This Chocolate Cupcake recipe is so easy and the results are amazing every time. Top them with our 6-minute Chocolate Buttercream Frosting and you have the ultimate chocolate lovers cupcake! Watch the video tutorial and see how easy it is.
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We love homemade cupcake recipes from Vanilla Cupcakes to Pumpkin Cupcakes. They are always the first dessert to disappear at birthday parties. If you are a fan of cupcakes made from scratch, this Chocolate Cupcake Recipe is a must-try!
Chocolate Cupcake Video Tutorial
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Why you will Love these Chocolate Cupcakes
First, this recipe is SO EASY! Simply mix the dry ingredients, then mix the wet ingredients, and whisk them together. They bake up with a beautiful domed top.
These chocolate cupcakes are moist and fluffy at the same time with a tender crumb. The coffee is the secret ingredient here and makes these intensely chocolatey and gives the cupcakes a deeper color. You can’t really taste the coffee in these and you probably wouldn’t know it’s there if you didn’t read the recipe, but it really makes the chocolate flavor shine.
How to Make Chocolate Cupcakes
- Quick prep – Preheat the oven and line a 12-count cupcake pan.
- Mix dry ingredients – In a large mixing bowl, whisk together dry ingredients (flour, sugar, cocoa, baking soda, salt), breaking up any big clumps of cocoa.
- Mix wet ingredients – In a second bowl, whisk together wet ingredients (warm coffee, vinegar, oil, egg, vanilla)
- Combine batter – Pour wet ingredients over dry ingredients and whisk just until combined. The batter will be a little loose with small lumps.
- Fill and bake – Fill each cupcake liner 2/3 full and bake at 350˚F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes then transfer the cupcakes to a rack to cool before frosting.
Pro Tip: Do not overfill cupcake tin. If you add more than 2/3, it will flow over, get stuck to the tin, and won’t form that perfect dome top. It’s better to have a little batter left over than to overflow the pan.
Common Questions
For best results, use unsweetened natural cocoa powder.
Our recipes are written for using a conventional oven. We bake at 350˚F on the center rack of the oven for exactly 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
This cupcake batter converts well to a cake and you will want to double the recipe for a 9-inch, 2-layer cake. See our Chocolate Cake Recipe for guidance on baking the cake.
You can substitute 1 cup coffee with 1 cup room temperature buttermilk. In my tests, the coffee gave the best color and more chocolate flavor (see photo below). If you are concerned about caffeine, decaf coffee will also work.
The Best Frosting for Chocolate Cupcakes
There are so many ways to frost a cupcake. We love them with Chocolate Buttercream Frosting. You could also make Chocolate Cupcakes with Vanilla Frosting, or any of these cupcake icings:
- Chocolate Cream Cheese Frosting
- Vanilla Cupcake Frosting
- Cream Cheese Frosting
- Swiss Merignue Buttercream Recipe
- Chocolate Ganache
Make-Ahead
- Storing at Room Temperature: Make the cupcakes a day in advance, cool completely to room temperature then cover and store at room temperature until ready to frost and serve.
- Freezing: Freeze un-frosted cupcakes for up to 2 months in a freezer safe zip bag or storage container.
- To Thaw: Defrost cupcakes in the refrigerator overnight. For the softest texture, allow the cupcakes to come to room temperature before serving.
I hope this Chocolate Cupcake recipe becomes a go-to favorite for you! I cranked out 8 batches of cupcakes when I was developing the recipe and I am confident these are the ultimate chocolate cupcakes.
Easy Chocolate Cupcake Recipe
Ingredients
- 1 1/2 cups all-purpose flour, measured correctly
- 1 cup granulated sugar
- 1/3 cup natural unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee, or 8 fluid oz
- 1 Tbsp white distilled vinegar
- 1/3 cup light olive oil or vegetable oil
- 1 large egg, room temperature
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
- In a second mixing bowl, whisk together wet ingredients.
- Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.
- Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.
Nutrition Per Serving
Filed Under
I made these last year and everyone raved about them. I am wondering if I use gluten free flour in place of regular will it be ok?
Hi Leta! Here is what one of my viewers said- “Great recipe! Very easy and quick to make! I used bobs gluten free flour to replace the regular flour, otherwise followed the recipe exactly and it was perfect.“
These definitely aren’t it.. I don’t understand the good reviews. I followed the recipe exact, used fresh coffee that tasted good when I sipped it, they were perfect and moist. They just aren’t good. They taste like burnt coffee at best. I’d skip this recipe if you’re searching for a good one. Sorry
Hello, could I substitute the olive oil for melted butter? Or applesauce?
Hi Rebekah! I haven’t tested butter or applesauce to know how it will affect the texture. The oil helps make them super moist. You can also use any neutral flavored oil like canola, vegetable, etc.
Hi! If I add a packet of chocolate instant jello mix to this would it make it more moist or would it ruin the recipe?
I haven’t tested that to advise. I hope you’ll try the recipe as is, these cupcakes, in my opinion are plenty moist and soft.
Hello Natasha, I am going to make them today. I wanted to ask if I am replacing coffee with buttermilk, do I still add vinegar? Please advise. Thanks
Hi Sara! I haven’t tested this with just buttermilk. I would still add the vinegar for the right balance.
Thank you for quick response. I will try with buttermilk and vinegar. Looks lovely. All the baking desserts recipes I have tried, they are just too good 🙂
Natasha I just wanted to say that THESE ARE AMAZING! I’d give them 6 stars if I could. Followed your recipe exactly and these are so delicious, entire family devoured. Thank you!
I have made this many times and it never fails to dissapoint me! I started baking since I was 12 and I think I first made this when I was 13. I am now 15 and I am about to make 60 cupcakes for both mine and my brother’s class for Christmas party. I hope they all enjoy it, thank you for your wonderful recipes!
I bet they will all love it!
Delicious recipe! I always use this one! Can I sub granulated sugar for brown sugar?
Hi Daisie! Brown sugar changes the texture (more dense and chewy) but feel free to experiment.
Hi Natasha. is your oven a fan assisted one ? is 350 degrees temperature for fan assisted ovens?
Thank you.
Hi Inma, I use an electric conventional oven. I do not have a convection oven. If using convection, you will need to reduce the heat by 25 degrees F.
I was surprised to find these a little bland. They baked up well and looked nice but the flavor was a little lacking for me.
Hi Kathleen! What type of cocoa did you use? Also, did you skip the coffee? The coffee helps enhance the chocolate flavor and it’s important to use a good quality natural cocoa. I used Hershey’s here.
Can I use warmed milk in place of the coffee without too much effect on the flavor? I want to make these for a school event, and I don’t want to bake coffee into it for littles.
Hi Nicole! The coffee helps to elevate the chocolate flavor but warm water will work too
so I assume the milk would be fine. Let us know how it is if you experiment.