Easy Chocolate Cupcake Recipe (VIDEO)
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
This Chocolate Cupcake recipe is easy with great results every time. A surprising ingredient makes these moist, fluffy and super chocolatey cupcakes. Try these with Chocolate Buttercream Frosting.
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 olive oil or vegetable oil
- 1 large egg room temperature
- 2 tsp vanilla extract
Instructions
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Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
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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.
Natasha Kravchuk
Perfect Vanilla Cupcake Recipe (VIDEO) 
Cupcake Frosting Recipe (VIDEO) 
Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO) 
Chocolate Buttercream Frosting (6-Minute Recipe) 
Hydrangea Cupcakes Recipe 
Vanilla Cake Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha I am only making 6 cupcakes, but could I still use 1 egg for the recipe?
Hi Amanda, I would use half an egg; otherwise, you will need to adjust the rest of your ingredients. To get half an egg, I usually break it in a small ramekin/ bowl, stir it and put half into the recipe.
Hello Natasha! I really want to make this recipe but I wanna know if I can substitute olive oil for canola oil and is there any substitute for using coffee? Thanks!🙏
That’s not buttermilk because I don’t have that.
HI Ayni, canola oil will work too. Don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
I made this a week ago and it was superb! From the list of the ingredients down the after baking result! and that 6-minute frosting!!! Hmmm nyumnyum! Thanks a lot Natasha for sharing your recipes for free!
You’re very welcome! I’m already happy that you enjoyed it, thanks for sharing!
These look delicious! I was wondering if I could use brown sugar instead of white granulated sugar. Also for the coffee, is it okay if I use espresso coffee?
Hi K, I haven’t tried those substitutions yet to advise. If you do an experiment, please share with us how it goes.
This recipe looks soooo good! I was wondering if I could halve this recipe to make 6 cupcakes. Will it work that way? Or should I store the remaining batter for a different time? Thank you!
Hi Hable, halving the recipe will work. Simply halve all the ingredients. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Hi! How many tablespoons of coffee did you put? And what is the number of your ice cream scooper?
Thank you!
Hi Jennifer, I used my coffee maker. I would suggest making it according to the package instructions to make a normal strong cup of coffee. Here is the ice cream scoop we used for portioning.
Baked these a few days ago. Love love love love it!!!
So moist n fluffy n the cake itself isn’t very sweet. The frosting takes care of that.
Hello Asha, thanks for your great review and feedback. I’m glad you loved the recipe!
Is there any substitute for eggs??
Hi Rashmi, try our eggless chocolate cupcakes.
Can I use icing sugar for cream frosting?
Hi Tanuja! I haven’t tested that to advise.
thanks for this amazing recipe. I baked this yesterday and the taste was extremely amazing. The cake is not overly sweet like other recipes I have tried.
This is the best chocolate cupcakes I’ve baked. Very moist and fluffy vanilla chocolatey.
I halved the recipe and got about 15 cupcakes.
This should be the only chocolate recipe one should ever have.
Hi Holly, That’s so great! It sounds like you have a new favorite!
I couldn’t stop eating these…meant to give some away, lol.
Natasha, I love your recipes because you address the questions I would probably have ahead of time, like freezing, substitutions, etc. Please keep the great recipes coming!
Thanks for your great feedback, Lora. I will always do my best!
I messed up the recipe. The cupcakes were lumpy, dry and
Tasted like coffee. I also
Made this with my 5 year old so I am sure it was something we did. We will try again.
Hi Rita, the process is pretty fail-proof, but make sure to measure ingredients correctly. This article on measuring should help. Also, make sure to try the recipe exactly as written before making substitutions or modifications.
Hi I can’t seem to find the two ingredients to make the vanilla please help thanks
Hi Sharon, we have them linked in this recipe HERE.
Hello dear ,
Love you recipes and more than that I like you alot …you are very energetic and beautiful..
May I suggest something try your hand on indian punjabi cuisine as well ,I am sure you are gonna rock that too.
Thank you so much for that wonderful compliment and suggestion!
Before making the Chocolate Cupcakes I’m wondering if being in a higher elevation changes the oven temp and/or time cooking. We’re at 3400′ elevation. Love all of your recipes! Thank you!
Hi Becky, I haven’t tried making this at a high altitude yet, but you can use this High Altitude Baking guide if you need it. I’m baking at 2700 altitude.
Can I substitute the distilled white vinegar for pure white vinegar?
Hi Anya, I imagine that would work but we always use distilled vinegar. Another one of our readers substituted it with line juice. Here’s what they said “”I just made these today and woww🤤🤤🤤🤤they were the best chocolate cup cakes ever definitely gonna try again and also i used lime juice instead of white distilled vinegar and still it was soo good. Thank you soo much natasha for thus recipe ❤””
What would be the best adjustment for high altitude?
Hi Cynthia, I haven’t tried making this at a high altitude yet, but you can use this High Altitude Baking guide if you need it.
I just made these today and woww🤤🤤🤤🤤they were the best chocolate cup cakes ever definitely gonna try again and also i used lime juice instead of white distilled vinegar and still it was soo good. Thank you soo much natasha for thus recipe ❤
That’s just aweosme! I’m happy you enjoyed this recipe, Sendini! Thank you for sharing this great review!
Hi Natasha! I can’t wait to try these. I was thinking about adding some carrot or zucchini just to sneak some vegetables into my kids. Do you have any recommendations for how to add this to your recipe and how much.
Hi Jenn, I have not tried making this a chocolate zucchini or chocolate carrot cake, but I love that idea!
Hi
Having trouble with incorporating sugar?
Hi Shifa, I recommend watching the video but also making sure you’re using the same sugar we are.
Hi Natasha! I really really dislike coffee so I’m worried that these will taste like coffee. Can I sub the coffee with something else? Thanks in advance. I *love* your recipes!
Sorry, just saw a note of yours that said that we can sub the coffee with buttermilk, but there isn’t buttermilk for sale at the supermarkets here in Portugal, so I would have to make some at home (with milk and vinegar). Would that work?
Hi Marta, I havne’t tried that with vinegar, but it milk and lemon make buttermilk!
Hi Marta, 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. But also, please see the section in the recipe titled: “Can I Substitute the Coffee?”
Would the batter be enough for two 7-inch cake pans?
Hi Donna, I haven’t tested that. I would double for 2 9-inch cake pans. They might be a little short, but I think you could make that work.
Hi Natasha! I use your vanilla birthday cake recipe often but I did request a good chocolate cake recipe and you posted one. Ever since I seen your chocolate cake recipe, it’s the only one I use. Last week I made your chocolate cake recipe with a peanut butter filling I found online and your chocolate buttercream frosting. It was absolutely delicious! Your recipes never disappoint. Thank you for always sharing. I want to share a photo but I don’t see the option.
That sounds amazing! I want to know more about the peanut butter filling. Peanut butter and chocolate are a delicious combination.
Can I use dutch processed cocoa?. I just looove your recipes and your jolly personality. Thank you ♥️ from the Philippines
Hi Neth, please see the “Common Questions” section where we mention the type of cocoa we recommend. We do not recommend Dutch process cocoa here because it is usually used with baking powder natural cocoa is used in combination with baking soda.
Hi there I love all your cakes
Do you have to put vinegar in the chocolate cup cakes. X
Hi Julie, the vinegar is important to activate the baking soda.
Hi! Love your blog…but mostly I love your joy. Two questions:
1) Do you use fine salt or bigger grain salt? I ask because it will change the proportion depending on the grain size; and
2) Do the nutritional facts include the frosting or just the cake?
Hi Monika, I use fine sea salt. The nutritional facts are only for the cupcakes since the frosting is a separate recipe. I usually have the nutrition label reflect the ingredients listed in the recipe card and this one is just the cupcake.
Will it be bitter without milk?
Hi Annah, it won’t be bitter. I have tested this with buttermilk and the taste wasn’t sweeter, but it was less chocolaty and lighter in color with buttermilk.
These cupcakes are so moist! So delicious! Love the coffee flavor! Perfect with a nice cup of cold milk.
The perfect treat! I’m s glad you enjoyed these cupcakes, Betsy!
This recipe looks amazing! I most definitely cannot and will not wait to make it! Also, I have a few suggestion recipes which are: chocolate Reese’s stuffed cupcakes, turtle brownies, caramel stuffed chocolates, and rocky road ice cream. Thanks so much for the recipes! Keep it up! 🙂
Great ideas! Thank you so much for sharing that with me.
I have two chocolate lovers here and these are perfect for dessert tonight! Definitely going to be a big hit here!
That’s just awesome! Thank you for sharing your wonderful review!
Omg cant wait to try it all your recipes are a family favorite
I hope you love this recipe! We look forward to your feedback!
Hi Natasha!!!! I love your recipes. Literally they all taste amazing. but I just have this little question. Can we substitute vinegar with something else or does it really have to be white distilled vinegar.
Hi Sendini, I haven’t tested anything besides vinegar but vinegar does help to activate the baking soda and the reaction helps to darken the color of the cupcake as well.
Thank you natashas I will definetely try these out😊
Btw can I use coconut water vinegar instead white distilled vinegar😅
Hi, I honestly haven’t tested that so I can’t speak to it.
These WERE the best cupcakes! I say “were” because they’re already gone… we ate them all. Haha! So good!
Thank you so much for that amazing review. That makes my day. I hope you tried them with the chocolate buttercream. So good!