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4.14 from 131 votes

Chocolate Cupcakes

ByCourtney Updated

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If you are looking for the best chocolate cupcakes, you’ve come to the right place! These classic chocolate cupcakes are moist, fudgy, and swirled with the most delicious chocolate buttercream frosting. One bite and you’ll be wondering why you ever bothered with any other dessert!

Chocolate cupcakes with chocolate buttercream frosting and chocolate sprinkles with a purple background.

Chocolate Cupcakes

Yo, cupcake lovers—buckle up, because we’re about to take a righteous ride with these classic chocolate cupcakes with chocolate buttercream frosting. These little beauties are super decadent and will have your taste buds moonwalking like MJ. The cupcakes are moist, fudgy, and have an intense chocolate flavor from dark cocoa powder and semisweet chocolate. The chocolate buttercream is smoother than an 80s power ballad and really packs a chocolate punch.

One bite of these chocolate cupcakes and you’ll be singing, “I just can’t get enough!” (cue Depeche Mode). Whether you’re chillin’ with your crew or flying solo like Maverick, these cupcakes will have you saying, “I feel the need… the need for chocolate.” So lace up those high tops, throw on a little Prince, and let’s bake something that would make even E.T. phone home for seconds.

Why You Will Love This Recipe

  • Easy to make – An easy recipe with simple steps. All you need is a bowl and a whisk to make the cupcake batter.
  • Moist and tender cupcakes – Moist, soft, and tender cupcakes packed with chocolate flavor.
  • Creamy chocolate frosting – Super smooth and creamy chocolate buttercream adds the perfect amount of sweetness.
  • Chocolate lover’s dream – If you love chocolate, this is the ultimate chocolate cupcake.
  • Classic recipe – Everyone needs a classic chocolate cupcake recipe in their recipe box!
A close up photo of the chocolate cupcakes with chocolate frosting to show the creamy texture of the frosting.

Ingredients for Chocolate Cupcakes

Chocolate Cupcakes

  • Dark cocoa powder – Use unsweetened cocoa powder. Go with dark cocoa or dutch-process cocoa powder for the best chocolate flavor.
  • Semisweet chocolate chips – Use semisweet or dark chocolate chips for the richest chocolate flavor.
  • Boiling water + instant espresso powder – You could also use hot coffee. The instant espresso enhances the flavor of the chocolate, but you can’t taste the coffee flavor. If you prefer, you could just use hot water.
  • All-purpose flour
  • Granulated sugar
  • Baking soda
  • Salt
  • Vegetable oil – Use your favorite neutral baking oil.
  • Eggs – Large eggs, room temperature.
  • Vanilla extract – Vanilla extract enhances the chocolate flavor.

Chocolate Buttercream Frosting

  • Unsalted butter – Room temperature.
  • Powdered sugar – Confectioners’ sugar/icing sugar.
  • Dark cocoa powder – Just like with the cupcakes, dark cocoa powder adds the richest chocolate flavor.
  • Vanilla extract – A bit of vanilla extract rounds out the chocolate flavor of the frosting.
  • Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
  • Heavy cream – Heavy cream makes the frosting smooth and creamy.

Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.

A single chocolate cupcake with several chocolate cupcakes in the background.

How to Make Chocolate Cupcakes

  1. Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  2. Make the cupcake batter: Stir together the dark cocoa powder, semisweet chocolate chips, boiling water, and instant espresso powder until the chocolate is melted. Set aside to cool slightly. Whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add in the cooled chocolate mixture and whisk to combine. Add in the vegetable oil, eggs, and vanilla extract and mix until the batter is combined and smooth.
  3. Bake the cupcakes: Portion the cupcake batter into the cupcake liners to about 2/3 full. Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool.
  4. Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, dark cocoa powder, vanilla extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
  5. Frost the cupcakes: Fill a piping bag fitted with a Wilton 1M piping tip with the chocolate frosting. Pipe a generous swirl of buttercream onto the cupcakes and decorate with chocolate sprinkles.

Scroll down to the recipe card below for more detailed instructions on how to make this recipe.

Chocolate cupcakes with chocolate buttercream on a white plate.

Expert Cupcake Baking Tips

  • The chocolate cupcake batter is fairly thin. I usually use a large cookie scoop to portion out the cupcake batter, but for these chocolate cupcakes, I recommend pouring the batter into a liquid measuring cup with a spout and pouring the batter into the cupcake liners. Fill the liners about 2/3 full.
  • Use dark cocoa powder or dutch-process cocoa powder over natural cocoa powder for the best results. The dark/dutch-process cocoa adds a richer chocolate flavor and is also acidic, which helps to activate the baking soda in the cupcake batter.
  • Check out my post on tips for making the best cupcakes, best buttercream frosting, and my favorite cupcake baking supplies for even more helpful tips and tricks.
Chocolate cupcakes on a white cake stand with chocolate sprinkles.

Storing & Serving

  • Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
  • Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture. Remove the cupcakes from the refrigerator 1 to 2 hours before serving.
  • Freezer: Store unfrosted cupcakes in the freezer for up to 3 months. Cool the cupcakes completely and then place them in a freezer-friendly resealable storage bag, removing as much air as possible. To thaw, remove the cupcakes from the storage bag 2 to 3 hours in advance of frosting.

Frequently Asked Questions

Do I have to add instant espresso powder or coffee?

No! If you are not a coffee fan or need to stay away from caffeine, you can omit the espresso or coffee. The espresso powder helps enhance the flavor of the chocolate, but omitting it will not impact the recipe in a very significant way.

Can I turn this recipe into a layer cake?

I wouldn’t recommend using this recipe for a cake, however, I have an amazing chocolate cake recipe with chocolate buttercream frosting that is very similar to these cupcakes, but is specifically formulated for a layer cake.

Can I double the recipe?

Yes! The recipe is easily doubled to make 2 dozen cupcakes. You can click on the button on the recipe card that says “2X” to double the ingredient measurements.

Can I use regular cocoa powder?

You can use regular cocoa powder. The cupcakes will be a lighter brown color and have a lighter chocolate flavor. If you are able, I highly recommend going with dark or dutch-process cocoa.

A bite out of the chocolate cupcake to show the soft, moist, and tender cake texture.

Other Recipes You Will Love

If you try out these chocolate cupcakes, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe! 

I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!

recipe
4.14 from 131 votes
click the stars to rate!

Chocolate Cupcakes

Created by: Courtney
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Yield: 12 cupcakes
If you are looking for the best chocolate cupcakes, you've come to the right place! These classic chocolate cupcakes are moist, fudgy, and swirled with the most delicious chocolate buttercream frosting. One bite and you’ll be wondering why you ever bothered with any other dessert!

Equipment

Ingredients 

Chocolate Cupcakes

  • ¼ cup (25 g) dark cocoa powder or dutch-process cocoa powder
  • ¼ cup (45 g) semisweet chocolate chips
  • ¾ cup (180 ml) boiling water
  • 1 tsp (1 tsp) instant espresso powder omit, if preferred
  • ¾ cup (94 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ tsp (0.5 tsp) baking soda
  • ½ tsp (0.5 tsp) salt
  • ⅓ cup (80 ml) vegetable oil
  • 2 (2) large eggs room temperature
  • 2 tsp (2 tsp) vanilla extract

Chocolate Buttercream Frosting

  • 1 cup (227 g) unsalted butter room temperature
  • 2 ½ cups (300 g) powdered sugar
  • ⅓ cup (30 g) dark cocoa powder or dutch-process cocoa powder
  • 2 tsp (2 tsp) vanilla extract
  • ¼ tsp (0.25 tsp) salt
  • 2 tbsp (30 ml) heavy cream

Additional Ingredients

  • 2 tbsp (30 ml) chocolate sprinkles

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  • In a small mixing bowl, stir together the dark cocoa/dutch-process cocoa powder, semisweet chocolate chips, boiling water, and instant espresso powder until the chocolate chips are melted. Set aside to cool for 5 minutes.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth. (The batter will be thin)
  • Portion the cupcake batter into the cupcake liners, filling about ⅔ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the cupcake liners.
  • Bake the cupcakes for about 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.

Chocolate Buttercream Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
  • Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and the dark cocoa/dutch-process cocoa powder and continue to mix on low speed until fully combined. 
  • Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
  • Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
  • Optional: To smooth out the buttercream and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Assembling the Cupcakes

  • Fill a piping bag fitted with a Wilton 1M piping tip with the chocolate buttercream frosting. Pipe a generous swirl of frosting onto the cooled chocolate cupcakes and decorate with chocolate sprinkles, if desired.

Notes

Storage: Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Baking Tips & FAQ: Scroll up the blog post to check out my expert baking tips, learn more about storing and serving, and to see frequently asked questions to make the most out of this recipe! 
Baking Tools & Supplies: Check out my Amazon Storefront to see my favorite tools and supplies I use to create my recipes.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

Serving: 1cupcake | Calories: 424kcal | Carbohydrates: 50g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 207mg | Potassium: 116mg | Fiber: 2g | Sugar: 40g | Vitamin A: 551IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

Made This Recipe?

Please leave a comment with a star rating to let me know how you enjoyed the recipe!

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Courtney - Author of Cake Me Home Tonight.

About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney

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4.14 from 131 votes (118 ratings without comment)

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Recipe Rating




52 Comments

  1. How would you do white chocolate cupcakes? These chocolate ones are to die for

    Reply

    1. Hi Jenna! I haven’t made a white chocolate cupcake yet. I’ll add it to my list! Thank you for the idea. So glad you enjoyed the chocolate cupcakes!

      Reply

  2. 5 stars
    I have been making this recipe for over a year now, it is my go to for chocolate cupcakes. I do use different recipes for frostings because I love to change things up from time to time. I love this recipe so much, that I used it to make the 4 dozen chocolate cupcakes, to go along with the vanilla cupcakes and cheesecakes, for my daughter’s wedding in May. Thank you for a great recipe.

    Reply

    1. Hi Louanne! I’m thrilled to hear that these chocolate cupcakes have become your go-to recipe. It’s so fun to create other flavors using this recipe as the base! A big congratulations to your daughter on her wedding. Thank you kindly for the positive review!

      Reply
  3. Sophia Butler says:

    Can I use almond extract instead of vanilla

    Reply

    1. Hi Sophia! You can if you would like that flavor combination. I personally haven’t tried almond extract with chocolate, but almond and chocolate doesn’t sound like a bad thing to me!

      Reply

  4. 5 stars
    So easy, love that the cupcakes are basically a one bowl recipe. And the frosting is amazing. This is our new go-to recipe!

    Reply

    1. Hi Bonnie! So happy to hear this is your new go-to chocolate cupcake recipe! Thanks so much for trying the recipe and for the positive feedback!

      Reply
  5. Tiffany M says:

    5 stars
    You are my GO TO every time I need a recipe for delicious sweets! Thank you so much!!!

    Reply

    1. Hi Tiffany! So glad you are loving this recipe! Thanks for the positive review!

      Reply

  6. 5 stars
    Made these delicious cupcakes and they we’re gone the same day 😀. New favorite recipe thank you 😊

    Reply

    1. Hi Angie! So happy to hear you loved this recipe! They do go fast!

      Reply
  7. Melanie Langlois says:

    These really are the best cupcakes I’ve ever made. I thought they were not going to come out well cuz the batter was so runny but they were amazing. Thanks for such a great recipe!

    Reply

    1. Hi Melanie! So glad you loved the recipe!! The batter for this one is rather thin, but I’m so glad you ended up loving the cupcakes!

      Reply
  8. Katelyn B says:

    5 stars
    This was my first time EVER making cupcakes and.. OMG, they’re the bomb dot com!! Easy recipe to follow. I didn’t have a fancy icing pipette so I cut a hole in the bottom of a sandwich bag and it did the trick- just messier. Overall, tasty and easy recipe!!

    Reply

    1. Hi Katelyn! Love that you enjoyed the recipe and they turned out great on your first time!! Cutting a hole in a sandwich bag is a great option! That’s amazing! Thank you kindly for your positive review!

      Reply

  9. 4 stars
    I followed the recipe to a T but they didn’t turn out right. The cupcakes didn’t rise very well (filled 3/4 of the way) and towards the end of the bake time, they started oozing out like volcanoes ?! This has never happened to me. Any idea why?? I’m going to try making them again because they taste great.

    Reply

    1. Hi Diana! Thanks for trying the recipe! That has never happened in my experience so I’m not 100% sure what happened. I’m wondering if it is a baking soda issue since it has to do with rising. I hope you have better luck making them next time around. I’m happy to hear that they tasted great! 🙂

      Reply

      1. I have made them a few times now and have experienced the same problem. I did not use dark cocoa powder. I used standard unsweetened cocoa powder from Walmart, so maybe it’s not acidic enough?

        Reply

        1. Hi Jonathon! Sorry to hear that this recipe has been causing problems for you! Try a dutch-process cocoa powder which is a bit more acidic which should interact with the baking soda. Also, using fresh baking soda can be helpful!

          Reply

  10. 5 stars
    Can you be more specific on the measurements of the ingredients? I’m kinda new in all this 🥺

    Reply

    1. Hi Vanessa! I’m not exactly sure how to answer your question. All of the measurements are listed in the recipe card in both imperial and metric measurements. I’m not sure how to be more specific about that. Can you please clarify so I can help? Thank you!

      Reply

  11. Just made these! They taste great a little dry, but overall good.

    Question: should I store in the refrigerator or ok at room temp?

    Reply

    1. Hi Kristen! You can store the cupcakes at room temperature for a day or two in an airtight container or in the refrigerator for up to 5 days. These cupcakes are usually not dry at all so I’m sorry to hear that was your experience with the recipe. I appreciate the feedback and you trying them out! 🙂

      Reply
  12. Maria Mendoza says:

    How many cupcakes does this recipe make?

    Reply

    1. Hi Maria! This recipe makes 1 dozen cupcakes.

      Reply

      1. Hi, is it ok to double this recipe? Sometimes doubling makes them not turn out so seeing if you have ever had luck with doubling it? Thanks!

        Reply

        1. Yes! Absolutely. You can click the “2X” button on the recipe card to double the recipe. However, my personal preference is doing one batch at a time because I like baking one tray of cupcakes at a time in the center of the oven. I find they bake more evenly. If you have a larger oven that can fit two pans, it shouldn’t be a problem!

          Reply
  13. Anonymous says:

    These chocolate cupcakes are amazing.I have also swapped out flour for gluten free flour and turned out beautifully.I made them for my mom’s small wedding I had in my backyard this past weekend.Everyone loved them!!!!

    Reply

    1. So happy to hear that everyone enjoyed the recipe! I’m so glad the cupcakes came out well with gluten free flour!

      Reply
  14. Helen Cook says:

    I made these today
    They are awesome! So easy to make and so delicious.

    Reply

    1. Helen, I’m so glad you loved these chocolate cupcakes! Thanks for trying the recipe!!

      Reply

  15. Flavor great but can I use baking powder instead? The baking soda did not work so well

    Reply

    1. It will change the texture of the recipe if you use baking powder. The recipe is formulated for baking soda as the leavening agent, so I can’t say for certain how it would come out. Did the cupcakes not rise well? Sometimes if that happens it can be due to old baking soda.

      Reply

  16. 5 stars
    Is this good piping frosting for designs?

    Reply

    1. Yes! This chocolate buttercream pipes very well.

      Reply

  17. Can you double the recipe? I made this and they are delicious!

    Reply

    1. Hi Mary! Yes, you absolutely can double the recipe!

      Reply

  18. Can I make a mini chocolate cake with this? 4 inch.

    Reply

    1. Hi there! I haven’t specifically tested the cupcake batter with a 4 inch round, but it just might work! It’s hard for me to say how long you would bake it for so be sure to check the oven. The cupcakes take about 20 minutes to bake, so I would start checking after that. If not, I have a great chocolate cake recipe! https://cakemehometonight.com/chocolate-cake-with-chocolate-buttercream/

      Reply
  19. Chris Owens says:

    5 stars
    I’m not a chocolate cake person but, oh my. These are delish! They are really moist and the chocolate buttercream is heaven.

    Reply

    1. Chris, I’m so glad you enjoyed the recipe and found something chocolatey you love!

      Reply
  20. anna southards says:

    5 stars
    Easy and delicious! The frosting recipe is the best I’ve ever made.

    Reply

    1. Anna, I’m so happy to hear you enjoyed these cupcakes! I’m thrilled you enjoyed the frosting too!

      Reply

  21. Have you tried this recipe as mini cupcakes? If so, how long would I bake them for?

    Reply

    1. Hi Marissa! I have made this recipe into mini cupcakes! In my experience, it has been about a 10 minute baking time at 350 degrees F.

      Reply

  22. 5 stars
    I made these for my daughters birthday. While I love chocolate, I am a vanilla cake girl. But OH MY. These were seriously good. Thanks for the recipe! It is definitely going in my recipe box to make again and again. Also made your vanilla cupcake recipe, very very delicious, but these chocolate ones deserve a review all to their own!

    Reply

    1. Hi Stacey! I so happy to hear you enjoyed the recipe! Thank you for trying it out! And thank you so much for the positive review and comments! Greatly appreciated! 🙂

      Reply

  23. 5 stars
    I made these for a potluck and they came out beautifully! My favorite chocolate cupcake to date! Easy to follow recipe too!! ♥️

    Reply

    1. Thank you for trying out the recipe! I’m so happy to hear you enjoyed!

      Reply
  24. Anonymous says:

    4 stars
    I tried this Recipe wish you wrote on your recipe all purpose instead of just flour. I made a batch before I watched your video saying all purpose. But will have to try them again as my cupcakes didn’t rise lol. But other than that it was good😊

    Reply

    1. Thank you for the feedback. I will update the recipe. I’m curious to know what kind of flour you used.

      Reply

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