I’m excited to share my Classic Chocolate Cupcakes recipe made entirely from scratch with real melted chocolate in the frosting and a few clever tricks that make them stand out.

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I call this Best Homemade Chocolate Cupcake Recipe because it nails the way a cupcake melts in your mouth. These Homemade Chocolate Cupcakes are intense but not heavy, thanks to a kiss of unsweetened cocoa powder and a splash of buttermilk that keeps the crumb unbelievably tender.

The frosting is silky, rich and almost dangerous to have around. Ive tried fudgy chocolate cupcakes before, but this one somehow feels like it broke all the rules and still won.

I wont give you the steps here, just trust me you might eat more than one before they even cool.

Ingredients

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All purpose flour: main carbohydrate gives structure mild protein not very nutrient dense
Granulated sugar: pure carbohydrate adds sweetness and tenderness offers no vitamins
Cocoa powder: bitter and chocolaty adds depth and antioxidants can taste intense
Eggs: add protein structure and moisture help bind batter and give lift
Buttermilk: tangy adds acidity that reacts with leaveners for tenderness keeps crumb moist
Vegetable oil: liquid fat keeps crumbs tender and moist neutral flavor
Semisweet chocolate for frosting: melted adds richness fat and concentrated cocoa flavor

Ingredient Quantities

1 cup (125 g) all-purpose flour (for cupcakes)

1 cup (200 g) granulated sugar

1/3 cup (35 g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs room temp

1/2 cup (120 ml) buttermilk room temp

1/2 cup (120 ml) vegetable oil

2 teaspoons vanilla extract

1/2 cup (120 ml) hot strong brewed coffee or hot water

6 ounces (170 g) semisweet or bittersweet chocolate, finely chopped (for frosting)

1/2 cup (113 g) unsalted butter, softened

1 1/2 to 2 cups (180-240 g) powdered sugar, sifted

2 tablespoons (15-20 g) unsweetened cocoa powder optional for extra depth

2 tablespoons (30 ml) heavy cream or whole milk, plus more if needed

1 teaspoon vanilla extract (for frosting)

pinch fine salt

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with liners or spray with nonstick spray.

2. In a large bowl sift or whisk together 1 cup all‑purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Whisk so everything is evenly distributed.

3. In a separate bowl whisk 2 large room temp eggs, 1/2 cup room temp buttermilk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract until smooth.

4. Pour the wet into the dry and stir gently until just combined. Don’t overmix, a few small lumps are fine.

5. Stir in 1/2 cup hot strong brewed coffee or hot water until the batter is smooth; it will be thin, that’s normal and makes the cupcakes moist. Fill liners about 2/3 full.

6. Bake 18 to 22 minutes or until a toothpick in the center comes out with a few moist crumbs. Let the cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the frosting melt 6 ounces chopped semisweet or bittersweet chocolate gently either in the microwave in 20 second bursts stirring between, or over a double boiler. Let it cool until still pourable but not hot.

8. Beat 1/2 cup softened unsalted butter until creamy, then gradually add 1 1/2 to 2 cups sifted powdered sugar (start with 1 1/2), 2 tablespoons unsweetened cocoa powder if using, 1 teaspoon vanilla, a pinch of fine salt and 2 tablespoons heavy cream. Add the melted chocolate and beat until silky and spreadable. If too thick add more cream 1 teaspoon at a time, if too thin add more powdered sugar. Chill briefly if it’s too soft for piping.

9. Frost cooled cupcakes with a knife or piping bag. Tip: use hot coffee for deeper chocolate flavor, measure flour by spooning into the cup and leveling it, don’t overbake or they’ll dry out, and if frosting looks grainy from chocolate temperature just add a splash of warm cream and beat until smooth. Store at room temp up to 24 hours or refrigerate up to 3 days, bring to room temp before serving.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. 12-cup muffin tin and paper liners or nonstick spray
3. Large mixing bowl and a medium mixing bowl
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons, plus a kitchen scale if you prefer grams
6. Electric hand mixer or stand mixer, or a strong whisk if you dont have one
7. Microwave safe bowl or small heatproof bowl plus a saucepan to make a double boiler
8. Wire cooling rack, toothpick for testing doneness, and an offset spatula or piping bag for frosting

FAQ

Q: Why does the recipe call for hot coffee, cant I use water?

A: Hot coffee brings out the chocolate flavor, makes cupcakes taste deeper and less flat. If you dont have coffee use hot water, it still works, but coffee is better. Use the listed 1/2 cup of hot liquid.

Q: My cupcakes sank in the middle, what went wrong?

A: Most likely underbaked, oven temp off, or overmixed batter. Make sure oven is preheated, fill liners about two thirds, dont open the oven while baking, and test with a toothpick near end of bake. Also measure leavener accurately and use room temp eggs and buttermilk.

Q: Frosting is too runny or too stiff how do I fix it?

A: To thicken add more sifted powdered sugar a little at a time. To thin, add 1 teaspoon of cream or milk at a time until you get the right consistency. If you melted chocolate for the frosting let it cool a bit before mixing into butter or the butter will melt and make it runny.

Q: Can I swap ingredients like buttermilk or oil?

A: Yes. For buttermilk sub: add 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk, let sit 5 minutes. Oil gives moist cupcakes, you can use melted butter but texture and flavor will change. If you only have instant coffee or espresso powder use a teaspoon dissolved in the hot liquid for extra punch.

Q: How do I melt the 6 oz chocolate for the frosting without ruining it?

A: Chop finely, melt in microwave in 20 second bursts stirring each time, or use a double boiler. Stop when most is melted and stir to finish. If it seizes add a small splash of warm cream and stir. Let chocolate cool slightly before whipping into the butter so the butter dont melt.

Q: How do I store or freeze these cupcakes?

A: Store at room temp in an airtight container up to 2 days, or refrigerate up to 4 days. For freezing, cool and wrap unfrosted cupcakes tightly and freeze up to 3 months. Thaw in fridge then come to room temp before frosting. You can also freeze frosted cupcakes but keep them well wrapped to avoid freezer burn.

Best Homemade Chocolate Cupcake Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten free flour blend by weight (about 125 g); use whole wheat pastry flour for a nuttier, slightly denser cupcake (replace up to half or all, expect a firmer crumb); to mimic cake flour from AP remove 2 tbsp AP and add 2 tbsp cornstarch then sift.
Buttermilk: 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes; plain yogurt thinned with milk 1:1; kefir or thinned sour cream also works.
Vegetable oil: melted unsalted butter 1:1 for richer flavor; any neutral oil like canola or sunflower 1:1; unsweetened applesauce can replace up to half the oil to cut fat, or 1:1 if you dont mind a slightly denser texture.
Eggs: flax “egg” for each egg mix 1 tbsp ground flax (or chia) + 3 tbsp water, let gel; 1/4 cup applesauce or mashed banana per egg (adds moisture and flavor); or use a commercial egg replacer following package directions.

Pro Tips

1. Measure the flour by spooning it into the cup and leveling it off, not by scooping. Use room temp eggs and buttermilk, fold the wet into the dry just until you see a few lumps. The batter will be thin once you add the hot coffee and that is a good thing, it makes them super moist.

2. Start checking for doneness a little early, around 16 minutes, since ovens vary. A toothpick should come out with a few moist crumbs, not dry powder. Let the cupcakes sit in the tin for about 5 minutes, then move them to a wire rack so they cool fast and dont get soggy.

3. When melting the chocolate for frosting, cool it until it is pourable but not hot before adding to the butter. If the frosting turns grainy because the chocolate was too cool, add a splash of warm cream and beat it hard until smooth, that usually fixes it. If it ends up too soft chill briefly, too stiff add cream a teaspoon at a time.

4. For piping or clean spreading, chill the frosting until it holds shape then warm slightly if it gets too firm. Run your knife or spatula under hot water and wipe dry before smoothing for a glossy finish. Store cupcakes at room temp up to 24 hours or in the fridge up to 3 days, just bring them back to room temp before serving so the flavors pop.

Best Homemade Chocolate Cupcake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to share my Classic Chocolate Cupcakes recipe made entirely from scratch with real melted chocolate in the frosting and a few clever tricks that make them stand out.

Servings

servings

Calories

423

kcal

Equipment: 1. Oven, preheat to 350°F (175°C)
2. 12-cup muffin tin and paper liners or nonstick spray
3. Large mixing bowl and a medium mixing bowl
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons, plus a kitchen scale if you prefer grams
6. Electric hand mixer or stand mixer, or a strong whisk if you dont have one
7. Microwave safe bowl or small heatproof bowl plus a saucepan to make a double boiler
8. Wire cooling rack, toothpick for testing doneness, and an offset spatula or piping bag for frosting

Ingredients

1 cup (125 g) all-purpose flour (for cupcakes)
1 cup (200 g) granulated sugar
1/3 cup (35 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs room temp
1/2 cup (120 ml) buttermilk room temp
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1/2 cup (120 ml) hot strong brewed coffee or hot water
6 ounces (170 g) semisweet or bittersweet chocolate, finely chopped (for frosting)
1/2 cup (113 g) unsalted butter, softened
1 1/2 to 2 cups (180-240 g) powdered sugar, sifted
2 tablespoons (15-20 g) unsweetened cocoa powder optional for extra depth
2 tablespoons (30 ml) heavy cream or whole milk, plus more if needed
1 teaspoon vanilla extract (for frosting)
pinch fine salt

Directions

Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with liners or spray with nonstick spray.
In a large bowl sift or whisk together 1 cup all‑purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Whisk so everything is evenly distributed.
In a separate bowl whisk 2 large room temp eggs, 1/2 cup room temp buttermilk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract until smooth.
Pour the wet into the dry and stir gently until just combined. Don’t overmix, a few small lumps are fine.
Stir in 1/2 cup hot strong brewed coffee or hot water until the batter is smooth; it will be thin, that’s normal and makes the cupcakes moist. Fill liners about 2/3 full.
Bake 18 to 22 minutes or until a toothpick in the center comes out with a few moist crumbs. Let the cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting melt 6 ounces chopped semisweet or bittersweet chocolate gently either in the microwave in 20 second bursts stirring between, or over a double boiler. Let it cool until still pourable but not hot.
Beat 1/2 cup softened unsalted butter until creamy, then gradually add 1 1/2 to 2 cups sifted powdered sugar (start with 1 1/2), 2 tablespoons unsweetened cocoa powder if using, 1 teaspoon vanilla, a pinch of fine salt and 2 tablespoons heavy cream. Add the melted chocolate and beat until silky and spreadable. If too thick add more cream 1 teaspoon at a time, if too thin add more powdered sugar. Chill briefly if it’s too soft for piping.
Frost cooled cupcakes with a knife or piping bag. Tip: use hot coffee for deeper chocolate flavor, measure flour by spooning into the cup and leveling it, don’t overbake or they’ll dry out, and if frosting looks grainy from chocolate temperature just add a splash of warm cream and beat until smooth. Store at room temp up to 24 hours or refrigerate up to 3 days, bring to room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.