Chocolate Cupcakes

Chocolate Cupcakes are a timeless classic — rich, moist, and full of deep chocolate flavor. Whether you’re baking for a birthday party, special celebration, or just craving something sweet, these cupcakes are guaranteed to hit the spot. They’re easy to make, beautifully fluffy, and pair perfectly with your favorite frosting.

Why You’ll Love This Recipe

These Chocolate Cupcakes bake up soft and tender every time with an intense chocolate taste that’s never dry or crumbly. They’re simple to whip up with pantry staples and taste so much better than boxed mixes. Top them with buttercream, cream cheese frosting, or a silky chocolate ganache — they’re always a crowd favorite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Large eggs
• Whole milk or buttermilk
• Vegetable oil
• Vanilla extract
• Hot water or brewed coffee

Directions

this recipe

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add eggs, milk, oil, and vanilla extract. Beat until smooth and well combined.
4. Slowly pour in the hot water or coffee and mix until the batter is thin and glossy — this helps create a moist crumb.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Servings and timing

This recipe makes about 12 cupcakes. Total time, including baking and cooling, is approximately 40 minutes.

Variations

• Add chocolate chips or chunks for extra chocolatey goodness.
• Fill the cupcakes with caramel or raspberry jam for a fun surprise.
• Top with flavored frostings like peanut butter, mint, or espresso buttercream.

Storage/Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Frosted cupcakes should be stored in the refrigerator if the frosting is perishable. Bring to room temperature before serving. You can also freeze unfrosted cupcakes for up to 2 months; thaw at room temperature.

FAQs

How do I make my cupcakes extra moist?

Using oil instead of butter and adding hot water or coffee helps keep these cupcakes incredibly moist.

Can I use Dutch-process cocoa?

Yes, but make sure your leavening agents (baking soda/powder) are adjusted properly. Regular unsweetened cocoa powder works best for most recipes.

Why add coffee to chocolate cupcakes?

Coffee enhances the chocolate flavor without making the cupcakes taste like coffee.

Can I make mini cupcakes?

Yes! Bake mini cupcakes for about 10–12 minutes, or until a toothpick comes out clean.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend for best results.

What frosting goes best with chocolate cupcakes?

Classic buttercream, cream cheese frosting, or a rich chocolate ganache are all delicious choices.

How do I know when they’re done?

The tops should spring back lightly when touched, and a toothpick should come out clean.

Can I frost them ahead of time?

Yes, but store frosted cupcakes in an airtight container in the fridge and bring to room temperature before serving.

How do I make the cupcakes rise evenly?

Don’t overfill the liners — about 2/3 full is perfect. Also, bake in the center of the oven for even heat distribution.

Can I double this recipe?

Absolutely! Double the ingredients and divide the batter evenly among more cupcake liners.

Conclusion

These Chocolate Cupcakes are an easy, delicious, and foolproof recipe you’ll come back to again and again. With their moist crumb and rich chocolate flavor, they’re the perfect sweet treat for any occasion — from birthdays to bake sales to simple everyday indulgence. Happy baking!

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