This Chocolate Cupcake recipe is my go-to for birthday parties and bake sales, since they are perfectly moist and oh-so chocolatey. Top them with our chocolate frosting, and you have the ultimate chocolate lover’s cupcake!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“I made these last weekend for my husband and my wedding anniversary, and oh my goodness, DELICIOUS!!! The cake was so simple and quick to put together, baked beautifully and the icing was delicious and so lovely and thick! Can’t wait to bake it again!!!” – Jazz ★★★★★
Chocolate Cupcake Video Tutorial
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 and taste way better than a store-bought box mix.
Best Chocolate Cupcake Recipe
Ever since my daughter was little, we’ve celebrated her birthday with these decadent chocolate cupcakes, so they’ve become a staple on her day. Fast forward to now, and she has begun to make the cupcakes and Chocolate Buttercream herself (and I’m not allowed to help). She loves them so much that we even made Mini Chocolate Cupcakes out of them.
This chocolate cupcake recipe is moist and fluffy at the same time with a tender crumb. Adding coffee is the secret ingredient here, making these intensely chocolatey and giving the cupcakes a deeper color (and yes, you can sub with decaf coffee). You can’t really taste the coffee, and you probably wouldn’t know it’s there if you didn’t read the recipe, but it really makes the chocolate flavor shine.
Ingredients for Homemade Chocolate Cupcakes
After coffee, you’ll notice this recipe for chocolate cupcakes requires all the usual suspects for the perfect chocolately texture and taste.
- All-purpose Flour – Be sure to measure correctly for the best crumb.
- Cocoa powder – Use naturally unsweetened cocoa powder for the best chocolate flavor and light, fluffy texture.
- Sugar, baking soda, and salt – remaining dry ingredients, giving sweetness and rise
- Brewed coffee – warm regular or decaf coffee works perfectly. The acidity of the coffee deepens the chocolate flavor. Swap with room-temperature buttermilk if necessary.
- White distilled vinegar – reacts with the baking soda for a better rise.
- Vegetable oil, egg, and vanilla extract – remaining wet ingredients for moisture, strength, and flavor. P.S. If you are egg-free, try our Eggless Chocolate Cupcakes.
Pro Tip:
I’ve tested chocolate cupcakes with coffee and with buttermilk, and the coffee makes for a better tasting, darker colored, more moist cupcake, but buttermilk works in a pinch. See the difference below.
Pro Tip:
To make a cake instead of cupcakes, double the recipe and cook in two 9″ cake pans. See our Chocolate Cake Recipe for guidance on baking the cake
How to Make Chocolate Cupcakes
This recipe for chocolate cupcakes couldn’t get any easier, but the result tastes like it’s straight from the bakery.
- Quick prep – Preheat the oven with a rack in the center, and line a 12-count cupcake pan with liners (I love parchment paper liners – excellent for being non-stick).
- Mix dry ingredients – In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt, breaking up any big clumps.
- Mix wet ingredients – In a second bowl, whisk together the warm coffee, vinegar, oil, egg, and vanilla.
- Combine cupcake batter – Pour wet ingredients over dry ingredients and whisk just until combined. The batter will be a little loose with small lumps. Overmixing can make the cupcake too dense.
- Fill and bake – Fill each cupcake liner 2/3 full and bake at 350˚F for 18 minutes, or until a toothpick inserted in the center comes out clean (do not overbake or your cupcakes will be dry). Cool in the pan for 5 minutes, and then transfer the cupcakes to a rack to cool before frosting.
Pro Tip: Do not overfill the cupcake tin
Use a trigger-release ice cream scoop for even portioning and fill each cup 2/3. If you overfill, 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.
The Best Frosting for Chocolate Cupcakes
This moist chocolate cupcake recipe only gets better when topped with my 6-minute Chocolate Buttercream Frosting. If you want something different, try any of these popular frosting recipes:
- Chocolate Cream Cheese Frosting
- Vanilla Cupcake Frosting
- Cream Cheese Frosting
- Swiss Merignue Buttercream Recipe
- Chocolate Ganache
- White Chocolate Frosting
- Vanilla Buttercream Frosting
- Homemade Whipped Cream
Helpful Reader Review
“Made these, and used coffee in the chocolate buttercream recipe instead of cream for a mocha frosting. They were delicious, my sister loved them.” – K Booth ★★★★★
Make-Ahead and Storage Tips
This chocolate cupcake recipe is perfect for party prep because you can make them ahead of time and they refrigerate really well, maintaining their soft and moist texture.
- Make-Ahead: Make the cupcakes a day ahead, cool, cover, and store on the counter overnight, and then frost before serving, or freeze (see below).
- Store Frosted Leftovers: Pack into an airtight container and store on the counter for a day, then move to the refrigerator for 4-5 days. If you don’t have a cupcake carrier, you can flip a storage container upside down to store cupcakes on the lid, snapping the bottom on top.
- Freezing: Cooled unfrosted cupcakes or Cupcakes frosted with buttercream can be covered and frozen up to 2 months. Thaw in the refrigerator overnight or quick-thaw on the counter for 2 hours.
My Chocolate Cupcake recipe is sure to become 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. Let us know your favorite way to decorate in the comments!
Easy Chocolate Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour, measured correctly
- 1 cup granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee, or substitute with room temperature buttermilk*
- 1 Tbsp white distilled vinegar
- 1/3 cup light olive oil, or vegetable oil
- 1 large egg, room temperature
- 2 tsp vanilla extract
Instructions
- Quick prep – Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
- Mix dry ingredients – In a large mixing bowl, thoroughly whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Break up any larger cocoa clumps with your whisk.
- Mix wet ingredients – In a second mixing bowl, add the wet ingredients: coffee, vinegar, oil, egg, and vanilla, and whisk until well blended.
- Combine batter – Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. The batter will be a little loose and lumpy.
- Fill and bake – 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. Don't overbake. Cool 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before frosting.
Notes
Nutrition Per Serving
Filed Under
Cupcake Recipes to Try Next
- Carrot Cake Cupcakes
- Vanilla Cupcakes
- Pumpkin Cupcakes
- Dark Chocolate Cupcakes
- Greek Yogurt Cupcakes
- Cherry Stuffed Honey Cupcakes
Hello, is there a specific type of coffee you recommend?
Also, will the coffee flavor be tasted in the cupcakes? No one in my house drinks coffee and I can’t stand the smell, so I’m hoping the coffee taste will not incorporate into the flavor.
Hi Kaliegh, we like to use our espresso. You will not taste the coffee in the recipe; it’s there to enhance the flavor of the chocolate. Since you’re not a coffee drinker, you may want to buy a small instant coffee packet. I recommend following the coffee packaging instructions to make a cup. I hope you love this recipe!
is there any way to sub the vinegar and the coffee ?? , I just wanted regular cupcakes and i dont want them to taste like coffee
Hi Kimberly, The coffee enhances the chocolate flavor; you should not taste the coffee in this recipe. We believe we found the perfect balance of flavor. I hope you try this recipe soon!
Great recipe! Very easy and quick to make! I used bobs gluten free flour to replace the regular flour, otherwise followed the recipe exactly and it was perfect. Made 24 mini cupcakes and a tiny 6” cake.
Hi Eli! That’s wonderful to hear. I’m so glad you loved the recipe. Thank you for sharing your results with GF flour. 🙂
Just made these and they were a hit. Grandkids loved them, nice and moist.
Lovely to hear that, Cheryl! Thank you for sharing that with us.
Definitely a good recipe! super fluffy and moist. If you are hispanic, however, and use cuban/dominican coffee, don’t use it for this recipe. you will be able to taste the coffee in the final product.
Thank you so much for sharing that with us, Mia!
Can this cupcake recipe and the vanilla one be halved to make only 6 cupcakes?
Hi Kassie, 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!
Does the coffee have sugar in it? Or is it just pure coffee without any sugar in it?
Hi! I used brewed coffee without any sugar.
Does this recipe double well or would it be best to make these cupcakes in two separate batches?
Hi Amanda, that should work well. Here’s what one of my readers wrote: ” Just made these delish cupcakes. I doubled the recipe and made huge cupcakes. Easy and yummy. Bless you for these even tho they are sinful🤣🤣🤣🤣😋😋😋” I hope this is helpful!
For this recipe, will I be able to use almond extract? I don’t got anything else other than almond extract.
Hi Valerie! If you enjoy the taste of almond extract, that would work fine.
I found these to be very bland and flavorless. I followed the recipe to the T. However, paired with chocolate frosting it was good. The texture is great!
Texture: 5/5
Taste: 1/5
HI Ash, these are normally very soft, moist, and super chocolatey with the amount of cocoa powder in them. Did you possibly use the wrong kind of cocoa powder or make any substitutions in the ingredients?
I dont know if i did something but these tasted really bland like i was was chewing on something but i could taste nothing i fr cried because i was making these for a birthday
Hi Julian! I’m so sorry to hear that. These cupcakes have an excellent flavor and texture so I am not sure what went wrong. I would be more than happy to help troubleshoot. Did you make any substitutions or changes to the recipe? The brand/type of cocoa powder you use can also affect the way it tastes.
Made these for a birthday celebration at a nursing home I work at a couple weeks ago. They raved about them. Everytime they see me they ask when I am making them again. Well that will be tomorrow. Fabulous recipe.
That’s great! So glad they were a hit!
So I am assuming this is dairy and soy free?
Got no idea, have to bake for my sons class and got no idea what is dairy and soy free.
Hi Laurika! I don’t see anything in my ingredients lists that contain soy but you may want to double-check the ingredients lists of the supplies you use for these cupcakes just to be sure (sometimes they add fillers and other ingredients). The cupcakes themselves are dairy free but the buttercream frosting I recommended to make with these cupcakes is not. I don’t have a dairy-free frosting recipe but these cupcakes taste great even without the frosting.
Literally the BEST chocolate cupcakes I’ve tried! Thank you so much for sharing your recipe.
You’re welcome! I’m so happy you enjoyed it, LaTeisha! It sounds like you found your new favorite!
My new ‘go to’ chocolate cupcake recipe. Easy, fail proof, delicious. I tested these storing in airtight containers in the fridge, freezer, and room temp and they stayed moist for days-longer for frozen. Thank you for this recipe!
So glad to hear that, Niki! Thank you for sharing.
Just made these delish cupcakes. I doubled the recipe and made huge cupcakes. Easy and yummy.
Bless you for these even tho they are sinful🤣🤣🤣🤣😋😋😋
You’re welcome, Rita! I’m so glad you loved them.
Very very good happy I found the recipie, love the added coffee !! Thank you..
You’re welcome! I’m so happy you enjoyed it, Donna!
I have tried millions of recipes, professional and personal, but none have worked. Until now. THIS IS THE HANDS DOWN BEST RECIPE!
Thank you, Jane! That’s wonderful to hear. I appreciate your feedback.
Absolutely perfect!
Exchanged white vinegar for apple cider, and didn’t have coffee so I used a double espresso and enough water to make 1C of liquid. Very impressed!
These will be my new go-to chocolate cupcake recipe.
Hi Dana! Thank you for sharing your experience with the recipe. So glad you loved them.
I’ve done these twice and both times they came out dense and hard. I measured everything by weight and used erythritol and monk fruit sweetener.
Hi Patrick! Since the recipe was changed and substitutions were made, I am not sure if that would impact the density of the cake. I know that sugar is an important ingredient for moisture in cakes, so it could be. Also, be sure to not over mix your batter. This can cause it to become dense as well.