How to make the BEST Chocolate Cupcake Recipe

I believe cupcakes should be delicate and soft, and so today I’m going to share my favorite chocolate cupcake recipe - my BEST Chocolate Cupcake Recipe - that is perfectly moist and tender. They're not so moist that they are pasty, and not so tender they crumble... but just delicately soft. They are so full of chocolate flavor from unsweetened chocolate AND cocoa powder right in the batter.

This recipe is quick and easy, with a soft, moist crumb and a fudgy chocolate flavor. You can bake a batch of yummy chocolate cupcakes in less than 30 minutes using this easy recipe. I hope you love these as much as I do!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this recipe uses basic pantry ingredients and you can easily make them with a hand mixer.
• Two kinds of chocolate - the cake batter has both unsweetened chocolate and cocoa powder for bold chocolate taste!
• Soft and tender cupcakes - creaming the butter and sugar until pale and fluffy while gently mixing in the dry ingredients keeps these cupcakes tender. They are so super soft!
• Moist chocolate cupcakes - a combination of sour cream and milk keeps these cupcakes moist.
• Fudgy chocolate buttercream - this smooth and creamy chocolate frosting tastes like a chocolate truffle and comes together so quickly! It's also not too sweet.
• Triple chocolate cupcakes! There is so much chocolate packed into this recipe. There's cocoa powder AND melted unsweetened chocolate in the batter, then a rich dark chocolate frosting and chocolate glaze!

INGREDIENTS

• Butter - this cupcake recipe relies on soft butter to build structure during the first "creaming" step to build structure for a fine texture. Creaming is when you beat soft solid fat with sugar and the sugar granules essentially tear through the fat droplets and introduce tiny air bubbles that act as nuclei that expand during baking when the baking powder/soda releases CO2 gas. This is what creates the fine crumb texture.
• Granulated sugar - simple white sugar will keep these cupcakes sweet and moist. If you have fine caster sugar, then that's even better because it will make a more delicate texture.
• Eggs - two large eggs are needed to create a soft spongy texture and emulsify the batter.
• Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. Do not leave it out!

• All purpose flour - you don't need specialty cake flour to make a lovely chocolate cupcake. Just be sure to measure your flour correctly. Adding too much flour is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
• Cocoa powder - get good cocoa powder! It’s the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Natural cocoa powder (like Hershey's) also works for this recipe, but note that the cake will have a lighter color. I actually used a blend of Dutch process and natural cocoa for this recipe because I like the complexity it adds.
• Sour cream - one of the secrets to the best chocolate cupcake recipe is sour cream! Sour cream contributes tangy dairy undertones, rich flavor and body (thanks to its high protein and fat content). I find acidity is important to the flavor of chocolate cakes since the Dutch cocoa is very alkaline.
• Unsweetened chocolate - this recipe uses pure unsweetened chocolate both in the cupcake batter AND in the frosting for maximum chocolate flavour!

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine dry ingredients. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk to blend evenly.
• STEP 2). Cream butter and sugar. In a large bowl, beat butter on medium-high speed until creamy using an electric hand mixer, about 10 seconds. Add both sugars and beat until light and fluffy, about 2 minutes.
• STEP 3). Beat in chocolate and eggs. Add melted, cooled chocolate and beat on medium speed until well combined. Beat in eggs, one at a time, mixing until each one is well incorporated. Then, beat on high speed for 10 seconds to whip the eggs and make the batter a bit fluffy. Add sour cream and vanilla and beat on high speed until the batter is voluminous, 20-30 seconds.
• STEP 4). Alternate adding dry ingredients and milk. With mixer on medium-low speed, add one-third of flour mixture. Once mostly blended, add half of the milk and beat until almost completely incorporated. Repeat this step by adding half of the remaining flour mixture followed by the rest of the milk. Do not beat more than 15 seconds between additions. Finally, add the last of the flour mixture and beat until well incorporated. Scrape down the sides and bottom of the bowl and then beat on medium-high speed for 5 seconds. Do not over-beat to ensure a tender crumb.

• STEP 4). Bake. Divide batter evenly among lined muffin cups, filling them about two-thirds full. Bake for 16-20 minutes until a toothpick inserted into the center of the cakes comes out clean. Transfer cupcakes to a wire rack to cool completely.
• STEP 5). Make the frosting. To make the frosting, combine soft butter with ¾ cup of icing sugar and 1 tablespoon of cream. Beat until smooth and creamy. Beat in vanilla and salt. Add cooled melted chocolate and mix on low until combined, then beat in remaining tablespoon of cream. Add the last of the icing sugar and beat until smooth. Do not over beat or the mixture will become too stiff and grainy, and you won’t be able to spread it.
• STEP 6). Make the glaze. Combine chocolate, water and corn syrup in a small saucepan over low heat and whisk until the chocolate is completely melted, smooth and glossy. Remove from heat and let cool completely.
• STEP 7). Assemble cupcakes. Spread a generous amount of frosting over each cupcake using an offset spatula or pipe it on using a piping bag, then drizzle with cooled chocolate glaze.

EXPERT BAKING TIPS FOR BEST CHOCOLATE CUPCAKE RECIPE

• Make sure your butter is at room temperature so that it mixes well with the sugar.
• Measure the flour accurately using a scale or by spooning it gently into the measuring cup and leveling it off. Do not pack it down. Too much flour can make the cake dry.
• Use high quality cocoa powder: The quality of your cocoa powder will make or break your cupcakes, so please splurge an extra dollar on the higher quality stuff. Your cupcakes will thank you.
• Do not over bake your cakes. There is nothing sadder than dry chocolate cake. Take your cupcakes out when a skewer inserted into the center comes out clean and check after 16 minutes.
• Add ingredients gradually for the frosting. Taking care to incorporate ingredients in stages will ensure that it is smooth and creamy.
• Do not over-beat the frosting. Since the frosting contains chocolate, if you whip it too much then the chocolate will harden and set into a stiff crumbly mixture when the cocoa butter hardens. Just mix on medium speed until everything is incorporated evenly.

RECIPE FAQ

Do I need unsweetened cocoa for the best chocolate cupcakes recipe?

Yes, it is important to use unsweetened baking cocoa, not hot cocoa mix. Hot cocoa mix is actually two-thirds sugar while cocoa powder is 100% cocoa solids.

How do I store chocolate cupcakes?

Store these cupcakes in an airtight container at room temperature for up to 3 days. If you live in a hot climate, then I would recommend refrigerating them and then let them come to room temperature before serving.

What type of cocoa powder can I use?

This recipe works best with dutch process cocoa powder, however it will still work with natural cocoa since there is plenty of other acid in the recipe from sour cream to react with the baking soda. Note that the cake will have a lighter colour if made with natural cocoa powder. 

What is the best icing for chocolate cupcakes?

There are no rules! However, my favourite frosting is a dark chocolate ganache frosting. I have a wonderful fudgy recipe here. Today I've used an American-style buttercream with icing sugar, however my version uses way less sugar! I don't like it cloyingly sweet, and also too much powdered sugar gives it a gritty consistency. I find that's the biggest mistake a lot people make with buttercream. This one is smooth and creamy and has 3 oz of unsweetened chocolate in it! It is a dream.

What makes chocolate cupcakes moist?

The key to ensuring that these chocolate cupcakes stay moist and tender, is to NOT over-mix the batter. When it's time to add the dry ingredients, just fold them in gently. You want them to be evenly incorporated, but you don't want to mix forever. Also, do not reduce the sugar. This amount of sugar is necessary to bind the moisture in the cupcake and keep them moist. If you prefer SUPER moist cupcakes, try my Moist Chocolate Cake recipe.

What is the difference between a chocolate muffin and a chocolate cupcake?

The difference between muffins and cupcakes is that muffins have a more sturdy, open crumb texture whereas cupcakes have a fine, tight crumb. Muffins are usually made using a simple two step method where you mix the wet ingredients separate to the dry ingredients and then combine them. Muffins also use oil or melted butter.

Cupcakes often use soft butter and involve the creaming step where you beat soft butter with sugar first to incorporate tiny air bubbles into the butter and build some structure in the muffins for a fine texture.

Is cupcake better with butter or oil?

I like to use butter for this cupcake recipe because it makes the crumb very tender and delicate. To me, the difference between a cupcake and a layer cake is that cupcakes are more delicate with a finer crumb. If you prefer to use oil, I suggest using my very popular Moist Chocolate Cake recipe and bake the cupcakes for about 18 minutes at 350 degrees F.

Can I freeze chocolate cupcakes?

Yes! Wrap unfrosted cupcakes individually in plastic wrap to prevent freezer burn and transfer of odours. Place cupcakes inside a freezer bag and store for up to 3 months..

If you love chocolate cake, check out these recipes!

The BEST Chocolate Cupcake recipe

Christina Marsigliese

Incredibly soft, tender and moist chocolate cupcakes with rich chocolate flavour topped with a smooth, not-too-sweet dark chocolate buttercream and dark chocolate glaze.

5 from 8 votes

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Prep Time 25 minutes mins

Cook Time 17 minutes mins

Servings 18 cupcakes

Ingredients

  

For the batter:

• 1 ½ cups 215g all-purpose flour
• 2 tablespoon 12g cocoa powder (I prefer this one)
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 113g unsalted butter, at room temperature
• 1 ¼ cups 250g granulated sugar
• 3 oz 85g unsweetened chocolate, melted and cooled
• 2 large eggs, at room temperature
• ¼ cup 60ml full fat sour cream, at room temperature
• 1 teaspoon 5ml pure vanilla extract
• 1 cup 237ml whole milk, at room temperature

For the frosting:

• ⅔ cup 150g unsalted butter, very soft
• 2 cups 240g icing sugar, divided
• 4 tablespoon 60ml 35% whipping cream, divided
• 1 teaspoon 5ml pure vanilla extract
• pinch of salt
• 4 oz 113g unsweetened chocolate, melted and cooled

For the glaze:

• 2 oz 56g dark chocolate finely chopped
• 2 tablespoon 30ml water
• 2 teaspoon 10ml corn syrup

Instructions

 

• Preheat your oven to 350°F. Line 18 cups from two standard 12-cup muffin pans with paper liners.
• In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk to blend evenly.
• In a large bowl, beat butter on medium-high speed until creamy using an electric hand mixer, about 10 seconds. Add both sugars and beat until light and fluffy, about 2 minutes. Add melted, cooled chocolate and beat on medium speed until well combined. Beat in eggs, one at a time, mixing until each one is well incorporated. Then, beat on high speed for 10 seconds to whip the eggs and make the batter a bit fluffy. Add sour cream and vanilla and beat on high speed until the batter is voluminous, 20-30 seconds.
• With mixer on medium-low speed, add one-third of flour mixture. Once mostly blended, add half of the milk and beat until almost completely incorporated. Repeat this step by adding half of the remaining flour mixture followed by the rest of the milk. Do not beat more than 15 seconds between additions. Finally, add the last of the flour mixture and beat until well incorporated. Scrape down the sides and bottom of the bowl and then beat on medium-high speed for 5 seconds. Do not over-beat to ensure a tender crumb.
• Divide batter evenly among lined muffin cups filling them about two-thirds full. Bake until a toothpick inserted into the center of the cakes comes out clean, 16-20 minutes. Transfer cakes to a wire rack to cool completely. R
• To make the frosting, combine soft butter with 1 ½ cups of icing sugar and 2 tablespoon of cream. Beat until smooth and creamy. Beat in vanilla and salt. Add cooled melted chocolate and mix on low until combined, then beat in remaining 2 tablespoon of cream. Add the last ½ cup of icing sugar and beat until smooth. Do not over beat or the mixture will become too stiff and grainy as the chocolate cools, and you won’t be able to spread it.
• To make the glaze, combine chocolate, water and corn syrup in a small saucepan over low heat and whisk until the chocolate is completely melted, smooth and glossy. Remove from heat and let cool completely.
• To assemble the cupcakes, spread a generous amount of frosting over each cupcake using an offset spatula or pipe it on using a piping bag, then drizzle with cooled chocolate glaze.

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