Chocolate Cupcakes
I’ve tested a lot of chocolate cupcake recipes over the years, and this is the one I come back to when I want something reliable. The crumb is soft and light, but still deeply chocolatey, and it stays that way even a day or two later. The frosting is just as important here. I wanted something rich and smooth without being overly sweet, and this chocolate fudge frosting is exactly that. If you’ve ever had cupcakes turn out dry or flat, this version fixes that.
You’re going to love these because…
This recipe came out of trying to get a chocolate cupcake that actually holds moisture without feeling dense. The combination of cocoa powder and hot coffee gives you a deeper flavor, and the texture stays soft without needing anything complicated.
- The crumb is soft and stays moist for days
- The chocolate flavor is deep without being bitter
- The frosting is rich and smooth, not overly sweet
- The batter comes together quickly and is very forgiving
- They work just as well for casual baking as they do for events
Key ingredients and why I use them
Cocoa powder: I use cocoa powder as the base for the chocolate flavor. It gives a consistent, rich result and keeps the crumb light.
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Hot coffee: This is one of the most important parts of the recipe. I use hot coffee to bloom the cocoa and deepen the chocolate flavor. It won’t make the cupcakes taste like coffee.
Oil: I prefer oil over butter here because it keeps the cupcakes soft and moist even after refrigeration.
Milk (or buttermilk): I usually use milk, but buttermilk works really well if I want a slightly richer flavor and softer texture.
Melted chocolate (for the frosting): I combine melted chocolate with cocoa powder in the frosting so it has depth without becoming too heavy.
How to make chocolate cupcakes
Chocolate cupcakes are relatively straightforward, but I’ll take you through it step by step. The full recipe and ingredients are below!
Step 1: Mix the dry ingredients
I start by preheating the oven to 350ºF and lining a cupcake pan with liners.
In a large bowl, I sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This helps avoid lumps and keeps the batter smooth.
Step 2: Mix the wet ingredients
In a separate bowl or measuring cup, whisk the egg, milk, oil, and vanilla extract until well combined. You could also use buttermilk instead of the milk to give this a rich twist!
Step 3: Mix the batter
Then I pour the wet ingredients into the dry and mix just until everything comes together. I don’t overmix here. Next, I slowly add the hot coffee while mixing. The batter will look very thin at this stage—that’s exactly what you want.
Step 4: Bake
I bake the cupcakes for about 18 minutes, until a toothpick inserted in the center comes out clean.
I let them cool in the pan for a few minutes, then transfer them to a rack to cool completely before frosting.
Step 5: Prep the chocolate ganache frosting
While the cupcakes are baking, you can prep the frosting. This frosting is what gives these cupcakes that bakery-style finish without being overly sweet.
I start by melting the chopped chocolate with the heavy cream in short intervals, stirring until smooth. Then let it cool slightly.
In a separate bowl, beat the butter until light and fluffy. I add half of the powdered sugar and cocoa powder and mix on low until combined. Then I pour in the melted chocolate and mix again.
Step 6: Finish the frosting
After that, I add the remaining powdered sugar and beat until smooth. I finish with vanilla and whip it for another minute until it’s light and creamy.
Step 7: Chocolate curls (optional)
For an elegant touch, chocolate curls can be made using just two ingredients: chopped chocolate and shortening. Start by melting them together in a microwave-safe bowl in 15-second intervals, stirring until smooth.
Using an offset spatula, spread the melted chocolate in a thin, even layer on the back of a baking sheet. Place the sheet in the freezer for about 4 minutes, just until the chocolate firms up. Using a small scraper, hold it at a 45º angle and gently push against the chocolate to form curls. If the chocolate is too brittle and breaks, let it sit at room temperature for a minute. If it’s too soft, return it to the freezer briefly. Keep the curls frozen until ready to use.
Step 8: Assembling & finishing
Once the cupcakes are fully cooled, transfer the chocolate fudge frosting to a piping bag fitted with a piping tip of choice (I used a 4B for a textured swirl). Pipe the frosting onto each cupcake, creating smooth, decorative peaks. Top with chocolate curls, sprinkles, or your favorite garnish for a finished look. Barry’s chocolate flakes work beautifully for an extra-special touch.
Storage & Freezing
I store these in an airtight container in the refrigerator for up to 4 days.
Before serving, I let them sit at room temperature for about 15 minutes so the texture softens again.
They also freeze well for 1–2 months. I usually freeze the cupcakes unfrosted and add the frosting after thawing.
Expert tips
This is where small details make a big difference.
- The batter is supposed to be thin — don’t try to “fix” it
- Stop mixing as soon as everything is combined to keep the cupcakes soft
- Use hot coffee, not warm, to properly bloom the cocoa
- Make sure the cupcakes are fully cool before frosting
Variations on Chocolate Cupcakes
- Chocolate Peanut Butter Cupcakes: Swirl in some peanut butter into the frosting for a peanut butter twist.
- Mint Chocolate Cupcakes: Add a few drops of peppermint extract to the frosting and top with crushed peppermint candies.
- Espresso Chocolate Cupcakes: Use espresso instead of coffee in the batter and top with a chocolate-covered espresso bean.
- Chocolate Ganache Center: Fill the center of each cupcake with a spoonful of rich chocolate ganache for an extra indulgent treat.
- Swap for Cinnamon Cream Cheese Frosting: If you want a bit of a tangy twist, try topping these cupcakes with cinnamon cream cheese frosting!
FAQ
Yes. Coffee enhances the chocolate flavor, but hot water works fine if you prefer.
That’s normal for this recipe. A thin batter is what gives you a soft, moist cupcake.
Yes. I often bake them a day ahead and frost them the next day.
Yes. This recipe works with both natural and Dutch-process cocoa.
If you liked these, you might also enjoy
If you’re into chocolate desserts like this, you might also like my Chocolate Mousse Cake, Chocolate Cheesecake, or Chocolate Macarons. They all use similar techniques but give you slightly different textures.
Tag me!
If you make these, let me know how they turn out or tag me on Instagram. I always like seeing your versions of my recipes.
Chocolate Cupcakes
Ingredients
- 1 cup all-purpose flour 127 grams
- 1 cup granulated sugar 200 grams
- ⅓ cup unsweetened cocoa powder 33 grams
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk 120 ml
- ⅓ cup vegetable oil 80 ml, such as canola oil
- 1 tsp vanilla extract
- ½ cup brewed coffee or hot water 120 ml
Chocolate Curls (optional for decoration)
- ½ cup chopped chocolate 85 grams
- 2 tsp shortening
Chocolate Fudge Frosting
- ½ cup chopped chocolate 85 grams
- ¼ cup heavy cream 60 ml
- 1 cup unsalted butter 226 grams
- ½ cup unsweetened cocoa powder 64 grams
- 2 cups powdered sugar 250 grams
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 350ºF.
- Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- In another medium bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients over the sifted dry ingredients.
- Whisk until incorporated.
- Pour the hot coffee (or hot water) over the batter. The batter will be very liquidy.
- Pour the batter into cupcake tins, filling up only halfway.
- Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.
- Remove from the oven and let the cupcakes cool.
Chocolate Curls
- Place the chocolate and the shortening in a microwave-safe bowl. Microwave for 15 second intervals, stirring in between, until completely melted.
- Using an offset spatula, spread the melted chocolate on the back of a baking sheet, forming a thin uniform layer of chocolate.
- Place in the freezer for 4 minutes.
- Remove the tray. Use a small scraper and position it at a 45º angle on the bottom of the tray, holding the top with your other hand. Push the scraper forward to form the curl. If the curls are breaking, it means the chocolate is too cold, let it sit at room temp for a bit. If the curls are coming out in huge chunks, it means it’s too soft, place the tray back in the freezer for 1 minute.
- Keep the curls frozen until ready to use.
Chocolate Fudge Frosting
- Place the chopped chocolate in a microwave safe bowl along with the heavy cream. Microwave for 15 second and stir. If the chocolate still needs to melt, microwave for a few second increments, stirring in between, just until the chocolate has melted. Let the mixture cool down for about 10 minutes.
- Beat the butter with a mixer for a couple of minutes until fluffy and creamy.
- Sift half of the powdered sugar and cocoa powder into the bowl with the butter.
- Add the melted and cooled down chocolate.
- Mix on low until the ingredients have incorporated. Raise the speed to medium high and beat for one minute. Scrape the bowl as needed.
- Add the remaining powdered sugar and mix to combine on low speed. Raise the speed to medium high and beat for another minute.
- Add the vanilla and mix.
- The frosting should be creamy and smooth.
To Decorate
- Place the frosting in a piping bag lined with the piping tip of choice. I used a 4B.
- Pipe the frosting on top of the cupcakes. Top with a chocolate curl or sprinkles. I used Barry’s chocolate flakes.
To Store
- Store the cupcakes in the fridge for up to 4 days, in a covered container.
Notes
- Make sure the butter is at about 72ºF. If the butter is too soft, the frosting might be too runny.
- You can always add a bit more powdered sugar to make the frosting become stiffer, but you really shouldn’t have to if you measure the sugar by weight instead of cups.
- If needed, add a bit more heavy cream to the frosting.
Hi ! Can this recipe be made in eggless version? What can I substitute with to omit eggs ?
For the egg, you can substitute ¼ cup yogurt or sour cream (dairy or dairy-free) for a moist, tender crumb, which works especially well because cocoa masks any tang. Unsweetened applesauce (¼ cup) also works, giving a softer, slightly denser texture, while mashed banana (¼ cup) adds moisture but will contribute banana flavor. For a vegan option with more structure, use a flax egg made from 1 tablespoon ground flaxseed mixed with 2½ tablespoons water and rested for 5 minutes.
I’ve already done this recipe twice, and it is excellent every time !!! Today, I am baking it for the 3rd time nad I’ve made 2 changes : no sugar in the frosting, and I put approximately 1 ¼ cups of granulated sugar (instead of 2 cups) in the batter. I did it because it was for a colleague who has to control her sugar; so no sugar in the frosting. Let’s hope the frosting will come out as good as I’ve made it so far.
Very nice!! Let me know how it goes!
I’ve made these cupcakes multiple times, and they’re always a hit. They are similar in taste to the Hershey recipe ones, a classic.
Camila, I’ve noticed that you have been using this recipe more frequently for your newer recipes. Would you say that you prefer this chocolate cupcake recipe over your old chocolate cupcake recipe, the one with vinegar and without eggs? Would you recommend making your old recipes that have chocolate cupcakes with this new one?
Thank you for the amazing cupcake recipes.
Can I use this recipe to make a cake too?
Yes you can.
Hey! Can you tell me what type of piping bags (reusable or not) and tips you use and what kind of brand they are ? And where to buy them from too ☺️
PS love ur recipes!
Hi!! for the disposable bags I use weeties from amazon. And for the reusable, I have from several brands. I just checked and the last brand I got was called Gemlon. I use the 16″ one. But I think it came with smaller ones too.
Hi! Can you tell us the type of chocolate bar for the frosting? I may have missed it but didn’t see if it was 70%, milk, semi, etc. Thank you in advance!
I usually use lindt or callebaut 70% for frosting 🙂
Hi! Can I add espresso powder to the hot water to create the hot coffee? (I am not a coffee drinker so I’m not sure if this will give the illumination of coffee or not!)
yes you can. To make 1/2 cup of coffee with espresso powder, mix 1 to 1.5 teaspoons of espresso powder with 1/2 cup (120 ml) of hot water. Stir until dissolved.
Hi, what is the type of cupcake liners do you use?
It’s not so much the liners, it’s the pan. It’s a jumbo muffin pan. If you type on amazon: jumbo muffin pan with straight sides, you should be able to find it. For the liners I like the jumbo wilton liners.
Hi, please can you tell me the make of the tall cupcake tin and cases?? 🤞
On amazon they’re called Monfish Jumbo Deep Muffin Pan