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.
Cupcakes were moist and delicious. I found the frosting was a bit too thick for my taste. Will definitely make them again.
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 ?
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
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.
do you have uk metric measurements for this recipe ?
They are in the recipe for the whole cake version: https://thestayathomechef.com/the-most-amazing-chocolate-cake/
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?
Sounds like you filled them too full. Try filling them only halfway next time. Your altitude is too low to impact it.
Do you possibly have a red velvet cake recipe? I just made your yellow cake yesterday and it was AMAZING!
Coming soon!
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?
https://thestayathomechef.com/the-most-amazing-chocolate-cake/
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.
I’ve never had that happen before with these cupcakes either! Perhaps they were over baked?
What could I use to sub buttermilk?! Can I Use lactaid?
https://thestayathomechef.com/buttermilk-substitute/
Would cake flour work with this? Not sure of the difference btwn that and all purpose, but I have cake flour to use up.
Yes it would work. It will change the texture slightly because cake flour has cornstarch cut in.