If you are looking for the best homemade chocolate cupcakes then you are going to want to make this moist chocolate cupcake recipe. These from scratch chocolate cupcakes are the best rich and moist cupcakes you are going to find.
The Best Chocolate Cupcakes
You know when you go to a bakery and they have the most amazing moist chocolate cupcakes and you then wonder how they make them? You are in luck! After learning how to make chocolate cupcakes from scratch you will never want to get the bakery ones again! These cupcakes are so much better!
This is the BEST Chocolate cupcake recipe that you are going to find. It took me a while to get the perfect chocolatly cupcake recipe and once I did it has been the only one i have used. I have used this chocolate cupcake recipe for years and it is the only one I use in the chocolate cupcake recipes here on the blog. This bakery style cupcake recipe will wow everyone and they taste just like the chocolate cupcakes you get from a bakery.
Homemade chocolate cupcakes are superior to any boxed cake mix you have used and are the perfect balance of chocolate flavor and moist cake. The best part of this easy cupcake recipe is that you don’t even have to be a baker to make them come out perfect! So don’t be afraid to make them, they are SUPER easy to make!
This cupcake recipe goes awesome with lots of my cupcake creations, including:
- Mocha Cupcakes
- S’Mores Cupcakes
- Peanut Butter Blossom Cupcakes
- Coconut Snowball Cupcakes
- Andes Mint Cupcakes
- Oreo Cupcakes
- Turtle Cupcakes
How to Bake the Best Homemade Cupcakes
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your cake batter your cupcakes will turn out flat.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it
Tips for Frosting Homemade Cupcakes
Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.
You can easily turn these cupcakes into filled chocolate cupcakes by adding a filling after baking them, by using an apple corer to remove about one inch of the center of each cupcake. Then you can put whatever filling you want to in them.
If you have never decorated cupcakes, be sure to check out these posts to help you. I promise you that it is super easy to have bakery fancy cupcakes made at home in your kitchen!
- How to get a perfect cupcake swirl
- Easy Way to Fill a pastry bag
- How to Swirl multiple Flavors of Frosting
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed within 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that, they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
How to Freeze Homemade Cupcakes
You will want to freeze them without any frosting on them. Wrap them individually with plastic wrap and freeze on a baking sheet. Then once they are solid store in a zip close freezer bag. They will keep for up to 2 months when frozen.
To thaw, simply remove them from the freezer and defrost. Then frost as normal.
What Frosting goes with Chocolate cupcakes?
While photographing these I used my favorite chocolate buttercream frosting recipe, but there are lots of other frostings you can use. If you are looking for different homemade frosting recipes check out some of our favorite frostings that go with these cupcakes.
- Chocolate buttercream frosting
- Monster Cookie dough frosting
- Marshmallow Buttercream
- The BEST Buttercream Frosting (Vanilla Buttercream!)
- Whipped Vanilla Frosting
- Blackberry Buttercream Frosting
- Mint Chocolate Chip Frosting
- Caramel Buttercream Frosting
- Peanutbutter Buttercream Frosting
- Strawberry Buttercream frosting
- Mint Buttercream Frosting
- Peanutbutter Cookie Frosting
Can I use water instead of coffee?
If you do not want to use coffee or do not have it on hand you can substitute it for hot water.
What Cocoa Powder is Best for Chocolate cupakes?
It is important to use a quality cocoa powder to get the best chocolate flavor for your chocolate cupcakes.
Chocolate Cupcake Ingredients
- 1½ cups hot brewed coffee – It is VERY important that the coffee is hot, you need it hot to bloom the cocoa powder.
- ¾ cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1½ tsp. baking soda
- ¾ tsp. baking powder
- ½ tsp. salt
- 12 tbsp. room temperature unsalted butter
- 1½ cup packed brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- 1 tbsp. vanilla extract
How to make Chocolate Cupcakes
Preheat the oven to 350˚ F.
Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.
Then, In a small bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
Next, In another bowl, combine the flour, baking soda, baking powder and salt.
In another small bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes.
Add in the eggs one at a time. Mix in the vanilla.
With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
Mix each addition just until incorporated, being careful not to over mix.
Divide the batter between the prepared liners, filling each about two-thirds of the way full.
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pans briefly about 5 minutes, and then transfer to a wire rack to cool completely.
While the cupcakes are cooling make the frosting you want to use. Once the cupcakes are fully cooled frost as desired.
Easy Homemade Cupcakes Recipes
- Peanut butter cupcakes
- Vanilla Cupcakes
- blackberry cupcakes
- blueberry cupcakes
- strawberry lemonade cupcakes
- chocolate chip cupcakes
- Chocolate Raspberry Cupcakes
- strawberry cupcakes
- chocolate cupcakes
Chocolate Cupcake Recipe
- Preheat the oven to 350˚ F.
- Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.
- In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
- In another bowl, combine the flour, baking soda, baking powder and salt.
- In another bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
- Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans briefly, then transfer to a wire rack to cool completely.
7 Weight Watchers SmartPoints per serving on the Freestyle Program.