After you try this recipe for homemade Chocolate Cupcakes, you’ll never buy boxed brownies again! They are rich, moist, fudgy and perfect for any occasion.
The Best Chocolate Cupcake Recipe
These chocolate cupcakes are heavenly. Their deep chocolate flavor is unmatched! Every time I make these, I have to double or triple the batch because everyone comes back for seconds. If you are still deciding what to bring to your next party, this chocolate cupcake recipe is a showstopper! I highly recommend these cupcakes to all chocolate lovers.
I love using this as a base recipe to make fun flavors! My go-to is taking the chocolate flavor over the top and pairing the chocolate cupcakes with homemade chocolate buttercream. This is my favorite recipe because it’s ready in 5 minutes, tastes amazing, and goes great with any kind of cake!
If you’re feeling adventurous, you can try vanilla buttercream or peanut butter frosting. There are so many flavors that compliment these chocolate cupcakes so well!
What Does the Boiling Water Do?
The hot water in this recipe is to help bring out the most chocolate flavor possible. It allows the cocoa powder to “bloom” which doesn’t happen when you use cold water. It also adds moisture to the cupcakes!
What You’ll Need
Simple everyday ingredients are all you need for the best chocolate cupcake recipe. It’s an inexpensive and tasty treat!
- Unsweetened Cocoa Powder: You can also use Dutch-processed cocoa but I prefer regular, unsweetened cocoa powder.
- Baking Soda and Salt
- Boiling Water
- Sugar: You will need granulated
- Butter: I use unsalted butter to keep the cupcakes from having a salty flavor. Melt the butter right before you are about to add it.
- Vegetable Oil
- Vanilla Extract
- Whole Eggs plus Egg Yolks: The extra egg yolks make the cupcake batter creamy and rich.
- Whole Milk: I also sometimes use cream instead of milk.
- Flour: This recipe uses all-purpose flour.
How to Make Chocolate Cupcakes
From start to finish, these cupcakes are prepared and baked in 30 minutes! It’s a fast and easy recipe that even amateur bakers can achieve.
- Prep the Oven and Cupcake Tin. Preheat the oven to 350 degrees F and line the cupcake tin with liners.
- Mix Dry Ingredients. Add Dutch-processed cocoa powder, baking soda, salt, and flour in a medium bowl. Stir or whisk until well combined.
- Add Water. Pour the boiling water into the flour mixture and whisk until blended. Set it aside.
- Mix Wet Ingredients. Add sugar, butter, oil, and milk to a large mixing bowl. Beat with an electric mixer or whisk until combined. Then, gradually add whole eggs and egg yolks until just combined.
- Combine the Mixtures. Fold the flour mixture into the egg mixture until smooth.
- Scoop. Divide the batter into the cupcake tin. Make sure each one is ⅔ full.
- Bake. Place in the oven and bake for 18-20 minutes or until an inserted toothpick comes out clean.
- Cool. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost. Once cooled, top with chocolate buttercream frosting.
- Serve. Enjoy immediately after frosting!
How to Store Chocolate Cupcakes
For best results, store leftover chocolate cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. I recommend bringing them to room temperature before enjoying them.
These chocolate cupcakes can be frozen if unfrosted. Store in the freezer in a ziploc bag for up to 3 months. Defrost in the refrigerator for 24 hours, then bring to room temperature before adding frosting and serving.
More Delicious Chocolate Dessert Recipes
- Chocolate Cheesecake Cake
- Chocolate Mousse Brownies
- Chocolate Crinkle Cookies
- Chocolate M&M Cookies
- Double Chocolate Pie
Chocolate Cupcakes
Ingredients
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter melted
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 cup milk whole or cream
- 1 3/4 cups all-purpose flour
Instructions
- Preheat oven to 350F. Line 24 wells of muffin pans with paper cupcake liners; set aside.
- In a medium mixing bowl, whisk together the cocoa powder, baking soda, and salt. Carefully add the boiling water and whisk until well blended. Set the mixture aside.
- In a large mixing bowl, combine the sugar, melted butter, vegetable oil, and vanilla. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time, just until combined.
- Add the cocoa mixture and the milk, stirring just until combined.
- Add the flour and stir the batter with a wooden spoon or spatula, just until the flour is incorporated.
- Scoop the batter into the prepared muffin pans, filling each well to about 2/3 full.
- Bake the cupcakes at 350F for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely to room temperature.
- Make chocolate buttercrean frosting. Spread or pipe the frosting onto the room completely cooled cupcakes.
Last Step:
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