The Best Chocolate Cupcakes

Chocolate cupcakes are the ultimate treat that never goes out of style! These beauties are moist, deeply chocolatey, and topped with the most luscious chocolate buttercream. Whether it’s for a birthday party, a bake sale, or just because you’re craving something sweet, this recipe delivers perfectly domed, bakery-worthy cupcakes every single time.

Love More Desserts Recipes? Try My Chocolate Mousse Cake or this Chocolate Cinnamon Rolls next.

Why You’ll Love This Recipe

These chocolate cupcakes are everything you want in a homemade dessert. They’re incredibly moist thanks to the buttermilk, rich with deep chocolate flavor from both cocoa powder and espresso powder, and surprisingly simple to make. The batter comes together in one bowl, there’s no mixer required, and they bake up perfectly every time.

Print

Ingredient List

Dry Ingredients:

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/2 cup (41g) unsweetened natural cocoa powder
• 1 teaspoon espresso powder or instant espresso
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature

For Topping:

• Chocolate buttercream
• Sprinkles for decorating

Buttermilk Substitute: Don’t have buttermilk? No problem! Add 1 teaspoon white vinegar or lemon juice to a measuring cup, then add whole milk until it reaches 1/2 cup. Let it sit for 5 minutes and you’re good to go!

Why These Ingredients Work

Let me break down what makes these cupcakes so special:

Cocoa Powder gives us that deep, rich chocolate flavor. I use unsweetened natural cocoa powder for the best results.

Espresso Powder is my secret weapon! It doesn’t make the cupcakes taste like coffee—instead, it amplifies and intensifies the chocolate flavor. You won’t even know it’s there, but you’d definitely miss it if it wasn’t!

Buttermilk creates incredible moisture and tenderness. The acidity also reacts with the baking soda to help the cupcakes rise beautifully.

Both Granulated and Brown Sugar work together to give us sweetness plus that slight molasses depth from the brown sugar. This combination creates the perfect flavor balance.

Oil instead of Butter keeps these cupcakes super moist for days. Butter-based cupcakes can dry out faster, but oil-based ones stay tender and delicious.

Room Temperature Ingredients are crucial! They blend together smoothly and create an even, consistent batter.

Essential Tools and Equipment

Here’s what you’ll need to make these beauties:

• 12-count muffin pan (you’ll need 2 pans or bake in batches)
• Cupcake liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick for testing doneness
• Piping bag and tip or icing knife for frosting

How To Make Chocolate Cupcakes

Step 1: Preheat and Prep

Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and line a second pan with 2 liners. This recipe makes about 14 cupcakes, so you’ll need a little extra space!

Step 2: Mix the Dry Ingredients

Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make sure there are no lumps of cocoa powder hiding in there! Set this bowl aside.

Step 3: Combine the Wet Ingredients

In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until the mixture is completely smooth and the sugars have dissolved. This should take about a minute of good whisking.

Step 4: Bring It All Together

Here’s where the magic happens! Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Now add the remaining wet ingredients and buttermilk. Stir until just combined, but don’t overmix! A few small lumps are perfectly fine. The batter will be thin and pourable, which is exactly what we want.

Step 5: Fill Those Liners

This is SO important: Fill the cupcake liners ONLY HALFWAY. I know it’s tempting to fill them more, but trust me on this! Filling too full causes overflow, those mushroom-shaped tops, or worst of all, sinking centers. Halfway is the sweet spot for perfectly domed cupcakes.

Step 6: Bake to Perfection

Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 18 minutes—ovens vary! The tops should spring back when lightly touched.

Step 7: Cool Completely

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This is crucial before frosting—if they’re even slightly warm, your buttercream will melt into a puddle!

Step 8: Frost and Decorate

Once completely cool, frost with chocolate buttercream using an icing knife for a rustic look or a piping tip for those beautiful bakery-style swirls.

You Must Know

Room temperature ingredients are non-negotiable! Cold eggs and buttermilk won’t incorporate properly and can create a lumpy batter. Take them out of the fridge 30-60 minutes before baking.

Personal Secret: I always sift my cocoa powder before measuring. Natural cocoa powder can be clumpy, and sifting ensures it disperses evenly throughout the batter for consistent chocolate flavor in every bite.

Pro Tips & Cooking Hacks

• Don’t skip the espresso powder! Even if you don’t like coffee, trust me on this. It makes the chocolate taste MORE chocolatey, not coffee-flavored.
• Use an ice cream scoop to fill the liners evenly. A medium cookie scoop is perfect for getting the same amount of batter in each cup.
• Avoid overmixing at all costs. Overmixed batter creates tough, dense cupcakes. Mix just until you don’t see dry flour anymore.
• The toothpick test is your friend. Insert it in the center of a cupcake—if it comes out with wet batter, keep baking. Moist crumbs are fine!
• Natural vs. Dutch-process cocoa: This recipe is designed for natural cocoa powder. Dutch-process can be substituted, but adjust the leavening agents accordingly.

Flavor Variations / Suggestions

Mint Chocolate: Add 1/2 teaspoon peppermint extract to the batter and top with mint chocolate buttercream.

Mexican Chocolate: Add 1 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper to the dry ingredients for a spicy kick.

Mocha Cupcakes: Increase espresso powder to 1 tablespoon and add coffee buttercream frosting.

Chocolate Chip Loaded: Fold in 1/2 cup mini chocolate chips after mixing the batter.

Salted Caramel Chocolate: Drizzle caramel sauce over the frosting and sprinkle with flaky sea salt.

Cookies and Cream: Mix crushed Oreos into the batter and frosting for a cookies and cream dream!

Make-Ahead Options

These cupcakes are perfect for planning ahead!

Bake in Advance: Unfrosted cupcakes can be baked up to 2 days ahead. Store them in an airtight container at room temperature, then frost the day you plan to serve them.

Freeze for Later: Wrap unfrosted, completely cooled cupcakes individually in plastic wrap, then place in a freezer bag. They’ll keep beautifully for up to 2 months! Thaw at room temperature for about an hour before frosting.

Batter Storage: The batter can be made and stored in the refrigerator for up to 24 hours before baking. Just give it a gentle stir and let it come to room temperature for 15 minutes before scooping into liners.

Frosted Cupcakes: Fully frosted cupcakes can be stored in the refrigerator for up to 3 days. Just let them sit at room temperature for 20-30 minutes before serving for the best texture and flavor.

Recipe Notes & Baker’s Tips

• Spoon and level your flour! Scooping directly from the bag packs in too much flour and creates dry, dense cupcakes. Spoon the flour into your measuring cup and level it off with a knife.
• The batter will be thin—that’s correct! Don’t panic when you see how liquid the batter is. This is what creates super moist cupcakes.
• Mini cupcake option: Want mini cupcakes? Fill mini cupcake liners halfway and bake for 10-12 minutes at 350°F. You’ll get about 36-40 mini cupcakes.
• Pan matters: Dark pans absorb more heat and can overbake the bottoms. If using dark pans, reduce oven temperature to 325°F.
• High altitude adjustments: If you’re baking above 3,000 feet, reduce baking powder to 1/2 teaspoon and increase flour by 2 tablespoons.

Serving Suggestions

These chocolate cupcakes are perfect for any occasion! Serve them at:

• Birthday parties with colorful sprinkles and candles
• Bake sales wrapped in clear cellophane bags tied with ribbon
• After-school treats with a cold glass of milk
• Elegant dinner parties topped with fresh raspberries and a dusting of cocoa powder
• Holiday gatherings decorated with seasonal sprinkles

Pair them with vanilla ice cream for an extra special dessert, or serve alongside fresh strawberries for a chocolate-covered strawberry vibe. They’re also wonderful with a cup of hot coffee or cold milk!

How to Store Your Chocolate Cupcakes

Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator: Once frosted with buttercream, store cupcakes covered in the refrigerator for up to 3 days. The buttercream keeps them fresh and moist!

Freezer: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before frosting and serving.

Reheating: If you’d like to serve the cupcakes slightly warm (unfrosted), microwave for 10-15 seconds. Don’t reheat frosted cupcakes or the buttercream will melt!

Allergy Information

Contains: Eggs, dairy (buttermilk, butter in frosting), wheat/gluten

Egg-Free Option: Try using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit 5 minutes) though texture may vary.

Dairy-Free Substitutions: Use non-dairy milk with vinegar instead of buttermilk, and coconut oil instead of vegetable oil. Top with dairy-free frosting.

Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.

Nut Allergies: This recipe is naturally nut-free! Just ensure your chocolate buttercream doesn’t contain any nut-based ingredients.

Questions I Get Asked A Lot

My cupcakes have sunken centers, what happened?

This usually means one of three things: the oven temperature was too high, you overfilled the liners (remember, only halfway!), or you overmixed the batter. Make sure to use an oven thermometer to verify your temperature is accurate.

Do I really need the espresso powder?

While you can skip it, I strongly encourage you not to! The espresso powder doesn’t make the cupcakes taste like coffee—it just enhances the chocolate flavor and makes it taste richer and deeper. If you really can’t use it, you can substitute with more cocoa powder.

Why are my cupcakes dense instead of fluffy?

Dense cupcakes usually result from overmixing the batter or using too much flour. Make sure you’re spooning and leveling your flour (not scooping directly from the bag), and mix the batter only until the ingredients are just combined.

Can I use melted butter instead of oil?

You can, but oil keeps the cupcakes moister for longer. If you use melted butter, make sure it’s cooled to room temperature before adding it to avoid cooking the eggs!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chocolate cupcakes turned out.