These chocolate cupcakes are everything you want in a perfect cupcake. This is my best recipe for rich and indulgent chocolate cupcakes ready to be topped with a buttercream frosting swirl.
Why You’ll Love This Chocolate Cupcakes Recipe
- Classic. Everyone needs a perfect chocolate cupcakes recipe so they can whip up a batch whenever the urge strikes. I mean, if that’s not a necessary life skill, I don’t know what is.
- Easy. Simple ingredients, a few basic techniques (mixing batter) and 30 minutes. That’s all you need.
- So yummy. These cupcakes are rich, chocolatey and totally indulgent. Top them with decadent swirl of chocolate frosting to satisfy even the most ravenous chocoholics.
Want to Bake These Into a Cake?
This recipe can easily translate to a chocolate cake as well. To make this a layer cake instead, use two 9″ baking pans or three 8″ pans and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
What You’ll Need
Here’s a quick look at what you’ll need to make this chocolate cupcakes recipe. Be sure to scroll down to the recipe card for a printable ingredient list.
- Cocoa Powder: I use Hershey’s Special Dark Cocoa for this recipe, but you can use any regular cocoa powder you prefer.
- All-Purpose Flour
- Buttermilk: The combination of dark chocolate cocoa powder and buttermilk take these cupcakes to new heights when it comes to moisture and flavor! If you don’t have buttermilk, you can substitute 1 cup of plain yogurt, or 1 tbsp of lemon juice or vinegar added to a cup of milk.
- Vegetable Oil: Or an alternative cooking oil like Canola Oil.
- Vanilla
- Granulated Sugar
- Baking Soda & Baking Powder
- Eggs
- Salt
How to Make the Best Chocolate Cupcakes
The ultimate chocolate cupcake is only a few short steps away! Follow these easy directions for super yummy and moist dark chocolate cupcakes.
- Combine the dry ingredients: Combine the flour, cocoa powder, baking soda and baking powder, then add in the sugar and salt.
- Add wet ingredients: Mix in the eggs one at a time, then add the vanilla, water, vegetable oil and buttermilk, continuing to mix until everything is combined.
- Bake: Pour the batter into liners set in a prepared muffin pan, about 2/3 full, then bake in a 350°F oven until the cupcakes have set. Once the cupcakes are out of the oven, remove them from the pan immediately and leave them on a wire rack to cool.
- Frost: Make sure the cupcakes have cooled completely before you frost them with your favorite buttercream recipe. Try out my piping technique in the tips section, and see my favorite frosting variations below!
What Kind of Frosting To Use
Here are my favorite frostings to pair with chocolate cupcakes:
- Chocolate: I love frosting these chocolate cupcakes with a Creamy Chocolate Frosting.
- Vanilla: Or a classic Buttercream Frosting!
- Pumpkin: Give them a taste of fall with my easy Pumpkin Butter Frosting.
- Mint: Want to add some color? Try Mint Chocolate Chip Frosting.
- Red Velvet: Frost them with the bold color and dramatic flair of a Red Velvet Frosting.
- Marshmallow: For a fun and versatile frosting, try out this Fluffy Marshmallow Frosting.
Frosting Tips
Pro Tip: Use a disposable piping bag and a tip to give your cupcakes a gorgeous piped frosting swirl. Here’s how you can achieve perfectly swirled buttercream:
- Snip off the end of the bag and fit the piping tip tightly in the opening (I use a Wilton 1M tip for a more than decent swirl!).
- Fill the piping bag about 3/4 full with frosting, then twist the bag until the frosting pokes out of the tip.
- For a traditional swirl, start piping from the outside of the cupcake and work in a circle inwards. You can also pipe a “rose swirl” by starting from the inside and working outwards. Tada! Picture perfect swirled cupcakes, every time.
Decorating Ideas
Pair your freshly frosted cupcakes with some of these fun and easy cupcake topping combinations:
- Chocolate Peanut Butter: Smooth peanut butter and chocolate chips.
- Sweet & Salty: Crushed pretzels and a drizzle of salted caramel sauce.
- Cookies n’ Cream: Crumbled Oreo cookies.
- Rocky Road: Crushed peanuts, mini marshmallows, a drizzle of chocolate sauce.
- Coconut: Toasted shredded coconut, or fresh shaved coconut.
- Citrus: Candied lemon pieces and lemon zest.
- S’mores: Crushed Graham crackers, chocolate pieces, mini marshmallows.
- Candies: Or you can go totally classic and use candy hearts or sprinkles.
How to Store
Cupcakes are always best when enjoyed the day they’re baked. However these will keep fresh at room temperature for up to 2 days. Allow the cupcakes to cool completely before placing them in an airtight container for storage. Resist putting cupcakes in the refrigerator, as this will dry them out!
Can I Freeze Cupcakes?
You can freeze unfrosted cupcakes for up to 3 months! Wrap each cupcake in saran wrap, then place them in an airtight, freezer-safe container. Thaw on the counter for a few hours before topping with frosting.
More Cupcake Recipes
If you love this classic recipe for easy chocolate cupcakes, you’ll also love My Favorite Vanilla Cupcakes, plus these other delicious and easy cupcake ideas:
- Banana Cupcakes with Peanut Butter Frosting
- Confetti Cupcakes
- Almond Cupcakes with Coconut Buttercream Frosting
- Snickerdoodle Cupcakes
Chocolate Cupcakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 36 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
The best ever chocolate cupcake recipe! Rich and indulgent dark chocolate cake, ready to be topped with a decadent swirl of your favorite buttercream frosting.
Ingredients
- 1 1/2 cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
- 3 cups all purpose flour
- 3 cups granulated sugar
- 1 Tbsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Line muffin pan with cupcake liners.
- In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
- With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
- Mix on medium for 2 minutes until combined.
- Fill liners 2/3 full and bake for 20 minutes until set.
- Remove from pan immediately and cool on wire rack.
Notes
Makes approximately 36 cupcakes.
I prefer the dark chocolate cocoa powder as it gives a deeper chocolate flavor; you can certainly use regular or Dutch processed cocoa powder!
If you would like to make this recipe into a layer cake: Use two round 9″ baking pans or three round 8″ pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Mm, all of this looks so delicious! I love to get creative with pumpkin recipes; the flavor is perfect for fall! Thanks so much for sharing so many neat recipes!
Your readers will appreciate the Dutch powder tip. Most chocolate lover would desire a richer flavor.
Your readers will appreciate the tip about the Dutch powder. Most chocolate lovers will appreciate a richer flavor.
8 cups of powdered sugar? Seems Ike too much. Is that correct?
yep! It makes a big batch!
For the frosting..is it regular butter? Salted? Unsalted?
I used salted, but please use whatever you prefer most!
Ive made this twice. First batch was very good! Second time im not sure what i did different but the frosting was not stiff! ?It wouldnt pipe and ran off the cupcake. i even added more sugar and that didnt help.
How can I store the icing and how long will it last
store it airtight in the fridge for up to 5 days or airtight in the freezer for up to a month!
nice recipe! Thankyou Shelly! keep blogging!
why does the wilton 1M tip say korea on it?
I’M korean so i was just wondering.
I’m sort of a curious person:)
P.S the cupcakes look super good!
I prepared these cupcakes for a birthday party last week and everyone absolutely loved them! Thanks for sharing.
Have you ever refrigerated the frosting to use for piping the next week? I’m making a lot of cupcakes and trying to work ahead by pre-making my frosting. Sounds like a delicious recipe!
Yes, you could absolutely refrigerate the frosting, just let it come up to room temp and then you might need to whip it a bit, but it will be fine!