The Most Amazing Chocolate Cupcake Recipe

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The most amazing chocolate cupcake recipe is moist and perfectly chocolaty. These are the chocolate cupcakes of your dreams!

We know everyone loves The Most Amazing Chocolate Cake. Thousands of positive reviews pour in from all over the world. It really is the perfect brownie. We’ve now scaled down the recipe so it’s perfect for cupcakes and even makes a couple of dozen.

This is the best chocolate cupcake recipe in the world and it’s super easy to make too. They were unbelievably moist and almost as perfect as they were. No more boxed cake mixes! We’ve made this recipe as easy as possible so that even inexperienced bakers can make it.

A moist chocolate cupcake with chocolate frosting and a bite

Tips and Tricks and FAQs

  • Question: Can I make this recipe a double layer cake?
    • A: Yes, you can! This recipe will fill two 9-inch round cakes. It should be baked in a 350 degree oven for about 30-35 minutes.
  • Q: Do I have to use buttermilk? What is Buttermilk? Is there a buttermilk substitute?
    • A: Yes, this recipe calls for buttermilk. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid that remains after churning butter. Check out my more in-depth post on how to make a buttermilk substitute.
  • Q: Do you have an egg substitute?
    • A: There are many options instead of eggs in baking recipes. You can always try using one of these. A basic egg substitute for cupcakes is 1 tablespoon white vinegar + 1 teaspoon baking per egg.
  • Q: Can I use a different frosting?
  • Q: Won’t hot water cook eggs?
    • A: No, hot water will not cook eggs. You should use hot water, not boiling water. Boiling water can cook eggs.
  • Q: Can I use coffee instead of hot water?
    • A: Yes, you can. Coffee can enrich chocolate flavors, providing darker, more complex chocolate flavors. Just replace water with hot brewed coffee.
  • Question: What cocoa powder did you use?
    • A: We used Hershey’s unsweetened cocoa powder in order to use the most widely available brand for our readers. We also like to use good quality cocoa powder like Ghiradelli’s or cocoa powder from specialty chocolate shops, but these are very expensive. We do not recommend using off-price store brands.
  • Q: Can I make this recipe gluten free?
    • A: Use gluten-free flour at your own risk. Not all gluten-free flours are created equal, and most are not a direct replacement for all-purpose flour. We did not test any gluten-free flours in this recipe.

The most amazing brownie recipe is here! Moist, chocolatey perfection. These are the chocolate cupcakes of your dreams!

Chocolate Cake with Chocolate Frosting

You should also check out my Most Amazing White Cake and my Funfetti Birthday Cake recipes. They also make easy cupcakes.

watch the video below I will walk you through each step of this recipe. Sometimes the visuals help, and I always let you see my own cooking shows.You can see the whole series above youtube.

Chocolate cupcakes with chocolate frosting on the counter.

The most amazing chocolate cupcake recipe is moist and perfectly chocolaty. These are the chocolate cupcakes of your dreams!

Preparation time 10 minute

cooking time twenty two minute

total time 32 minute

raw material

Chocolate Cupcakes

  • 1 1/2 cup all purpose flour
  • 1 1/2 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon 1 teaspoon of salt
  • 2 big egg
  • 3/4 cup cheese
  • 3/4 cup cup of warm water
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

chocolate cream

  • cup butter soften
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3-4 cup powdered sugar

instruct

  • Preheat oven to 325 degrees. Line muffin tins with cupcake liners. The recipe makes 24 cupcakes, so unless you have two muffin tins, you may need to cook in batches.

  • Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a stand mixer on low speed until combined.

  • Add eggs, buttermilk, warm water, oil and herbs. Beat on medium speed until smooth. This should only take a few minutes. Scrape the sides and bottom of the mixing bowl to make sure everything is combined.

  • Fill each cupcake 2/3 full.

  • Bake for 20-22 minutes, until cupcakes meet a toothpick test (insert a toothpick and it comes out clean). Remove from tin and let cool completely.

  • By making the icing in a large bowl, using a hand mixer, beat the butter until light and fluffy. Stir in cocoa powder and vanilla extract. Beat until combined. Add powdered sugar, 1 cup at a time, beating in between.

  • Transfer frosting to a piping bag and pipe onto fully cooled cupcakes.

Calories: 279kcal | carbohydrate: 37G | protein: 2G | fat: 15G | Saturated fat: 9G | cholesterol: 44mg | sodium: 257mg | Potassium: 121mg | fiber: 1G | sugar: 27G | Vitamin A: 385unit | calcium: 28mg | iron: 1.2mg