Chocolate Cupcakes
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Get ready to indulge—these Chocolate Cupcakes are made from scratch and are rich, moist, and totally irresistible! Whether you’re baking for a special occasion or just because, these cupcakes are the perfect excuse to treat yourself to some serious chocolatey goodness.
Can’t get enough chocolate? Me either! Try adding some of my favorites to your menu like my Chocolate Waffles, Best Ever Chocolate Cake, and Baked Chocolate Cake Donuts (a fan favorite).
Why You’ll Love This Recipe
- Family Favorite: This is a go-to for parties and everyday sweet fixes.
- Bakery Worthy: This recipe is delicious as-is, but you can add even more chocolate flavor by including a chocolate ganache filling.
- Freezer Friendly: These cupcakes freeze amazingly well. You can keep them stored in the freezer for up to 2 months.
This Chocolate Cupcake recipe is hands down my go-to. Whether it’s a birthday party, a last-minute bake sale, or just a “treat yourself” day, these cupcakes are always a hit. They’re incredibly moist, full of rich chocolate flavor, and just the right amount of sweet. Plus, they’re made from scratch, so you can skip the box mix and still have bakery-quality cupcakes in no time.
The best part? This recipe is so versatile, making it perfect for any occasion. Dress them up with fancy frosting and sprinkles for a celebration or keep it simple with a dusting of powdered sugar for a quick dessert. No matter how you serve them, these cupcakes will disappear fast—and I promise, you’ll be asked for the recipe more than once!
I loooooooooove me a good dessert. Especially cupcakes! IN CASE YOU MISSED IT, I actually wrote an entire book on the subject!! You can check it out here!
Ingredient’s You’ll Need
These homemade chocolate cupcakes are rich, moist, and full of deep chocolate flavor. Let’s take a quick look at the ingredients that make this recipe so delicious, with some helpful tips to ensure your cupcakes come out perfectly every time.
- Flour: Use all-purpose flour for a tender crumb. Spoon and level it when measuring to avoid over-packing, which can make the cupcakes dense.
- Baking Soda and Salt: Baking soda helps the cupcakes rise, while salt enhances the flavors. Be sure to measure accurately for the best results.
- Butter: Room temperature butter blends easily into the batter, creating a smooth and rich texture. Let it sit out for about 30 minutes before using.
- Sugar: Granulated sugar not only sweetens but also adds moisture, helping the cupcakes stay soft and fluffy.
- Eggs: Bring your eggs to room temperature before mixing. They’ll combine more easily and help the cupcakes rise better.
- Vanilla: Opt for pure vanilla extract for the best flavor. It balances the richness of the chocolate and adds depth.
- Unsweetened Chocolate: Melting unsweetened chocolate gives these cupcakes an intense, rich chocolate flavor. Let it cool slightly before adding to the batter.
- Sour Cream: Sour cream adds moisture and tang, keeping the cupcakes soft and enhancing the chocolate flavor.
- Hot Coffee or Water: Hot coffee deepens the chocolate flavor, but if you’re not a coffee fan, hot water works just as well. Either will help create a smoother batter.
These ingredients come together for the perfect batch of chocolate cupcakes that are sure to impress!
Homemade Chocolate Cupcakes
- Prepare the Pans: Preheat the oven to 350 degrees and line two muffin tins with paper liners. Set aside for later.
- Make the Batter: Whip up the batter by first whisking the dry ingredients in a small bowl. In a larger mixing bowl, beat the butter and brown sugar at medium speed until it is light and fluffy, about 2 minutes. Scrape the sides of the bowl and add in the eggs, vanilla extract, and melted chocolate. Stir in the dry ingredients with the sour cream and coffee. Mix until the batter comes together and the dry ingredients are fully incorporated, about 2 to 3 minutes.
- Scoop into the Pans: Spoon or scoop the batter into the prepared muffin tins, filling each liner 2/3 full with the batter.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the pan and cool completely before frosting.
- Frost and Enjoy: Spread or pipe the frosting onto the cool cupcakes and enjoy!
Looking for even more ways to get your chocolate fix? Be sure to try my Chocolate Crinkle Cookies and Spicy Chocolate Cupcakes!
Helpful Tools
- Cupcake Liners: I’m a big fan of neutral cupcake liner (affiliate) colors. I feel like the star of the show should be the cake itself, but you can find dozens of color options (affiliate).
- Scoop: I’m obsessed with my cookie scoop (affiliate). I use it for cookies BUT I also use it to evenly fill cupcake liners. This ensures perfect sized cupcakes every single time.
Storage and Make-Ahead Instructions
Chocolate cupcakes are a great treat to make ahead, and they store beautifully! Here’s how to keep them fresh:
- Room Temperature: Once cooled, store cupcakes in an airtight container at room temperature for up to 3 days. Make sure to keep them in a cool, dry place away from direct sunlight.
- Refrigeration: If your cupcakes are frosted with perishable ingredients like cream cheese frosting, store them in the fridge. Place them in an airtight container, and they’ll last for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: To freeze, wrap unfrosted cupcakes tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to enjoy, thaw at room temperature and frost as desired.
- Make Ahead: You can bake the cupcakes a day or two in advance. Simply store them in an airtight container, and frost them on the day you plan to serve. For an extra time-saver, freeze the cupcakes ahead of time and thaw them when you’re ready to decorate.
These simple storage tips will ensure your cupcakes stay fresh and delicious!
Tips for Success:
Use room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature before mixing. This helps them blend more smoothly and results in a fluffier cupcake.
Don’t overmix the batter: Overmixing can make the cupcakes dense. Once the dry ingredients are added to the wet, mix until just combined for light and tender cupcakes.
Unsweetened chocolate vs cocoa powder: If you want a richer chocolate flavor, stick with unsweetened chocolate instead of cocoa powder. It adds depth and a velvety texture to the cupcakes.
Hot coffee trick: Using hot coffee instead of water intensifies the chocolate flavor without making the cupcakes taste like coffee. If you’re not a fan of coffee, hot water works just as well.
Test for doneness: Cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to keep them soft and moist.
Recipe FAQs
Yes, you can use cocoa powder, but it might alter the flavor and texture slightly. If using cocoa powder, replace each ounce of unsweetened chocolate with 3 tablespoons of cocoa powder plus 1 tablespoon of butter.
Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. The heat helps dissolve the cocoa solids, making the chocolate flavor more intense. If you prefer, you can substitute the coffee with hot water.
Yes! You can bake the cupcakes up to two days in advance. Store them in an airtight container at room temperature until you’re ready to frost and serve.
Yes, unfrosted cupcakes freeze well. Let them cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before frosting.
MORE MUST-TRY CUPCAKE RECIPES
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Easy Chocolate Cupcakes
Ingredients
Cupcakes:
- 2¼ cup flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter
- 2 cups brown sugar
- 3 eggs
- 1½ teaspoons vanilla extract
- 4 ounces unsweetened chocolate (melted)
- 1 cup sour cream
- 1 cup hot coffee
Frosting:
- 3/4 cup butter (soft)
- 1/3 cup cocoa powder
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 cup hot fudge topping
- 2 teaspoons vanilla extract
Instructions
Cupcakes
- Preheat your oven to 350°F (175°C). Line two muffin tins with paper liners to prevent the cupcakes from sticking.
- In a small bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this aside for later.
- In a large mixing bowl or the bowl of an electric mixer, beat ½ cup of softened butter and 1 cup of brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
- Add 2 eggs, one at a time, to the butter mixture, making sure each egg is fully mixed in before adding the next. Then, add 1 teaspoon of vanilla extract and 4 ounces of melted unsweetened chocolate. Stir until everything is smooth.
- Slowly add the dry ingredients (flour mixture) to the butter mixture, alternating with 1/2 cup of sour cream. Mix gently until just combined. Finally, fold in 1/2 cup of hot coffee (or water) until the batter is smooth.
- Fill each cupcake liner about 3/4 full with the batter. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Set aside to cool completely before frosting.
Frosting
- In a mixing bowl, combine ½ cup of softened butter, ⅓ cup of cocoa powder, and 2 cups of powdered sugar. Mix on low until the ingredients are combined.
- Stir in 3-4 tablespoons of heavy cream, 2 tablespoons of fudge topping, and 1 teaspoon of vanilla extract. Whip the frosting on high speed until it’s fluffy and easy to spread.
- Once the cupcakes are fully cooled, spread the frosting on top and enjoy your delicious homemade treats!
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
MORE MUST-TRY CUPCAKE RECIPES
- Coconut Cupcakes with Coconut Buttercream
- Funfetti Cupcakes
- Snickerdoodle Cupcakes
- Lucky Charm Cupcakes
Looks very delicious but can you please share the hot fudge recipe. Thanks.
It actually makes my mouth water just wanting to lick that spoon. These look delicious. I have always been a fan of cupcakes as my mother is an avid baker. so glad they are now so popular…although thats another inch on the hips.