Introduction

These chocolate cupcakes are rich, moist, and packed with deep cocoa flavor, perfect for any chocolate lover. Topped with a smooth and creamy chocolate buttercream, they make a delightful treat for celebrations or everyday indulgence.

The Best Chocolate Cupcakes Recipe - Recipe Image

Ingredients

120 g warm coffee or water (for instant coffee, use 1 teaspoon of instant coffee)
200 g granulated sugar
50 g unsweetened Dutch cocoa powder
160 g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120 g sour cream (14-18%, room temperature)
75 g vegetable oil
2 large eggs (room temperature)
1 ½ tsp vanilla extract
200 g butter (room temperature)
275 g powdered sugar
50 g unsweetened Dutch cocoa powder
1 ¼ tsp vanilla extract
2-3 tsp whole milk (room temperature)

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) on a conventional setting and line a 12-cup cupcake tray with cupcake liners.
Step 2: Prepare the coffee or warm water and let it cool slightly while you prepare other ingredients.
Step 3: In a large bowl, combine all the dry ingredients: sugar, cocoa powder, flour, baking powder, baking soda, and salt. Stir to mix thoroughly.
Step 4: In another bowl, whisk together the wet ingredients: sour cream, vegetable oil, eggs, vanilla extract, and the cooled coffee or water. Whisk gently to avoid overmixing the eggs.
Step 5: Gradually pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and lump-free.
Step 6: Divide the batter evenly among the prepared cupcake liners. Bake for 20-23 minutes, then let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: For the buttercream, sift together the powdered sugar and cocoa powder.
Step 8: Beat the butter with a mixer on medium-high speed for 4 minutes. Scrape down the bowl sides and continue beating for 2 more minutes.
Step 9: Add the sifted sugar and cocoa mixture, vanilla extract, and milk in two parts, mixing on low speed until incorporated after each addition.
Step 10: Scrape the bowl again and beat on low speed for a final 2 minutes until smooth and creamy.
Step 11: Fill a piping bag fitted with a star tip (such as Wilton 1A) with the buttercream. Pipe swirls onto each cooled cupcake.
Step 12: Create a small indent on top of the buttercream using the back of a teaspoon, then decorate with chocolate sprinkles if desired.

Tips & Variations

Using coffee enhances the chocolate flavor, but you can substitute it with warm water if preferred.
Room temperature ingredients blend better, helping to create a smooth batter and frosting.
Try adding a pinch of cinnamon or a splash of espresso for an extra depth of flavor.
For a lighter frosting, you can replace some butter with cream cheese.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days; bring to room temperature before serving. Buttercream can be gently reheated or stirred if it firms up in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without coffee?

Yes, warm water can be used as a substitute for coffee. Using coffee enhances the cocoa flavor but is not essential.

How do I know when the cupcakes are done?

They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Avoid opening the oven too early to prevent sinking.

The Best Chocolate Cupcakes Recipe

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4.8 from 109 reviews

Deliciously rich and moist chocolate cupcakes made with coffee-enhanced batter and topped with a creamy chocolate buttercream frosting. Perfect for any chocolate lover, these cupcakes are easy to bake and feature a luscious, smooth buttercream that complements the deep chocolate flavor of the cake.

Author: Lena
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 12 cupcakes 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cupcakes

120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee)
200 g granulated sugar
50 g unsweetened Dutch cocoa powder
160 g all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120 g sour cream (14-18%, room temperature)
75 g vegetable oil
2 large eggs (room temperature)
1 ½ tsp vanilla extract

Chocolate Buttercream

200 g butter (room temperature)
275 g powdered sugar
50 g unsweetened Dutch cocoa powder
1 ¼ tsp vanilla extract
2–3 tsp whole milk (room temperature)

Instructions

Preheat and prepare cupcake liners: Preheat the oven to 160ºC (320ºF) using the conventional bake setting. Line a 12-cup cupcake tray with cupcake liners to prevent sticking.
Prepare coffee: Brew 120 g of warm coffee or mix instant coffee with water and let it cool slightly while preparing other ingredients.
Mix dry ingredients: In a large bowl, combine all dry ingredients: granulated sugar, Dutch cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Stir well to evenly distribute.
Mix wet ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the cooled coffee gently to avoid overmixing the eggs.
Combine wet and dry: Pour the wet ingredients slowly into the dry ingredients while gently stirring to form a smooth batter without lumps.
Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes until a toothpick inserted comes out clean.
Cool cupcakes: Let the cupcakes cool in the tray for 5 minutes, then remove them from the tray and allow them to cool completely on a wire rack.
Prepare the buttercream – sift dry ingredients: Sift the powdered sugar and cocoa powder to remove any lumps and ensure a smooth frosting.
Cream butter: Beat the room temperature butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes until creamy and light. Scrape down the bowl sides.
Add sifted sugar and cocoa: Gradually add the sifted powdered sugar and cocoa powder, vanilla extract, and milk in two parts, mixing on low speed until incorporated each time to avoid a powdery texture.
Final mix: Scrape the sides of the bowl again and mix the buttercream on low speed for an additional 2 minutes to achieve a fluffy consistency.
Decorate cupcakes: Transfer the buttercream to a piping bag fitted with a star tip (e.g., Wilton 1A). Pipe swirls onto the cooled cupcakes, create an indent with the back of a teaspoon on top of the swirl, and garnish with chocolate sprinkles.

Notes

Using warm coffee in the batter enhances the chocolate flavor beautifully but water can also be used as a substitute.
Room temperature ingredients ensure better mixing and smoother batter consistency.
Do not overmix the wet ingredients to avoid tough cupcakes.
Sift powdered sugar and cocoa powder for a lump-free frosting.
Adjust milk quantity in buttercream to reach desired consistency for piping.
Allow cupcakes to cool completely before frosting to prevent buttercream from melting.

Keywords: chocolate cupcakes, chocolate buttercream, coffee enhanced chocolate cake, easy chocolate cupcakes, moist chocolate cupcakes