Our Ultimate Chocolate Cupcakes are the real deal. They’re perfectly moist, decadently rich, and loaded with chocolatey goodness in each bite!
I don’t know about you, but I love all things chocolate! These cupcakes are a scaled-down version of my Chocolate Blackout Cake. A rich and moist chocolate cake that is topped with a silky smooth chocolate buttercream. These cupcakes are a chocolate lovers dream!
These chocolate cupcakes really are the ultimate! For more chocolate, try Chocolate Cheesecake, Chocolate Cake with Frosting, and Homemade Chocolate Pudding.
Table of Contents
Why We Love Chocolate Cupcakes
- Ultimate Chocolate Cupcakes are incredibly delicious, moist, and rich, making them a favorite for any chocolate lover.
- This chocolate cupcake recipe uses simple ingredients found in most kitchens, making it convenient.
- The cupcakes can be frozen and used at a later date, making it easy to prepare ahead of time.
Recipe Ingredients
Unsweetened Cocoa Powder – I use unsweetened natural cocoa powder to give these cupcakes a deep, rich chocolate flavor.
Buttermilk – Buttermilk adds a slight tang and helps keep the cupcakes moist and tender.
Espresso Powder – Espresso powder works wonders to intensify the chocolate flavor without making the cupcakes taste like coffee.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish Options – Drizzle some rich chocolate ganache over the tops for extra indulgence, or sprinkle chocolate sprinkles for a fun, textured finish the kids will love.
Substitute for Unsweetened Cocoa Powder – Try using ¾ cup of Dutch-process cocoa powder instead of regular unsweetened cocoa. It has a smoother flavor and gives the cupcakes a richer, darker color.
Frosting Variations – For a tangy twist, go with cream cheese frosting. Vanilla frosting keeps things sweet and simple, or mix it up with chocolate cream cheese frosting for a unique blend of tangy and chocolatey goodness. Chocolate buttercream is always a classic choice for that smooth, rich finish!
How to Make the Ultimate Chocolate Cupcakes
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size cupcake pan with 12 liners and an additional pan with four liners, set aside.
Step 2: Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Step 3: Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute.
Step 4: Divide batter evenly between the liners (I prefer using a #20 scoop, which is approximately ¼ cup of batter).
Step 5: Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
Step 6: Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to a wire rack to cool completely.
For the Frosting
Step 1: In a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
Step 2: Carefully add in the cocoa powder, vanilla, and salt, and beat until combined.
Step 3: With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more if necessary to create a spreadable consistency. The chocolate frosting should be on the thicker side.
Step 4: Using a piping bag fitted with an extra-large piping tip (see NOTES below for suggestions), pipe onto cooled cupcakes and sprinkle with the desired garnish.
Expert Tips
Achieving a Dark Chocolate Taste – For a rich, dark chocolate flavor without bitterness, go for high-quality cocoa powder. Cheaper options often result in a harsh, bitter taste.
Sift Dry Ingredients – Sifting the flour, cocoa, baking soda, and baking powder ensures a smooth, lump-free batter.
Do Not Overfill Liners – Fill cupcake liners about 2/3 full to prevent overflow. This also helps them bake evenly and achieve perfectly domed tops.
FAQs
To make your cupcakes fluffy and moist, be sure to use room temperature ingredients and use enough sour cream and buttermilk. These ingredients will create a soft and moist crumb.
You can use flavors like white chocolate, bittersweet chocolate, semi-sweet chocolate chips, milk chocolate, or even flavored chips such as mint, caramel, or peanut butter.
Storage Info
STORE the Ultimate Chocolate Cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To FREEZE, place unfrosted cupcakes in a freezer-safe container for up to 3 months.
To REHEAT, thaw at room temperature and warm in a preheated oven at 300°F (150°C) for 5-10 minutes. Frost after reheating for the best texture and flavor.
More Amazing Chocolate Desserts to Try
Ultimate Chocolate Cupcakes Recipe
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Ingredients
For the Cupcakes
- 1½ c. all-purpose flour
- 1½ c. granulated sugar
- 3/4 c. quality unsweetened cocoa powder*
- 1½ teaspoon baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. coarse kosher sea salt - not fine
- 2 large eggs
- ¼ cup sour cream
- ½ c. buttermilk
- 3/4 c. warm water + ½ teaspoon espresso powder - espresso is optional
- 1/4 cup vegetable oil
- 1½ teaspoon vanilla extract
- 2 oz. finely chopped semisweet chocolate
For the Frosting
- 3/4 c. 1½ sticks unsalted butter, softened
- 4 oz. ½ block cream cheese, softened
- 3/4 c. quality unsweetened cocoa powder
- 1½ tsp. vanilla extract
- pinch of salt
- 3½ c. powdered sugar (confectioners' sugar)
- 2 tbsp. whole milk or heavy cream
For the Garnish:
- 1/3 c. chocolate curls - mini chocolate chips or chocolate jimmies (sprinkles)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size cupcake pan with 12 liners and an additional pan with four liners, set aside.
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute.
- Divide batter evenly between the liners (I prefer using a #20 scoop, which is approximately ¼ cup of batter).
- Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
- Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to wire racks to cool completely.
For the Frosting
- In a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
- Carefully add in the cocoa powder, vanilla, and salt, and beat until combined.
- With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more if necessary to create a spreadable consistency. The chocolate frosting should be on the thicker side.
- Using a piping bag fitted with an extra-large piping tip (see NOTES below for suggestions), pipe onto cooled cupcakes and sprinkle with the desired garnish.
These cupcakes were rich, moist, and perfectly chocolatey, just perfect!
I have made this recipe several times, and it always comes out great! This is my go to recipe now, and forever! Thank you, and my family thanks you too!
I went to print this wonderful sounding recipe, however, when I looked at how the measurements were stated, I gave up and didn’t see a way to change to regular standard measurements. like cup, teaspoon, number of eggs etc.
Hi Joyce, I’m not sure what you are seeing. When I hit print, I get this:
Ingredients
For the cupcakes:
1½ c. all-purpose flour
1½ c. granulated sugar
3/4 c. quality unsweetened cocoa powder*
1½ tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse kosher sea salt not fine
2 large eggs
1/4 c. sour cream
½ c. buttermilk
3/4 c. warm water + ½ tsp. espresso powder espresso is optional
1/4 c. vegetable oil
1½ tsp. vanilla extract
2 oz. finely chopped semisweet chocolate
For the frosting:
3/4 c. 1½ sticks unsalted butter, softened
4 oz. ½ block cream cheese, softened
3/4 c. quality unsweetened cocoa powder
1½ tsp. vanilla extract
pinch of salt
3½ c. powdered sugar
2 tbsp. whole milk or heavy cream
For the garnish:
1/3 c. chocolate curls mini chocolate chips or chocolate jimmies (sprinkles)
Can I double or triple this recipe?
Hi Monet, yes and it is easy with our website. Just click the Print Recipe button and a new tab will open with the recipe formatted to print – but, before you click the print button, you can change the servings from 16 cupcakes to either 32 or 48 and the ingredients will update accordingly, then hit Print and you are good to go.