Easy Chocolate Cupcakes

Chocolate cupcakes are a classic dessert for any occasion. With an easy recipe, you can make delicious, moist treats. They’re perfect for birthdays, weddings, or just a sweet treat.

High-quality ingredients are key to the best chocolate cupcakes. Use premium chocolate, fresh dairy, and precise measurements. Anyone can make decadent, moist cupcakes with a simple recipe. It’s a fun and rewarding experience for beginners and experienced bakers alike.

Making chocolate cupcakes from scratch lets you control the ingredients and process. With practice and patience, you can make perfect cupcakes for any occasion. You can try classic flavors or get creative with new ones.

The Best Chocolate Cupcake Recipe!

I tested 6 batches of chocolate cupcakes, all in the name of research, as Ryan would say! 

3 of them were awful, 2 of them were good, and 1 was the clear winner! I wanted to create a classic, homemade chocolate cupcake recipe. But I didn’t want these cupcakes to get their only chocolate flavor from cocoa powder.. chocolate cupcakes need real chocolate in them!

But, if you put too much melted chocolate in your cupcake batter, you’ll end up with cupcakes that look like batches #4 and #5. Super delicious because of their great chocolate flavor, but WAY too dense.. almost like a brownie.

So I spent a little more time in the kitchen perfecting this best chocolate cupcake recipe, getting the proportions just right. 

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

FOR THE CUPCAKES:

• All-purpose flour
• Unsweetened natural cocoa powder –  Like Hershey’s brand. Do not use Dutch Processed cocoa powder. 
• Baking soda and baking powder
• Salt
• Unsalted butter – Let this come to room temperature before you start the recipe.
• Granulated sugar
• Bittersweet chocolate baking bar – Found the in baking aisle. Bittersweet chocolate is between 60-66% cacao. 
• Large eggs
• Buttermilk – This is how you get that moist, tender crumb!
• Hot tap water – The hot water intensifies the chocolate flavor of the cocoa powder through a process called blooming.

FOR THE CHOCOLATE FROSTING:

• Unsalted butter
• Vanilla extract
• Unsweetened cocoa powder – Natural cocoa powder or Dutch process is fine, but don’t use hot cocoa mix! It’s not the same; cocoa mix is sweetened.
• Powdered sugar
• Milk or heavy cream

FOR THE CUPCAKES:

1. Prepare. Preheat your oven to 350º F and line a muffin pan with muffin liners.
2. Mix the dry ingredients. In a mixing bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. 
3. Mix the wet ingredients. In a second mixing bowl, use an electric mixer to beat the butter and sugar for a minute or two, or until the mixture is light and fluffy. Beat in the melted & cooled chocolate and the eggs. 
4. Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Then add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined. 
5. Bake. Divide the batter into the muffin liners, filling them no more than halfway full. Bake for 17 to 19 minutes at 350ºF, or until a few moist crumbs remain on a toothpick when inserted into the center. Let the cupcakes cool completely before you frost them.

FOR THE FROSTING:

1. Beat the butter. Beat the butter on high for 3 minutes.
2. Add the dry ingredients. Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
3. Finish. Mix in 3 tbsp of heavy cream, vanilla extract and salt. Taste the frosting and add more sugar if needed; if the frosting is too thick, beat in a dash of milk or heavy cream.
4. Frost the cupcakes. Fit a piping bag with a piping tip; I used an Wilton 1M. Fill the bag about three-quarters of the way full with frosting and pipe it onto the cupcakes. Decorate with chocolate curls or sprinkles, if desired

Tips for Success

Here are some tips for perfect chocolate cupcakes!

• Measure the flour properly. Use the spoon-and-sweep method to ensure that you’re getting an accurate measurement for the flour. When you scoop your measuring cups into the flour, you compact it, which means you end up using more in your recipe.
• Don’t over-fill the cupcake liners. If you fill them more than halfway full when you’re portioning out the batter, your cupcakes are likely to spill over the sides.
• Don’t make substitutions. Follow the recipe as written.

How to Store Chocolate Cupcakes

Moist chocolate cupcakes are best stored at room temperature. Place them in an airtight container or loosely cover them on a plate; they’ll last up to 2 to 3 days.

Can I Freeze Cupcakes?

Yes, you can freeze these cupcakes. Place them on a sheet pan and freeze them uncovered until the frosting is solid. Then, wrap the cupcakes in plastic wrap and store them in a freezer bag or airtight container for up to 3 months. Let them thaw at room temperature before serving.

Conclusion: Mastering the Art of Chocolate Cupcakes

As we wrap up our journey into the world of chocolate cupcakes, it’s clear that making them is an art. It needs top-notch ingredients, a bit of science, and creativity. Using the best chocolate and following our tips, you can make moist, tasty chocolate cupcakes every time.

Baking chocolate cupcakes for a special event or just because is a skill worth learning. Paying attention to details like temperature and mixing can make a big difference. With practice and our help, you’ll be making easy chocolate cupcakes like a pro.