click here for full details. Check out everyone’s cupcakes:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Maryam jama — February 27, 2021 at 8:44 pm

    Very addictive and easy to make

  2. #
    Maryam — February 27, 2021 at 8:38 pm

    Is very addictive and easy to make

  3. #
    Renisha — February 27, 2021 at 7:54 pm

    These cupcakes turned out great! The icing was super smooth and the cupcakes were very rich.

  4. #
    Megan Kaal — February 27, 2021 at 6:58 pm

    These really were the best chocolate cupcakes. I really could tell a difference in the Dutch cocoa powder and the store brand that I usually use. I must not have put enough icing on because I had a good bit left.

  5. #
    Jamie Dye — February 27, 2021 at 5:22 pm

    These were the best chocolate cupcakes! I don’t usually like chocolate cake and I loved these!

    • #
      Tessa — March 1, 2021 at 11:48 am

      YAY!

  6. #
    Bethany Rodriguez — February 27, 2021 at 5:15 pm

    These were very good, super rich, but tasty. Cupcake was really moist, some of the ingredients are not common I would use like the Dutch cocoa so I just used regular cocoa.

    • #
      Tessa — March 1, 2021 at 11:47 am

      So glad you loved these cupcakes!

  7. #
    Shimada Curtis — February 27, 2021 at 5:02 pm

    This recipe is awesome! The cupcakes were rich and moist. It’s also not overly sweet so it’s something that my entire family enjoyed.

  8. #
    Christina — February 27, 2021 at 4:46 pm

    Very chocolatey!

  9. #
    Lauren — February 27, 2021 at 3:17 pm

    Such a rich & flavorful recipe! Light, fluffy & super moist cupcakes for any occasion.

  10. #
    Divya Paul — February 27, 2021 at 1:56 pm

    A very moist and light chocolate cupcake! This was one of the best chocolate cakes I have tasted in a while!

  11. #
    Olivia Ivey — February 27, 2021 at 12:47 pm

    So yummy! Usually I prefer vanilla buttercream with chocolate cupcakes, but I wanted to stay true to the recipe so I made the chocolate frosting and I’m so glad I did! It was delicious!

    • #
      Tessa — March 1, 2021 at 11:51 am

      Yay! So glad you enjoyed!

  12. #
    Ty Brumfield — February 27, 2021 at 12:25 pm

    Awesome cupcakes. Easy to make and very flavorful. The frosting is creamy and smooth without being overly sweet.

  13. #
    Ines Rosa — February 27, 2021 at 11:46 am

    Even during a pandemic, and a butter shortage (!!) we managed to make these beauties. They were delicious and brought joy to another day stuck inside!

    • #
      Tessa — March 1, 2021 at 11:48 am

      So glad you were able to enjoy these cupcakes!

  14. #
    Liz H. — February 27, 2021 at 11:18 am

    My go-to chocolate cupcake recipe! So tasty!

  15. #
    Liz H. — February 27, 2021 at 11:17 am

    Looking for the PERFECT chocolate cupcake recipe? Look no further! I never need to try any other recipe – these cupcakes are DELICIOUS and I get excited every time I make them!

  16. #
    Juliana — February 27, 2021 at 10:54 am

    Amazing! Delicious cupcakes, everybody loves them!

  17. #
    Nora Cáceres — February 27, 2021 at 10:34 am

    Excelente receta me ha encantado

  18. #
    Nora Raquel Caceres Ceballos — February 27, 2021 at 10:26 am

    Simplemente deliciosos repetiré seguro

  19. #
    Lynne — February 27, 2021 at 9:17 am

    These are a game changer! Cupcakes are so moist and flavorful. Frosting is fluffy and simply wonderful. I happily licked my mixer paddle clean. These will be a winner with everyone!

  20. #
    Melissa — February 27, 2021 at 7:46 am

    Absolutely amazing cupcakes! We were so sad when they were gone. This recipe is definitely a keeper and we’ll be making this over and over!

  21. #
    Sue — February 27, 2021 at 7:31 am

    Although I had to use my nonfat Greek yogurt because I didn’t have full fat sour cream or yogurt, my cupcakes still came out moist and delicious! And I learned that organic confectionery sugar (16x) is the only way to go. It made a huge difference. These will be my new go-to cupcakes!

  22. #
    Sarah Atif — February 27, 2021 at 4:50 am

    The recipe made the most delicious cupcakes. They were a total hit! and were gone within 6 hours lol! Highly recommended

    • #
      Tessa — March 1, 2021 at 11:52 am

      So great to hear this!

  23. #
    amelia — February 27, 2021 at 3:22 am

    super moist and delicious!!

  24. #
    PJ Bibby — February 27, 2021 at 12:45 am

    Your previous chocolate cupcake recipe was my go to, I guess I now need to bookmark this one. 🙂 The cupcake itself is just that little bit extra, but that frosting … Ah-Maz-ing!!!!

  25. #
    Nicole — February 26, 2021 at 11:02 pm

    These are legit, the best. My MIL loved them so much I made the recipe for the 8” cake two weeks later for her birthday. THE. BEST.

  26. #
    Carla — February 26, 2021 at 5:52 pm

    5 stars for the cupcake, 3 stars for the frosting. The cupcakes are delicious and full of chocolate flavor. The frosting was not difficult to make, but I didn’t feel like the addition of the ganache really added much. Also, I like stiffer frosting and this frosting is quite mousse-y.

  27. #
    Lara — February 26, 2021 at 5:03 pm

    Perfectly moist and rich in chocolate taste! And the frosting was perfect. I tried staying away from buttercreams since I usually find them too sweet but this was good and the melted chocolate made all the difference. Definitely making this again and sharing the goodness to friends

  28. #
    beverly rose simpson — February 26, 2021 at 4:44 pm

    best chocolate cupcake indeed! will definitely make this again.

  29. #
    beverly rose simpson — February 26, 2021 at 4:09 pm

    best chocolate cupcake indeed! will definitely do this again.

  30. #
    K.C. Schwartz — February 26, 2021 at 4:02 pm

    Yeah she’s not kidding these bad boys are the BEST chocolate cupcake out there! You will not be sorry that you made them or be desiring more chocolate flavor. BAKE IMMEDIATELY!!

    • #
      Tessa — March 1, 2021 at 11:55 am

      Yay! So glad to hear this!!

  31. #
    Amanda Moreno — February 26, 2021 at 3:37 pm

    This cupcake ruined all other cupcakes for me! The cake is so moist and the frosting is to die for. I don’t even like frosting and I was licking the spatula clean after filling my piping bag. The whole batch was gone in two days. I can’t wait to make them again.

    • #
      Tessa — March 1, 2021 at 11:55 am

      This is amazing to hear!

  32. #
    Alice Gallagher-Noce — February 26, 2021 at 2:16 pm

    The cupcakes were extraordinary. Each bite enabled me to taste the different chocolates used. Each bite melted in your mouth with an explosion of outstanding chocolate flavors. The cupcakes disappeared quickly. Will be making again.

  33. #
    Thuy — February 26, 2021 at 12:48 pm

    I’ve made this many times before along with best chocolate cake so it was very interesting to try a slightly different version. Thanks Tessa!

    • #
      Tessa — March 1, 2021 at 11:55 am

      So glad to hear that!

  34. #
    Maggie — February 26, 2021 at 12:06 pm

    I’m pretty sure my tastebuds went into shock when I bit into this cupcake. Possibly the best chocolate cupcake I’ve ever had!! Definitely the best that I’ve made. So moist and rich and delicious!!

  35. #
    Wareesha Mansoor — February 26, 2021 at 9:19 am

    They were extremely rich, decadent and overall delicious. My sister had some friends over and I gave some to them, they were finished in a few minutes. These are definitely the best chocolate cupcakes I have ever made – And I have made a lot 🙂

    • #
      Tessa — February 26, 2021 at 11:15 am

      Yay! I’m so happy to hear this.

  36. #
    Mayline Arnold — February 26, 2021 at 9:02 am

    These cupcakes were so moist and perfectly chocolatety. I am not a huge fan of chocolate cake but oh my goodness these were insanely delicious and easy to make! Highly recommended you give them a try. And that buttercream woah! I absolutely hate buttercream and this is unlike any buttercream I have had. Could sit and just spoon it into my mouth ha ha!

    • #
      Tessa — February 26, 2021 at 11:15 am

      This is so amazing to hear!

  37. #
    Candice Rebello — February 26, 2021 at 4:56 am

    This recipe is superb! Instead of cupcakes, I baked it as a whole cake and used the super yummy frosting generously! Was a hit at home!

    • #
      Tessa — February 26, 2021 at 11:15 am

      This is amazing to hear!

  38. #
    Candy Leh — February 26, 2021 at 1:15 am

    These cupcakes were easy to make and tasted so good! This will definitely be my “go to” cupcake recipe! The frosting was just as delicious! It was creamy and not too sweet…just perfect!

    • #
      Tessa — February 26, 2021 at 11:15 am

      Thrilled to hear this!

  39. #
    Amanda — February 25, 2021 at 8:53 pm

    Rich & delicious! I may have scraped the bowl to make mini cupcakes so I wouldn’t have to wait for the big ones

    • #
      Tessa — February 26, 2021 at 11:14 am

      Hahaha that’s wonderful to hear!

  40. #
    Kelsey Klasko — February 25, 2021 at 6:39 pm

    and I will never go box made again. so good. So creamy and moist.

    • #
      Tessa — February 26, 2021 at 11:13 am

      YAY!

  41. #
    Krystie Souza — February 25, 2021 at 6:29 pm

    Delicous!

  42. #
    Mariah Cooper — February 25, 2021 at 5:28 pm

    I have made a lot of chocolate cake and buttercream recipes, but this is truly the best I have ever made! The recipe was super easy to follow. I’m not normally a big frosting fan, but this buttercream I could eat straight from the bowl! Not too buttery, not to sweet, super light and creamy – amazing recipe!

    • #
      Tessa — February 26, 2021 at 11:13 am

      I’m so thrilled you enjoyed these cupcakes!

  43. #
    Jayne — February 25, 2021 at 3:27 pm

    The absolute most moist and chocolaty cupcakes ever!! And that frosting!!!

    • #
      Tessa — February 25, 2021 at 4:08 pm

      SO glad you loved these cupcakes!

  44. #
    Angela — February 25, 2021 at 2:39 pm

    Easy to make and with quality ingredients you get chocolate indulgence that every true chocoholic seeks for. This were indeed my best cupcakes and frosting was gorgeous! Thank you Tessa for this recipe!

    • #
      Tessa — February 25, 2021 at 4:08 pm

      This is wonderful to hear!

  45. #
    Pam Neumann — February 25, 2021 at 1:59 pm

    I am not fond of baking cake things so it took me a while to get around to doing this challenge. The cupcakes by them selves are to die for. Since I’m not a cake person piping icing is a major challenge for me. I think this is the best I have ever done. Tessa, keep doing what you are doing because you are REALLY GOOD at it.

    • #
      Tessa — February 25, 2021 at 4:08 pm

      I’m so thrilled you loved these cupcakes!!

  46. #
    Lada — February 25, 2021 at 1:36 pm

    Amazing recipe!! Loved the intense chocolaty flavour!

    • #
      Tessa — February 25, 2021 at 4:08 pm

      Yay!!

  47. #
    Madeline Rauch — February 25, 2021 at 9:30 am

    Truly wonderful cupcakes. Everyone who tried these loved how rich they were, without being too sweet. But the buttercream was the real show stopper! Hands down the BEST chocolate frosting I have ever made or eaten!

    • #
      Tessa — February 25, 2021 at 4:12 pm

      So great to hear this!

  48. #
    Ana Gonçalves — February 25, 2021 at 8:51 am

    Loved the flavor but I think you can reduce the frosting to half.

  49. #
    Gwen I — February 25, 2021 at 8:03 am

    These were absolutely delicious! Will be my chocolate cupcake go to recipe from now on. Thank you Tessa for ANOTHER winning recipe❣️

    • #
      Tessa — February 25, 2021 at 4:12 pm

      Amazing to hear this!

  50. #
    Lanie — February 25, 2021 at 5:44 am

    Okay…these are delicious!!! I don’t usually make cupcakes so I was nervous, but this recipe did not disappoint. If you haven’t already tried it, YOU NEED TO

    • #
      Tessa — February 25, 2021 at 4:12 pm

      So happy to hear this, Lanie!

  51. #
    Saima Anam Shaikh — February 25, 2021 at 2:55 am

    This recipe is mind blowingly amazing!!!!! The taste is so perfect. Truly sinful and decadent,everyone loved it at home.Thank you so much Tessa, this is as sweet and pretty as you are! Love from India

    • #
      Tessa — February 25, 2021 at 4:12 pm

      Thank you so much for this sweet comment! So glad you enjoyed the cupcakes.

  52. #
    Adam Breitbach — February 24, 2021 at 9:40 pm

    These cupcakes were amazing, and so easy to make. I will definitely make these again.

    • #
      Tessa — February 25, 2021 at 4:12 pm

      YAY!

  53. #
    Lisa — February 24, 2021 at 7:28 pm

    These were awesome!!!

  54. #
    Deanna Velazquez — February 24, 2021 at 6:21 pm

    These cupcakes are very good. I omitted the espresso because caffeine wires me— even in baked goods! My favorite part of this recipe is actually the frosting. It is smooth and so chocolatey!!

    • #
      Tessa — February 25, 2021 at 4:14 pm

      I’m so glad you enjoyed these cupcakes!

  55. #
    Meagan Bylski — February 24, 2021 at 4:51 pm

    The frosting is so smooth and perfect. The cake is the perfect texture. Definitely will be making again.

    • #
      Tessa — February 25, 2021 at 4:14 pm

      Hooray!!

  56. #
    Kristyna Jelinkova — February 24, 2021 at 3:00 pm

    One of the best cupcakes that I’ve ever had/made! The buttercream was especially amazing and I will definitely make it again soon!

    • #
      Tessa — February 25, 2021 at 4:15 pm

      This is wonderful to hear!

  57. #
    Jason — February 23, 2021 at 9:35 pm

    So very delicious and a bit challenging. I will make again.

    • #
      Tessa — February 24, 2021 at 2:12 pm

      Glad you loved these cupcakes!

  58. #
    Nancy — February 23, 2021 at 2:55 pm

    The name of this cupcake says it all. The Best Chicikate Cupcake.

  59. #
    Alzbeta Kusnirova — February 23, 2021 at 1:24 am

    Amazing cupcake – soft, moist and full of chocolate 🙂

    • #
      Tessa — February 23, 2021 at 11:10 am

      So glad you loved these cupcakes!

  60. #
    Megan — February 22, 2021 at 6:59 pm

    Very delicious recipe! Cupcakes were delightfully moist and chocolatey. The frosting was the perfect texture.

    • #
      Tessa — February 23, 2021 at 11:10 am

      So glad you loved these cupcakes, Megan!

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