These are the best chocolate cupcakes. They are super moist chocolate spongy cupcakes with a soft and creamy chocolate cream cheese frosting.

One chocolate cupcake with a bite missing.

This is the best moist chocolate cupcake recipe for any chocolate lover. They are the ultimate chocolate cupcakes because of their perfect moist texture and rich chocolate flavor. The perfect chocolate cupcakes are defined by perfecting the basics. If you want a dessert with the best flavor for you special occasion, then look no further.

For more chocolate dessert recipes, try Chocolate Mousse Cake, Brownie Rolls, and Brownie Bites.

Why This Best Chocolate Cupcake Recipe Works

  • Rich chocolate flavor- Chocolate flavor is a classic for a reason. These cupcakes have a strong chocolate flavor all the way through.
  • Easy chocolate cupcakes recipe- This easy cupcake recipe is very simple to make and gives you the most delicious chocolate cupcakes without a lot of hard work.
  • Moist cupcakes- These cupcakes have a soft and delicious texture. They also have the perfect amount of sour cream and buttermilk to keep the moisture just right.
  • Cream cheese frosting- The chocolate cream cheese frosting tastes amazing and makes the perfect topping for these cupcakes.
Three chocolate cupcakes.

Ingredient Notes for Moist Chocolate Cupcakes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Oil- A regular vegetable oil or canola oil will work.
  • Large eggs- Take these out 2 hours before baking to get them to room temperature.
  • Unsalted butter- Take this out 2 hours before baking to get it to room temperature.
  • Cream cheese- Take this out 2 hours before baking to get it to room temperature.
  • Powdered sugar- Make sure to sift this for best results to avoid gritty frosting.
  • Sour cream- Pull this out 2 hours before baking to get to room temperature.
  • Buttermilk- Pull this out 2 hours before baking to get to room temperature.
  • Brown sugar- I used light brown sugar, but you can use dark brown sugar as well.

Ingredient Substitutions

  • Dairy free- You can use your favorite dairy free options for this recipe!
  • Gluten free- I haven’t tested this gluten free. Let me know if you do.
  • Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.

Step By Step Instructions – Chocolate Cupcakes

Here is how to make and bake the chocolate cupcakes for the best chocolate cupcakes.

STEP 1: Prep. Preheat the oven to 350ยฐF. Meanwhile, line a 12 cup cupcake pan with cupcake liners and set it aside.

STEP 2: Dry ingredients. Mix the all purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large bowl.

STEP 3: Wet ingredients. In a separate bowl, mix the oil, sugar, brown sugar, eggs, vanilla extract, vinegar, buttermilk, and sour cream. Finally, slowly add the hot water and mix while adding. Make sure not too add too fast or it may cook the eggs.

STEP 4: Combine. Pour the wet ingredients into the dry ingredients and whisk them together until most of the flour lumps are mixed in.

Wet ingredients added to dry.
Cupcake batter in a glass bowl.

STEP 5: Scoop batter. Use a large cookie scoop to scoop the batter and fill each cupcake liner about 2/3 full.

STEP 6: Bake cupcakes. Bake the cupcakes for 16-19 minutes. They are done when a toothpick inserted into the center of the cupcake comes up with moist crumbs.

Cupcake batter in a cupcake pan.
Baked cupcakes on a wire rack.

STEP 7: Cool. Let the cupcakes sit in the hot pan for 10 minutes before transferring them to a wire rack to cool completely. Make sure they are fully cooled before decorating.

Step By Step Instructions – Chocolate Cream Cheese Frosting

Here is how to make the chocolate cream cheese frosting for the best chocolate cupcakes and to decorate them.

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STEP 1: Sift powdered sugar. Sift the powdered sugar and cocoa powder together into a large bowl. Set it aside.

STEP 2: Beat butter and cream cheese. Beat the butter and cream cheese together with a mix on high speed for 2 minutes. Make sure to scrape the sides with a rubber spatula to fully incorporate it.

STEP 3: Beat frosting. Add half of the powdered sugar to the butter mixture. Mix it in on low speed until combined. Add the rest of the powdered sugar and mix it in on low speed. Then, add the vanilla extract and beat it on high speed until creamy. Be sure all the butter has been scraped off the sides of the bowl and mixed in.

Chocolate cream cheese frosting in a glass bowl.

STEP 4: Decorate cupcakes. Pipe the frosting onto the cupcakes. I use a Wilton 1M tip to frost these cupcakes.

Expert Baking Tips

  • Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
  • Make sure your cupcakes are fully cooled before decorating them. Hot cupcakes can melt the frosting and make decorating difficult.
  • You can add additional decorations on top of the frosting. I used chocolate pearls. Sprinkles or other decorations also work well!
One chocolate cupcake.

FAQ

Can the cupcakes be made ahead of time?

Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before decorating.

Can this be made into mini cupcakes?

Yes it can! bake for 8-10 minutes instead.

Can this be made into a cake?

Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan to make a chocolate cake.

Recipe Variations

Special Tools

One chocolate cupcake with a bite missing, top view.

Storing and Freezing

These chocolate cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating.

The frosted chocolate cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.

Close up of cupcake.

Other Chocolate Recipes To Try

Try these cupcake recipes too!

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One chocolate cupcake with a bite missing.
5 from 1 review

The Best Chocolate Cupcakes

These are the best chocolate cupcakes. They are super moist chocolate spongy cupcakes with a soft and creamy chocolate cream cheese frosting.
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Ingredients
 
 

Chocolate Cupcakes

  • 3/4 cup All-purpose flour
  • 1 1/2 TBSP Cornstarch
  • 1/3 cup Unsweetened cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/3 cup Oil, canola or vegetable
  • 1/3 cup White granulated sugar
  • 1/4 cup Brown sugar, packed light or dark
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1 tsp White vinegar
  • 1/3 cup Buttermilk, room temperature
  • 1/3 cup Sour cream, room temperature
  • 1/3 cup Hot water, steaming

Chocolate Cream Cheese Frosting

  • 1 1/2 cups Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 3 cups Powdered sugar, sifted
  • 2/3 cup Unsweetened cocoa powder, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

Chocolate Cupcakes

  • Preheat the oven to 350โ„‰. Line a 12 cup cupcake pan with cupcake liners. Set aside.
  • In a large bowl, mix the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
    3/4 cup All-purpose flour, 1 1/2 TBSP Cornstarch, 1/3 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a separate bowl, mix the oil, sugar, brown sugar, eggs, vanilla, vinegar, buttermilk, and sour cream. Then, slowly add in the hot water and mix while adding.
    1/3 cup Oil, 1/3 cup White granulated sugar, 1/4 cup Brown sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/3 cup Buttermilk, 1/3 cup Sour cream, 1/3 cup Hot water
  • Pour the wet ingredients into the dry ingredients. Use a whisk to mix until most of the flour lumps are mixed in.
  • Use a large cookie scoop to scoop the batter, fill each cupcake liner about 2/3rds full.
  • Bake for 16-19 minutes. Bake until a toothpick inserted comes out clean or with moist crumbs.
  • Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cupcakes completely before decorating.

Chocolate Cream Cheese Frosting

  • In a large bowl, sift the powdered sugar and cocoa powder together. Set aside.
    3 cups Powdered sugar, 2/3 cup Unsweetened cocoa powder
  • Using a mixer, beat the butter and cream cheese together on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
    1 1/2 cups Unsalted butter, 8 oz Cream cheese
  • Add in half of the powdered sugar and mix on low speed until combined. Add in the rest of the powdered sugar and mix on low speed. Then, add in the vanilla and mix on high speed until creamy. Make sure to scrape the bowl so the butter is all mixed in.
    1 tsp Pure vanilla extract
  • Decorate the cupcakes. I used the Wilton tip 1M to frost these cupcakes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 431kcal, Carbohydrates: 54g, Protein: 4g, Fat: 38g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 252mg, Potassium: 173mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1014IU, Vitamin C: 0.1mg, Calcium: 73mg, Iron: 1mg
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