This chocolate cupcake recipe makes the best cupcakes ever – fluffy and topped with chocolate buttercream frosting! Make this easy cupcake recipe from scratch using ONE bowl!
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Guys, something really exciting happened this month and I’m sharing this chocolate cupcake recipe from scratch to celebrate!
This not-so-little-anymore blog of mine hit the ONE MILLION mark! That’s right, every month The Busy Baker gets over a million page views from readers like you, and I can hardly believe there are so many of you reading my posts and making my recipes!
So cheers to you, my dear readers, for visiting my blog and giving me the opportunity to develop more and more delicious recipes for you!
I can’t wait to see what the future holds for The Busy Baker! But in the meantime, let’s enjoy some cupcakes!!
These truly are the perfect chocolate cupcakes. This is my FAVOURITE chocolate cupcake recipe to make because you make it in ONE bowl, and in under 20 minutes.
Plus, the frosting is almost as easy to make. It’s a simple buttercream base with some cocoa powder and melted semi-sweet chocolate for extra structure. If you love chocolate, they’re the best cupcakes you’ll ever try.
Because this one-bowl recipe is so easy it’s perfect for beginning bakers too!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
And of course, adding sprinkles is the perfect way to make birthday cupcakes party-worthy. I made these recently for a friend’s birthday and they were a BIG hit!
Looking for other easy cupcake recipes?
Try these Vanilla Bean Cupcakes or these Birthday Cake Cupcakes!
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I hope you love these chocolate cupcakes from scratch as much as we do!
Let me know in the comments below, what’s your favourite dessert to make for celebrations? I’d love to know!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
KITCHEN TOOLS I RECOMMEND:
Looking for more delicious desserts? You’ll LOVE these!
- Vanilla Bean Cupcakes with Mascarpone Buttercream
- Double Chocolate Cupcakes
- Black Forest Icebox Cake
- Chocolate Mocha Tiramisu Icebox Cake
- Strawberry Cheesecake Fruit Dip
- Easy No Bake Oreo Cheesecake
Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
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Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Best Ever Chocolate Cupcake Recipe from Scratch
Recipe: Ingredients
For the cupcakes:
- 1 3/4 cup all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsweetened cocoa powder dutch processed is best
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee or use boiling water
For the frosting:
- 1 1/2 cup unsalted butter
- 6 cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 8 ounces semi-sweet chocolate melted and cooled
- 2-4 tablespoons milk if needed
- sprinkles for decorating (if desired)
Recipe: Instructions
For the cupcakes:
- Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 24 paper liners.
- Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
- Measure the buttermilk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
- Add the buttermilk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
- Add the 2/3 cup of hot coffee into the batter slowly, whisking everything together.
- Once the batter comes together and the hot coffee is combined throughout, portion the batter into the 24 prepared cupcake liners until each are about 2/3 full.
- Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
- While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
- Add the cooled melted chocolate and cream it together with the butter to get a smooth mixture.
- Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
- Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
- Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
- Add the frosting to a piping bag fitted with an open star tip.
- Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Will this recipe make 2 round cakes? If so, how long should I bake?
If you’re looking for a chocolate layer cake recipe, feel free to check mine out here: https://thebusybaker.ca/chocolate-layer-cake/
These cupcakes were absolutely delicious! Moist, perfectly sweet and decadent. Made them for my daughter’s birthday and it was a hit! Paired it with vanilla buttercream instead of the chocolate icing. Will make again!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I used to think I made good cupcakes. Clearly, I was wrong. These are amazing!
😁Thank you so much Emily! Really glad to hear you like this recipe!
Legit! best ever! my cupcakes are always dry and blah, these are delicious and fluffy and fudgy!
Thank you!! Glad you enjoy the recipe so much!!
Hi, I was looking to make these for a party, but I am using gluten free flour. Will that make a difference in how moist the cupcakes will be? I don’t want them to be super sticky because I’m storing overnight than frosting tomorrow.
I often frost them the next day after I make them. Unfortunately, I’ve never tried making them with gluten free flour so I couldn’t tell you anything about how moist they will be.
Delicious and very moist! It’s for keeps!
Thanks for the feedback!!
These are amazing Cupcakes. Easy to make. Made them for my 5 year old son’s birthday! He is super picky and success he loved them 😍.
So glad to hear that!🙂
Made these today with bailey icing…love them!! Always good to have a fluffy, flavorful not dry cupcake recipe on hand and it uses most things you probably have already! Mine did “explode” at first in that they rose a lot more than I remember cupcakes rising, so the second round of pans I filled them like 1/4 full and turned out much better!
Thank you! Will use this again 🙂
Thank you for your feedback Rachel! Glad they turned out fluffy and delicious!
At first I thought this mixture was way too runny but followed through with recipe and so happy I did! It’s now one of my favourite recipes to make chocolate cupcakes! The cupcakes raise and come out so moist. It did make way too much so going to freeze them for playdates. Thank you.
So glad that they turned out great!! Thank you Verusha!
Great cupcakes!!! So easy and very moist ! it’s my first time making icing so maybe it was just my fault but it looked like my milk was rising to the top, if I let it sit for a little all the milk would be at the top ? Any suggestions? Definitely going to use the cupcake recipe again tho !!!
It sounds like you over mixed your frosting and it separated. Try to not whip it so much next time.
I’ve never left a review on something- ever. These cupcakes are NEXT LEVEL! I can stop going to a bakery and can just make these. When I was adding the boiling water (which I didn’t put the whole cup in) I was thinking “this is so soupy…what is going on with this crazy recipe?” Turns out- mind blown! I have four girls with cook book binders and we added this recipe. Hopefully, they will blow people away with this cupcake recipe for years to come!
I’m so happy to hear that Stephanie!! Thanks so much for your feedback!
So soo good!!!!😋😋😋👍
I’m glad you liked them ❤️
Omg! I wouldn’t call myself a beginner baker, but maybe I should!!! These did not turn out well 🤣🤣🤣 There is a huge dip in the middle. Had to send hubby to the store on the way home and buy some for my daughter’s bd! Dang it! I need to practice these tho bc the taste was phenomenal!
Sounds like you might have under baked them. They usually get the dip in the middle when they are not baked through. I suggest that you use an oven thermometer to check if your oven gets to the temperature you want and also check the muffins with a toothpick to make sure they are baked in the middle. Happy baking ☺️
I had the same problem with mine tonight. Not a huge dip but they didn’t rise into a nice rounded top. I also did overfill them.
Overfilling them might lead to under baking which causes the dip. I suggest that you only fill the muffin tins 2/3, use an oven thermometer to check if your oven gets to the temperature you want and also check the muffins with a toothpick to make sure they are baked in the middle. Hope this helps ☺️
Hi I made these cupcakes and I don’t like chocolate but these are amazing. I loved them and I am definitely making them again.
Thanks so much! Glad they were such a hit!😊
Perfect! Excellent recipe, it was good. Thanks for the recipe.
Glad you like the recipe Ana!!🙂
Would these workout with plant milk instead of dairy?
It sure would! I suggest you choose a neutral milk to not alter the flavour profile of the cupcakes. Happy baking☺️
I used planet oat milk same amount as it says to normal milk n it tasted great n still had great texture
Thank you for letting us know!
Very good this recipe, thanks for sharing
You’re welcome Vanessa!!
Hi! Could butter be used in lieu of the oil?
For sure! You can use the same quantity of melted butter. Happy baking ☺️
I made yellow cake cupcakes..with this chocolate icing. They are delicious! I even used milk chocolate chips and still turned out perfect!
Thanks so much Rebecca!! Glad they turned out amazing!
I don’t usually comment on blog posts but since this is hands down the recipe that ALL my friends love the most, I had to drop in to give props. I was a little worried about the very thin batter at first but man oh man do these babies knock the socks off. The frosting is amazing as well. A friend of mine requests I make extra so she can eat it by the spoonful! Great job!!
Thanks so much Christina for your feedback!!🙂 Really glad you like the recipe so much!
Love these full size but want to try minis. Would you know what the baking time would be?
I have never tried it myself so I couldn’t tell you, but if you do try, please let us know! Happy baking ☺️
One of the best chocolate cupcakes i’ve ever tested so far!!!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Thank you…. very useful information.
Thank you for taking the time to leave your feedback! I love sharing my joy of cooking with you all.
Hi there! Just a little confused, beginner baker here :)! Do I actually boil the water in a pot and then put it into the cupcake batter??
Yes, you can boil water in a pot or a kettle and then add it in the batter while still hot.
These were amazing 🤩
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Hi,
I was wondering if it matters whether I use Dutch Process Cocoa powder or regular unsweetened?
Thanks
I prefer Duch Processed, however you can use regular unsweetened as well. Happy cooking ☺️
Awesome recipe. Easy and super moist! If I wanted a more chocolatey flavor what could I do? Add more cocoa or melt some dark chocolate and add?
Thanks 🙂
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback! Yeah, both options would work.
These cupcakes are quite sweet. The consistency was fudgy and they baked flat which I like
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I love chocolate, but for some reason I usually don’t like chocolate cake. I made these for my youth group and I couldn’t believe how good it was, I had to sit down lol. . This is by far the best chocolate cupcake I’ve ever had in my 34 years. Thank you for this recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Great recipe! Added protein powder and walnuts and made it a filling and delicious snack
We’re so happy you enjoyed them. Thank you for taking the time to leave your feedback! Your additions sound so good we have to try them!
Literally the BEST chocolate cupcakes ever… I’ve never had a better chocolate cupcake than these… and I’ve had a lot in my day! No bakery will match the taste and deliciousness of these!!
Absolutely love them!! 💕
I also love how you can adjust how many you want to make by the x1/x2/x3 tab at the top. I ended up making 56 cupcake recipe and had lots of icing leftover.
One question though – how should I store them? Fridge or counter? How many days for fridge vs counter?
Thanks sooo much 🥰💕
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback! You can store them in an airtight container on the counter for up to 3 days or in the fridge for 4-5 days. However, refrigerating cupcakes makes them dry out faster.
Can I substitute unsweetened applesauce for the oil?
Yes, you can, but for best results we suggest that you stick to the recipe as written.
Thanks for sharing. I am going to start my blog and this is so inspirational as well as informative
Thanks for your feedback and good luck with your new blog! Send us an email when it’s up so we can check it out ☺️
Thanks for all the great information!
Thanks for the feedback!
thanks for sharing
Thanks for your feedback!
Thanks again for sharing a wonderful recipe!
Thanks for your feedback!
Wasn’t sure about the boiling water. Then a bit disappointed that they did not rise well, however, after frosting we decided to try before serving to guests. These have excellent flavor & very moist. AND my guests all commented how good they are. I’ll definitely make again, probably bake just a bit longer & preheat my oven a bit longer before popping them in.
Try using hot coffee instead of hot water for an even deeper chocolate flavour. Hmm…for not raising well having a very well preheated oven is a very good solution, also, make sure you don’t over mix and that you get the batter in the oven in a timely manner. Thank you for your feedback. We’re happy you and your guests enjoyed it!
Nice blog Your writing style is amazing. keep sharing.
Thank you for taking the time to leave your feedback!
These are so light and fluffy! Exactly what I was looking for! Thank you!
Thank you for sharing your feedback!
Made these for g’dtr’s 12th b’day party. OMG! BEST chocolate cupcakes we’ve ever tasted. They are light as air, moist & have a rich chocolate flavor. G’dtr opted for cream cheese frosting & wanted to frost them herself. They were gone in a flash & everyone loved them. Caution: Do NOT fill batter over 1/2 way or you will have overflow & the cupcake tops will connect. This recipe is our “go to” for chocolate cupcakes. YUM!
I’m so happy you and your family enjoyed our recipe! Thank you for taking the time to leave your feedback!
Hey what can I use instead of buttermilk… really want to try this recipe but can’t by it where I live