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
-
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.
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. 
I made the cupcakes and it was so good and tasty.
There were a lot of icing left as we don’t eat too much sweet.
That being said,
Can I double the ingredients and bake it in a pan? If so how much long do I have to bake?
HI Sathmi, I have the chocolate cake version of this recipe posted. I hope you totally love it!
I made this recipe gluten free by using Bob’s Red Mill 1 to 1 and they came out perfect. (You have to cook them a minute or two after the toothpick comes out clean so they don’t sink.)
I made a batch of GF recipe cupcakes and they were awful. But this one was lovely!
Glad you enjoyed making a gluten-free version of this recipe!
I know there have been a few comments concerning the vinegar, I live in Spain and I cannot find Distilled White Vinegar anywhere not even Amazon unless it is imported from the US which is very expensive. Can anyone advise if they have tried using Raw Apple Cider Vinegar? I see lime juice is one possible alternative but I want to keep as close to the recipe as possible
Hi Lee, 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.
I use the chocolate cupcake recipe to make a one layer cake. I made two adjustments: I reduced the flour to 1 1/4 cups and reduced the oven temperature to 340 degrees. The cake was done in a little over 30 minutes. This cake was by far the best I have ever made. Moist and did not sink in the middle . It was also easy to handle as I split the layer in half to make a place forest cake. I find i the cake easier to handle when I refrigerate it for a few hrs after it has cooled completely. Thank you so much.
You are so welcome, Karen. Kudos to you too for doing a great job!
I would really like to make your chocolate cup cakes for my great grandchildren, but I can’t copy the quantities out fast enough! Is there a written recipe anywhere please Natasha? x
Hi Yvonne! Yes, The blog post has the written recipe at the top of the recipe click “jump to recipe,” and that will take you to the recipe card!
I used this recipe to make black forest cupcakes for family afternoon tea and it was a star of the table. I followed the recipe to the tee other than used lime juice instead of vinegar. Its the best chocolate sponge/cake I’ve ever had and made everyone still speaking of how was they were. Thank you!
I’m so happy to hear this recipe was a hit! That’s so great! Thank you for your wonderful review, Kess!
Hi Natasha. I am anxious to try these but am wondering if I need to make any adjustments for altitude? I live in Colorado.
Thank you!
Hi Martha! I don’t have experience with high altitude, but this high altitude guide has been my reader go-to! I hope it’s helpful!
Hi Natasha, approximately how many cupcakes does this make?
Hi Aamni, this makes 12 cupcakes.
Hi Natasha. I don’t have coffee or buttermilk, but I really like to try this recipe. what should add instead?
Hi Nishali, it really needs those ingredients. If you don’t have buttermilk, you can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use. I hope this helps!
Hi Natasha, would this work in a 9×13 pan with same amounts?
Hi Karen, I honestly haven’t tested that to advise.
Can you use instant coffee? Or does it have to be freshly brewed?
Hi Selene, your favorite coffee will work; we used espresso, but instant/ brewed works also and I recommend following the coffee packaging instructions to make a cup. I hope you love this recipe!
Hi
Can I just double the recipe to make 24 cupcakes?
Thanks,
Kim
Hi Kim! YEs, doubling the recipe will make 24. I would double all the ingredients.
Hi Natasha!
What will be the substitute for coffee? Thanks!
Hi Jenny, 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?”
Hi Natasha, I would like to know if I can cook/bake the chocolate cupcake using a steamer and if yes how many minutes. Thanks
Hi Lynette, I haven’t tested that to advise. If you happen to experiment, I’d love to know how you like that.
I made a batch of this but they tasted too much like dark chocolate. A little bitter.. how can I correctly calculate the coffee?
Hi Judith, make sure to use the correct type of cocoa – natural unsweetened (not dutch process). Also, make sure not to reduce the amount of sugar that balances the chocolate flavor. I suggest making a cup of coffee according to the package instructions depending on how you are preparing coffee (drip versus instant).
Hi Natasha,
We are going to a picnic. I’d like to bring these cupcakes. I’m wondering, will your buttercream frosting hold up to summer heat?
If not, do you have one that will?
Thank you
Hi Patti, this chocolate buttercream would hold up better than other non-buttercream frostings, but it should still be kept out of the sun and refrigerated as long as possible until you need to put them out in heat.
I tried to make these cupcakes and they came out dense and the bottoms of the cupcakes were sunk in. What do you think I did wrong?
Hi Hazel, 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.
Can you tell me which of your frosting would be best to use for an hot outdoors picnic? Thank you.
Hi Patti, a buttercream frosting would be the most stable.
I made4 batches of these cupcakes with the chocolate buttercream frosting for my son’s birthday party earlier this month and everyone loved them! We couldn’t stop eating them and now I can’t stop thinking about them… I think about them daily. Thanks for all the recipes and cute videos!
Hi Allison, glad to hear that these cupcakes were a hit! Thanks for your review, I appreciate it.
Made these for my daughter’s birthday. I’m often looking for a cake recipe that doesn’t come out dry. This recipe was moist, easy and delicious! I doubled the recipe thinking I’d have 24 cupcakes but ended up with 36. I’m saving this recipe as a go to for chocolate cake going forward!
That’s so great! It sounds like you have a new favorite! Happy Birthday to your daughter!
The BEST cupcakes and buttercream recipe I have ever tried, can’t stop making them 🤤
That’s awesome feedback, thank you so much!
The BEST cupcakes and buttercream recipe I have ever tried, can’t stop making them 🤤
Love your feedback, thanks a lot for your wonderful review!
Hi Natasha,
I made 3 batches of these cupcakes today. They were super moist and fluffy but all 3 batches had a strong bitter acidic after taste. Is it because of the vinegar? I used exactly a tablespoon and not more. This recipe is so easy that I really want to save it as my go to chocolate cake batter. Please help me figure out the reason behind this taste.
Hi Fatima, did you possibly substitute any of the ingredients or possibly use too much baking soda? I’ve never experienced that kind of aftertaste.
I used natural white vinegar that doesn’t say distilled. I guess that might have caused it.
I sometimes get this after taste when I use dutch processed cocoa instead of natural cocoa for recipes that also use baking soda so I switch to Hershey’s instead of the Valrhona brand I typically use. You may want to try that and see if that takes care of it.
I used Hershey’s cocoa for this recipe. 😊
I think it has to do with the natural vinegar that I uses.
Hi Natasha! What is the key to perfect frosting piping on a cup cake?
Hi Sydney, the key is to have a piping bag and large frosting tips.
I thought about using fora base of Strawberry shortcake. What do you think
Hi Virginia, do you mean making a chocolate strawberry shortcake? I haven’t tried that.
Oh natasha I tried these but they cam out like fudge do you know whats the culprit
Hi Ranuth, it sounds like they didn’t rise properly. I would double-check you used the correct ingredients like baking soda.
Thanks Natasha i added baking powder so I think that’s why. Youre the best.Keep it up
I tried this recipe out for the first time and the cupcakes came out perfect!! I doubled the ingredients and actually got about 30 cupcakes out of it. It’s a great simple recipe.
We love simple recipes!! Glad you enjoyed this also Ayesha!
Hi Natasha,
I have to tell you that I’m so addicted to your videos!! I go on Facebook to watch your videos! I feel that I’m part of your family!
You’re doing an amazing job! God bless!!
I have a question for you: can I use buttermilk & coffee? Did you try it?
Aww! Thank you, Soad! I’m so happy you’re enjoying my recipes! I have tested this with buttermilk, it was a bit less chocolaty and lighter in color with buttermilk.
This is by far my favorite chocolate cupcake recipe and I’ve been baking for 55 years! The coffee really does give the chocolate flavor a boost. They are perfect! I had a friend suggest piping Nutella into the center after they had cooled and then to make the chocolate buttercream frosting to top it. OMG! Thanks for sharing this recipe.
Hi Robin, that’s fantastic feedback! Thank you so much for sharing that with us, I’m really happy to know that you enjoyed these cupcakes.
I loved it! Thank You Natasha!
You’re welcome, glad you loved it!
These chocolate cupcakes are absolutely divine. Frosted those with crushed Oreo buttercream 🙂
I’m so glad you enjoyed them, Tej! We absolutely love them!
Hi Natasha!
I watch your videos on Facebook, and when I saw the video for these cupcakes I knew I had to try them. I made them today and they are delicious!!!!
The chocolate buttercream frosting is delicious too! Thanks for sharing this recipe.
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Natasha thank you sooooo much for this recipe . Will try soon . The one I have is different. My granddaughter loves cupcakes and I often make them . To make the exact way you made pls let me know how much coffee to put in one cup of water
Hi Kamlesh, I’m so glad you enjoyed it! Your favorite coffee will work; we used espresso, but instant/ brewed works also and I recommend following the coffee packaging instructions to make a cup. I hope you love this recipe!
Hi Ms. Natasha!
Hope you’re doing good these days!
I would Just like to to ask, What can we substitute for White Distilled Vinegar. It’s not actually available in my region and I really wanna make these cupcakes for my mom!
Have a great day and my god Bless you!
Hi Ash, I imagine that would work but we always use distilled vinegar. Another one of our readers substituted it with lime 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 ❤” I hope this helps!
I made these… It tasted really great! It was a good pair with the buttercream. (I made few adjustments with the sugar but still it tastes great!)Thank you for the recipe!
I’m a fan of your recipes btw 🙂
That is fantastic feedback, thank you so much for sharing that with us!
Hi Natasha
I just made this cupcake, sooo yummy the best chocolate cupcake , and I will try the frosting next time, my son love it.
Thank you,
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha… I wanted to try this recipe… but wanted to ask u how much coffee u added to one cup of water ?
Regards
Hello there, we use brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
I made these for my husbands birthday and they were delicious. I picked this recipe because it was for only 12 cupcakes and we didn’t need a lot. Everyone raved about them, especially the chocolate cream cheese frosting I paired them with. We will definitely make both again
Sounds great, Paula! Great to know that the recipe was a hit, thank you for sharing that with us!
Omg!!! These are soooo good!! I made them and they all disappeared before I could even frost them!!!
Glad this cake recipe was a big hit!
#checkoutnatasha
Thanks Amy!! I’m so happy you’re enjoying my recipes!
Thank you, in advance!
Do I have to use a specific kind of coffee for this and your chocolate cake?
Hi Amy, your favorite coffee will work; we used espresso, but instant/ brewed works also. 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.
Do you sift the dry ingredients?
Hi Elizabeth, I will always specify in my recipes if the dry ingredients need to be sifted. I did not sift in this one.
Amazing recipe! I decided to make this for my boyfriend’s birthday, and we both loved it :). Instead of making cupcakes, I baked the batter in an 8-inch round cake pan. This made a delicious one-layer cake. I used the baking instructions from the chocolate cake recipe (350F oven, 35 minutes, center rack). I buttered the pan and lined with parchment as the instructions stated and had no sticking issues, after 15 minutes of cooling in the pan it easily turned out onto a wire cooling rack. I used canola oil and also cut down the sugar from 1 cup to 3/4 cup (just a personal preference) and it was divine. To top it off, I made the 6-minute Chocolate Buttercream recipe but halved it. I followed that recipe to a T with one exception: cut down the powdered sugar to just a 1/2 cup (again, personal preference). Not only is this cake super easy to make, but it rose perfectly, had a deep chocolate flavor, and was super moist. This will for sure be my go-to chocolate cake recipe from now on! The videos accompanying the recipe are a huge bonus too!
I’m so happy you enjoyed this recipe, Chloe! Thank you so much for sharing that with me and our readers! BTW, we have a similar cake HERE.
Hi Natasha. I like your smile and your recipes. I tried the chocolate cupcakes and they were amazing however my concern is about the frosting. I did exactly the same but still can feel the sandy texture of the powder sugar. Is that something that we can fix?
Hi Tina, you shouldn’t be able to sense the texture of the powdered sugar. Make sure to use powdered or confectioners sugar and not courser ground sugar. Also, be sure to mix for the recommended time at med/high speed in a stand mixer. If using a hand mixer, you need to mix a little longer. Lastly, make sure to use the same proportions of ingredients in the recipe without modifications. I always recommend that for the first time making a recipe before making changes. I hope that helps.
I’ve been an Avid fan of yours and been following all your Recipes and save them from my FB account. I’m trying to make my own from your recipes.
Also, the way you prepare there’s always some kind of ad-lib, (impromptu). I like that. Thank you Natasha.❤
Hello Oseta, I’m happy to know that you’ve been enjoying my recipes. I hope you’ll love every recipe that you will try!
This looks amazing! If I were to make these into mini cupcakes how long should I bake them? Any other adjustments?
Hi Vera, I would actually have to test that to advise and I haven’t tried that yet. If you do an experiment, please share with us how it goes!
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.
I made these a few weeks ago, using brown sugar and espresso coffee and they turned out delicious!! They were really moist and fluffy. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
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!