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
Hi Natasha,
Our family enjoyed the cupcakes, they were so delicious! I will try baking them GF because we are celebrating my daughter-in-law’s birthday tomorrow and would love to bake them for her. I hope they come out the same as with regular flour. Love your recipes by the way!
I hope you all loved these!! Happy birthday to your daughter in law!
Hi can i use cake flour instead of all purpose flour?
Hi Cho, its best to make the recipe as written for the best outcome. If you do end up using cake flour keep in mind it will make the cake a lot more delicate and softer/ possible break.
Forgot to rate the recipe, it is 5 stars for me!!!!
Hi Natasha, I have made these cupcakes a few times and they are delicious, I wanted to make 6 jumbo cupcakes instead of 12 regular ones. Will that work? Should I fill them 2/3 full? Thank you
Hi Colleen! Yes, that should work just fine.
They will take longer to bake so keep an eye on them.
Very Good! So moist and yum! Thanks so much for the awesome recipe!
You’re very welcome, Valerie!
I make a Friday bake at Atlantic City’s Sister Jean’s Kitchen & Pantry in NJ. Here many dedicated staff & volunteers feed the less fortunate with great meals & have a food pantry, too. Your recipes are very helpful for inspiration on a budget especially since eggs are so expensive now. This recipe will make so any destitute “guests” at Sister Jean’s smile widely. Thank you so very much for sharing your talent with us home bakers who share our love for baking as we answer our calling with those who have so little on their table. Bless.
Best cupcakes ever! Easy to make and very moist. I love all your recipes and the vanilla cupcakes are my favourite. Thank you for sharing all these wonderful recipes. Lots of live from South Africa
I want to make these today but can I use apple cider vinegar instead cause that’s just what I have on hand
Hi Savhanna, it may work, Apple Cider Vinegar would be the next best alternative.
Thank you, best chocolate cupcakes, making these for our sons weddIng, my testers thought they were from the bakery , now for a vanilla version and wish me luck on the wedding cake
Hi Susan! I’m so glad the taste samples were a hit! Thanks for sharing. Have you tried our Vanilla Cake Recipe?
Hi Natasha, could I swop out granulated sugar for normal sugar?
Hi Fariah! I’m not sure what you mean by normal sugar. Can you be more specific?
I made these last year and everyone raved about them. I am wondering if I use gluten free flour in place of regular will it be ok?
Hi Leta! Here is what one of my viewers said- “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.“
These definitely aren’t it.. I don’t understand the good reviews. I followed the recipe exact, used fresh coffee that tasted good when I sipped it, they were perfect and moist. They just aren’t good. They taste like burnt coffee at best. I’d skip this recipe if you’re searching for a good one. Sorry
Hello, could I substitute the olive oil for melted butter? Or applesauce?
Hi Rebekah! I haven’t tested butter or applesauce to know how it will affect the texture. The oil helps make them super moist. You can also use any neutral flavored oil like canola, vegetable, etc.
Hi! If I add a packet of chocolate instant jello mix to this would it make it more moist or would it ruin the recipe?
I haven’t tested that to advise. I hope you’ll try the recipe as is, these cupcakes, in my opinion are plenty moist and soft.
Hello Natasha, I am going to make them today. I wanted to ask if I am replacing coffee with buttermilk, do I still add vinegar? Please advise. Thanks
Hi Sara! I haven’t tested this with just buttermilk. I would still add the vinegar for the right balance.
Thank you for quick response. I will try with buttermilk and vinegar. Looks lovely. All the baking desserts recipes I have tried, they are just too good 🙂
Natasha I just wanted to say that THESE ARE AMAZING! I’d give them 6 stars if I could. Followed your recipe exactly and these are so delicious, entire family devoured. Thank you!
Can this recipe be doubled for larger cupcakes and can be for a cake filled with pudding?
Hi Stephanie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I have made this many times and it never fails to dissapoint me! I started baking since I was 12 and I think I first made this when I was 13. I am now 15 and I am about to make 60 cupcakes for both mine and my brother’s class for Christmas party. I hope they all enjoy it, thank you for your wonderful recipes!
I bet they will all love it!
Delicious recipe! I always use this one! Can I sub granulated sugar for brown sugar?
Hi Daisie! Brown sugar changes the texture (more dense and chewy) but feel free to experiment.
Hi Natasha. is your oven a fan assisted one ? is 350 degrees temperature for fan assisted ovens?
Thank you.
Hi Inma, I use an electric conventional oven. I do not have a convection oven. If using convection, you will need to reduce the heat by 25 degrees F.
I was surprised to find these a little bland. They baked up well and looked nice but the flavor was a little lacking for me.
Hi Kathleen! What type of cocoa did you use? Also, did you skip the coffee? The coffee helps enhance the chocolate flavor and it’s important to use a good quality natural cocoa. I used Hershey’s here.
Can I use warmed milk in place of the coffee without too much effect on the flavor? I want to make these for a school event, and I don’t want to bake coffee into it for littles.
Hi Nicole! The coffee helps to elevate the chocolate flavor but warm water will work too
so I assume the milk would be fine. Let us know how it is if you experiment.