The Best Chocolate Cupcakes Recipe - Handle the Heat

The Best Chocolate Cupcakes

By Tessa Arias
February 1st, 2021
4.95 from 391 votes
4.95 from 391 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, were these Chocolate Cupcakes 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

Chocolate Cupcake Ingredients

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 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.

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.

comparison of dutch process vs natural cocoa powder

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:

  1. 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. For more details on how these two fats affect tenderness, flavor, and texture, check out my Butter vs. Oil in Baking article.
  2. Since oil is liquid at room temperature, it gives a better sensation of moistness than butter does.
  3. 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!
  4. 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. Check out my How to Measure Flour article for a step-by-step on how to accurately measure your dry ingredients.

moist chocolate cupcake before being frosted

Hot Water and Espresso Powder in Chocolate Cupcakes

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.


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 chocolate cupcakes were flavorful, moist, and slightly chewy. Perfect!


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.


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.


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 all-purpose 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 in chocolate cupcakes.

The Chocolate Buttercream 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.

How to store Chocolate Cupcakes:

Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

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:

More Frosting Recipes

4.95 from 391 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.


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


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
Author: Tessa Arias

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!)

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. #
    Brynn — September 14, 2021 at 11:48 am

    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?

    • #
      Emily — September 15, 2021 at 10:08 am

      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!

  2. #
    Karla — September 13, 2021 at 6:54 pm

    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!

    • #
      Emily — September 14, 2021 at 10:38 am

      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!

  3. #
    Ashley Yavari — September 9, 2021 at 7:46 pm

    Absolutely the best cupcake ever!!!

    • #
      Emily — September 10, 2021 at 8:44 am

      So happy to hear that!

  4. #
    Marietjie — September 2, 2021 at 2:33 am

    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.

    • #
      Emily — September 2, 2021 at 8:20 am

      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 🙂

  5. #
    Sakina — August 24, 2021 at 7:29 am

    Made these cupcakes today and they turned out so delicious!!!! The buttercream is literally the best!!!

  6. #
    Jenn — August 13, 2021 at 11:18 am

    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.

    • #
      Emily — August 16, 2021 at 10:09 am

      Sounds incredible, Jenn! Love the idea of using espresso SMBC, yum!

  7. #
    Julie — July 26, 2021 at 7:46 pm

    Literally the best chocolate cupcakes I have ever made and I bake a lot.

    • #
      Emily — July 27, 2021 at 11:50 am

      So great to hear, Julie! Thanks for letting us know!

  8. #
    Helen — July 19, 2021 at 10:43 pm

    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.

    • #
      Tessa — July 20, 2021 at 10:46 am

      Sure! I talk about that in the pink tip box above this recipe 🙂

  9. #
    Margaret — July 13, 2021 at 1:12 pm

    Which brand of Dutch processed cocoa powder – so many to chose from? Recommendation?

  10. #
    Marcela — June 29, 2021 at 10:54 am

    Love it! Thanks for the recipe!

  11. #
    Grace S — June 29, 2021 at 4:27 am

    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!!

    • #
      Tessa — June 29, 2021 at 11:14 am

      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! 🙂

      • #
        Nisha — August 23, 2021 at 11:08 pm

        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.

        • #
          Emily — August 24, 2021 at 7:06 am

          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!

          • #
            Nisha — September 1, 2021 at 12:44 am

            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

          • #
            Emily — September 1, 2021 at 4:37 pm

            So glad to hear it worked well in this recipe! I just responded to your comment left on the buttercream recipe’s post 🙂

  12. #
    Mercy — June 26, 2021 at 8:33 am

    It’s the best

  13. #
    Monisha Bhatia — June 25, 2021 at 2:18 am

    the best recipe ever.
    I love the texture, the taste everything was just amazing.
    Thankyou so much Tessa for the amazing recipe 🙂

    • #
      Tessa — June 25, 2021 at 8:31 am

      Wonderful!! I’m so happy to hear you love these cupcakes so much! 🙂

  14. #
    Ericka — June 7, 2021 at 10:55 am

    Made these last weekend for a small graduation celebration and they were AMAZING. So many compliments. Will 100% be making these again.

    • #
      Tessa — June 7, 2021 at 1:50 pm

      So happy you used these cupcakes to celebrate with! I’m happy to hear they were such a hit 🙂

  15. #
    Eryn — June 5, 2021 at 8:09 am

    I made these cupcakes with my Swiss meringue buttercream for a party and people flipped! So great! I followed the recipe exactly.

    My question is, could this recipe be converted to make a cake? I have to make a cake for a birthday party, but I’m not sure if I’d need to increase ingredients or baking temp/time…

    • #
      Tessa — June 7, 2021 at 2:18 pm

      I’m so happy they were such a hit! Check out the pink box above the recipe for details on making a layer cake with this recipe! Good luck! 🙂

  16. #
    Suzanne Holup — May 12, 2021 at 8:49 pm

    Made these twice.. Seriously the absolute best cupcakes I’ve ever tasted!

    • #
      Tessa — May 13, 2021 at 9:56 am

      So happy to hear this!

  17. #
    Madhura — May 9, 2021 at 3:43 am

    Hey I want to make only 6 cupcakes and so in this case how many eggs should I use..

    • #
      Tessa — May 10, 2021 at 2:23 pm

      This recipe makes 12-15 cupcakes, so you would just halve each ingredient. Hope this helps 🙂

  18. #
    Darren Findlow — April 7, 2021 at 9:59 am

    These look amazing. I’m in the UK and i’m trying to do the conversions but Google is telling me that 1/3 cup of cocoa would be 40g and not 28g. Do you have the recipe all in grams rather than cups?
    I can’t wait to try them as i’m dying to find the perfect chocolate cupcake recipe, Most are either too dry or not chocolatey enough.
    Thank You

    • #
      Tessa — April 8, 2021 at 9:17 am

      Hi Darren! I actually don’t write entire recipes in grams — with liquid ingredients, it’s not necessary to use a scale because there’s no air inside those ingredients. It’s also not always accurate using a scale when it comes to smaller measurements, like 1/2 teaspoon of baking soda for example. Here is a link to my measuring cheatsheet that I use for all of my recipes. I hope this helps!

  19. #
    melissa — April 4, 2021 at 9:59 pm

    Hi dear,

    Why i can small the baking soda in the cupcake? and what is the difference between sour cream and yogurt ?

    • #
      Tessa — April 5, 2021 at 10:13 am

      I’m not sure why you can smell the baking soda, is your baking soda not fresh? I talk about how to check freshness in this article . Sour cream adds such a lovely richness and balance of flavor to cupcakes, but full fat plain yogurt also makes a fine alternative.

  20. #
    Onyinye — April 1, 2021 at 4:09 pm

    Hello Tessa, you have amazing recipes. Well done on that. Baking Chocolates is not within my reach , can I use normal chocolates with at least 70% cocoa. And also must it be bitter sweet?

    • #
      Tessa — April 2, 2021 at 10:03 am

      Bittersweet chocolate chips should work fine, although they don’t melt down as smoothly. You can use the same amount of semisweet chocolate in place of the bittersweet — the cupcakes will just be slightly sweeter. Good luck!

  21. #
    Jessica — March 30, 2021 at 1:48 am

    These are tooooo good! I have made these into Easter nest cupcakes to take to work to sell. They are almost brownie like in their rich fudginess, and the frosting is delish and I might use it for other recipes too. A lot of good quality chocolate is required so these are not cheap to make but they are worth it and I will be charging a bit extra – the ‘Ultimate’ surcharge haha.

    • #
      Tessa — March 30, 2021 at 9:05 am

      Your cupcakes sound so CUTE! I’m so happy you enjoyed this recipe and are able to share it with others 🙂

  22. #
    Sasha — March 29, 2021 at 10:21 am

    I made these for my niece’s birthday yesterday and they were truly fabulous. My mother and I subscribe to the belief that chocolate cake is not worth the calories unless it is a PROPER chocolate cake. This was a PROPER chocolate cupcake. The salt really made it next level (I used coarse kosher salt instead of fine salt, so I think it was saltier, but boy was it amazing – just perfect). My brother had two in a row, and then felt quite sick after as they were so rich, but he couldn’t resist. Thanking you from Antigua.

  23. #
    Thais Amaral — March 27, 2021 at 3:41 pm

    Wow, these really are amazing! So decadent and yummy, without being too rich. The cupcakes have the perfect texture and the frosting is silky smooth. 100 out of 10 <3

    • #
      Tessa — March 29, 2021 at 10:19 am

      So happy to hear you love these cupcakes!

  24. #
    alice — March 27, 2021 at 6:51 am

    Why must we use so much sugar in the recipe? I tried it and the cupcakes failed dropping in the center.
    I have the feeling of the use of too much sugar in the recipe makes us feel awful after all the process have the cupcakes drop in the middle and the use of ingredients!
    Thank you, I am anxious to know your point of view.

    • #
      Tessa — March 29, 2021 at 11:47 am

      I’m sorry these didn’t turn out for you, and I want to help! This recipe underwent extensive testing to perfect, so I know the amount of sugar isn’t the problem — normally when cupcakes drop in the center, it actually means your oven temperature is too high. Do you have an oven thermometer? I’d highly recommend getting one if you don’t, and check to see what your temp is actually at! Oven temperatures can vary SO easily! If the oven temperature is too high, it will cause your cupcakes to rise too quickly, causing them to then fall flat later. I hope you give this recipe another try, and please let me know if I can help any more!

  25. #
    freya — March 22, 2021 at 6:27 am

    these are seriously the best chocolate cupcakes ever!
    they r so moist and full of flavour I used yoghurt instead of sour cream and had to use apple cider vinegar instead of white vinegar but thankfully they still turned out perfect! this is going to be my go to chocolate cupcake recipe from now

    • #
      Tessa — March 22, 2021 at 12:01 pm

      I’m so happy you enjoyed these cupcakes!

  26. #
    Katie Robertson — March 18, 2021 at 1:53 pm

    This recipe looks amazing, excited to try it. 🙂 I don’t suppose you know the conversion in to grams for the ingredients please?

    • #
      Tessa — March 19, 2021 at 8:51 am

      Hi Katie, the ingredients are listed in grams. Are you looking for something specific?

  27. #
    Deepti Marwaha — March 14, 2021 at 10:43 pm

    The cupcake’s photo looks awesome. I’ll try your recipe.

  28. #
    Susan — March 13, 2021 at 10:06 am

    This is indeed the best chocolate cupcake recipe. They are the best chocolate cupcakes I have ever made or had. Even the batter was so much more delicious than usual. I did make one change, which is to use melted butter instead of oil. I see that the text says you went back and forth on this one and ended up going with oil because of the moistness. With melted butter, mine were still amply moist. This is an amazing recipe. Definitely my go-to from now on!

    • #
      Tessa — March 15, 2021 at 2:27 pm

      So glad to hear that you loved these cupcakes!!

  29. #
    Jackie Maginn — March 10, 2021 at 12:07 am

    I can’t find anywhere a recipe for plain cupcakes in your recipes xxxxx

  30. #
    Sheila S — February 28, 2021 at 9:22 pm

    The buttercream frosting is DANGEROUS. I’ve made this recipe twice and always end up with extra frosting. I find myself putting it on bananas and strawberries, and sometimes I just eat spoonfuls of it! Though this recipe is a little time-consuming (and creates a lot of dishes in the process), it’s totally worth it!

    • #
      Tessa — March 1, 2021 at 11:33 am

      This is amazing to hear! So glad you love these cupcakes and frosting as much as I do!

  31. #
    Taryn — February 28, 2021 at 8:48 pm

    Rich and scrumptious! The texture is so velvety. Sure to be a favorite with the chocolate lovers.

    • #
      Tessa — March 1, 2021 at 11:33 am

      This is amazing to hear!

  32. #
    Rebecca White — February 28, 2021 at 8:09 pm

    If you want chocolate cupcakes this is the only recipe you need! These are absolutely delicious and so moist!!

    • #
      Tessa — March 1, 2021 at 11:34 am

      Yay! So glad to hear this.

  33. #
    Abigail Vasher — February 28, 2021 at 8:08 pm

    Loved this recipe! Easy to follow, which made the cupcakes and frosting easy to make. I loved the added chocolate ganache in the frosting, which made it even more chocolate-y!

    • #
      Tessa — March 1, 2021 at 11:34 am

      I’m so glad you enjoyed these cupcakes!

  34. #
    Maddi Glowski — February 28, 2021 at 7:39 pm

    Wow!!! What incredible cupcakes!!! This recipe is so good that I’m going to make 7 dozen of these cupcakes for a baby shower next month. The instructions are very clear and I loved watching the video on Tessa’s Instagram highlights as I baked – highly recommend. I made a dozen normal cupcakes and half a dozen minis. I also made some with Tessa’s vanilla buttercream, which came out incredibly. Both the vanilla and chocolate buttercream complement these rich, moist, and delicious cupcakes perfectly!

    • #
      Tessa — March 1, 2021 at 11:34 am

      Wow, this is absolutely wonderful to hear! I hope these cupcakes are a hit at the baby shower!!

  35. #
    Stela Shehu — February 28, 2021 at 7:38 pm

    Hands down best ever! The cupcakes are not overly sweet at all. I made 12 plus I had some left over to get a few mini cupcakes out of the rest. In fact, you can eat the whole dang set of them and not be turned off by them. How dangerous!! The frosting is soooo fluffyyyy – I made so much I froze the rest – even though I think I ate half as I was trying to front the cupcakes.

  36. #
    Kim — February 28, 2021 at 7:33 pm

    Oh my gosh sooo good, moist and the frosting I can just eat with a spoon but I won’t! Thanks Tessa! Oh, for the frosting I used milk chocolate melting wafers instead of bittersweet chocolate. Yum!!

    • #
      Tessa — March 1, 2021 at 11:36 am

      Yay! Glad you love the frosting as much as I do!

  37. #
    Mike Gilson — February 28, 2021 at 7:28 pm

    These were fantastic…the cake was perfectly moist and bursting with chocolatey flavor. Following her tips on how to make sure the cupcakes didn’t stick to the paper was really helpful as well, and the first sample came off with nary a chunk missing!

    And that buttercream frosting is to die for.

    • #
      Tessa — March 1, 2021 at 11:36 am

      So glad you enjoyed, Mike!

  38. #
    Elle — February 28, 2021 at 6:52 pm

    Delicious! Moist, not overly sweet. Delicious. So many firsts for me with this recipe: never used vinegar, neve used coffee, never made my own frosting. To be honest, I was very intimidated. That said, I used the suggested organic sugar, cocoa powder, chopped my own 73% cacao chocolate (however small finely chopped was to me – idk ‍♀️ what I’m doing to be honest), but everything turned out great. I had to put my chocolate cream back together after I broke it 🙁 but that was my own fault. Final verdict – perfect cupcakes I’d make 100x over.

    • #
      Tessa — March 1, 2021 at 11:36 am

      I’m so glad you enjoyed these cupcakes!

  39. #
    Beck — February 28, 2021 at 6:17 pm

    in my family cupcakes are far from the most popular dessert but these were a BIG hit ! My brothers absolutely loved them !! So good

    • #
      Tessa — March 1, 2021 at 11:35 am

      This just made my whole day! Hooray!

  40. #
    Lucy — February 28, 2021 at 5:47 pm

    The recipe was a lot lighter than I expected- and it was delicious!

  41. #
    Kelly — February 28, 2021 at 5:46 pm

    We loved these!

  42. #
    Hillary — February 28, 2021 at 5:45 pm

    Honestly, the frosting was the best part! Lucsious and smooth! I didn’t love the cake as much as I thought I would, but it was still good.

  43. #
    Mary — February 28, 2021 at 5:38 pm

    Awesome recipe! My cupcakes turned out so good. Thanks for sharing !!

  44. #
    Danielle Quinn — February 28, 2021 at 4:56 pm

    I loved everything about this recipe. It was rich, but not overwhelming, and every bite was delicious! My one suggestion is to read the recipe through before you start! Maybe that’s a no brainer, but let me just encourage you not to rush into it!

  45. #
    Lieschen Gargano — February 28, 2021 at 4:17 pm

    Delicious and easy. they fell a little even though we mixed very little, but came out moist, very chocolate and delicious

  46. #
    Nicholas Lawrence — February 28, 2021 at 3:40 pm

    Best chocolate cupcake and frosting recipe! Definitely a keeper recipe. Thanks for sharing!

  47. #
    Alyssa Lothrop — February 28, 2021 at 3:04 pm

    Absolutely LOVE how theses cupcakes turn out! I can’t wait to share them with my friends and family. 🙂

  48. #
    Alisha W. — February 28, 2021 at 2:31 pm

    Incredible recipe. Cupcake is moist and fluffy. Frosting is rich and creamy. Delicious pair!

  49. #
    Keri Bishop — February 28, 2021 at 1:57 pm

    The ultimate chocolate cupcake! Delicious and easy enough to do! Cannot recommend this one enough

  50. #
    Shirin G — February 28, 2021 at 12:03 pm

    Wonderfully moist!

  51. #
    Kelly Esposito — February 28, 2021 at 11:16 am


  52. #
    Amy Celikay — February 28, 2021 at 10:56 am

    This chocolate cupcake has the best chocolate flavor I’ve ever tasted in a cupcake. The frosting is unbelievable. The chocolate flavor is intense and well balanced with right amount of sweetness. The texture is smooth and light. I would definitely make this again.

    • #
      Tessa — March 1, 2021 at 11:38 am

      So glad you enjoyed!

  53. #
    Angel Uchegbu — February 28, 2021 at 9:32 am

    Loved this. Been my most successful chocolate cupcakes yet. Usually the ones I make don’t turn out well but this was amazing and my whole family loved this as well.

  54. #
    Rebekah Thorne — February 28, 2021 at 8:31 am

    The cake part of this cupcake is so deliciously moist and melts in your mouth. I normally can eat rich things without any help from milk or ice cream. But these need some vanilla ice cream. I shared these with my sister in law and she said they were perfect without anything.

    • #
      Tessa — March 1, 2021 at 11:41 am

      So glad you tried these cupcakes out!

  55. #
    Nimerta Kandhari — February 28, 2021 at 8:12 am

    Hands down the best cupcakes I have had the pleasure to bake n eat too!!! Had baked a few for my daughter’s friend.. She just went gaga over it. Just too awesome

    • #
      Tessa — March 1, 2021 at 11:42 am

      This is wonderful to hear!

  56. #
    Ann Marie Martinou — February 28, 2021 at 4:16 am

    Absolutely LOVED this recipe. My parents said these are the best cupcakes they’ve tasted 🙂

    • #
      Tessa — March 1, 2021 at 11:44 am

      Wow, I’m honored!

  57. #
    saeed — February 28, 2021 at 4:08 am

    very yummy and moist

  58. #
    Aysha Saeed — February 28, 2021 at 2:33 am

    It was my favorite cupcake recipe, everything was perfect

  59. #
    Brad — February 27, 2021 at 9:07 pm

    Best cupcake I’ve ever had. I’m dead serious. Worth it.

  60. #
    Deb P — February 27, 2021 at 9:03 pm

    These really live up to their name – that buttercream frosting is the best!!

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