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
Hi, could I make this in a quarter sheet pan? Bake time? Thank you
Hi Krissy, we’re unsure if this is the correct amount of batter for a quarter sheet pan. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Im going to make cupcakes for my friend’s 13th birthday and her favourite cake is chocolate. I have been looking for a while to find a good recipe and i think this one with all the good reviews has just saved me
Hi Sally! I am going to make these today, but I was wondering how many cupcakes this resipe makes? I couldn’t find it in the resipe. lol
Hi Raegan, you can find the yield of this recipe at the top of the gray recipe card. This recipe makes 12-14 cupcakes.
Another home run! I halved the recipe and baked 22 mini cupcakes. Since they had to travel, I made a chocolate glaze/shell (that hardened when cooled) by melting chocolate chips and adding oil & cocoa powder. They received many compliments. Bite-sized delectables!
Absolutely loved the cupcake recipe. Made them for grandson’s construction theme third birthday and used your vanilla buttercream with oreo dirt sprinkled on top and had them in plastic cupcake holders with mini construction vehicle on top of each one. Parents thought they were ‘professionally made’ and asked what bakery they came from. So happy with this recipe and with results!! THank you soooo much!
So happy to read this, Cindy!
Hi Sally, Love your recipes . Always my go to.
A quick query !! Can I bake 24 cup cakes side by side on the same shelf at one go. Making a large batch of 40 at home hence wondered if I could bake 24 in 2 pans.
Hi Geetha, if your oven is large enough, that should work fine.
can you use 6 large cupcake pan for this recipe
Hi Chris, definitely! We are unsure of the exact time for jumbo cupcakes. Bake at the same oven temperature until a toothpick inserted in the center comes out clean. Enjoy!
Love!! Do you think gluten free flour would work too? My bff birthday is coming up and she loves this recipe before she cut out gluten
Hi Ana, we haven’t tested this recipe (or any of our cupcake recipes) with a 1:1 gluten free flour blend, so we’re unsure of the exact results. Some readers have reported success, though. Let us know if you do give it a try!
I didn’t have any buttermilk on hamd and I was in a rush and so I used your buttermilk substitute and forgot to look at the quantities for this recipe so I ended up using a full cup of it but they turned out amazingly
can I use instantb coffee instead of espresso powder?
Instant coffee is a good substitute, yes!
Can I use sour cream if I dont have buttermilk? TIA.
Hi Karen, yes, you can try replacing the buttermilk with the same amount of sour cream for a sturdier cupcake.
I used a scale to measure and made it into two 6 inch cakes. I thought it was baked well but it collapsed in the middle when it cooled. I’m sure it’ll still taste good but I’m wondering why
I love this recipe! How can I adjust it so make mini cupcakes? I am unsure how to adjust oven temperature and time. Thank you!
Hi Daryl, for mini cupcakes, fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C). Enjoy!
I loved this recipe
Tried so many times
The result has always been amazing
What would I need to change to make these mini cupcakes?
See recipe Notes! Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C).
These were amazing cupcakes to bring for a sorority formal! However, I made these with 2% milk, and even though I added the lemon juice for curdling, it tasted like something was missing. I ended up making them a second time and replaced the 1/3 cup oil with 1/2 cup butter to increase the richness and account for the lost fat in the milk. They turned out great both times!
Hey. This is an awesome recipe. What is the shelf life of these cakes?
Hi Shaer, Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
I was worried at first cause the batter was lumpy and I did not want to over mix the batter. I tried one before taking into work as I did not want anyone biting into a clump of flour. The cupcake was good. I used the chocolate peanut butter buttercream very good as well. Thank you !
These were such delicious cupcakes! Your recipes make anyone seem like a gourmet baker! I have one small suggestion for your instructions. Please change it to read “fill halfway to the top of the liner”, not just “fill halfway. Neurodivergent chemists like myself will literally fill half of the volume which, as it turns out, is too much. They still turned out delicious, though!
I made these today. We’ve been married 45 years and this was the first Thanksgiving we’ve spent alone together. They were absolutely delicious, but they didn’t rise much. Baking powder has until 2026, I can’t tell you how long the baking soda has been around. I’m going to buy new baking soda as an excuse to make them again.
It must be the baking soda or something else. Mine raised a ton.
My cupcakes turned out a bit dry. They all cracked on top. I used store bought butter milk and skipped the espresso powder. I baked it for 20 mins. Did I bake it for too long? Or over mixed it?
Hi KC, cupcakes will crack if the wet to dry ratio of ingredients is off. 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. It doesn’t sound like you overbaked them, but if your oven’s temperature is a bit off and runs hot, that could be the case as well. An oven thermometer is a useful tool to have. Thank you for trying this recipe, and I hope you have better success next time!
Delicious and super moist, mine stayed moist and fresh in the fridge for 4 days until they were gone. I made a more basic buttercream icing cutting out melted chocolate and halving the recipe for a thinner layer of icing and that was perfect too
Would you be able to do a graham cracker crust base for these cupcakes?
Hi Tara, I haven’t tried it but I can’t see why not.
This one is so delicious! My fam loves it very much. Btw, can I sell the finish product of this one?
I wanted an easy recipe that I could try making with Einkorn flour and some monk fruit- I used real brown sugar. I also wanted to use up some of the homemade buttermilk we made today- from the butter we churned today- I think that was not quite what we needed, but it worked, they ended up falling a little in the center. I got 16 cupcakes instead of 14. But they were perfect crumb and delicious flavor.
can I make my own buttermilk with almond or a different non-dairy milk?
You bet! See recipe Notes for details.
Can I double this recipe?
Hi Liz, for the best taste and texture, we highly recommend making the batter in separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
I cant fault this recipe. My buttermilk didnt curdle so i was a bit worried i didnt add enough vinegar as i only had apple cider vinegar haha, i also didnt have espresso only caramel instant coffee AND overbaked by 5 mins YET they turned out great!! i was doing a test run today before the birthday party!!
Trying this recipe today for my wife’s birthday. I just have a quick question about the liners. The link for the cupcake liners is an XL liner. Does the size matter?
Thank you!
Hi Walter, you’ll want regular standard-size cupcake liners. We’ll update that link now—thank you for letting us know!
I made this recipe. I am at 4700 ft in elevation and the cupcakes sunk. What did I do wrong? I assume you need to mix well enough so the recipe isn’t chunky?
My cupcakes sunk. This is the first time in 40 years I have ever experienced a cupcake sinking. I am also at 4700 ft altitude.
I loved this recipe so much. I’ve been using this for my chocolate cupcake..is there any way i can increase the sugar?or how can i make it more sweeter for the cupcake alone. Thanks.
Hi Roel, you can probably increase the granulated sugar a little bit. Start by adding 2 extra Tablespoons, and see if that gives you the desired result. I also love these cupcakes with a filling, like how we make them as cream-filled chocolate cupcakes. We recently posted a video tutorial on how to fill cupcakes, and that post has a lot of suggested filling options.
Hi, just wondering if you could add chocolate chips to this recipe?
Hi Janika, Feel free to add 1 cup of chocolate chips to this batter without changing anything else.