Go Back
+ servings

The Best Chocolate Cupcake Recipe

Course: Dessert
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12 cupcakes
Calories: 363kcal
Author: Shinee
This's the best chocolate cupcake recipe you'll ever try! Easy, moist and rich chocolate cupcakes topped with ultra-smooth whipped chocolate ganache.
Print Recipe


  • 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


  • 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.


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.


Serving: 1cupcake | Calories: 363kcal | Carbohydrates: 38g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 263mg | Potassium: 218mg | Fiber: 3g | Sugar: 25g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg