Chocolate Cupcakes Recipe

There’s something undeniably irresistible about chocolate cupcakes. With their moist, tender crumb and rich chocolate flavor, they bring an instant smile to anyone’s face. Whether you’re baking for a special occasion or simply to satisfy a chocolate craving, this recipe will guide you through creating the perfect chocolate cupcakes with a luscious buttercream frosting. The best part? They’re easy to make, and with a few expert tips, you can ensure they turn out flawless every time.

Ingredients Breakdown

The hot water in the recipe helps bloom the cocoa powder, enhancing the chocolate flavor and creating a deep, rich taste. Using buttermilk instead of regular milk can elevate the texture by making the cupcakes slightly tangier and more tender. If you don’t have buttermilk on hand, feel free to substitute with milk mixed with a teaspoon of lemon juice or vinegar. The vegetable oil ensures the cupcakes remain moist, even after refrigeration, unlike butter-based cupcakes, which can dry out. The combination of all-purpose flour, unsweetened cocoa powder, sugar, baking soda, and salt creates a balanced structure, giving the cupcakes their ideal rise and fluffy crumb.

For the buttercream, unsalted butter provides a rich and creamy base, while semi-sweet chocolate chips offer a luxurious, chocolatey depth without overwhelming sweetness. If you prefer a darker frosting, consider using bittersweet chocolate. Powdered sugar adds structure and sweetness, and heavy cream is essential for adjusting the frosting’s consistency, making it silky smooth for easy piping.

Step-by-Step Instructions for Making the Cupcakes

Start by preheating your oven to 300°F (148°C) and lining a cupcake tray with paper liners. Sifting the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt—ensures they’re evenly distributed and free of lumps. In a separate bowl, whisk together the wet ingredients—egg, buttermilk, vegetable oil, and vanilla extract—until well combined. Slowly incorporate the wet mixture into the dry ingredients, stirring gently to avoid overmixing. Overmixing can lead to dense cupcakes, so it’s crucial to mix just until the batter is smooth.

The addition of hot water at the end may seem unusual, but it thins out the batter, resulting in a light, airy texture after baking. Pour the thin batter into the cupcake liners, filling them halfway. Bake for 18-23 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking can dry out the cupcakes, so keep an eye on them.

Once done, let the cupcakes cool in the pan for about two minutes before transferring them to a wire rack to cool completely. This cooling period ensures the cupcakes set properly without becoming soggy.

Making the Perfect Chocolate Buttercream Frosting

Start by beating the room-temperature butter until light and fluffy, which creates a smooth base for the frosting. Add the melted semi-sweet chocolate, blending it thoroughly for a velvety, rich texture. Make sure the chocolate has cooled slightly before mixing it in, or it could melt the butter. Sift the cocoa powder before adding it to the mixture to avoid any clumps, ensuring a smooth, consistent texture.

Gradually add the powdered sugar, beating well after each addition. This method prevents a grainy texture and allows the frosting to develop a silky consistency. A pinch of salt balances the sweetness, while the heavy cream helps achieve the desired piping consistency. Start with two tablespoons of cream and add more if needed, a little at a time, until the frosting is perfectly spreadable but firm enough to hold its shape when piped.

If your frosting ends up too thick, add a splash of cream; if it’s too runny, add a little more powdered sugar. This gives you control over the final texture, ensuring the buttercream is flawless for piping or spreading.

Recipe Tips

Ensure moist cupcakes by not overmixing the batter—stir just until combined.

If baking at high altitudes, increase the baking temperature by 15-25 degrees and decrease the baking time slightly to avoid collapsing cupcakes.

Store your cupcakes at room temperature in an airtight container for up to 24 hours to maintain their freshness. For longer storage, refrigerate them, but let them return to room temperature before serving to restore their soft texture.

For a professional frosting look, use a piping bag fitted with your favorite decorative tip. Frost the cupcakes in smooth, circular motions starting from the outside edge and working your way inwards.

What to Serve With These Chocolate Cupcakes

These cupcakes pair beautifully with a wide variety of treats and beverages. Serve them alongside a strong espresso or cappuccino to balance out the rich sweetness of the chocolate. If you’re hosting a celebration, complement the cupcakes with a scoop of vanilla or caramel ice cream. Fresh berries like raspberries or strawberries can also provide a lovely tart contrast to the indulgent buttercream frosting.

For special occasions like birthdays or holiday gatherings, present these cupcakes on a tiered stand with other small sweets like macarons or mini tarts. The visual appeal of a dessert display adds to the festive atmosphere, making these cupcakes the star of the show.

Frequently Asked Questions

How can I ensure my cupcakes are moist?
Use buttermilk instead of regular milk for a softer, more tender crumb. Avoid overbaking by testing the cupcakes with a toothpick a few minutes before the recommended bake time.

Can I make this recipe vegan or dairy-free?
Yes! Substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and use a plant-based milk like almond or soy milk. For the buttercream, replace the butter with a vegan alternative and use dairy-free chocolate chips.

How can I make these cupcakes ahead of time?
Bake the cupcakes a day or two in advance, store them in an airtight container, and frost them just before serving. The frosting can be made ahead of time as well—store it in the fridge, and bring it to room temperature before using.

How do I store leftover frosting?
Keep any extra frosting in an airtight container in the refrigerator for up to a week. When ready to use, let it sit at room temperature for a few minutes, then re-whip it to restore its creamy texture.

These chocolate cupcakes are a versatile dessert that can be customized to suit any occasion or flavor preference. Experiment with adding a filling, like caramel or raspberry jam, for a surprise burst of flavor, or top the buttercream with fun garnishes like chocolate shavings, sprinkles, or fresh fruit. Whether you’re baking them for a birthday, a weekend treat, or a special event, these cupcakes are sure to impress with their rich flavor and fluffy texture.

Ingredients

Chocolate cupcakes

1/2 cup (120ml) hot water*
1/2 cup (120ml) milk or buttermilk*
3/4 tsp vanilla extract
1/2 cup (120ml) vegetable oil
1 large egg
1 cup (130g) all-purpose flour
6 tbsp (43g) unsweetened cocoa powder
1 cup (207g) sugar
1 tsp baking soda
1/2 tsp salt

Chocolate buttercream

1 1/4 cups (280g) unsalted butter, room temperature
12 oz semi-sweet chocolate chips, melted
3 tbsp (22g) unsweetened cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
2–4 tbsp heavy cream

Instructions

For the cupcakes

Preheat your oven to 300°F (148°C) and line a cupcake tray with paper liners.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set the dry mixture aside.

In a separate medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until fully combined.

Gradually incorporate the wet ingredients into the dry mixture, stirring until the batter is smooth and free of lumps.

Stir in the hot water. The batter will be quite thin, but that’s normal.

Pour the batter into the cupcake liners, filling them halfway.

Bake for 18-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Once baked, let the cupcakes cool in the pan for about 2 minutes, then transfer them to a wire rack to cool completely.

For the buttercream

Begin by beating the room-temperature butter in a large mixing bowl until it’s light and fluffy.

Slowly add the melted chocolate, blending thoroughly until smooth and

Next, mix in the cocoa powder, ensuring it is well incorporated into the butter mixture.

Gradually add half of the powdered sugar and 2 tablespoons of heavy cream, beating the mixture until smooth and creamy.

Add the remaining powdered sugar along with a pinch of salt, continuing to mix until you reach a smooth consistency.

If needed, adjust the frosting’s texture by adding the remaining heavy cream, one tablespoon at a time, until you achieve the desired consistency for piping.

Using a piping bag fitted with a decorative tip (I recommend Ateco tip 847), frost the cooled cupcakes with the buttercream.

Cupcakes can be kept at room temperature for up to 24 hours. After that, store them in the refrigerator. For the best taste, serve at room temperature within 4-5 days.