You can stop looking, these are best chocolate cupcakes you’ll ever make. They’re super moist, fluffy and decadent, with a smooth chocolate buttercream. These cupcakes are very easy to make, and better than any store-bought mix.
This chocolate cupcake recipe is truly the best if you want to enjoy homemade chocolate cupcakes made from scratch with a delicious chocolate frosting. They’re perfect for birthday parties, anniversaries, romantic dinners, potlucks, or just as a dessert for your family. Pair them with a batch of vanilla cupcakes to suit every flavor.
Video Recipe 📹
Watch the full video recipe to learn how to make the best chocolate cupcakes recipe.
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Table of Contents
Why you’ll love this recipe
- Popular and Loved: This Chocolate Cupcakes recipe has over 3 million views on my YouTube Channel, over 1k comments, and 55k likes!
- Versatile: You can make variations for different flavors and decorate them in many different ways to fit the occasion.
- Simple Ingredients: All the ingredients are easy to find and pantry staples you may already have.
- Easy to Make: You don’t need any professional equipment to make these cupcakes, they’re very easy to prepare.
The Secret for Moist Cupcakes: Buttermilk 🥛
Buttermilk is a game-changer when it comes to baking ultra-moist and tender cupcakes. Its acidity helps break down gluten, creating a soft crumb, while also reacting with baking soda for a better rise. The result? Light, fluffy, and irresistibly moist cupcakes every time!
Substitutions and Variations
If you’re missing some ingredients or want to try different flavor combinations for this chocolate cupcakes recipe, you can try these substitutions and variations.
- Buttermilk: If you don’t have buttermilk, you can use regular milk with 1/2 tablespoon of white vinegar. Let it sit 5 minutes before using.
- Coffee: Coffee enhances the deep, rich flavor of chocolate by intensifying its natural cocoa notes without making the cupcakes taste like coffee. If you don’t like coffee, you can skip it, and use the same amout of water or milk, but the final flavor will not be the same. You can also use decaf coffee is you’re making the cupcakes for kids.
- Flavor combos: You can add some raspberries, coconut, or peanut butter for different flavor combinations.
- Oil: Instead of oil, you can use the same quantity of butter or coconut oil.
- Lower Sugar: You can reduce the amount of sugar in this recipe or use an alternative such as maple syrup, or coconut sugar, but the final product may differ.
- Filling: You can add a teaspoon of chocolate filling like a chocolate ganache, or peanut butter.
Tips and Tricks
- If you don’t have buttermilk, add 1/2 tablespoon of white vinegar to regular milk and wait 5 minutes.
- Use room temperature ingredients to achieve the best result.
- Don’t overbake! Check the cupcakes after 15 minutes by inserting a toothpick in the center. They’re ready when the toothpick comes out clean.
- Fill the liners 3/4 of the way. If you want flat tops (ideal for frosting), fill them 2/3 of the way.
- Wait until they’re fully cooled before frosting, or the buttercream will melt.
Make Ahead and Storage
You can make the cake and buttercream separately if making them ahead, then store the frosting in the fridge and the cupcakes at room temperature covered.
Store frosted cupcakes covered at room temperature or in the fridge for up to 3-4 days.
Common Questions
Yes, you can replace the amount of coffee with water or milk, but the final flavor will not be as intense as coffee enhances the chocolate flavor.
This recipe will make 12 cupcakes. You can double the recipe to get 24 chocolate cupcakes.
Yes! Just pour the batter into a 9-inch round cake pan and bake for 25-30 minutes (or until a toothpick comes out clean). I recommend following this recipe for Chocolate Cake.
The Best Chocolate Cupcakes Recipe
These are best chocolate cupcakes you'll ever make. They're super moist, fluffy and decadent, with a smooth chocolate buttercream.
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For the cupcakes:
- 1 cup (125 g) All-purpose flour
- ⅓ cup (40 g) Cocoa powder
- ¼ teaspoon Salt
- ½ teaspoon Baking soda
- 1 large Egg
- 1 cup (200 g) Sugar
- ½ cup (120 ml) Buttermilk
- ⅓ cup (80 ml) Oil
- ½ cup (120 ml) Brewed coffee or espresso
- 1 teaspoon Vanilla extract
For the frosting:
- ½ cup (115 g) Butter softened
- ⅓ cup (40 g) Cocoa powder
- 1¾ cups (220 g) Powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
- ¼ teaspoon Salt
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- If you don’t have buttermilk, add 1/2 tablespoon of white vinegar to regular milk and wait 5 minutes.
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- Use room temperature ingredients to achieve the best result.
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- Don’t overbake! Check the cupcakes after 15 minutes by inserting a toothpick in the center. They’re ready when the toothpick comes out clean.
-
- Fill the liners 3/4 of the way. If you want flat tops (ideal for frosting), fill them 2/3 of the way.
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- Wait until they’re fully cooled before frosting, or the buttercream will melt.
- For better understaning of the recipe, watch the video recipe.
Calories: 254kcalCarbohydrates: 46gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 37mgSodium: 222mgPotassium: 112mgFiber: 2gSugar: 17gVitamin A: 294IUVitamin C: 0.01mgCalcium: 25mgIron: 1mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.Source link
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