This chocolate cupcake recipe is easy to make from scratch with simple ingredients. They are the best, moist chocolate cupcakes with a rich chocolate flavor and perfect texture. Topped with our favorite chocolate buttercream frosting, these chocolate cupcakes are the perfect way to celebrate any special occasion.
Once you try these from-scratch chocolate cupcakes, you’ll never reach for a boxed mix again! Topped with our favorite chocolate buttercream frosting, these chocolate cupcakes are the perfect way to celebrate any special occasion.
Adapted from our recipe for the best chocolate cake, these are the best, moist chocolate cupcakes with a rich chocolate flavor and perfect texture. Made with simple ingredients, they come together in no time and are seriously the best chocolate cupcakes you’ll ever eat.
Chocolate Cupcake Recipe: Ingredients & Substitutions
As always, we’ll discuss the ingredients in these chocolate cupcakes and some possible substitutions – although I don’t really recommend tampering with this recipe.
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes.
- Granulated sugar. There really isn’t a substitute for the sugar. I suggest regular white sugar or organic cane sugar for the best results.
- Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate cupcakes use dark cocoa powder.
- Espresso powder. I always have espresso powder on hand to make chocolate desserts (like this chocolate cake, chocolate zucchini cake, etc.). It’s definitely worth purchasing if you love baking. You can substitute instant coffee if you must.
- Canola oil. Oil keeps these chocolate cupcakes very moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil yields the best results.
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
- Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content.
- Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer flavored chocolate cupcakes.
- Mini chocolate chips. These are a must. Regular-sized chocolate chips sink to the bottom of the cupcakes while baking. Be sure to use mini chips for the best results.
How to make Chocolate Cupcakes
As always, we’ll walk through how to make chocolate cupcakes step-by-step, and don’t forget to watch the video. This chocolate cupcake recipe is so simple to make!
Combine Dry Ingredients
In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside to use later. This step is important to ensure the ingredients are evenly distributed and that there are no lumps.
Combine wet ingredients
Next, combine the wet ingredients. In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
Add dry ingredient mixture
Once the wet ingredients are combined, add the dry ingredients and stir until the batter is smooth.
Add mini chocolate chips
Stir in the mini chocolate chip until evenly distributed.
Bake
Next, use a ¼ cup measuring cup to fill each cupcake liner with ¼ cup of batter. Then bake in the preheated oven for 13-15 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
Cool
Place the cupcake pan on a wire cooling rack to cool to room temperature (takes about 30 minutes). Once cooled, lift cupcakes in their liners out of the pan and transfer to a wire rack to cool completely.
Frost
When the chocolate cupcakes are cooled, frost them with this chocolate buttercream frosting or homemade vanilla frosting I use the following tools to decorate cupcakes:
- Piping bags – I have both reusable and disposable piping bags and use them all the time.
- Piping tips and couplers – I recommend a great starter tip and coupler set. However the Wilton 1M tip and large coupler are my favorite – and can be used in so many ways. This is the tip/set I used to frost the chocolate cupcakes pictured in this post.
Store
Store these chocolate cupcakes at room temperature for up to 3 days, or in the refrigerator for up to a week. Serve at room temperature.
Freeze
It’s really easy to bake a batch of chocolate cupcakes and freeze them. Simply follow the recipe and let them cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze until you’re ready to frost and serve.
Can you double this Chocolate Cupcake recipe?
Yes! You can easily double (or triple) this chocolate cupcake recipe. This is a great option if you want to make enough homemade chocolate cupcakes for a large crowd.
If you like these chocolate cupcakes, you will love these recipes:
- Make the best chocolate cake ever with this homemade chocolate cake recipe.
- Don’t forget to frosting this cake with homemade frosting – our chocolate buttercream frosting and homemade vanilla frosting are out-of-this-world delicious.
- Flourless chocolate cake is an elegant and rich dessert sure to impress.
- These molten chocolate lava cakes are to die for!
- This chocolate zucchini cake is summer cake perfection.
- Vanilla ice cream and chocolate ice cream pair beautifully with this chocolate cake recipe.
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Best Chocolate Cupcake Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ¼ tsp espresso powder
- ¼ cup canola oil
- 2 eggs
- ½ cup sour cream
- ¼ cup whole milk
- 1 tsp pure vanilla extract
- ½ cup mini chocolate chips
- Chocolate Buttercream Frosting
Instructions
- Preheat oven to 350 degrees F.
- Line a standard muffin tin with 12 cups and lightly spray with cooking spray. Set aside.
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
- In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
- Add dry ingredients to the wet ingredients and whisk until combined.
- Add mini chocolate chips and stir until evenly distributed.
- Use a ¼ cup measuring cup to fill each cupcake liner with ¼ cup of batter.
- Bake in the preheated oven for 13-15 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
- Place cupcake pan on a wire cooling rack to cool to room temperature (takes about 30 minutes).
- Once cool, lift cupcakes in their liners out of the pan and transfer to a wire rack to cool completely.
- Once cool, frost with chocolate frosting and serve.
Video
Notes
Ingredient Substitutions
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
- Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results.
- Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate cupcakes use dark cocoa powder.
- Espresso powder. I always have espresso powder on hand to make chocolate desserts. It's definitely worth purchasing if you love baking. You can substitute instant coffee if you must.
- Canola oil. Oil keeps these chocolate cupcakes very moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil yields the best results.
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
- Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content.
- Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer flavored chocolate cupcakes.
- Mini chocolate chips. These are a must. Regular-sized chocolate chips sink to the bottom of the cupcakes while baking. Be sure to use mini chips for the best results.
Frosting
Frost these cupcakes with this chocolate buttercream frosting or homemade vanilla frosting I use the following tools to decorate cupcakes:- Piping bags - I have both reusable and disposable piping bags and use them all the time.
- Piping tips and couplers - I recommend a great starter tip and coupler set. However the Wilton 1M tip and large coupler are my favorite - and can be used in so many ways. This is the tip/set I used to frost the chocolate cupcakes pictured in this post.
To Store:
Store these chocolate cupcakes at room temperature for up to 3 days, or in the refrigerator for up to a week. Serve at room temperature.Freeze
It's really easy to bake a batch of chocolate cupcakes and freeze them. Simply follow the recipe and let them cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze until you're ready to frost and serve.Can you double this Chocolate Cupcake recipe?
Yes! You can easily double (or triple) this chocolate cupcake recipe. This is a great option if you want to make enough homemade chocolate cupcakes for a large crowd.Nutrition
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Sarah McKinley
AMAZING chocolate cupcake recipe! It was outstandingly moist and had just the right amount of chocolate in it. I made these for my son’s birthday along with your chocolate buttercream frosting, and he wanted more and more!
Great recipe, I love your food blog!
Carolina Juárez
I made them but without the cream on the top cause i wanted them more like muffins, eventhough they are soooooo delicious AND moist 💕 I baked 16 muffins AND my husband & I ate them all througout a whole week and they remain fresh, moist AND delicious outside the fridge. I’m starting to cook since the quarantine AND i think your recipes aré awesome!!