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.
Omg I just made these and they are delish even without frosting. For anyone wondering about making these gluten free, I used Walmart brand gluten free all purpose flour. I know Bobs red mill would probably work too. So moist and fluffy!
I just made these cupcakes today for Easter. OMG! They are moist and delicious! I was a little worried with the thinness of the batter and would I have enough for 24 cupcakes, but I did. Now off top try the buttercream frosting. Thanks for a delicious recipe!
I’ve made your chocolate cake recipe before and I love it!! I’m wanting to turn it into cupcakes, I need more than 24 but I don’t want to double your cupcake recipe. Can I just use the cake recipe and make cook them in the cupcake tin?
The cake recipe makes 36 cupcakes.
This recipe is absolutely amazing! I use it every time I make cupcakes!! 🙂
This is my first time posting a comment from a Pinterest recipe but I had to because these cupcakes were fabulous !
I had to sample one, without any frosting just to be sure and they were everything all your reviewers claimed and more! Great texture and flavor and surprisingly simple to make. Making these cupcakes and your chocolate cake and frosting recipe for his solar system inspired 4th birthday party next week.
Thanks for a great recipe and for your robust comments which is how I found the cupcake version of the recipe in the first place.
These are the best cupcakes ever!!! This is a really easy recipe. I am 10 years old.
I was searching for a good plain chocolate cupcake recipe that would withstand being frozen after being iced. This recipe delivered! I did use the icing recipe from your The Most Amazing Chocolate Cake recipe as cream cheese frosting is one of my husband’s favorites. So I made them, iced them, froze them, then took them out the morning before a potluck lunch at my church and everyone raved over them. I even sent some home with people and one person wrote back that even a day later her husband said it was the best cupcake he’d ever had! Needless to say my search for the best chocolate cupcake is over! Thank you so much!
Can I use a bundt pan to cook cake
Yes, it will require approximately 1 hour to bake depending on the size of the bundt cake pan.
Can this recipe be cut in half if I only want/need 12 cupcakes? It is just my husband and I so 24 cupcakes would go to waste.
Yes, it can be halved.
I have a question…in the cake icing you use cream cheese but that’s not listed in the cupcake recipe. Was that a mistake or is this different icing?
For these cupcakes I used a buttercream frosting without cream cheese to show something different.
For the chocolate buttercream do you use salted or unsalted butter?
In the video, she used salted butter for the buttercream icing.
You can find the cream cheese version by clicking on her link for her The Most Amazing Chocolate Cake recipe (near top of page).