If you’re anything like me, rich fudgy chocolate cupcakes from scratch are pretty hard to resist! There’s nothing better than moist and tender cupcakes topped with luscious chocolate buttercream. I’ve been making this recipe for a long time and to me, it is perfect. The version in this post is the same one that I first published in 2014, but I wanted to update the post for you to give you some more helpful tips on the process. Plus, I took some new photos which I think really capture these cupcakes in all their glory! Whether you’re celebrating a special occasion or just looking for a simple indulgence on a weeknight, making your own homemade cupcakes is always a fun option!
Why You’ll Love This Recipe
Get ready for the best chocolate cupcake recipe around! This easy recipe makes the richest and fluffiest chocolate cupcakes I’ve ever had. The cake is moist and tender with a dark fudgy flavor and the chocolate buttercream is so good, you’ll be licking it off the spoon! They also keep beautifully in the fridge or freezer, so you can make a batch and enjoy them whenever you want a decadent treat.
Ingredients Needed
Vegetable oil and two types of sugar help to make these cupcakes ultra-moist! Plus, we will add a special ingredient to bring out all that rich chocolate flavor.
For the Cupcakes
Unsweetened cocoa powder: Preferably Dutch process. This cocoa powder is darker and less acidic than regular cocoa powder and it makes super fudgy chocolate cakes.Espresso powder: This is the special ingredient that will make the chocolate flavor shine! You only need a small amount for it to work its magic without turning your cupcakes into a mocha flavor. If you don’t have espresso powder, you can substitute it with instant coffee, but the chocolate flavor may not be quite as rich tasting.Sugars: Using both white and light brown sugars gives you the best flavor, color, and texture, plus they help to add moisture to the cupcakes.Fat: I prefer to use vegetable oil in my cupcakes for the ultimate fudgy texture. Butter is great for flavor, but because it’s solid at room temperature, it doesn’t deliver the same amount of moistness that a liquid oil can.Milk: I recommend using whole milk for a richer batter.
For the Buttercream
This is an easy American-style buttercream, which you can make all in one bowl.
Unsalted butter: Make sure your butter is softened before you start making your buttercream or you’ll have a hard time getting a smooth and silky texture.Unsweetened cocoa powder: Use the same cocoa powder that you used for your chocolate cupcakes.Heavy whipping cream: Whipping cream will give you the richest and creamiest texture, but you can also use half and half, or whole milk.Salt: Chocolate always needs a pinch of salt to really bring out its flavor.Vanilla extract: I prefer pure vanilla extract for the best flavor.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chocolate Cupcakes
You can make this cupcake batter with just a bowl and a spoon (no mixer is needed!). It takes about 10 minutes to prep the batter and then you can make the buttercream while the cupcakes are baking.
Bake the Cupcakes
Before you do anything, preheat the oven to 350°F/180°C (160°C fan oven) and line a muffin pan with cupcake liners.
Make the Chocolate Buttercream Frosting
I suggest using an electric mixer to make the frosting, but if you don’t have one, don’t worry! You can beat it by hand with a wooden spoon or whisk, it will just take a bit longer to get the desired consistency.
Recipe Tips
Using an ice cream scoop to portion out the cupcake batter is a good way to ensure you get even-sized cupcakes. If your buttercream is too stiff, add a splash of cream or milk to help loosen it and continue to whip it until it reaches the desired consistency.If your buttercream looks a bit too thin, pop it into the fridge for a few minutes to chill then whip it some more when you bring it out. You can also sprinkle over some more powdered sugar to help thicken it up.Chocolate buttercream is the classic choice, but why not switch it up with cinnamon cream cheese frosting or white chocolate buttercream instead?!
Using Chocolate Cupcake Leftovers
These chocolate cupcakes store well, so they definitely won’t go to waste, but you can also repurpose them to make new chocolatey treats!
Storing and Freezing Tips
Storing unfrosted cupcakes at room temperature: Let the chocolate cupcakes cool completely and then store them in an airtight container for up to one week.To store frosted cupcakes in the refrigerator: Once you’ve decorated your cupcakes with buttercream, they should be stored in the fridge in an airtight container.Storing unfrosted cupcakes in the freezer: Unfrosted chocolate cupcakes will keep well in the freezer for up to 2 months. Let them cool completely then store them in a freezer-safe container or a zip-top bag.To store frosted cupcakes in the freezer: I recommend storing the buttercream and cupcakes separately and then decorating them once you’re ready to serve them. If you want to freeze your decorated cupcakes while preserving the frosting as best as you can, then place the cupcakes onto a baking sheet or in a muffin tin and freeze for 2 – 3 hours. This time will let the buttercream chill and harden enough for you to then wrap each cupcake in plastic wrap and store in a zip-top bag. When you’re ready to serve, remove the cupcakes from the freezer and carefully unwrap them, then allow them to thaw in the fridge overnight, or for the softest texture, at room temperature.
Save this recipe for the next time you have a hankering for moist double chocolate cupcakes! Pin it for more people to enjoy too! This recipe was first shared on the blog in September 2014, then was updated with new images and helpful tips in April 2023. The recipe remained the same. © Little Sunny Kitchen
