The Most Amazing Chocolate Cupcake Recipe is here! Moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!
I know how much you guys love my recipe for The Most Amazing Chocolate Cake. I can’t blame you! It truly is the perfect chocolate cake and there are thousands of reviews agreeing with me. One of the most common questions I get with that cake is: can I make cupcakes with it? You sure can! And now I’ve scaled back the recipe so that it is perfect for cupcakes, making an even 24 cupcakes.
MY OTHER RECIPES
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! I’ve 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.
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. It won’t. You aren’t using boiling water and you shouldn’t.
Q: Can I substitute coffee for the hot water?
A: Yes you can. I simply don’t prefer the addition of coffee to my chocolate cake.
Q: What kind of cocoa powder did you use?
A: I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I 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. I have not tested any gluten free flours in this recipe as I do not have Celiac’s disease.
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 Cupcake Recipe
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon teaspoon salt
- 2 large eggs
- ¾ cup buttermilk
- ¾ cup cups warm water
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1½ cups butter, softened
- ¾ 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 ⅔ 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.
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sharon says
where is the three layer amazing chocolate cake recipe? using 3 8in pans? it was on facebook and now gone is the recipe.i need it for hubby’s birthday. please replyor send me it.
Rachel Farnsworth says
https://thestayathomechef.com/the-most-amazing-chocolate-cake/
sharon says
it wontcome up!can u please repost again?
Anonymous says
Be nice. Not demaning.. manners PLEASE
Anonymous says
This was directed only to Sharon..
Jeanne says
Saw on YouTube
Lindsey Ellison says
Hi Rachel, I know you mentioned that the metric measurements would be included but I can’t find them? Sorry.. it’s probably me .
Rachel Farnsworth says
They are in the notes section of the recipe.
sadia faraz says
where are the notes section of this recipe. i didnt find
Rachel Farnsworth says
In the big square that surrounds the recipe. The notes are at the bottom.
Lindsey Ellison says
Im really sorry but I cant seem to find the notes section? Ive tried looking on my phone and a laptop but I cant see it anywhere.
Lindsey Ellison says
Arrh just found it!! haha
Reese says
Hi! I wanted to make this cake using mini bundt cake pans. Is the cupcake recipe the best one to use, or should I use the actual cake recipe recipe? Thank you for your help!
Rachel Farnsworth says
This one would probably work better. They are the same recipe, just different quantities.
Margaret Richardson says
If I make the cream cheese frosting do they meed to be refridgerated?
Rachel Farnsworth says
Yes, cream cheese frosting is supposed to be refrigerated.
LILIANNA HALLS says
iF YOU MAKE CREAM CHEESE FROSTING THEY DO NOT NEED TO BE REFRIGERATED! fROSTING HARDENS OVER TIME SOMETIMES, BECAUSE IT IS NOT JUST CREAM CHEESE NO FROSTING IS REQUIRED!!! WHEN I MAKE CAKE, IT DOESN’T NEED REFRIGERATED! THIS IS 100 PERCENT TRUE! UNLESS… YOU WANT COLD CAKE?!
LILIANNA HALLS says
OOPS CAPS LOCK SORRY!
Rachel Farnsworth says
The FDA recommends that cream cheese frostings be refrigerated. Sugar should act as enough of a preservative that it should be okay, but I cannot recommend against FDA standards. Liability and all that.
Lauri says
Hello, Will the recipe for the chocolate buttercream frosting be enough to frost the 3 layer Bruce cake? I am making tonight for my husband’s birthday! My mouth is just watering…….can’t wait to have a bite!!
Thanks much-Lauri
Rachel Farnsworth says
You’ll need to double it.
Shana says
I made these and they were fabulous! However, they all sunk in the middle. (All, not just a few) What did I do wrong? I live in high altitude Colorado, did that make them sink? I piped in extra frosting to cover the sunken middle.
Rachel Farnsworth says
Yes, it’s a high altitude problem.
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Helen says
I made these per recipe. live high altitude. WY didnt see the decrease tips however only
some of mine sunk in the middle. the frosting took care of that 🙂 I have made them
for Easter with edible grass and edible chicks on the top. will be a hit. I dont particularly like chocolate but admit
I did eat one that look the worse for wear. DELICIOUS
Susan says
In my experience, living at high altitude, after living at sea level my whole life, over-mixing is the biggest culprit for the sinking in the middle problem.
Jessica says
Was wondering if I should sift the flour, cocoa etc?
Rachel Farnsworth says
Nope!
Jacky says
I sifted all the dry ingredients, and the cupcakes came out perfectly.
Lyd says
Made these for new years and they were awesome! Specifically the icing though soooooo good. I added a bit of champagne to the icing and it was great! Will definitely use this recipe again and again.
Susan says
Champagne added to icing! NICE!!!
Carol Duclos says
I just want this in square pan, can I cut in half. My husband and I don’t need that much cake
Rachel Farnsworth says
Yes, you can cut the recipe in half
Angel says
Can I add mini chocolate chips to the batter?
Rachel Farnsworth says
Should work!
Kelli says
Would cake flour work with this? Not sure of the difference btwn that and all purpose, but I have cake flour to use up.
Rachel Farnsworth says
Yes it would work. It will change the texture slightly because cake flour has cornstarch cut in.
Allie DeMasi says
What could I use to sub buttermilk?! Can I Use lactaid?
Rachel Farnsworth says
https://thestayathomechef.com/buttermilk-substitute/
Lori says
While the frosting is really yummy (and nearly identical to the recipe my aunt uses for her chocolate wedding cake frosting with the exception of vanilla vs almond extract), the cupcakes were quite dry and actually stuck to the cupcake liners – not a problem I’ve ever encountered before.
Rachel Farnsworth says
I’ve never had that happen before with these cupcakes either! Perhaps they were over baked?
Deb says
Rachel…there seems to be a glitch in the link for the Most Amazing Chocolate Cake recipe. I have tried multiple times without success. I also see from the other comments, that others have had the same issue. Can you please repost the recipe or send to my email?
Rachel Farnsworth says
https://thestayathomechef.com/the-most-amazing-chocolate-cake/
Heather Maness says
Do you possibly have a red velvet cake recipe? I just made your yellow cake yesterday and it was AMAZING!
Rachel Farnsworth says
Coming soon!
Jennie says
My cupcakes started to rise, but then just flowed over the edges of the cupcake lines and partially sunk in the middle. I’m at 2700 ft above sea level so I’m not sure if that’s enough of an altitude change to have affected them or not. Any tips?
Rachel Farnsworth says
Sounds like you filled them too full. Try filling them only halfway next time. Your altitude is too low to impact it.
jude says
do you have uk metric measurements for this recipe ?
Rachel Farnsworth says
They are in the recipe for the whole cake version: https://thestayathomechef.com/the-most-amazing-chocolate-cake/
Ain says
if not refrigerated, how long will these cupcakes stay fresh before turning bad? I need to make them ahead of time.
I’ve made your cake before but it turns bad after 2 days. Its too humid here
Rachel Farnsworth says
If you’ve made the cake and it couldn’t survive your climate, the cupcakes will have the same fate. There’s not much you can do about extreme humidity.
Cecilia says
Made these for Valentine’s Day. I swear it tasted as if a brownie and chocolate cake had a baby. Yum! I added some salted caramel flavoring into the buttercream and it took them over the edge… of glory that is. My husband is my biggest critic(besides myself) and he absolutely loved them. Will be making another batch this weekend for a birthday party 🎉
Laura says
Cupcakes were moist and delicious. I found the frosting was a bit too thick for my taste. Will definitely make them again.
Jess says
Hi, I have used your recipie lots and love it, I am wondering whether I can use 24cm square cake tins?
Rachel Farnsworth says
Yes you can. Just make sure you don’t overfill them.
Austin says
Can you make the mixture the night before?
Rachel Farnsworth says
After it’s refrigerated it does tend to change the texture of the finished product a little bit. It’s best baked fresh.
Nida says
powdered sugar means regular sugar or Icing sugar? If regular sugar then weigh before make it powder or first powder it and then weigh it?
Rachel Farnsworth says
Powdered sugar is icing sugar.
Olive says
Just FYI, I tried this recipe with gluten free flour (Pamela’s all purpose) and it worked super well. In fact, nobody even guessed it was GF. 🙂
Betty says
Made the cupcakes last night and it was a home run! I sub the AP flour for GF flour and used the sub recipe for buttermilk as I did not want to buy a whole carton for just a cup. The cake was super moist and couldn’t tell it was GF at all. I would add a bit of espresso and up the cocoa powder to amp up the chocolate flavour in the cupcakes. Other than that, this was a great and simple recipe to follow! Thanks for your very thorough post and all the helpful FAQs as well!
Jen says
Hi Rachel! I have made this amazing cake before and this will be my first attempt making cupcakes. I’m wondering you had suggestions on incorporating fresh mashed banana. Do I increase baking time? And how much banana do I use….2? Thanks so much!!
Rachel Farnsworth says
Sometimes banana is used to replace oil or eggs. I don’t necessarily recommend that in this recipe.
Louise says
Hi, I made the triple layer cake version awhile ago and it truly was the most amazing cake I’ve even made and looked just like the cake off Matilda as you said! Thank you, you’re an amazing baker and it’s now my go to recipe for chocolate cake and I won’t make any other. I’m going to make your cupcake version for Easter and wondering if I can add choc chips to the mixture? Or would it change the structure too much? Thanks 😀
Rachel Farnsworth says
Yes, you can add chocolate chips.
Milica says
Made those for Easter! Yummy ☺ Thanks for sharing recipes 😊
Christine LaCome says
I have been in search of the BEST chocolate cake/cupcake recipe for the past 17 yrs and mission accomplished! I made these cupcakes using the high altitude adjustments and they were phenomenal, didn’t even need frosting. I can’t wait to make another batch of these delicious, perfect cupcakes. Kudos!
Marjorie says
These cupcakes are true to the word amazing. Rich and moist with a great crumb. I used dark chocolate cocoa for a dark chocoate lover but stuck to Hershey’s regular for the frosting. Super yum!!
Marjorie says
should be 5 stars….thought I had chosen that and saw the issue as it was sending.
Neena says
This IS the most amazing chocolate cake recipe. I made this cake today and it came out really well! My family simply loved it. Thank you Rachel!
Lorraine says
Amazing the best chocolate ever made for my son in-laws birthday then had to make one for my grandsons 4th birthday now all I get is when are you making another cake mum. A winner. So easy to make too going to try the cupcakes next .
Robin says
Wonderful. Made these today. Cupcake is moist and wonderful. Next time I may use a vanilla icing as this is a lot of chocolate but very tasty. Thank you for this recipe.
Shanika says
What can I use instead of vegetable oil?
Rachel Farnsworth says
I don’t recommend making a substitution as it supplies the cake with a lot of moisture. Either use vegetable oil or canola oil.
Debra says
Can you make this cake in a 9×13 cake pan
Rachel Farnsworth says
Yes, you can.
Natalie says
Hi Rachel! Do these delicious morsels of heaven freeze well?
I’d like to make them 3 days ahead of time. It’s for work….
Thank you!
Rachel Farnsworth says
Yes they do!
Mickella Brown-Bryant says
Hi Rachel
Can i use melted butter instead of oil?
Rachel Farnsworth says
I don’t recommend it. It isn’t nearly as moist.
Tania says
Thanks for this receipe. Should I Greece the cup liners with butter before putting the batter?
Rachel Farnsworth says
That isn’t necessary.
Agatha says
Hi! Is it okay to store the cupvake batter in the refrigerator and bake it a day or a week after?
Rachel Farnsworth says
A day…probably. A week? no.
CAtaleya says
HOw many days does it last? Or the shelf life of this receipe?? THANK you 🤗
Rachel Farnsworth says
Lasts up to 5 days depending on the weather in your house.