This post may contain affiliate links. For more information, read my disclosure policy.

If you’ve been looking for the best Chocolate Cupcake Recipe, you’ve landed in the right place! These chocolate cupcakes are soft, moist, and rich – the only chocolate cupcake recipe you need forever.

unwrapped cupcake with chocolate frosting and chocolate sauce drizzled over top.


Homemade Chocolate Cupcakes

Looking for the best chocolate cupcake recipe that will make you swoon? You’ve come to the right place! These ultra-chocolatey, fudgy cupcakes are a chocoholic’s dream come true. They’re easy enough for beginners but have that bakery-level flavor that will wow even the most discerning dessert lovers.

While I love a box cake mix, it never achieves the same level as making the recipe homemade. These cupcakes are made completely from scratch and they are so fluffy, moist, and delicious with the best chocolate flavor.

These a great for birthday parties, not only because they are delicious, but because they are accidentally egg and dairy free! This batch comes out to about 30 cupcakes so you’ll be set for any number of guests at any party. I frosted these cupcakes with chocolate buttercream frosting, but there are so many other options.

ingredients in chocolate cupcakes laid out on a marble counter.

Ingredients Needed

  • All-Purpose Flour, Granulated Sugar, Salt: Classic dry ingredients in cupcakes.
  • Unsweetened Cocoa Powder: Make sure to use regular cocoa powder not dutch-process cocoa powder. Since these cupcakes are leavened with Baking Soda, the recipe may have issues with dark cocoa.
  • White Vinegar: This activates the baking soda for a moist and fluffy cupcake. Don’t have it? Use lemon juice instead.
  • Vegetable Oil: I find oil in cupcakes keeps them super moist – canola oil may be substituted.
  • Hot Water: Helps bloom the cocoa powder release all its flavor. You can also add some espresso powder or Instant Coffee Granules to bring out the flavor even more.
process shot of chocolate cupcakes being made.
process shot of chocolate cupcakes being made.
process shot of chocolate cupcakes being made.

How to Make Chocolate Cupcakes

  • In a large mixing bowl, whisk the flour, sugar, cocoa, baking soda, and pinch of salt.
  • In a large mixing cup, combine the hot water, oil, vinegar, and vanilla.
  • Pour wet ingredients into the flour mixture and whisk just until the batter comes together. Don’t over mix it – it’s okay if there are a few lumps. That’s right – you don’t even need a stand mixer or hand mixer for this recipe!
  • Fill cupcake liners in a muffin pan about 2/3 full with batter and bake the cupcakes until a toothpick comes out clean. Cool them completely before frosting.

Chocolate Frosting + More Ideas

Frost cupcakes with your favorite frosting!

unwrapped cupcake with chocolate frosting and chocolate sauce drizzled over top.

Expert Tips

  • You don’t need a mixer – if you want to use one, mix at low speed until the dry ingredients are somewhat incorporated, then switch to high speed until the batter comes together. Use a paddle attachment if using a stand mixer. Be sure to scrape the bottom of the bowl.
  • Cupcakes are done when a toothpick entered in the center comes out clean.
  • If you do not have white vinegar, use lemon juice as a replacement. You won’t taste it – the acid is needed to activate the baking soda. You’ll be amazed at the tenderness of these cupcakes.
  • Don’t over mix the batter and don’t over fill the muffin tin – just fill it about 2/3 full for perfectly domed tops that don’t overflow.

FAQs

How to store this recipe?

Store in an airtight container for 3 days or in the freezer for up to a month. You can freeze frosted or unfrosted cupcakes.

Can you make this into a chocolate cake recipe?

You can make this into a layer cake – you’ll need 3 8-inch or 9-inch rounds. If you’re making a sheet cake, you can use a 9×13-inch pan but only fill it 2/3 full and make some cupcakes on the side.

unwrapped cupcake with chocolate frosting and chocolate sauce drizzled over top.

The Best Chocolate Cupcake Recipe

4.16 from 77 votes
The richest, most decadent chocolate cupcakes ever! You'll never make another chocolate cupcake again once you've had these.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 30 cupcakes
Serving Size 1 cupcake
Rate RecipePrint Recipe

Ingredients
 

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Preheat oven to 350°F. Line cupcake pans with liners (about 30).
  • Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
  • Combine water, oil, vinegar, instant coffee (if using), and vanilla in a large mixing cup.
  • Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together. A few lumps are okay.
  • Fill cupcake liners about ⅔ full and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  • While the cupcakes are cooling, make desired frosting. Frost as desired.

Recipe Video

Recipe Notes

  • The original recipe in this post included this cooked frosting.
  • Store unfrosted cupcakes in an airtight container in the refrigerator for up to 2 days to keep them fresh. Once frosted, store at room temperature loosely covered.
  • You can also freeze unfrosted or frosted cupcakes.
  • The coffee granules are optional but help bring out the chocolate flavor, as does the hot water.
  • Do not use dutch process cocoa in this recipe.

Recipe Nutrition

Serving: 1cupcake | Calories: 258kcal | Carbohydrates: 94g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 148mg | Fiber: 23g | Sugar: 2g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Cupcake Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.16 from 77 votes (65 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




166 Comments

  1. THANK YOU SOOO MUCH!!! My daughter is allergic to eggs and you have made her be able to eat cupcakes without applesauce:))) SOOOO GOOOD!! She doesn’t even prefer chocolate a vanilla girl, but she is stuffing her face!!! Thank you again!!!! Anymore recipes with goodies without eggs send my way!!

    Reply

    1. Forgot to say didn’t put in the coffee grinds, since we did not have it, but put 1/2 tsp on cinnamon:) Also, put 2 1/2 of white sugar, but then put 1/2 cup of brown, bc we ran out of white. Thank Thank you again!

      Reply

      1. Oh, brown inside would be amazing I bet! I love brown sugar, and cinnamon with chocolate! 🙂

    2. Oh my goodness, this comment just made my day. Seriously! Thank you, and I’m SO glad she loves them! I cannot imagine how hard it is to find good recipes for an egg allergy! Off the top of my head, I have this brownie recipe that’s really good, and it’s egg-free (and it has zucchini, so that makes it healthy, lol) https://www.crazyforcrust.com/2011/09/zucchini-brownies/ 🙂

      Reply

  2. Oh my. Cinnamon filling?! And that frosting…I NEED!! Gotta make these 🙂

    Reply

  4. I would get a CRAZY amount of paper straws. 🙂

    Also, these cupcakes look insanely good.

    Reply

  5. So hard to choose!!! Either one of the cake plates (you KNOW everyone who sees that mint green plate has to have it!) or baby shower supplies/decoration (throwing a shower for a co-worker this summer, and my daughter is expecting her 2nd in November!)

    Reply