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After baking for 30 years, I can confidently say: these are the chocolate cupcakes I make over and over again. They’re everything you want in a homemade cupcake—super moist, rich in chocolate flavor, and topped with the silkiest buttercream.
If you love chocolate, don’t miss my Perfect Chocolate Cake, Chocolate Zucchini Cake, and Lucky Charms Cupcakes!
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“We finally found our favorite homemade chocolate cupcake recipe! It is so moist, not too sweet but very delicious. My kids loved it so much.”
— Natasha
Why You’ll Love These Chocolate Cupcakes
These are my go-to chocolate cupcakes—moist, rich, and topped with the creamiest chocolate buttercream.
If you’re a chocolate lover like me, you’ll also adore my Chocolate Bundt Cake for celebrations, my Chocolate Orange Cake for a citrusy twist, or my secretly veggie-packed Chocolate Zucchini Cake—but when I want something quick, charming, and guaranteed to please, it’s always these cupcakes.
Why I love them:
- I keep tulip wrappers and Fancy Sprinkles on hand just for these!
- One-bowl recipe with simple ingredients
- Super chocolaty and never dry
- Easy to customize with sprinkles, fillings, or different frostings
- Like my vanilla cupcake recipe, these are also always a hit at parties or just for fun baking days with the kids
Chocolate Cupcake Ingredient Notes
- Cocoa Powder: Use unsweetened, good-quality cocoa powder. It makes all the difference in flavor.
- Buttermilk: Key to super tender cupcakes. No buttermilk? Mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 mins. Check out How to Make Buttermilk for more tips.
- Oil: Keeps them ultra-moist. You can use canola or vegetable.
- Flour: Regular all-purpose flour works perfectly.
- Eggs: Room temperature for better mixing.
- Vanilla Extract: Always use pure vanilla for flavor!
- Espresso Powder (optional): Just a pinch enhances the chocolate. Totally optional but highly recommended!
- Substitution idea: Swap some of the cocoa powder for melted chocolate if you want an even richer texture.
How to Make Chocolate Cupcakes
- Preheat the oven to 350°F and line a muffin tin with cute cupcake wrappers.
- In a large bowl, whisk together dry ingredients: flour, cocoa, sugar, baking soda, and salt.
- In a separate bowl, whisk wet ingredients: buttermilk, oil, eggs, and vanilla.
- Combine the wet and dry ingredients, then stir until just mixed. Don’t overmix!
- Fill cupcake liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean.
- Let them cool completely before frosting.
Creamy Chocolate Buttercream Frosting
- Fold the piping bag over a glass, then scoop in the chocolate frosting.
- Twist the top of the bag closed and hold your hand tightly around the top of the bag. Then begin piping on the frosting!
Chocolate Cupcake Baking Tips
Start checking at 15 minutes: Every oven has its quirks—some run hot, some like to nap. Peek early so you don’t end up with dry cupcakes!
Use a cookie scoop: It keeps your cupcakes uniform and mess-free. I do 3 scoops for tulip wrappers, 2 for standard liners. So satisfying.
Pretty wrappers = instant charm: Even if your piping game isn’t perfect, cute liners make your cupcakes party-ready.
Feeling fancy? Fill ‘em!: Use a paring knife or melon baller to core the center and add a spoonful of ganache, jam, or caramel for a hidden surprise.
Let them cool before frosting: Resist the urge! Frosting a warm cupcake = melty mess.
Room temp ingredients are key: Let your eggs and buttermilk warm up before baking—they blend better and create a smoother batter.
Frequently Asked Questions
No toothpick? No problem! Here are my go-to tricks:
The classic test: If you do have a toothpick, poke it into the center. If it comes out clean—you’re good!
Fork or knife test: Same idea, just use what you’ve got in the drawer.
Cake tester: I love these! It’s a reusable metal pick made just for this, and it feels kinda pro.
The finger bounce: Gently press the top of the cupcake—if it springs back and doesn’t cave in, they’re ready!
Yes! Wrap them individually and store in an airtight container. They’re best eaten within 3–4 months.
Fill liners about two-thirds full—or even half full. Overfilling leads to domed or sunken cupcakes
Classic options include chocolate or vanilla buttercream. For a fun twist, try cream cheese or salted caramel too .
How to Store and Freeze Cupcakes
Pro Tip: Cupcakes are best fresh, but freezing works great for party prep or leftovers! Just thaw at room temp before serving.
Store: Keep cupcakes in an airtight container at room temp for up to 3 days.
Freeze: Freeze unfrosted cupcakes for up to 4 months. Wrap each one in plastic wrap and pop them into a sturdy, airtight container.
Frosted? You can freeze them too! Just place them in a single layer so the frosting stays pretty.
More Cupcake Recipes
Tried these cupcakes? I’d love to hear what you think—leave a comment and tag @sugarandcharm so I can see your sweet creations! Happy baking!
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Chocolate Cupcake Recipe
Ingredients
Chocolate Cupcakes
- 6 ounces water
- 1/2 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp salt
- 1 cup buttermilk
- 3 large eggs
- 3/4 cup vegatbale oil
Instructions
- Boil the water in a sauce pan. Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted.
- Add the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl together.
- Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup.
- Add the wet ingredients to the dry while mixer is on medium. Mix until combined.
- Scrape in the melted chocolate and mix until combined.
- Scoop the batter into a lined cupcake tin. Full them 3/4 of the way full.
- Bake in a 325 degree oven for 20-25 minutes until the cake is not jiggly in the center.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, thank you for the recipe! Can I use coffee instead of water in this recipe? Thanks for your help!
Yes you can try that for sure!
We finally found our favorite homemade chocolate cupcake recipe! It is so moist, not too sweet but very delicious. My kids loved it so much.
This is the most delicious chocolate cupcake recipe. So moist and the flavor was so rich and amazing.
So yummy and such a classic! Thanks for this recipe. What my daughter wants to know, is where to get the cool cupcake liners. She thinks ours would taste better if they were in liners like your pictures! lol!