These chocolate cupcakes are a classic dessert that is always a crowd-pleaser! They are moist, rich, and decadent, and they can be topped with any type of frosting you like. This recipe for chocolate cupcakes is easy to follow and produces perfect cupcakes every time. They are great for celebrating birthdays, holidays, special occasions, and more. They are truly the best chocolate cupcakes ever!

Chocolate cupcakes.

Why You Will Love This Recipe

There are many reasons why you will love this recipe for chocolate cupcakes. Here are a few:

  • This recipe is simple and straightforward.
  • They are made with everyday ingredients. You probably already have everything in your pantry.
  • They are moist and rich, with a deep chocolate flavor.
  • These cupcakes are easy to make, even for beginner bakers. Although they are from scratch, this recipe is super easy.
  • They can be customized with your favorite frosting or toppings.
  • They are perfect for any occasion, from birthdays to potlucks to simply enjoying a sweet treat at home.
  • The cake texture is soft and tender.
  • The homemade buttercream frosting is so smooth and creamy!
  • If needed, this recipe can be adapted to be gluten-free.
  • Check out these classic Vanilla Cupcakes or these fun Raspberry Cupcakes for another favorite dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for homemade chocolate cupcakes. Scroll down to the recipe card for full ingredients list and instructions.

For the cupcakes, use either all-purpose flour or gluten-free 1 to 1 flour. Do not use almond flour, coconut flour, or oat flour.

Unsweetened cocoa powder adds the chocolate flavor.

Both baking powder and baking soda help leaven these cupcakes.

Add in a pinch of salt to balance out the chocolate flavor.

Eggs help bind the cupcakes together. Do not use an egg replacement in this specific recipe. Chia eggs, vegan eggs, and flax eggs will not work well.

Granulated sugar adds sweetness.

Vegetable oil helps add moisture. Feel free to use olive oil or avocado oil. In addition, melted coconut oil works well.

Vanilla extract adds a homemade flavor to the cupcakes and the frosting.

Milk helps add moisture and thin out the cupcake batter.

Boiling water helps dissolve the sugar. In turn, this creates a very smooth wet batter.

For the chocolate buttercream, use softened unsalted butter.

Powdered sugar adds sweetness and thickness.

More cocoa powder adds the chocolate flavor.

Milk helps thin out the frosting. Use any type of milk. Dairy-free can be used.

Ingredients for chocolate cupcakes.

Chocolate Buttercream Frosting

Buttercream frosting is the perfect complement to chocolate cupcakes.

It is rich, creamy, and sweet, and it helps to balance out the intensity of the chocolate flavor.

This recipe for buttercream frosting is easy to make. It can be customized with different flavors, such as vanilla, almond, or peppermint.

Taste & Texture

These chocolate cupcakes are moist and rich, with a deep chocolate flavor.

The buttercream frosting is creamy and sweet. In addition, it helps to balance out the richness of the cupcakes.

The texture of the cupcakes is light and fluffy. Moreover, the frosting is smooth and decadent.

How to Make

Step 1

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Flour and cocoa powder.

Step 3

In a separate bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.

Eggs, vanilla extract and sugar.

Step 4

Gradually add the dry ingredients to the egg mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.

Whisked eggs and cocoa powder.
Cocoa powder and milk in bowl.

Step 5

Stir in the boiling water until the batter is smooth. The batter will be thin.

Chocolate batter in bowl.

Step 6

Then, pour the batter into the cupcake liners, filling each about two-thirds full.

Chocolate batter in cupcake pan.

Step 7

Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Step 9

Then, make the chocolate buttercream frosting.  In a large mixing bowl, beat the softened butter until creamy and smooth.

Step 10

Next, gradually add the powdered sugar and cocoa powder, about 1 cup at a time, mixing well after each addition.

Step 11

Add the milk, one tablespoon at a time, until the desired consistency is reached. Stir in the vanilla extract and mix until well combined.

Step 12

Once the cupcakes have cooled, frost them with the chocolate buttercream frosting using a piping bag or spatula.

Step 13

If desired, decorate the cupcakes with sprinkles, chocolate shavings, or any desired toppings.

Step 14

Lastly, serve and enjoy these delicious homemade chocolate cupcakes!

Close up of chocolate cupcake.

Tips & Tricks for Success

Here are a few expert baking tips for making the best chocolate cupcakes.

  • Use good quality cocoa powder. Dutch-processed cocoa powder will give your cupcakes a richer flavor and darker color.
  • Do not overmix the batter. Overmixing will make your cupcakes tough.
  • Bake the cupcakes until they are just cooked through. Overbaking will make them dry.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Get creative with your frosting! There are endless possibilities, from classic buttercream to ganache to chocolate mousse.
  • Make this chocolate cupcake recipe exactly as written for perfect cupcakes every time!

How to Serve & Store

These chocolate cupcakes are best served fresh, but they can also be stored for up to 3 days in an airtight container at room temperature.

You will also love this Chocolate Mousse!

They can also be frozen for up to 2 months.

To thaw frozen cupcakes, simply let them sit at room temperature for a few hours or overnight.

Frequently Asked Questions

What is the best cocoa to use?

The best cocoa to use is unsweetened cocoa powder. I personally prefer the flavor of dark cocoa powder for a more intense chocolate.

Can you make this into a cake?

Sure! Make this into a 2 layer cake with 8 inch round pans.

Can you use a different frosting?

Sure! Use any flavor frosting. This homemade chocolate buttercream complements the chocolate cupcakes well. Cream cheese frosting, Funfetti frosting, or vanilla frosting all work well.

Can you make this recipe gluten-free?

Yes. To make gluten-free chocolate cupcakes, use gluten-free flour. I highly recommend King Arthur Flour gluten-free flour.

Can you make these cupcakes ahead of time?

Sure! Make these cupcakes up to 48 hours ahead of time. Then, make the frosting the same day you are serving the cupcakes.

Fork with cupcake and frosting.

Equipment Needed

Cupcake Pan: I use this cupcake pan every time I bake cupcakes!

Hand Mixer: This hand mixer is great for making homemade creamy frosting!

KitchenAid Stand Mixer: Use a stand mixer to make the chocolate buttercream frosting.

Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking.

Pyrex Glass Measuring Cups: Measure out the ingredients in these glass cups.

You May Also Enjoy

If you enjoy this classic chocolate cupcake recipe, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Cupcakes & Cakes for more recipes!

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Chocolate cupcakes.

Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Addison LaBonte
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 15 1x
  • Category: Dessert
  • Cuisine: American
Print Recipe

Description

These homemade chocolate cupcakes are incredibly rich, decadent, and intense!  They feature a moist and fluffy crumb and creamy chocolate buttercream frosting.  These cupcakes are great for birthdays, celebrations, holidays, and more!

Ingredients

Units Scale

For the cupcakes:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1 cup boiling water

For the chocolate buttercream frosting:

  • 1 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk (add more if needed)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the egg mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
  5. Stir in the boiling water until the batter is smooth. The batter will be thin.
  6. Pour the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
  9. Then, make the chocolate buttercream frosting.  In a large mixing bowl, beat the softened butter until creamy and smooth.
  10. Gradually add the powdered sugar and cocoa powder, about 1 cup at a time, mixing well after each addition.
  11. Add the milk, one tablespoon at a time, until the desired consistency is reached. Stir in the vanilla extract and mix until well combined.
  12. Once the cupcakes have cooled, frost them with the chocolate buttercream frosting using a piping bag or spatula.
  13. If desired, decorate the cupcakes with sprinkles, chocolate shavings, or any desired toppings.
  14. Lastly, serve and enjoy these delicious Chocolate Cupcakes!

Notes

  • If needed, use gluten-free 1 to 1 flour instead of all-purpose flour.
  • Do not overmix the cupcake batter.
  • Fill each muffin cavity about two-thirds full.
  • Do not bake for too long!  Insert a toothpick into the center of a cupcake.  If it comes out clean, the cupcakes are done baking.
  • Use a stand mixer or hand mixer for the frosting.  Do not mix with a spatula by hand.
  • If the frosting is too thin, add more powdered sugar.
  • If the frosting is too thick, add slightly more milk slowly.
  • Only frost fully cooled cupcakes.  Otherwise, the frosting will melt.
  • Store in an airtight container for up to 3 days.
  • For freezing, store the cupcakes and frosting separately if possible.  Otherwise, freeze fully frosted cupcakes for up to 1 month.

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