The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!
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.
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?
- A: You certainly can! You are also welcome to use any other frosting recipe that you like. This recipe includes a plain chocolate buttercream, or you can use a whipped chocolate ganache or a cream cheese buttercream.
- 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.
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.
I am a tween and I made all of these by myself for my family and everyone loves them! Love these they taste amazing.
Tasted great but only full the cups 1/2 full or you will have bad over flow with your cupcakes!!
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.
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.
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!
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
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!
How much almond milk/vinegar did you use?
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!
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.
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?
This is what I did expecting 12. My batter only gave me enough for 10 half fillied cupcakes
What is one half of 3/4 teaspoon?
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
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?
Substitute with 1 egg = 1 tbsp chia seeds in 3 tbsps water
awsome I filled mine 3/4 full and got beautiful rounded top cupcakes !! but 18 instead of 24
Best chocolate cupcakes is right!
The cupcakes were very good I recommend this recipe 10 out of 10 the best.