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.
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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.
Hi instead of sour cream can I use buttermilk. I have a lot of buttermilk
It does already call for buttermilk & I have not tried adding more, leaving out sour cream. You could use Greek yogurt (1 cup) instead or I found this online…You can use buttermilk instead of sour cream in a baked recipe, but the buttermilk is more liquid. So you’ll need to add butter to get the same body. To replace 1 cup sour cream, beat in -3/4 cup buttermilk and 1/3 cup butter.
These cupcakes are gorgeous! I am trying to make mine look as beautiful as your.s. What tip did you use? I saw where you listed your favorite tips but wasn’t sure which one you used. I usually use Wilton tips and only have a few ateco.
Thank you in advance for your response.
I think I used the Ateco 829, but really any tips are beautiful verses not using one at all. Good luck!
hi,
if i wanted to make these mini’s using this recipe, how long should i bake them for?
thanks
It would be less, though I don’t have an exact time. I personally haven’t made them mini’s, but maybe 12-15 min. You can always add more time, if you need 🙂
Hi can I use Greek yogurt instead of sour cream?
I personally haven’t tried, but you sure could 🙂
I often replace plain greek yogurt for the sour cream in recipes, always with great success. 🙂
Yes, that is a great substitute 🙂 Thank you!
Are these bitter from the cocoa? I have been trying to find a go to recipe for chocolate cupcakes but they have all been too bitter for my liking!
Make sure you’re baking with a quality cocoa powder, that could be the issue 🙂
Not sure about in you country, but in the cake shops in my country, they have different ranges of cocoa powder…….ranging from light with less richness to really dark with a lot of richness. So maybe if your cocoa powder is very dark, you don’t have to use the exact amount as the recipe states.
You can try Dutch processed cocoa. Dutch-processed cocoa is treated with an alkali to neutralize its acidity. The treatment process smoothes and mellows the cocoa’s flavor and darkens its color.