Chocolate Cupcakes
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Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
Starting a baking business specializing in cakes and cupcakes sparked my passion for creating recipes, which was the impetus for creating Once Upon a Chef many years ago. These chocolate cupcakes, a delicious discovery from that time (and the mini version of my favorite chocolate cake), have been my go-to ever since. The cake recipe is wonderfully simple—a one-bowl recipe that and yields an ultra moist, deeply chocolate, and tender crumb. And the chocolate buttercream, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most homemade chocolate frostings, which can be temperamental and take hours to set.
Table of Contents
“Delicious!!! So perfect for the chocolate lover in me!”
What You’ll Need To Make Chocolate Cupcakes
For the Cupcakes
- All-Purpose Flour: The foundation of the cupcakes. For accurate measuring, use the spoon and level method: spoon the flour into your measuring cup and level it off with the back of a knife.
- Granulated Sugar: Adds sweetness and helps create a moist and tender crumb.
- Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. It’s important to note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity.
- Baking Powder and Baking Soda: These leavening agents help your cupcakes rise and become light and fluffy. (Understand the difference between baking soda vs baking powder.)
- Eggs: Add structure, richness, and stability to the batter.
- Vegetable Oil: Adds moisture to the cupcakes, ensuring they’re soft and not dry. Oil-based cakes tend to stay moist longer than those made with butter.
- Sour Cream: A secret weapon for moistness! Sour cream not only adds richness and a subtle tang but also reacts with baking soda for a tender texture.
- Vanilla Extract: Rounds out the sweetness and brings complexity to the overall taste.
- Boiling Water: Adds moisture and intensifies the cocoa’s flavor, resulting in a more robust chocolate taste.
- Jump to the printable recipe for precise measurements
For the Frosting
- Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand.
- Unsalted Butter: Make sure it’s softened but still cool, which ensures that it blends well without becoming too runny. Unsalted butter allows you to control the frosting’s saltiness more precisely.
- Confectioners’ Sugar: This finely ground sugar, also known powdered sugar, dissolves easily, preventing any grittiness in the frosting.
- Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor.
- Light Corn Syrup: Adds gloss and sheen to the frosting, making it smooth and spreadable. It also helps in stabilizing the texture.
- Vanilla Extract: Rounds out the flavors and adds depth.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Cupcakes
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine.
Add the eggs, oil, and sour cream.
Mix on low speed until combined.
Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
Divide the batter evenly into the cupcake liners.
Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan for about 10 minutes, then transfer them to a rack to cool completely.
Step 2. Make the Frosting
Place the chocolate in a microwave-safe bowl.
Cook in the microwave in 20-second intervals, stirring in between, until it’s about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt.
Process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Then add the corn syrup and vanilla.
Process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate. Pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
When the cupcakes have cooled, use a small offset spatula or butter knife to swirl the frosting on top.
Frequently Asked Questions
Yes, you can make these cupcakes a day in advance. Once they have completely cooled, store them in an airtight container at room temperature.
Yes, the cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw them overnight on the countertop before serving. (Wait until the cupcakes are completely defrosted to ice them.)
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Chocolate Cupcakes
Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off with knife
- 1½ cups granulated sugar
- ¾ cup unsweetened natural cocoa powder, such as Hershey’s
- ¾ teaspoon salt
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 large eggs, lightly beaten
- ¼ cup vegetable oil
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the Frosting
- 8 ounces milk or semi-sweet chocolate, broken into small pieces (see note)
- 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
- 1¼ cups Confectioners' sugar
- ¾ cup natural unsweetened cocoa powder, such as Hershey's
- Pinch salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the Frosting
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours.
- When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
- Make-Ahead/Freezer-Friendly Instructions: The cupcakes can be made up to one day ahead of time and stored in an airtight container at room temperature. They can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)
Nutrition Information
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- Serving size: 1 cupcake
- Calories: 320
- Fat: 17 g
- Saturated fat: 9 g
- Carbohydrates: 42 g
- Sugar: 32 g
- Fiber: 3 g
- Protein: 3 g
- Sodium: 161 g
- Cholesterol: 47 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Awful! I’ve been baking for 30 years and was super disappointed. Way to gummy texture and a lot of cake stuck to liner. Very small cupcakes with filling batter halfway. Oil is too heavy for this recipe. Rice under liners didn’t help much. Chocolate taste was mild – truly needs ganache or icing.
The cupcakes turned out great! But I have a lot of leftover frosting and not enough energy to do cupcakes again. Is there another cake or dessert recipe that could work with the frosting from this recipe?
Glad you liked them! You could use the frosting on this chocolate cake as the frosting recipe is very similar. Hope you enjoy if you make it!
What can I substitute for the sour cream if i dont have any on hand?
Greek yogurt will work nicely as well.
Hi Jenn. Can this recipe be halved and have the same consistency as a full recipe?
Sure!
Great, easy recipe for this non-baker! Thanks.
Hi Jenn, this recipe seems different from before and I noticed you updated it. Is there a difference in the final product? And how come it’s been updated?
It is a little different. They’re a bit moister and darker. They’re also a little easier to make. If you want the old recipe, there’s a link to it immediately under the last picture.
I want to make these in mini cupcake version for a baby shower, so a more mature crowd. Could/should I substitute the water for coffee?
Sure, I bet they’ll be great!
Delicious!!! So perfect for the chocolate lover in me!
OMG again, Jenn.
Thanks for sharing this recipe. As usually, I followed the instructions step by step and then: perfect cupcakes!
Moist: checked
Chocolate flavor: checked
Taste: double checked!
Recipe looks delicious. Can this recipe be doubled and baked in a 24 cupcake tin?
Yep!