These moist chocolate cupcakes are a longtime reader favorite, loved for their soft, fluffy texture and rich cocoa flavor. With simple pantry ingredients and a quick mixing method, they bake up into perfect bakery-style cupcakes topped with creamy chocolate frosting. It’s ideal for birthdays, holidays, or whenever a chocolate craving strikes.
I was skeptical with how thin the batter was, but these are soooooo good!!
I first shared this chocolate cupcake recipe years ago, and it’s been baked and loved by thousands of readers since. What sets it apart is the simplicity. There’s no fancy steps and no hard-to-find ingredients here, just a tried-and-true method that delivers rich chocolate flavor and a perfectly moist crumb every single time. It’s the kind of recipe that feels both classic and foolproof, which is probably why it’s become such a go-to favorite.
If you love these chocolate cupcakes, you’ll definitely want to try some of my other classic flavors that readers come back to again and again like my Vanilla Cupcakes, Red Velvet Cupcakes, and these Funfetti Cupcakes. Each one is simple, reliable, and perfect for any celebration!
Why you’ll love this family favorite recipe!
- The thin batter might surprise you, but it bakes into cupcakes with a beautifully tender crumb and consistent rise every time.
- Blooming the cocoa with hot water brings out a deep chocolate flavor that tastes rich and indulgent without being overly sweet.
- These cupcakes are sturdy enough to hold generous swirls of frosting, yet still soft and moist, making them a favorite for both everyday baking and special occasions.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – Provides structure while keeping the cupcakes light.
- Granulated Sugar – Sweetens and helps lock in moisture for a soft crumb.
- Natural Unsweetened Cocoa Powder – Use natural cocoa powder (not Dutch-process) for the right flavor and texture balance. I love Rodelle or Ghirardelli for their rich, smooth flavor, but classic Hershey’s unsweetened cocoa powder works great too.
- Baking Powder & Baking Soda – Work together to help the cupcakes rise.
- Egg – Adds richness and binds the batter; room temperature is best.
- Buttermilk – Creates tenderness and reacts with the leavening for lift; you can make a quick substitute with milk and lemon juice or vinegar.
- Vegetable Oil – Keeps the crumb extra moist and soft for days, even more so than butter.
- Vanilla Extract – Enhances the chocolate flavor and adds warmth – use my homemade vanilla extract for the best flavor.
- Hot Water – “Blooms” the cocoa, intensifying flavor and giving the batter its thin consistency for a tender crumb.
- Butter – Softened and whipped for the frosting, adding richness and a creamy base.
- Powdered Sugar – Sweetens and helps the frosting hold its shape.
- Heavy Cream or Whole Milk – Adjusts the frosting to a spreadable, pipeable consistency.
- Salt – Balances the sweetness in the cakes and frosting.
How to Make Moist Chocolate Cupcakes
- Mix dry ingredients. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Mix wet ingredients. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla extract.
- Combine wet and dry ingredients. Add the wet ingredients mix to the dry ingredients and stir together just until everything is combined.
- Add hot water. Stir in the very hot water until the batter is smooth and well combined. It will look thin, but that’s exactly how it should be – the heat helps “bloom” the cocoa for a deeper chocolate flavor and gives the cupcakes their soft, tender texture once baked.
- Pour batter into liners. Fill each cupcake liner only halfway full, to give them enough space to rise.
Adding the Hot Water (and Why It Matters)
The thin consistency is what allows the baking powder and baking soda to create those beautiful domed tops and light crumb throughout. Don’t worry if it looks runnier than most cupcake batters, it’s all part of the process. For an extra depth of flavor, try using hot coffee instead of water.
- Bake cupcakes. Put the pan in the oven and bake the cupcakes for 18-21 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool then decorate. Ensure the cupcakes are fully cooled before adding any frosting or decoration, otherwise it will melt straight off! They can cool in the pan for a couple of minutes, then move them to a wire rack to cool completely.
How to Make Chocolate Cupcake frosting
- Cream butter and cocoa powder. Beat the butter and cocoa powder together in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer, until smooth.
- Add powdered sugar, vanilla, and salt. Mix in half of the powdered sugar on medium speed until combined. Then add the remaining powdered sugar, vanilla, and salt, scraping down the sides of the bowl as needed.
- Adjust consistency. Add heavy cream or milk, 1 to 2 tablespoons at a time, mixing between each addition until the frosting is smooth, spreadable, and holds its shape.
- Frost cupcakes. Transfer the chocolate frosting to a piping bag fitted with a decorative tip and pipe swirls onto the cooled cupcakes.
Recipe FAQs
Yes, this batter can make one 9-inch round or 8×8-inch cake. For a 9×13-inch pan or a two-layer cake, double the recipe and bake about 30-35 minutes, checking the center for doneness.
Keep cooled cupcakes in an airtight container at room temperature for up to 5 days. They stay soft and moist the whole time.
Yes! I recommend freezing them unfrosted for the best texture. Once completely cool, place the cupcakes in an airtight container and freeze for up to 3 months. Let them thaw at room temperature, then frost before serving.
Bake the cupcakes a day ahead and frost once cooled. You can also make the chocolate frosting in advance, refrigerate, then bring to room temp and re-whip before piping.
Filling Your Cupcake ONLY Halfway
Only fill your cupcake liners halfway full – it might look like too little, but this thin batter rises a lot in the oven. Overfilling can cause the cupcakes to overflow, stick to the pan, or sink in the center instead of forming those perfect domed tops.
If yours aren’t doming nicely, try adding a little less batter next time, or check out my high-altitude baking guide and see if any of those tips help, since I’m baking from California near sea level.
Substitutions and Variations
- You can make your own buttermilk by adding ½ tablespoon lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes.
- Try my other frosting recipes one these cupcakes for more flavors. Some of my favorites are Salted Caramel Frosting, Oreo Frosting, Classic Vanilla Buttercream Frosting, Cream Cheese Frosting, and this S’mores Cupcakes with Graham Cracker Frosting.
- Add mini chocolate chips, espresso powder, or orange zest to the cake batter for extra flavor.
- Fold in a small handful of finely chopped nuts, like pecans, walnuts, or hazelnuts, for a little crunch and contrast against the soft, moist crumb.
More Cake & Cupcake Recipes You’ll Love
Chocolate Cupcakes Recipe
Equipment
Ingredients
Cupcakes
- 1 cup all-purpose flour (141g)
- 1 cup granulated sugar (200g)
- ½ cup natural unsweetened cocoa powder (50g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- ½ cup buttermilk room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ½ cup very hot water
Frosting
- 1 cup salted butter softened
- ⅔ cup natural unsweetened cocoa powder
- 4 cups powdered sugar
- 4-6 Tablespoons heavy cream or whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Cupcakes
- Heat oven to 350°F. Line a cupcake pan with paper liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.1 cup all-purpose flour, 1 cup granulated sugar, ½ cup natural unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.1 large egg, ½ cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla
- Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
- Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.½ cup very hot water
- Fill cupcake liners only ½ full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
- Cool completely before frosting with chocolate frosting or your favorite frosting.
Frosting
- Cream butter and cocoa powder together until smooth in the bowl of a stand mixer using the whisk attachment or with a hand mixer.1 cup salted butter, ⅔ cup natural unsweetened cocoa powder
- Add half of the powdered sugar mixing on medium speed until combined. Add remaining powdered sugar, vanilla, and salt, mixing well, and scraping down the sides of the bowl as needed.4 cups powdered sugar, 2 teaspoons vanilla extract, Pinch of salt
- Add heavy cream or milk, 1-2 tablespoons at a time, mixing between each addition until you reach the desired consistency that is easily spreadable or pipeable, but will still hold its shape.4-6 Tablespoons heavy cream
- Transfer to a decorative piping bag and pipe swirls onto cooled cupcakes.
Video
Notes
- Measure flour correctly – spoon and level for accuracy.
- Use room-temperature ingredients for even mixing.
- Don’t overfill cupcake liners; halfway is perfect for domed tops.
- Let cupcakes cool fully before frosting.
- This recipe calls for buttermilk, but if you don’t have any on hand, you can make an easy substitute by adding ½ tablespoon of lemon juice or vinegar to a ½ cup measuring cup, then filling the rest of the way with milk. Stir, then let sit for 5 minutes before adding to the recipe in place of the buttermilk.
- This recipe is on page 252 of my cookbook, House of Nash Eats Everyday!
- Store: Store cupcakes in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze unfrosted cupcakes for up to 3 months; thaw at room temperature before frosting.
I want to make these cupcakes using the strawberry buttercream from the Decadent Chocolate Covered Strawberry Cupcakes as a filling for these cupcakes.
I made these cupcakes for my sons 2 year birthday celebration. They are DELICIOUS! Perfect combination of chocolate and sweet and the frosting on top just makes it even better! I will definitely be making these again and again!
Great! I love hearing that!
This is an absolutely amazing cupcake recipe! It’s my go-to every single time someone asks for chocolate cupcakes, I couldn’t tell you how many I have made. Thanks so much for sharing, this is a gem and turns out great every single time!
Wow! Thank you! You are so kind to write that!
have you redone this recipe in the last few years because i used this one before many times and don’t remember the buttermilk being in there
Hi Mona, no I haven’t changed anything in this recipe since I posted it. It’s only 1/2 cup though so you could easily just sub milk with a splash of vinegar or lemon juice that you let sit on the counter for 5 minutes and that should work just fine.
It is okay to use whole milk instead buttermilk?
I would try to keep it to buttermilk if you can. The buttermilk actually causes a reaction with the baking soda making the cake soft and fluffy. If you don’t have buttermilk on hand you can make your own by adding 1/2 Tablespoon of vinegar to 1/2 cup of milk.
I love this recipe! They always turn out perfect 🙂 if I wanted to make mini cupcakes would I have to change the cook time at all? Also, would I change the amount of salt in the recipe if I used unsalted butter?
Great! I am glad you love it! Mini cupcakes take anywhere from 9-15 minutes to bake. Are you asking about the butter for the frosting? I would add 1/4 tsp of salt for every 1/2 cup of unsaltedbutter used.
Oh sorry I was confusing with my question! I meant the butter in the cupcake recipe. The recipe calls for salted butter but all I have is unsalted. I just wasn’t sure if I needed to add a little more salt to the cupcake batter since I’m using unsalted butter.
Oh sure! For each 1/2 cup stick of unsalted butter, you just need to add 1/4 teaspoon of salt. So for 1 cup of unsalted butter, add 1/2 teaspoon of salt.
Soooooo good ! I’m a chocoholic ! from way back !
This is the best and easiest recipe for delicious chocolate cupcakes. It takes no time at all to make them and they were so moist. They were a hit with the whole family.
Great Cindy! I love to hear that everyone loved them.
Hi Amy! I love this recipe, I’ve used this many times and it always works great. I did notice when you click the “2” to double the recipe, the measurements change, but not the grams. Fortunately, I noticed, so all went well. Don’t know how easy or difficult that is to fix, but it may help future bakers. Thanks for sharing this recipe.
Yes, thank you Erin. It is a flaw in the system that needs to be fixed. Unfortunately, that setting is a little out of my control but I am hoping it will be fixed soon!
Hey, these taste incredible! How long do they keep for and also if I have spare icing, how can I store it please, thanks
Hi! I say 3-4 days max, but ideally I wouldn’t go past three days. Any unused unfrosted cupcakes and frosting freeze really well! You can wrap cupcakes in saran wrap and stick them in a container or ziploc bag. Put the frosting in an airtight container with a layer of saran wrap or parchment paper to prevent freezer burn.