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These light and fluffy chocolate cupcakes are super moist and easy to make. They are topped with a sweet chocolate buttercream and a chocolate sauce drizzle, making them irresistible!
Ingredients Needed
- Flour: Simple all-purpose flour is what you’ll need.
- Cocoa Powder: Either Dutch-process or regular unsweetened cocoa powder is fine.
- Rising Agents: This recipe uses baking powder and baking soda.
- Salt
- Water
- Sugar: Plain granulated sugar, or you could use brown sugar.
- Dark Chocolate: I like to use a chocolate with around 70% cocoa.
- Butter and Oil: Unsalted butter and vegetable oil or another neutral-flavored cooking oil.
- Vanilla: Pure vanilla extract.
- Eggs: Large, whole eggs.
- Optional Toppings: Chocolate buttercream frosting 1.5 batches, chocolate sauce 1 batch, and rainbow sprinkles.
How to Make Chocolate Cupcakes
- Dry Ingredients:
- Whisk together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
- Wet Ingredients:
- In a saucepan, bring the water and sugar to a boil and stir until the sugar dissolves. Remove from the heat and stir in the chocolate and butter until melted.
- Combine:
- Add the oil and vanilla to the saucepan. Quickly beat in the eggs until combined. Finally, whisk in the dry ingredients.
- Bake:
- Pour the cupcake batter into the tins, filling them about 3/4 full. Bake for 14 minutes, or until a toothpick inserted into the center comes out clean, or with a few crumbs. Allow the cupcakes to cool completely before frosting.
- Enjoy!
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Baking Notes
So there you have it – the ultimate simple yet decadent chocolate cupcake. Here are a few helpful baking notes to help guarantee success.
Fun Variations
Want to change things up a little? Here are a few ways to make these cupcakes shine even brighter:
- Frostings: Chocolate frosting is a classic, but you can try a different flavor like cream cheese frosting. The sweet peanut butter frosting from my favorite chocolate peanut butter cake would also be amazing.
- Mocha: Want to give your cupcakes an espresso flavor? Add 3 tablespoons instant espresso powder to the cupcake batter.
- Nuts: Add 1 cup chopped walnuts or pecans for an added crunch. You can also add mini marshmallows for a rocky road flavor.
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Storing Chocolate Cupcakes
Store cupcakes in an airtight container for up to 4 days. Depending on the type of frosting, the cupcakes may need to be refrigerated. Buttercream frostings are fine at room temperature, while cream cheese frostings are best kept in the fridge.
Can I Freeze These?
Like most cakes and cupcakes, these cupcakes freeze well for another time. Cool completely, then wrap each unfrosted cupcake individually in plastic wrap to prevent freezer burn. Freeze them in a freezer-safe bag or container for up to three months. For frosted cupcakes, you can flash-freeze them on a baking sheet for an hour or so until the frosting is firm. Transfer to a container with a tall lid, so the frosting doesn’t get smushed. Thaw cupcakes in the refrigerator or at room temperature before serving.
Frequently Asked Questions
- → How do I keep chocolate cupcakes moist?
The wet-to-dry ratio in this batter ensures moisture. Avoid overbaking and store in an airtight container.
- → Can I substitute the dark chocolate?
Yes, semi-sweet chocolate can work, but it will slightly reduce the rich depth of flavor.
- → What kind of cocoa powder should I use?
Either Dutch-process or regular unsweetened cocoa powder is fine for this recipe.
- → Do I need to refrigerate the cupcakes?
If using cream cheese frosting, refrigerate. Buttercream-frosted cupcakes are fine at room temperature.
- → Can these be made ahead of time?
Yes, they store well for up to 4 days or freeze beautifully for longer storage.
- → How do I avoid overbaking?
Check doneness with a toothpick—remove from the oven when it comes out with a few moist crumbs.