These are the best chocolate cupcakes. They are super moist chocolate spongy cupcakes with a soft and creamy chocolate cream cheese frosting.
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.
Jump to:
- Why This Best Chocolate Cupcake Recipe Works
- Ingredient Notes for Moist Chocolate Cupcakes
- Ingredient Substitutions
- Step By Step Instructions - Chocolate Cupcakes
- Step By Step Instructions - Chocolate Cream Cheese Frosting
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
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.
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 350°F. 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.
STEP 5: Scoop batter. Use a large cookie scoop to scoop the batter and fill each cupcake liner about â…” 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.
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.
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.
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!
FAQ
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.
Yes it can! bake for 8-10 minutes instead.
Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan to make a chocolate cake.
Recipe Variations
- No cream cheese frosting- For a chocolate frosting with no cream cheese use the frosting from this chocolate cake recipe.
- Chocolate ganache frosting- For a simple 2 ingredient chocolate ganache frosting use the frosting from this chocolate fudge cupcake recipe.
Special Tools
- Piping bags: I like these 18- inch piping bags since they hold more.
- Piping tip: I love this Wilton 1M to pipe frosting.
- 12 cup muffin pan- Here is the muffin pans I use.
- Muffin liners- Here is the muffin liners I use.
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.
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.
📖 Recipe
The Best Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- ¾ cup All-purpose flour
- 1 ½ tablespoon Cornstarch
- â…“ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- â…“ cup Oil canola or vegetable
- â…“ cup White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 teaspoon White vinegar
- â…“ cup Buttermilk room temperature
- â…“ cup Sour cream room temperature
- â…“ cup Hot water steaming
Chocolate Cream Cheese Frosting
- 1 ½ cups Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 3 cups Powdered sugar sifted
- â…” cup Unsweetened cocoa powder sifted
- 1 teaspoon Pure vanilla extract
Instructions
Chocolate Cupcakes
- Preheat the oven to 350℉. 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.¾ cup All-purpose flour, 1 ½ tablespoon Cornstarch, ⅓ cup Unsweetened cocoa powder, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon 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.⅓ cup Oil, ⅓ cup White granulated sugar, ¼ cup Brown sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract, 1 teaspoon White vinegar, ⅓ cup Buttermilk, ⅓ cup Sour cream, ⅓ 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 â…”rds 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, â…” 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 ½ 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 teaspoon Pure vanilla extract
- Decorate the cupcakes. I used the Wilton tip 1M to frost these cupcakes.
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