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.
Very good and easy to make. I didn’t get the domed top because I guess I didn’t put enough batter in the cupcake liners and made extra cupcakes.
I added 2 T brewed coffee to the wet ingredients—made a big difference. You can’t taste the coffee, but the chocolate flavor was definitely enriched. Delish.
If I want to make these ahead of time for my daughter’s party on Sunday, what’s the rec for freezing and unfreezing so they keep their moistness?
Cupcakes freeze great! I would freeze them unfrosted on a baking sheet for 2 hours, then throw them into a ziploc freezer-safe bag. You could even frost them while they are frozen and they will thaw within an hour sitting out on the counter.
I will never use another chocolate cupcake recipe again because this is the recipe to end all recipes. So incredibly moist and rich! I paired the cupcake with a simple raspberry filling, topped with a chocolate Italian buttercream, and then drizzled with semi-sweet chocolate ganache -creating what I think is the best cupcake I’ve ever made. I followed the recipe exactly, with the exception of substituting fresh-brewed Nespresso for the hot water.
Okay, that sounds amazing. I have to make chocolate Italian buttercream and raspberry filling for these ASAP!
How many cupcakes does this make?
14
Thes are light airy not too sweet and absolutely delicious. Easy to make although I didn’t make the icing….yet and ate a few. Switch the hot water with coffee and yum!
Hi! What would you suggest for mini cupcakes, as far as bake time?
I would recommend checking them starting around the 10 minute mark, but they shouldn’t take longer than 15 minutes.
Do you use natural cocoa powder, or Dutch processed?
You can use either, although I typically just use natural cocoa powder.
These were amazing! My family loved them. Thank you for sharing it.
I made these for Easter with thee chocolate buttercream frosting. They turned out well but I would suggest using a good quality chocolate. The cupcakes are very chocolatey.
These are the most moist cupcakes ever!! Thank you for sharing this recipe ❤️ And you were so right not to overfill the liners. Half full will do it perfectly, thank you!!!
Hi there, I have already tried this amazing cupcakes recipes for a few birthday surprises and they were absolutely fabulous. Can this recipe be used in cake tins, for like 6 inch or 7 inch and can it be doubled?
Yes, absolutely! You will just need to adjust your baking time and you might end up with a little extra batter, which you can always use to make a couple of cupcakes.
Can I use lime juice instead of lemon juice withe the milk?
Sure!
Hi Amy, I would like to know what to do if I want to bake these into two 8” cake tins and if I can bake these into cake tins.
Yes, you can use 8″ cake pans! I think the cooking time might be close to around 30 minutes, but I can’t remember exactly from the last time I made them that way. Looks like I need to make chocolate cake again and pay attention so I can include that in my notes here!
Can they be baked into a 10 inch cake tin as well. Thank You very much for getting back to me Amy, I’m going to use your recipe to make cake pops for Eid. Every time I use your cake recipes everyone loves them.
Hi there,so glad I found this recipe,,I need to make some cupcakes for a birthday party and came across your recipe,so just did a tes5 run and omg this is a keeper so nice and moist ,,just wondering can I double the recipe ,,iam also going to try your vanilla ones I see you can double or triple that one
Thanks for sharing
Yes, you can double these easily!
Sugar is not mentioned in your steps
Thank you for sharing this recipe. They truly are the best chocolate cup cakes I have ever made. They are so moist, not overly sweet and the chocolate flavour is just right. I am making a second batch tonight after making my first batch yesterday which disappeared by the end of the day. This will be my go to chocolate cup cake recipe from now on.
the recipe must be very good, I’ll try to make it at home
Hello,
Can I use cake flour instead of all purpose flour? Thanks!
Yes, you can!
These were so yummy! I made peanut butter frosting to go with mine. The only thing was my cupcakes were a little crumbly. What could I do different.
That’s strange that they would be a little crumbly. I mean, crumbs are normal, but if they were crumbly, I’m wondering if that’s because they were slightly overbaked?
Hi,
I am planning on making these on Friday for a Sunday morning birthday party. Do you think they’ll still be fresh? How should I store them? Thank you!
I tried it and its great! I used brewed coffee instead of water to highten the flavour. I just noticed that it’s a bit crumbly. What can I do to make it less or what might have caused it to be a bit crumbly? It’s not dry; it’s moist, but it crumbles a bit. Is it cuz if needed more mixing for gluten?
That’s a great question. Yes, mixing more increases the gluten, which could help the cupcakes be less crumbly.
My friend made these for me for my birthday what a hit & so moist and such a wonderful treat to not have at least 5 in a row lol
I’m so glad you enjoyed them! And happy belated birthday (I know it was a few weeks ago but I’ve been really behind on comments!).
Thank you soooo much!!!! I made choco cupcakes this morning and my 2 year old loooovvvvve it!!!! Thanks for this recipe. I did not have buttermilk at hand but your suggested substitute of lemon and milk still made my cupcake moist and fluffy!!! I will check your other recipe and make ’em!! Thank you!!!!
First time to use this recipe and they turned out better than expected. Moist and fluffy.
I’m glad you enjoyed the recipe!
Hi there Great cupcakes. Sorry if this has been asked before but if doubling the recipe to make a layer cake then what is the baking time? I couldn’t see that part. Thanks.
It will depend on the size of your pan, but usually 25-30 minutes.
What should be baking time and oven temperature for mini cup cakes
Same oven temp but the bake time will be between 14-16 minutes.
Instead of the hot water, could I add the same amount of hot coffee instead?
Absolutely!
Can I use coconut oil in place of vegetable oil?
I haven’t tried it, but yes, I think it would work.
I made this recipe last night and followed the directions exactly and placed it in a 9” cake pan. It turned out very moist, but something tasted really off. It almost tasted like baking soda even though I put in the correct amount. Pretty darn disappointed.
How long do you recommend if I bake in a muffin pan?
18-21 minutes for a regular-sized muffin pan.
Beautiful chocolate cupcakes!
These are my favorite cupcakes!! So moist and delicious!!! I was wondering if I can half this recipe? Thank you!
Sooo freaking moist and delicious! I’ll never leave this recipe!
These cupcakes tasted amazing! I made them for my son’s birthday and they were a hit!! I also made the frosting from this recipe and it was hands down, the best chocolate frosting I have ever had. I will definetly be making these again!
Sounds like a great recipe will be trying it my cupcakes have been a little dryer then I like lately
Made these this weekend, I was disappointed. My cupcakes came almost like a chewy brownie. I followed the recipe exactly as it was posted. I don’t know what happened.
Bummer! It sounds like possibly the batter was overmixed after adding the flour. This creates gluten which could make baked goods more chewy, which is what I’m guessing happened here because they should have been light and fluffy!
I tried this recipe and I fell in LOVE!!! It was so moist!!! YUMMY!!!
gorgeous!! thank you
Hi i was thinking if its possible to turn this into vinalla cupcakes?
Hmm, I would just use this Moist Vanilla Cupcakes recipe instead rather than trying to omit and reconfigure these chocolate cupcakes. 🙂
Hi,
How can i make these gluten free please
Hi Kay! I’m not a gluten-free baker so I really can’t say. I’m sorry!
These taste great, but definitely need to fill them more than 1/2 way next time.
I’m glad you liked them! Yes, everybody’s ovens cook a little differently! Sometimes I fill them up more and sometimes I fill it up less. I’m glad you found what works for you!
I like your food
Looks so easy to combine the recipe together. I have a chocolate cupcake order. This recipe will be perfect!
It really is so good! I hope you like it!
Looks yummy
This recipe is fantastic!! I usually am not a fan of chocolate cake, always seems too dry and crumbly for my taste. That has all changed with this recipe!!! The only change I’ve made is adding 1/2 teaspoon cinnamon for a little extra flavor. This recipe is a keeper!
I made this recipe yesterday and it’s AMAZING! I loved how smooth the bread is and it felt like it was melting, the best chocolate cupcake I’ve had! I’m definitely saving this recipe for the future. 💯
Thank you! It is a good one! Now I want a chocolate cupcake. You made it sound so good!
My family loves this recipe. Comes out amazing every time!
These are amazing… Mine came out flat topped though. How do i get the dome?
If they aren’t doming, my suggestions would be to make sure your ingredients are at room temperature and don’t fill the cupcake liners quite as much next time. A little less batter actually helps them rise a little bit better. Also, I think that altitude can affection things and if you are at a higher altitude you might add a smidge less sugar and a tablespoon more flour, I think.
I made these cupcakes for my Grandmother in law’s 80th birthday last year and they were a huge hit! Making them for another party. Can I make Friday and serve Sunday? If so, store in an air tight container? Thank you for an amazing recipe!
I’m so glad this is a go-to recipe for you! Yes, they will still taste fresh on Sunday if you store them in an airtight container.