These Chocolate Cupcakes are rich, moist, and deeply chocolatey with a tender crumb and fluffy texture. Whether you’re celebrating a birthday, hosting a party, or just craving something sweet, these cupcakes deliver classic bakery-style flavor in every bite.
Why You’ll Love This Recipe
- Deep, intense chocolate flavor
- Super moist thanks to sour cream and oil
- Easy to make with basic pantry ingredients
- Perfect base for any frosting
- Kid-friendly and party-approved
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Sour cream
- Vegetable oil
- Vanilla extract
- Hot water or hot brewed coffee
Directions
- Preheat oven
Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners. - Mix dry ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. - Add wet ingredients
Add in eggs, sour cream, oil, and vanilla. Mix until just combined. - Add hot liquid
Slowly pour in hot water or coffee and stir until the batter is smooth. It will be thin—this is normal! - Fill and bake
Fill each cupcake liner about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. - Cool completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add chocolate chips: Fold in ½ cup of mini chips for a double chocolate hit
- Mocha cupcakes: Use coffee instead of water and top with espresso buttercream
- Filled cupcakes: Add a center of ganache, caramel, or peanut butter after baking
- Different frostings: Try cream cheese frosting, whipped ganache, or marshmallow fluff
Storage/Reheating
- Room temp: Store unfrosted cupcakes in an airtight container for 2–3 days
- Fridge: Store frosted cupcakes for up to 5 days
- Freeze: Freeze unfrosted cupcakes for up to 3 months; thaw and frost when ready
- Reheat: Microwave for 10 seconds for a warm, gooey bite (unfrosted only)
FAQs
Can I use Dutch-process cocoa?
Yes, but make sure your leavening balances—natural cocoa works best with baking soda.
What’s the best substitute for sour cream?
Plain Greek yogurt is a great 1:1 substitute.
Can I make mini cupcakes?
Yes! Reduce baking time to 10–12 minutes.
Why is my batter so runny?
It’s supposed to be thin—this gives the cupcakes their ultra-moist texture.
Can I double the recipe?
Yes, for 24 cupcakes. Just use two muffin tins or bake in batches.
Can I make a cake with this batter?
Absolutely—pour into a greased 9-inch round pan and bake for 30–35 minutes.
What frosting goes best?
Classic chocolate buttercream, vanilla buttercream, or peanut butter frosting all work beautifully.
Can I make them dairy-free?
Use dairy-free sour cream and plant-based milk alternatives.
What kind of oil should I use?
Neutral oils like vegetable, canola, or sunflower oil work best.
How do I prevent dry cupcakes?
Don’t overbake, and use the full amount of sour cream and oil for moisture.
Conclusion
This Chocolate Cupcake Recipe is a go-to for anyone looking to bake soft, moist, deeply flavorful cupcakes that everyone will love. They’re easy, foolproof, and ready for your favorite frostings and decorations—perfect for any celebration or chocolate craving.
Print
Chocolate Cupcake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Chocolate Cupcakes are soft, moist, and full of rich cocoa flavor. They come together in just one bowl and bake up beautifully every time. Top them with your favorite frosting—chocolate, vanilla, or cream cheese—for a crowd-pleasing treat that never goes out of style.
Ingredients
For the cupcakes:
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1 cup all-purpose flour
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1 cup granulated sugar
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1/3 cup unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp vinegar)
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1/2 cup vegetable oil
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup hot water or brewed coffee (enhances chocolate flavor)
For chocolate buttercream frosting (optional):
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1/2 cup unsalted butter, softened
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1/3 cup unsweetened cocoa powder
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1 1/2 cups powdered sugar
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2-3 tablespoons milk
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
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Make the batter:
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In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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Add buttermilk, oil, egg, and vanilla. Mix until smooth.
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Carefully stir in the hot water or coffee. Batter will be thin—that’s normal!
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Fill and bake:
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Fill cupcake liners about 2/3 full.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Make the frosting (if using):
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Beat butter until creamy. Add cocoa powder, powdered sugar, milk, vanilla, and salt.
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Beat until light and fluffy, adding more milk if needed to reach desired consistency.
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Frost and serve:
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Once cupcakes are completely cool, frost with chocolate buttercream or your favorite topping. Add sprinkles or chocolate shavings if you like!
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Notes
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You can double the recipe for 24 cupcakes.
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Want a lighter version? Swap half the oil with unsweetened applesauce.
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These freeze well—just cool completely and store in a freezer bag for up to 2 months.