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Homemade chocolate cupcakes with chocolate frosting on a clean white marble counter

Chocolate Cupcakes Recipe

These irresistibly moist chocolate cupcakes recipe are made with rich ingredients like cocoa powder and hot coffee to bring out deep chocolate flavor. Perfect for any occasion, they offer a light and tender texture that stays moist for days!
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Course: Dessert
Cuisine: American
Keyword: Best chocolate cupcake recipe, Easy chocolate cupcakes recipe, Easy moist chocolate cupcake recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 210kcal
Cost: $5

Equipment

  • 1 12-cup muffin tin Used for baking cupcakes
  • 1 Mixing bowls At least two bowls of different sizes
  • 1 Hand mixer or stand mixer Optional for smooth batter and frosting
  • 1 Measuring cups and spoons For accurate measurements
  • 1 Cooling rack Essential for proper cooling
  • 1 Piping bags For decorative frosting (optional)

Ingredients

For the Cupcakes

  • 1 cup All-purpose flour Can substitute with cake flour
  • 1 cup Granulated sugar
  • 0.5 cup Unsweetened cocoa powder Dutch-processed for richer flavor
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt Enhances chocolate flavor
  • 1 large Egg Room temperature
  • 0.5 cup Buttermilk Adds moisture
  • 0.33 cup Vegetable oil Helps keep cupcakes moist
  • 1 teaspoon Vanilla extract
  • 0.5 cup Hot coffee or water Deepens chocolate flavor

For Classic Chocolate Frosting

  • 0.5 cup Unsalted butter Softened
  • 2 cups Powdered sugar
  • 0.33 cup Unsweetened cocoa powder
  • 3 tablespoon Heavy cream or milk
  • 1 teaspoon Vanilla extract
  • Salt Pinch

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine egg, buttermilk, oil, and vanilla.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Slowly add hot coffee and stir until smooth. Fill cupcake liners ⅔ full and bake for 18-20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
  • Beat butter until creamy. Gradually mix in powdered sugar, cocoa powder, cream, and vanilla. Beat until light and fluffy.
  • Frost cooled cupcakes and serve after 10 minutes to let the flavors meld.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 210kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 150IU | Calcium: 20mg | Iron: 1.5mg