Classic Chocolate Cupcake Recipe from Scratch
Today I'm sharing the BEST Chocolate Cupcake recipe with you from scratch!
We're talking ultra moist, fluffy, and perfectly chocolatey cupcakes! SO good. Make these once, and you'll come back to this recipe again and again.
Don't let the title of this post fool you, this decadent chocolate cupcake recipe can be used for chocolate layer cakes too!
If you've explored our Cakes and Cupcakes Section, you may be familiar with our favorite classic Chocolate Cake recipe. This homemade chocolate cake has been one of our most popular cake recipes over the years, and is our go-to when we need a rich, decadent chocolate cake.
Today's featured classic chocolate cupcake recipe is based on our popular chocolate cake recipe, but the mixing method is different.
Instead of using the reverse creaming method of mixing as we do when making layers of classic chocolate cake, we use the conventional method of mixing for our cupcakes. This small change makes for fluffier cupcakes!
Table of Contents
Frequently Asked Questions
- Can these cupcakes be frozen? Yes they can! Our method of choice is to line them up onto a sheet cake board, lay a piece of plastic wrap on top, and then wrap in aluminum foil for up to three months. To thaw, leave the foil on the cupcakes but loosen each end so that it isn't so tightly sealed. Condensation will form on the foil rather than the cupcakes. You can remove the wrapping once they are nearly thawed.
- Why is there coffee in this chocolate cake recipe? Can I leave it out? Coffee enhances the flavor of the chocolate in the recipe- but there is no coffee flavor. Yes, the coffee can be left out, and replaced with water instead.
Our homemade chocolate cupcakes above were frosted with our classic Vanilla Buttercream recipe. Our Fluffy Vanilla Buttercream would work well too! (Fluffy Vanilla Buttercream contains shortening and butter while Classic Vanilla only contains butter)
We used our trusty 2D (large star) piping tip to create a rose swirls of frosting. (To make a rose swirl, simply start in the center of the cupcake, holding the bag vertically, and spiral out.)
**If you are looking for a great Doctored Cake Mix recipe for Chocolate Cupcakes, we love this one!: Chocolate Cake (Doctored Cake Mix) Recipe .
What Frostings and Fillings taste great with chocolate cupcakes?
Chocolate cakes and cupcakes are great with so many flavors! In fact, we've used today's recipe to make Mint Chocolate Cupcakes as well as Peanut Butter Chocolate Cupcakes. Here are a few more favorites;
Classic Chocolate Buttercream,
Mint Chocolate Chip Buttercream Frosting
More Cupcakes!
We have many more cupcake recipes to share with you!
Some of our favorites are Boston Cream Cupcakes, Banana Pudding Cupcakes (both are cake mix), homemade Strawberry Cupcakes, and Lemon Cupcakes!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Classic Chocolate Cupcake Recipe from Scratch
Ingredients
- 1 cup 2 sticks (226g) unsalted butter, softened
- 2 cups 400g sugar
- 4 large eggs
- ¼ cup 54g vegetable oil
- 2 ¾ cups 322g all purpose flour
- 1 cup 82g unsweetened cocoa powder, sifted (don't skip the sifting)
- 2 teaspoons 10g baking soda
- ½ teaspoon 2g baking powder
- ½ teaspoon 2g salt
- 1 cup 220g milk
- 1 teaspoon 4g vanilla extract
- 1 cup 220g hot coffee, it can be instant or brewed
- cupcake liners
Instructions
- Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans).
- In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the vegetable oil and vanilla extract.
- Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.
- Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk has blended. Scrape down the sides and bottom of the bowl as needed.
- Mixing on low speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk) Mix just until combined.
- Add the cup of hot coffee at this time on low speed, mixing just until combined. The batter will be very thin. Don't worry this is how it should be.
- If making cupcakes, scoop the batter (about ¼ cup per cupcake) into the cupcake liners and bake at 350 for about 16-18 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean or with just a few crumbs attached. (Makes about 3 dozen cupcakes).
- If making cake layers, divide the batter between three prepared 8 inch cake pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few crumbs attached, it is done.
- Makes 9 cups of batter.
Hi there,
How far in advance can I make these? And how many cupcakes does this recipe make? Thank you!
I'm not seeing the last line with cupcake temperatures and baking times that you referred to in the comment above. It ends by saying "Pour into 3 prepared 8 inch pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.
Makes 9 cups of cake batter"
Am I totally missing it? Let me know. I'm trying to find a recipe that actually works in Colorado. (I can get chocolate cake to work, but not cupcakes! Vanilla I've got down on both cake and cupcakes, thanks to some altitude tweaking.)
Hi Stephanie, Yes, I see how that is missing, thank you for pointing that out. Cupcakes are also baked at 350 degrees. Bake for 18 to 20 minutes. Hope you can tweak this recipe for high altitude baking.
How full do you fill the cupcake liners? I see the temp and time but don't want to over or under fill the cupcakes. Thank you!!
I live in a very humid country, the Caribbean to be exact and my buttercreams never look like that. Any advise about what I'm doing wrong? I've tried adding part shortening but it still looks flat and runny.
I tried these for the first time today, they are beautiful, the oil will keep them moist for a couple of days I am sure! Would the recipe work as a vanilla option if you left out the cocoa?
Hi Geraldine, I am happy that you like the recipe. I have not tried the recipe leaving out the cocoa. You would also need to leave out the 1 cup of hot coffee. I don't like to recommend a recipe unless I have tired it.
I made this recipe today, as I've been looking for a "go to" chocolate cupcake. This may be it!! A few others that I have tried have been very, very dense (which is fine with me, but some perceive as dry). This cupcake has a great chocolate flavor. A soft, but sturdy texture. Not shiny and sticky on top (some did do this). Not dry. Rises very nicely. I would recommend not to go beyond 1/2-2/3 full. This recipe makes a lot of cupcakes! I cut all ingredients in 1/2, and still made 18 cupcakes. And, the only recipe change I made was that I used buttermilk instead of milk. Very good recipe!!
Thank you Paula M., I love your detailed review of the recipe. I'm so happy you like it!!
This turned out so good! So good information for making a cake. I’ll need to use your tips ;) this one looks amazing…
Thank you to sharing the prescription with us
Where do you get your cupcake pan and liners? What's the amount per cupcake 1c?