This’s the best chocolate cupcake recipe you’ll ever try! Easy, moist and rich chocolate cupcakes with ultra-smooth whipped chocolate ganache.
Ready for a truly indulgent chocolate treat?
We’re about to make the easiest, yet most delicious chocolate cupcakes in the world!
- Melt-in-your-mouth moist crumbs. Check!
- Rich chocolate flavor. Check!
- Light and fluffy texture. Check!
This time-tested recipe requires basic ingredients and no mixer needed!
This’s my go-to chocolate cupcake recipe, and I hope it will be yours too!
Ok, enough teasing, let’s get to baking!
How to Make the Best Chocolate Cupcake Recipe:
This’s truly the simplest recipe.
Since we’re not beating butter and sugar, or relying on whipped eggs for a good rise, you won’t need an electric mixer!
- In a small bowl, whisk together dry ingredients.
- In another bowl, combine wet ingredients.
- Then add dry ingredients into the wet and mix until just combined.
- Divide the batter into cupcake pan and bake for about 20 minutes at 350°F, or until inserted toothpick comes out clean.
Tip
Use a large cookie scoop for measuring the batter for cupcake cups. 1 scoop in each cupcake cup is perfect!
The best frosting for chocolate cupcakes:
Obviously, any frosting would go well with these chocolate cupcakes. But I think the easiest and most satisfying frosting is whipped chocolate ganache!
I’ve dedicated a whole post on how to make a chocolate ganache with detailed recipe and tips.
Other frosting ideas for chocolate cupcakes:
- Peanut Butter Buttercream frosting
- Salted Caramel Buttercream frosting
- Ultimate Cream Cheese frosting
- Indulgent Mocha frosting
Craving chocolate cake?
- The best simple chocolate cake is a quick and easy sponge cake! Perfect foundation for any frosting and filling your heart desires.
- My supreme chocolate cake with chocolate mousse frosting is a reader favorite!
- And Ina’s Chocolate Cake with Mocha Frosting is da bomb!
The Best Chocolate Cupcake Recipe
This's the best chocolate cupcake recipe you'll ever try! Easy, moist and rich chocolate cupcakes topped with ultra-smooth whipped chocolate ganache.
Prep: 25 minutes
Cook: 20 minutes
Total : 1 hour 30 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup unsweetened natural cocoa powder Note 1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs at room temperature
- ¾ cup buttermilk at room temperature, Note 2
- 1/3 cup vegetable oil
- 2 teaspoons pure vanilla extract
Whipped Chocolate Ganache Frosting
- 8 oz semi-sweet chocolate
- 1 cup heavy whipping cream
- 1/4 teaspoon coarse kosher salt
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- To make the cupcakes: Preheat the oven to 350°F (175° C). Line 12-cup muffin pan with cupcake liners.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a medium bowl, whisk eggs, buttermilk, oil and vanilla extract until well combined.
- Add the dry ingredients and fold the batter until just combined.
- Divide the batter into the prepared cupcake cups, about 1/4 cup of batter in each cupcake cup. (TIP: Use a large cookie scoop, to measure the batter. 1 large cookie scoop full of batter in each cupcake cup.)
- Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Cool completely.
- To make whipped ganache frosting: Roughly chop chocolate with a sharp knife and place in a large bowl.
- Heat heavy whipping cream in a microwave for 1-2 minutes, or until hot. (Alternatively, you can heat the cream on stovetop until almost boiling, but not quite to a boil.)
- Pour hot cream over chopped chocolate and let it sit for good 2-3 minutes.
- Add salt and whisk the mixture gently from the center, stirring in one direction and slowly incorporating cream into the chocolate, until it's nice and smooth, about 2 minutes. (NOTE: Here's detailed ganache tutorial.)
- To whip the ganache: Cool ganache completely at room temperature, about 1 hour. Then place the cooled ganache into a mixing bowl with whisk attachment and whip until fluffy and doubled in size.
- To assemble: Transfer the frosting into a pastry bag fitted with star tip. (I used Wilton 1M tip.) Pipe the frosting on cooled cupcakes. Decorate with sprinkles, if desired.
Tips & Notes:
Note 1: This recipe was tested with natural cocoa powder. I don’t recommend Dutch processed cocoa powder, as it’ll affect the rise of the cupcakes.
Note 2: Buttermilk is essential for moist cupcakes. While I prefer store-bought buttermilk, DIY version will do in a pinch: Stir in 1 tablespoon of lemon juice or white vinegar in 1 cup of milk. Let stand for 5 minutes. The mixture will be thickened and curdled.
Make-Ahead Tips: Cupcakes. Unfrosted cupcakes can be stored at room temperature, covered, for 1 day, or frozen for up to 3 months in an airtight container. Thaw overnight in the fridge and bring them to room temperature to frost and serve. Ganache. Store ganache in the fridge for up to 5 days. You can also freeze ganache in an airtight container for up to 1 month. Thaw in the fridge overnight.
Nutrition Facts:
Serving: 1cupcake Calories: 363kcal (18%) Carbohydrates: 38g (13%) Protein: 5g (10%) Fat: 22g (34%) Saturated Fat: 14g (88%) Cholesterol: 57mg (19%) Sodium: 263mg (11%) Potassium: 218mg (6%) Fiber: 3g (13%) Sugar: 25g (28%) Vitamin A: 365IU (7%) Vitamin C: 1mg (1%) Calcium: 72mg (7%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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