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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


  • 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

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
  • 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.


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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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.


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.


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


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?

Kathy Bishop

5 stars
Excellent! Did a trial run today, making more tomorrow. Used Dutch processed cocoa……not sure if that makes a difference. Thank you!

Cynthia Hernandez

5 stars
fantastic recipe from the cupcake to the frosting. Not to sweet and just the right amount of chocolate.


5 stars
Amazing, made these today for a friend who lost her dog recently and she and her family loved it.


5 stars
Absolutely amazing


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.


5 stars
Wow the name says it all! First time ever making cupcakes and these turned out to be delicious, moist and easy to bake.

My friends have asked me for the recipe too!

Ali Weber

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!


4 stars
I was a little worried that the cupcake would not turn out right as the batter is rather runny. But after half hour, it’s cooked. And it’s a moist and soft on the inside.

Natalya Shewchuk

5 stars
Me and my dad were kinda skeptical… but after making them we were so convinced. They are so light and moist! Can’t stop eating them, and the buttercream lives up to the cakes. Definitely recommend!!


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

Abby Matsunaga

5 stars
Really good! The title does not lie!

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