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The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!

A chocolate cupcake with chocolate frosting

We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. It truly is the perfect chocolate cake. We have now scaled back the recipe so that it is perfect for cupcakes, making an even two dozen.

This is the best chocolate cupcake recipe in the world and it’s pretty easy to make too. They are unbelievable moist, about as perfect as they come. No more boxed cake mixes! We have kept this recipe as simple as possible so that even an inexperienced baker can be successful with it.

A moist chocolate cupcake with chocolate frosting with a bite taken out of it

TIPS AND TRICKS AND FAQ

  • Q: Can I make this recipe into a two layer cake?
    • A: Yes you can! This recipe will fill two, 9 inch cake rounds. It should bake for approximately 30-35 minutes in a 350 degree oven.
  • Q: Do I have to use buttermilk? What is buttermilk? Is there a buttermilk substitute?
    • A: Yes, buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid leftover after churning butter.  Check out my more in depth post about how to make buttermilk substitute.
  • Q: Do you have a substitute for eggs?
    • A: There are numerous options for substituting eggs in baking recipes. You can always try using one of those. A basic egg substitute for cupcakes is 1 tablespoon white vinegar + 1 teaspoon baking per egg. 
  • Q: Can I use a different frosting? 
  • Q: Won’t the hot water cook the eggs?
    • A: No, the hot water will not cook the eggs. You should be using hot water, not boiling water. Boiling water may cook the eggs. 
  • Q: Can I substitute coffee for the hot water?
    • A: Yes you can. Coffee can enrich the flavor of chocolate and provide a more dark, and complex chocolate taste. Simply replace the water with hot brewed coffee.
  • Q: What kind of cocoa powder did you use?
    • A: We used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available for our readers. We are also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. We don’t recommend using cheap store brands.
  • Q: Can I make this recipe gluten free?
    • A: Use gluten free flours at your own risk. Not all gluten free flours are equal and most don’t work as a straight forward substitute for all-purpose flour. We have not tested any gluten free flours in this recipe. 

The Most Amazing Chocolate Cupcake Recipe is here! Moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!

A chocolate cupcake with chocolate frosting

You should also check out my recipes for The Most Amazing White Cake and my Funfetti Birthday Cake. They can also be easily made into cupcakes.

Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual, and I’ve always got you covered with my very own cooking show. You can see the entire collection over on YouTube.

Chocolate cupcakes with chocolate frosting sitting on the counter.
The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Ingredients

Chocolate Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup cups warm water
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Chocolate Buttercream

  • cups butter softened
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar
Instructions
  • Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
  • Fill each cupcake 2/3 full.
  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
  • Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
  • Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Notes

Nutrition

Calories: 279kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 257mg | Potassium: 121mg | Fiber: 1g | Sugar: 27g | Vitamin A: 385IU | Calcium: 28mg | Iron: 1.2mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Cupcakes
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Poppy
May 8, 2020 6:06 am

5 stars
I am a tween and I made all of these by myself for my family and everyone loves them! Love these they taste amazing.

Ann
January 8, 2020 4:40 pm

Tasted great but only full the cups 1/2 full or you will have bad over flow with your cupcakes!!

Maria
May 14, 2020 6:29 pm

5 stars
I loved it!! they taste amazing, so flavourful, fluffy and moist.
The one thing i did differently is replacing the buttercream with strained yogurt and it turned out great.

Chandra
April 24, 2020 6:41 pm

5 stars
I have made the cake version of this recipe numerous time’s and it’s amazing. The cupcakes are perfect chocolate cupcakes. Truly the title does these justice. You won’t be disappointed.

Ali Weber
April 3, 2020 10:56 am

5 stars
so good. I get compliments and asked for the recipe EVERY time I bring this anywhere…or even if I’m just talking about it. THANK YOU Rachel, these cupcakes and accompanying cake are just fantastic. I use the Dark chocolate cocoa just to pump up the chocolate. It makes everything go better with wine!

Louloi
March 26, 2020 7:59 am

My 14 year old dughter made these cupcake and uused half espresso and hot water. I am not a fan of cupcakes but admit these are sinfully delicious

B K
March 18, 2020 3:04 pm

5 stars
Very good! I used warm coffee instead of warm water and almond milk with vinegar instead of the buttermilk. They were SO moist and soft! Definitely a keeper! Great job!

Baylie
August 26, 2020 9:29 pm
Reply to  B K

How much almond milk/vinegar did you use?

Kim
October 22, 2020 6:37 am

5 stars
AGAIN after 6 different recipes yours ROCKS!!!! Delicious and moist and perfect domes! Thank you! 8500 Ft. used 16 cupcake and got 24 and BARELY fill half fun cupcake liners. 325 for 21 minutes!

brittni
October 1, 2020 10:48 am

4 stars
These are great cupcakes. I put 4 stars because it does not make 24 cupcakes. most recipes I find online do not for some reason.

Cass
September 23, 2020 12:09 am

Halved the recipe and made 10 cupcakes. It was great!!!

just wondering if we could fold in some chocolate into the batter? Would it work?

estelle morgan
October 11, 2020 9:30 am
Reply to  Cass

This is what I did expecting 12. My batter only gave me enough for 10 half fillied cupcakes

Angela
November 13, 2020 4:58 pm
Reply to  Cass

What is one half of 3/4 teaspoon?

Gurleen
June 29, 2020 2:00 pm

4 stars
I made these cupcakes eggless and subbed the egg for 1 tbsp of vinegar and 1 tsp of baking soda. The flavour of the cupcakes turned out great, but I found that the cupcakes dipped and it was really delicate to eat. Next time, I need to find a different egg replacer for this recipe

Sushmita
June 29, 2020 5:43 am

5 stars
Hii! I have made these before and I love them way too much, but this time I want to make them without egg because my guests do not eat egg. Will the vinegar + baking powder substitute make them equally good in taste and look as they do with egg?
If not, could you please suggest something?

M vnzuela
July 25, 2020 7:42 am
Reply to  Sushmita

Substitute with 1 egg = 1 tbsp chia seeds in 3 tbsps water

nicole hauler
February 13, 2020 5:30 pm

5 stars
awsome I filled mine 3/4 full and got beautiful rounded top cupcakes !! but 18 instead of 24

A. Littles
January 13, 2021 10:35 am

5 stars
Best chocolate cupcakes is right!

Sandra
January 3, 2021 1:05 pm

The cupcakes were very good I recommend this recipe 10 out of 10 the best.

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