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!
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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
Can’t wait to make these! Your recipes never fail to impress. I often replace oil in recipes with melted butter. Would that work with these?
Hi Janis, I have not tested it with butter to know how it would affect the overall texture. If you experiment, let us know how it turns out.
Hi Natasha, loving your recipes but I have a question regarding the amount of unsweetened cocoa powder. The recipe calls for 1/3 cup can that be increased to 1/2 a cup or even 1 whole cup for more chocolate flavor with the whole 1 cup of coffee? If so do I need to increase any other ingredient? I hope you see this to respond soon as I need to make a few dozen this weekend.
Hi Renee! Without testing different quantities, I can’t advise. Cocoa powder absorbs more water/liquid than flour so when making a change like that, you risk having a dense/dry cake.
The batter seems too runny. Could I reduce the amount of coffee?
Hi Fonda, the batter will be slightly runny, but not too runny. If you’re certain you used all ingredients and the proper amounts you can bake it. I hope it turns out really well.
Made these for Saturday for a dinner we’re going to. I tried one just to make sure it didn’t dry out and they’re so good! I do want to ask, will they still be good to leave until Saturday to frost and finish? I just don’t have time tomorrow or Saturday to make a whole batch.
Hi Sarah! I haven’t kept these for more than 3-4 days in the refrigerator. It’s best to freeze cupcakes to last longer so they don’t spoil.
How would I use this recipe if I wanted to make mini cupcakes?
Hi Jessica! I haven’t tested mini cupcakes. I don’t know how many it will make but you’ll need to bake them less. Watch them in the oven.
Hi Natasha,
I absolutely love this recipe. Do you think I could double it? I’m making 48 this weekend and want to save time if I can.
Thanks!
Grace
Hi Grace! I think you could if you have a bowl large enough to incorporate at the ingredients well. It is best to bake the batter as soon as possible and not let it sit.
Wow! I made this recipe this evening. Best cupcakes! I used a double fudge brownie flavored coffee. They turned how so good. Thank you for sharing!
That sounds wonderful!
Hi Natasha
Can I use chocolate cake box and enhance the chocolate flavor with the coffee??
Thank you in advance.
Wanda
Hi Wanda, I don’t have much expereince with boxed cake mix to advise if that will work. If you experiment, let me know how you liked the recipe.
Hi,
I was wondering if I can I omit the coffee or ifI have to use it?
Hi Sara! The coffee enhances the chocolate flavor so I don’t recommend skipping it, but you can use just warm water.
These are the best!!!! 3rd time that I’ve made them and my wife says I should make them weekly 😂😂😂. Thank you so much!
Hi i made the cupcakes and was so happy with them ,easy recipe and very moist. I wonder if i should refrigerate them if they are going to be around a couple days. I am bringing my mom a couple,want them to be fresh!!
Hi Julie! I’m glad they turned out great. Yes, you should refrigerate them to keep them fresh.
Hi,
Does using coffee make it taste like coffee? I assume not but just wanted to check before deciding coffee or buttermilk?
Hi Desiree! The coffee helps to enhance the chocolate flavor but you can’t taste it.
Made these. Loved them. They were so moist and delicious. I liked them without frosting as much as I did with. Thanks for sharing.
Hi Terri! I’m so glad you loved the recipe. Thank you for sharing.
Hi, I prepared these muffins and I loved the taste, plus very easy to prepare. However, they came out a little dry. What can I add to make them more mostly? Could it be because I didn’t use the vinegar? What can I use as a substitute for it?
Thank so much.
Hi Alexandra! That could affect the texture because the vinegar helps to activate the baking soda. I would also make sure you are measuring your ingredients correctly. Using too much flour can cause this to be dry and dense. I have a tutorial on how to measure ingredients to help. Lastly, I encourage using an internal oven thermometer (amazon affiliate link) to see if you’re oven is calibrated. They can be dry if they are over-baked. I hope that helps.
Could I add some mini chocolate chips to the batter, and if so how much?
Hi Sandra! I think that would be fine, you’ll have to experiment with the amount. I would start with less and add more the next time you make it if it’s not enough.
I’m excited to try this recipe. But I have a few silly questions, what kind of coffee do you use?
Is there a specific brand or roast I should get? I’m not a coffee drinker and there’s so many options in the aisle.
Did you brew a whole pot and take a cup portion out of that?
Thank you in advance!
Hi Laura! Any coffee will work (brand/roast). If you prefer to use instant coffee granules, you can do that too- make it according to the package instructions. If you want to brew your own, the Golden Ratio is one to two tablespoons of ground coffee for every six ounces of water. You don’t have to brew a whole pot.
wow, this recipe is so easy and tastes great! and the butter cream frosting is delicious, and also easy to make. This went into my “keeper” recipe folder. My chocoholic son, loved these.
I’m so glad you found a keeper! Thank you for the feedback, Pamela.
Great cupcake! I was concerned because my batter was much thicker than yours. Perhaps by weighing flour rather than measuring in a cup, I added more??? Regardless, they were very, very good. Not too sweet. I topped with a homemade biscoff buttercream. Boy, were these good! Thanks again for a wonderful recipe.
You’re welcome! I’m so happy you enjoyed it, Gretchen. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
By far, one of the best chocolate cupcakes I’ve ever had! Super quick & easy to throw together. So moist & rich flavor! And I love that the recipe is written to make 12 (vs. 12).
I’ll be making these again … and again!
Thank you, Pam for your wonderful feedback!
The family went nuts over them the first time. Everyone loved them. I’m making them now on a request from a granddaughter. They are perfect and so delicious.
That is the best when the family loves what we parents make. That’s so great!
Wow. So this was my first time ever making homemade cupcakes. I made these with your chocolate icing recipe. So delicious. I was so proud. They turned out so good. I have made it an every weekend thing where I pick 2 to 3 recipes by you from your cook book or your Pinterest page and make them. However, this was the first time I got the courage to attempt baking a sweet. Lol. I will definitely make these again.
Hi Kay! That’s awesome. I’m so glad you’re loving the recipes.