Simple to make and quick to disappear, these moist and flavorful chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk in the cupcake batter. Love chocolate buttercream? You can definitely make the switch!
I originally published this recipe in 2015 and have since added new photos and success tips.
Have you tried my triple chocolate cake before? This chocolate cupcake recipe was adapted from that super-popular recipe. Like my classic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There’s no reason to find a better version—this is THE chocolate cupcake recipe I use time and time again. I use the same batter to make these cream-filled chocolate cupcakes, too. (Try those next!)
Chocolate cupcakes with vanilla frosting are a birthday party classic, so I want to make sure you have a recipe for just that. They’re the perfect party tray complement to these yellow cupcakes with chocolate frosting!
One reader, Melissa, commented: “I tried this recipe and it came out perfect. This is my go-to cupcake recipe. I even made the DIY buttermilk with vinegar and milk… excellent! Thank you for this recipe. ★★★★★“
These Chocolate Cupcakes With Vanilla Frosting Are:
- Super moist and deeply chocolatey
- Soft with a spongey, cakey texture
- Based on the recipe for this reader-favorite chocolate cake
- Easy to prepare
- A delicious combination of vanilla + chocolate
- Perfect dessert for celebrations and birthday parties
Comparing My Chocolate Cupcake Recipes
I have another chocolate cupcake recipe in my favorites collection. The chocolate batter is similar, but it skips the hot liquid in lieu of another egg. The recipe works, but I find today’s cupcakes have a stronger chocolate flavor. The hot liquid in the recipe below encourages the cocoa powder to “bloom” or, in other words, extract its flavor. (Similar to how hot water extracts flavor from coffee or tea.)
Both recipes produce outstanding and deliciously moist chocolate cupcakes. But, when I’m looking for a stronger chocolate flavor, I choose today’s batter.
5 Key Points to Remember
- Cocoa powder takes the place of some flour, so that’s why there is so little flour in today’s batter.
- Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. (Use your dutched cocoa in a batch of brownies instead.) Why? Here’s the difference between dutch-process vs. natural cocoa powder. And if you are interested, here’s some info on the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes.
- Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
- Fill your cupcake liners only 2/3 full. Trust me, you don’t want to fill them any more than that, or they will overflow when baking, then sink in the center.
- This recipe makes enough batter for 14 to 16 cupcakes, so line a second muffin pan with a few liners, or bake in batches.
Grab these ingredients:
Expect a thin batter. We don’t want a super thick batter here because that would yield dense cupcakes. That’s great for brownies, but we want spongey, cakey, and rich chocolate cupcakes.
Remember: this recipe makes enough batter for 14 to 16 cupcakes. Don’t try to fit all the batter into 12 muffin cups—you will have a disaster on your hands!
Vanilla Buttercream + Other Options
I love sweet & creamy vanilla buttercream frosting and rainbow sprinkles on these chocolate cupcakes. If vanilla frosting isn’t your top choice, you can use any of the following:
- Chocolate Buttercream
- Strawberry Buttercream (similar to these chocolate-covered strawberry cupcakes)
- Whipped Frosting (not too sweet)
- Swiss Meringue Buttercream
- Marshmallow Creme Meringue Frosting (dairy free)
- Cookie Dough Frosting
I used a large open star tip for the pictured cupcakes: Ateco 826 piping tip. A smaller version of this, which produces a similar look, is Wilton 1M piping tip.
Chocolate Cupcakes With Vanilla Buttercream Frosting
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours, 25 minutes
- Yield: 14-16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk in the cupcake batter.
Ingredients
Chocolate Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*, at room temperature
- 1/2 cup (120ml) hot water or hot coffee (decaf is fine)
Vanilla Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, plus more as needed
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- salt, to taste
- optional for garnish: sprinkles
Instructions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 14 to 16 cupcakes, so line a second muffin pan with a few more liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside. In a large bowl, preferably with a pour spout, whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the dry ingredients into the wet ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 14 to 16 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.
- Frost cooled cupcakes and top with sprinkles, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826 or Wilton 1M.
- Store leftover cupcakes covered at room temperature for 1 day or in the refrigerator for 3 days.
Notes
- Make Ahead Instructions: You can bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowls or Mixing Bowl with Pour Spout | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Carrier
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks can work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe. You could also substitute sour cream.
- Hot Coffee: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you don’t drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee (regular or decaf, but make sure it’s black with no sugar or cream). You can either brew it in a coffee maker or make instant coffee.
- Mini Cupcakes: Fill mini liners only halfway and bake for 10–12 minutes at 350°F (177°C). Yields about 3 dozen.
- Cake: Here’s a chocolate cake that is just as moist and chocolate-y. To make enough vanilla frosting for that 2-layer cake, use the frosting ratios from this white cake recipe.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- More Success Tips: Be sure to check out my How to Use Piping Tips post for instructions on how to fill a piping bag, and you can also read my 10 Tips for Baking the BEST Cupcakes.
Reader Comments and Reviews
Amazing!! I made these for my daughters 7th birthday party and they were a Huge hit! This recipe will be a go to from now on. I doubled the recipe and reduced the sugar to 1.5cups. Turned out perfectly! I also reduced the sugar in the icing and it was perfect. Should note my kids are used to reduced sugar baking, so these were perfect to them. Especially when decorated with various sprinkles.
Is it possible to get the old version of the recipe? I used to make them all the time but it’s been a couple of years and I see the recipe has been “updated” and I’d like the old recipe as it worked fine for me.. thanks!
Hi! The older recipe is right here, pictured with chocolate buttercream.
Hi Sally, thank you. However, the recipe I used did not ask for espresso powder or coffee or water added.
This might be a long shot. But this recipe (or at least when I clicked on this particular picture) used to be like 3/4c flour and maybe a half of a cup of cocoa. I can’t remember exactly. But it made the batter a smidge thicker which is perfect when you are doing Oreo cupcakes because it doesn’t make the Oreo at the bottom of the cupcake float since it’s thicker. Is that recipe anywhere else? I have looked everywhere and I can’t find it! I know it was here at one point because I’ve been using it for years. (This one is still good though BTW! I just like the consistency of the other one better when it comes to making my Oreo cupcake).
Hi Shelby, we’re happy to help. Is it any of the following recipes by chance? Dark Chocolate Cupcakes, Death by Chocolate Cupcakes, or Chocolate Cupcakes. These recipes all have the 3/4 cup flour and 1/2 cup cocoa that you mention. Hope this helps!
PERFECT! I have little experience making cupcakes. I had never given too much thought to the difference between natural and Dutch-processed cocoa…. so after the warning and having read the explanations about baking soda vs baking powder, and the two type of cocoa, I dragged myself over to the store to buy natural cocoa.
With the vanilla buttercream frosting, and despite substituting flax milk with a few drops of lemon for the buttermilk, the cupcakes were EXCELLENT! Thank you!
Easy-to-follow, straight-forward recipe. Thanks for the tip about filling the liners halfway – I would have filled them more if left on my own – I actually managed 16 cupcakes that turned out perfect. Followed your link to your chocolate buttercream frosting – equally easy and terrific results. My grandchildren declared this a success so I’ll be making these cupcakes regularly.
Hi sally!
Quick question, can I add something to this to make it even more chocolatey, such as chopped baking chocolate or chocolate chips?
Thanks!
Hi Kyler, absolutely — we’d start with 1/2 cup to 1 cup depending on how much you’d like. Enjoy!
Hey Sally! If you needed to make a few dozen of these, is it best to make one batch at a time or is it ok to double/triple up the recipe? I know with some recipes (like your amazing peanut butter cupcakes) it’s best to just make a single batch at a time.
Hi Alicia! You’re correct — for best taste and texture, we recommend making separate batches rather than doubling or tripling. Increasing the recipe also increases the chance of under or over mixing the batter. Hope this is helpful!
These came out perfect! They were incredibly moist and delicious. I baked mine for 18 minutes and that was all they needed. I used your cream cheese frosting recipe and rainbow sprinkles. Magic!
This recipe is perfect! I made exactly as written and they were delicious and moist. The recipe made exactly 14 normal size cupcakes, as stated, and I doubled the recipe, which turned out fine. The recipe says the batter is thin, but I didn’t find that to be the case. It was the consistency of normal cake batter, which worried me and made me think I had left out some liquid. They turned out great though! Also, when Sally says to not fill the cups more than halfway full, listen to her. I used my large muffin scoop to fill the cups, which ended up being slightly more than half full and some of them did overflow. I should’ve listened!
The buttercream is a flop. It’s soup! Why is it soup??? I’m going to put it in the fridge to hope it firms up to frost with, but I suspect the 1/4 of milk is way too much.
can i add chocolate chips to this batter?
Hi Rachel, absolutely — we’d start with 1/2 cup to 1 cup depending on how much you’d like. Enjoy!
These are AMAZING!!! My new go to chocolate cupcake recipe. They are so moist and chocolatey. I used a different buttercream recipe though (:
I tried this recipe and it came out Perfect this is my Go to cupcake recipe …i even made the buttermilk with the vinegar and milk ..excellent !! Thank you for this Recipe ..
Hi,
this recipe looks really good. I was wondering for the cocoa powder, if I would be able to use the ‘Guittard Cocoa Rouge Cocoa Powder’? It was the only type I could find at the store. The powder is unsweetened, 100% cocoa, but says it’s ‘red dutch-process cocoa powder’?
Any replies are greatly appreciated, as I would like to make these for June 5th.
thanks
Hi Sim, the switch to the dutch-process cocoa would require additional testing. If you test anything out, please let us know. Natural cocoa really is best here. You could also try these chocolate cupcakes with mint chocolate frosting instead (swap frostings if you’d like). They aren’t quite as moist as these.
To make them more chocolatey, try adding a chocolate flavor enhancer to the wet ingrediants. This can include a tablespoon of cointreau or a teaspoon of ground of espresso. This worked a charm for me.
Hello Sally,
I have a question about the mixing instructions. It says to add half the wet to the dry. Is this imperative? Most recipes instruct to add the dry to the wet. Does it matter which way it is done?
Hi Anna, It honestly won’t make a huge difference either way for this recipe since it doesn’t make a huge amount of batter. When working with a lot of batter some bakers find it easier to mix wet ingredients into the bowl of dry ingredients more smoothly so you can do it that way if you wish!
Very yummy!!
Came out perfect.
I baked cupcakes for the very first time! I and my family just loved it soooo muchhh thank youuuu Sally’s baking addiction!❤
best chocolate cupcake recipe ever! I baked them for 20 mins and filled them about 3/4 of the way full and they were perfect, highly recommended
I made these and they are SOOO good! I’m not crazy about the icing, but the cake is literally like a perfect recipe, especially since whenever I try to make homemade cake, it never rises right. But it did this time and turned out great! Highly recommend!
This is the best chocolate cupcake I’ve ever tried! It’s so soft and tasty!
I have used this recipe yesterday for a 7th bday party..too bad i cannot share the picture of the cupcake here…i made a christmas tree chocolate cupcake. thanks for sharing your recipes…youre my go to website for my baking requirements.
OMG!! These were sooo GOOD!! They were soft and chocolaty and oh so delicious! Definitely a new fave!
Beautiful cupcakes! I am certainly no professional, but was asked last minute to bake for my cousin’s bridal shower next weekend. My go-to chocolate recipe, while delicious, does not make good cupcakes (too light, and the tops are either completely flat or spread out – I know this has just as much to do with technique as the recipe, but I’ve never been able to remedy it). I did a test batch of these yesterday and I am very happy with them. For cakes and such I will stick with my go-to, but this recipe made for some very pretty, slightly-domed, light-but-sturdy-enough-for-piles-of-frosting cupcakes. I will be topping them with swirled vanilla bean and strawberry buttercreams and a little chocolate-covered strawberry. Thanks for another great recipe! : )
Hey Sally!
This is a great recipe, I tried it today. I made 12 cupcakes out of it using silicone cupcake pans, and cut them in half to sandwich them with peanut butter and also a chocolate cookie spread (I lacked confectiner’s/icing sugar t make frosting for them, plus I’m not really a big fan of buttercream) . They turned out deliciously chocolatey and moist, and they will be my go to chocolate cupcakes from now on!
Thanks for posting it! 🙂
I made these cupcakes yesterday for my little girl’s birthday. I have never felt so impelled to write a review for a recipe until now. These cupcakes are the BEST! The cupcake is super fluffy, delicious and moist. Compliments abound and all were sneeking in a 2nd and 3rd cupcake. The cupcakes cooked perfectly and did not stick the paper, as some mentioned. Since my daughter loves chocolate, I frosted the cupcakes with chocolate buttercream frosting. The only thing I would change for next time is I would make 2x the recipe because these cupcakes went super fast! Thank you for sharing your cupcake recipe!
Made these tonight and they turned out great, top was a little bit chewy and fudgey like a brownie and the bottom was moist and fantastic! The perfect chocolate cupcake! I baked a peppermint pattie in the middle and topped with peppermint vanilla bean buttercream. Love this recipe, thank you!
Just want to say your recipe is wonderful. My cupcakes came out perfect! Thank you for the tips and foot notes, they are so helpful.
I will definitely come back to make more of tour recipes. 🙂
This recipe is perfect!! I followed the recipe exactly as written with excellent results. My cupcakes, including the frosting swirl, look identical to your great photos! Many thanks Sally for the lessons and tips on this website. Cheers!!
This recipe is perfect! Great chocolate flavor, moist and not crumbly! Perfect cupcake. Thank you!