These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Today we’re diving deep into what I like to call a “foundation recipe.” Basic chocolate cupcakes which are, indefinitely, anything but basic.
This is a solid base recipe that serves as a jumping off point for many others. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my desserts repertoire. There will never be a reason to find a better version—this is THE chocolate cupcake recipe I use time and time again.
I shared this recipe 3 years ago as chocolate cupcakes with vanilla frosting, but I want to walk you through the process (1) with step-by-step pictures, (2) with careful explanations, (3) and I want to emphasize one VERY crucial instruction. If you skip this instruction, your entire batch will be ruined. Trust me, the evidence has landed in my trashcan time and time again. It’s not pretty.
Curious about other foundation recipes?
- Vanilla cupcakes and vanilla cake
- Sugar cookies and chocolate sugar cookies
- Chocolate cake (try this!!)
- Chewy fudgy frosted brownies
- Peanut butter cookies (foundation for 6+ other cookies on my site!)
Today’s chocolate cupcakes are for true chocolate fans. I’m talking about those of you who don’t qualify an item as dessert unless there’s chocolate involved. Strawberry shortcake is a dessert impostor and forget about apple pie. That’s some sort of health food, right?
You need 2 bowls, 1 whisk, and 1 spatula. The base of these chocolate cupcakes, and what is responsible for the texture, is oil—the same powerhouse ingredient we use for a super moist chocolate cake roll. Like double chocolate muffins, we’re not creaming butter here, so there is no need to break out the mixer. Though you can absolutely use a hand or stand mixer if it’s easier for you.
We’re also achieving an incredibly moist texture with buttermilk. Just like in these cream-filled chocolate cupcakes, buttermilk also gives us the best flavor. I don’t typically have buttermilk in the fridge, so I sour whole milk instead. Check out my recipe notes for how to make a buttermilk substitute.
Another tip? Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa, just like when making chocolate frosted cookies. Why? Here’s the difference between dutch-process vs. natural cocoa powder. And if you really want to learn today, here is the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes.
So there’s 1 bowl for dry ingredients and 1 bowl for wet ingredients. Gently mix the two together. The batter isn’t as thick as you would think. We don’t really want a super thick chocolate batter because that would yield a cupcake similar to brownies. Dense. We don’t want dense! We want spongey, cakey, and rich.
This Will Make or Break Your Recipe
Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. You will question yourself as you pour in the batter. Really? This is ALL that I’m using for each cupcake? The answer is yes, that is all you are using for each cupcake.
- If you fill the liners too full, the cupcakes will overflow.
- Too full = crisp mushroom tops
- Too full = sinking in the center
Got that? Halfway full! Halfway full!
Now that the cupcakes are baked and your self control is fading quickly, it’s time to frost them. The frosting flavor is completely up to you. We have a plethora of options on this site from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, cream cheese frosting, and even a black chocolate buttercream frosting that we developed with these black velvet cupcakes. Keeping things even (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles.
And layer that buttercream on nice and tall. (I used Wilton 1M!)
I don’t normally reach for chocolate desserts if there’s a fruity one on the menu, but I would gladly unwrap one of these over any other choice.
By the way, this recipe transfers beautifully into cake pans to make a 6-inch cake.
Print
Super Moist Chocolate Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours, 35 minutes (includes cooling)
- Yield: 12-14 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Made from simple everyday ingredients, this easy chocolate cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder*
- 1 teaspoon espresso powder or instant espresso*
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
- chocolate buttercream and sprinkles for decorating
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Frost cooled cupcakes with chocolate buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
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 up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Piping Bags (Reusable or Disposable) | Wilton 1M Piping Tip | Icing Knife | Cupcake Carrier (for storage)
- Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C).
- Cake: Here’s my chocolate layer cake recipe.
- Cocoa Powder: Use natural cocoa powder, not Dutch-process. See Dutch-process vs natural cocoa powder for more information.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can skip it or use 1 teaspoon of instant coffee powder instead.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
- 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 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.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
Not a fan of this recipe after trying it a couple of times. It’s not very forgiving unless you are super exacting to the recipe. I thought I was filling my cups halfway but apparently not because the bake didn’t turn out right. Taste and texture were OK for a chocolate cake but honestly not that great. I usually have great luck with Sally’s recipes, but not this one.
This recipe has disappointed me twice now. Both times the batter mushroomed and stuck even though I was careful to fill half full. Are there any high altitude recommo. Very tasty cakes,but they look a mess.
Hi Kit, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
hi! i need to make 15 cupcakes, would i have enough with this recipe if not what measurements can i use?
Is it safe to triple this recipe? I need to make a lot of cupcakes.
Hi Jackie, for best results, we recommend making separate batches rather than doubling, tripling, etc.
Hi – How would you adjust the bake time for mini cupcakes?
See recipe Notes for mini cupcake instructions!
They taste delicious but I had a hard time with the baking of the cupcakes. Most of them mushroomed over while baking and I had to scrape them off the pan in order to remove them. Most if not all sunk in the middle as well. I thought I was being careful with only filling them half way too. Any suggestions or input for next time would be greatly appreciated.
Hi Amanda, mushroom tops often mean that the cavities were overfilled a bit—using a bit less batter in each should help for next time. As for the sinking in the middles, that typically means that the cupcakes were underbaked, so a few additional minutes in the oven will help there. Thank you for giving these a try!
I’ve made this recipe many times and love it! I need a dairy free recipe and wondered if I could switch the buttermilk out for something else and still achieve the moist and fluffy cupcakes? Thanks!
Hi Michelle, buttermilk is key for taste and texture in these cupcakes, and we haven’t tested a dairy-free version. However, you could try the DIY buttermilk listed in the Notes and use a dairy-free milk instead. Let us know what you try!
Hello, I tried this recipe today for my dad’s 60th birthday party tomorrow and the cupcakes came out beautifully! I always struggle with cooking with chocolate but these are incredible and as if bought from the store. One question, do u keep them in air tight containers or with what do you tightly wrap them? Cling film? I’ve got them covered under a microwave cover at present haha
Hi Bee, after they completely cool, I usually keep frosted or unfrosted cupcakes in large plastic containers, or cupcake carriers.
I made jumbo size cupcakes and the recipe yielded 9. Great flavor and very soft texture which we all enjoyed. I appreciate the info about Dutch process, I had no idea so that’s great general knowledge . There’s a mention of your blog in Nancy Silverton’s newest cook book by the way
Glad you enjoyed these. And I know! I saw that and was FLOORED that she enjoys my website and even mentioned me. Made my day, week, month, and… well, my year!
Sally, Can I pre-make the cupcakes frosted and freeze them? I have to make ahead then transport for 7hrs in a cooler with ice covered in cupcake carriers
Hi Kathy, Yes, you can freeze buttercream-frosted cupcakes.
Can I half this recipe?
Hi Kit, yes, that should work just fine. Or, here is our recipe for just 6 chocolate cupcakes.
The BEST cupcakes I have ever had the joy of baking….we loved them so much! Our new go-to chocolate delight!!
These cupcakes were delicious.
I thought I’d followed the instructions to the letter but there were small crunchy sugary bits in the bottom of the cakes, do you know why this could be? I’m in the UK & will be baking a large batch for a wedding (therefore need them to be perfect!). I actually enjoyed the sugary bits! 🙂
Hi Son, were you using a sugar with larger granules? That could be causing the larger grainy pieces. Otherwise, be sure to fully mix in the sugar with the eggs, sugar, oil, and vanilla until completely smooth. This will prevent any sugar from clumping. Thank you for giving these a try!
Thanks Lexi
I used a hand mixer & reckoned to have mixed it well. I’ll do it for longer next time to see (is it possible to overmix the eggs, sugar & oil?).
Also, I used granulated sugar as per the recipe. Is it worth me trying caster sugar instead? Thanks again.
Hi sally!
I have made these for so many occasions over the last few years, I love this recipe!
I know you have recipes for vanilla cupcakes which I have also tried and loved, but I’m wondering if I leave out the espresso powder , subbed the brown sugar for more granulated sugar and added 41g extra of flour instead of cocoa powder do you think these would work out as vanilla cupcakes??
Thanks!
Hi Clara, so glad you love these cupcakes! I’m afraid we don’t recommend that, as they are very different recipes and cocoa powder is a tricky dry ingredient that requires certain ratios and adjustments that wouldn’t make sense if you leave it out.
hi sally,
just a little concerned as the recipe calls for only 3/4 cup of flour, which seems low for the amount it makes compared to other chocolate cupcake recipes. can you confirm this is not a typo before i make them? thank you:)
Not a typo! Enjoy.
I made the chocolate cupcakes and hope to make creamy frosting next. The cupcakes were spot on but hope to try next with Namataste gf flour next since gf is celiac here in our family.
To use this as a 6in cake would we use cake flour or regular flour?
Hi Hakey, you’ll still want to use all purpose flour. Cake flour is too light to use with cocoa powder.
Do you suggest dividing this into 2 or 3 pans for a 6 inch cake?
Hi Sarah, this is the perfect amount of batter for three 6 inch cake pans – more on using cupcake recipes to make small cakes in this 6 inch cakes post.
Hello Sally;
I have been asked to make these super moist chocolate cupcakes and buttercream frosting for my granddaughters graduation party in late August. WE all love these cupcakes.
My question is how do I transport these frosted cupcakes so the don’t melt. I live in Wisconsin and in late August our temps are in the 80’s along with humidity and dew points up there. We have a 2 hour drive to the party. Any suggestions would be extremely helpful.
Thank you very much, I look forward to your response.
Hi Mary, we’d recommend using a cupcake carrier for storing and transporting the decorated cupcakes. You can keep the frosted cupcakes in the refrigerator in the carrier – if you have room – until you need to transport them, and we’d recommend keeping the car as cool as possible. We hope they’re a hit!
I have made these before, so I know they will be a hit. Thank you for the travel information, I appreciate it. Love Sally’s Baking Site, have recommended to all my friends and family after they taste what I have made. Have a great day.
Hi this was great! I’d like to repeat but for a guest list of 50. Could you please help me with measurements?
Sheri, I actually just did this today. I multiplied all the ingredients by 4 (using a scale), it all
even fit in my KitchenAid. I got 64 cupcakes and they all turned out perfectly and delicious!
These chocolate cupcakes are so moist that they taste so good even without icing. Icing them is just an added touch.
Excellent recipe! I used King Arthur gluten free flour and made my own buttermilk. Other than that I followed the recipe exactly. Not too sweet, still moist. I do not think I will frost them. Thank you
Hi, like other commenters – the recipe seems to be missing a liquid. The description said the batter should be thin – but it was thick like brownies. I added the correct amount of oil and buttermilk and double checked my quantities for the remaining ingredients as well.
Hi Maddie! Batter can be thicker if the dry ingredients were over-measured. How did you measure the flour and cocoa powder? Make sure to spoon and level (instead of scooping) to avoid packing in too much into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I can’t find espresso powder where I live, and ordering online is super expensive. Can we just sub some of the liquid for a shot of espresso?
Hi Gina, we don’t recommend swapping for liquid coffee/espresso, but you can simply omit the espresso powder if needed. The cupcakes will still be delicious.
Hi Sally, I was wondering if you can assist please? I want to make this for my MIL’s birthday. I see now that there is a difference between All-purpose flour and cake flour. After some research I noted we do not get AP flour in South Africa. I always thought it is the same as cake flour. I saw a comment where you mentioned that cake flour is too light and the cupcake will crumble. Is there any way I can prevent the crumbling using only cake flour?
Hi Odette, unfortunately, cake flour is too light for this cupcake. Can you order some all-purpose flour from online by chance?
I might be able to help a bit with this if you don’t mind me getting math-y.
The difference between AP flour and cake flour is the protein content. Check the back of your bag of flour. Most cake flour is 7-9% protein, while most APF is 10-12%. You can make up the difference by adding vital wheat gluten and subtracting the same amount of cake flour. The general rule of thumb is 1.5g of vital wheat per 100g of flour will increase your flour’s protein content by 1%. So, to increase your cake flour from, say, ~9% to ~11%, you’d want to add around 2.5g of vital wheat gluten ^^
Source: I bake a *lot* of bread.
I made this earlier and it was amazing, would definitely recommend this recipe! I was wondering whether you had the nutritional values?
Hi Lucy, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made these this morning! I didn’t have espresso powder but I used instant ground and they tasted amazing! Thanks Sally!
Hello Sally! I live in the Netherlands, so naturally I am having difficulties finding natural cocoa powder and all that is readily available is dutch processed. I know you indicate that it cannot be substituted because it will not react with the baking soda, so if that is all I have, should I remove the baking soda entirely, or do something else? Thank you in advance! Love your site and all your recipes!
Hi Simone! It’s really best to use natural cocoa powder in this recipe. Can you order some online by chance? If using dutched cocoa, you would need to switch out the baking soda (or some of the baking soda) for baking powder. Increase the amount of baking powder in the substitution since it isn’t quite as strong as baking soda. We haven’t tested it ourselves, so it will take some trial and error. Let us know if you decide to try it!
I was looking forward to beautiful fluffy cupcakes. Found out that at 7000 ft elevation, they became very fluffy and partially blew out of the muffin tin. I learned from my local friends that baking soda and baking powder needs to be adjusted at higher altitude. I will fill the indented cupcakes with buttercream!
I would like to make these as jumbo cupcakes! How should I adjust the baking time and temp, and how full should the cups be?
Hi Cait! We are unsure of the exact time for jumbo cupcakes. Fill them halfway. Bake at the same oven temperature until a toothpick inserted in the center comes out clean. Enjoy!