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.
This weekend I used Red Mill 1 for 1. I was requested to make my cupcakes gluten free (my first time ever). No one complained, all 24 went!! My daughter said they were great. If I could I’d add a picture!! I used Hershey’s Dark Special Cocoa
Thank you so much for sharing your recipe. I made these for my husband’s work. Saved one for myself, OMG BEST CUPCAKES. I used the cream cheese buttercream.
They turned out delicious! super moist and chocolatey as promised
Easy to make and delicious. I made these after a previous recipe fell in on themselves and were so tender they wouldn’t hold together to eat. These turned out perfectly!
This recipe is so easy… and so amazing! Super moist, flavorful, and perfect for anything! Thank you for posting this recipe, it truly changed my cupcake reputation.😉
Tried making them and came out amazing love this recipes will continue making them family love them , thank you for the recipe stay at home chef , always follow your recipes
The texture and flavor of these cupcakes are amazing. I used strong coffee for the warm water. Note they are very fussy in the oven. If you fill your liner more than half full they go all over your cupcake pan. The first time I learned my lesson. The second time they turned out just fine. My suggestion is you find a measurement of your batter that gives you the perfect cupcake and use that every time. The extra fuss is worth the flavor and texture of these amazing cupcakes.
Amazing texture and taste. I did forget to add in the baking powder and they still came out perfect. My new favorite.
Hi Rachel,
I have to tell you I had a blast making these cupcakes last night! Today, I had a salon appointment and decided to make and deliver 3 dozen cupcakes to the local cosmetology school. The students and instructors LOVED them! Goodness, what a decadent recipe. I used your cream cheese frosting and decorated them with Christmas sprinkles! They were a hit! I then delivered these gorgeous cupcakes in professional baker boxes with festive red tulle! The hard working students and instructors told me they were the best cupcakes they ever had and they were SO happy to receive such a wonderful treat! Thank you for sharing your wonderful recipes!