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 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.
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!
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!
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.
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
Really good! The title does not lie!
Delicious quality cupcakes! Decided to ignore the chocolate icing in the fridge and made the buttercream instead. I was pleasantly surprised at how close to the store bought kind I was able to get! Definitely keeping this recipe.
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?
These are AMAZING!!!We made them this morning for our Math, Science and Art class at home. They learned measurements, weight, ingredient interaction, and decorated. Then they ate their lesson…it was Wonderful ???