Chocolate Cupcakes, Chocolate Frosting

Chocolate lovers unite! Feed your love for chocolate with these easy moist chocolate cupcakes with chocolate frosting. They have a tender crumb with tons of chocolate flavor, are easy to make, and just so dreamy.

Our Kids Can’t Get Enough

In fact, our oldest daughter, after taking one bite, said: “we can’t even think. We just keep thinking of those chocolate cupcakes!” And as a mom with five kids who adore chocolate, trust us when we say these cupcakes are a hit at home.

There’s nothing quite like biting into a rich, moist chocolate cupcake with chocolate frosting that doesn’t leave you washing piles of plates. Plus, cupcakes are the perfect kid-friendly snack. No need to serve, no messy dishes. Just let them grab and go!

Love chocolate? Try our Chocolate Chip Butterscotch Chip Cookies and Easiest Chocolate Chip Cookies.

Cook notes

But these aren’t just any chocolate cupcakes. They’re the ultimate chocolate cupcakes with chocolate frosting, packed with a few secret tricks that make them extra special.

One of the best tricks we've learned came from a friend’s home, where we were served a chocolate cake so rich it practically oozed chocolate in the middle. The secret? Chocolate chips in the batter!

Ever since, we've incorporated that idea into our cupcake recipe, creating chocolate-on-chocolate deliciousness.

If you’re a chocolate lover, don’t stop here! Check out our other satisfying chocolate recipes: Homemade Chocolate Ice Cream and Easy Chocolate Covered Strawberries.

Another game-changing tip is adding instant coffee powder. It may sound odd at first, but trust us, you won’t taste the coffee.

What it does is deepen the chocolate flavor and give the cupcakes a darker, richer color. It’s one of those little additions that make a huge difference in this easy chocolate cupcake recipe.

And finally, let’s not forget the crowning glory of these cupcakes: the chocolate buttercream frosting. We use melted chocolate: ribbons of smooth, luscious chocolate that are folded into whipped butter and powdered sugar. This frosting is soft, rich, and truly indulgent.

Oh, and a pro tip: don’t even think about using granulated sugar in place of powdered sugar for your frosting. It’ll completely ruin the texture, turning it grainy instead of smooth.

Ingredients you’ll need for the best Moist Chocolate Cupcakes

To make these easy, moist chocolate cupcakes with chocolate frosting, you’ll need some kitchen staples. Here is everything you need for the cupcakes:

Here’s a breakdown of the key ingredients for the best chocolate cupcake recipe:

• Unsweetened Natural Cocoa Powder: The foundation of any great chocolate cupcake. For a rich, intense flavor, always opt for high quality unsweetened cocoa powder.
• Instant Coffee: Just a teaspoon, but it makes all the difference in enhancing that deep chocolatey flavor. You won’t taste the coffee, but you’ll notice the difference in the richness of the chocolate.
• Chocolate Chips: These are what make these cupcakes truly special. Fold them in at the end to get little pockets of melted chocolate inside your cupcakes.
• Flour and Baking Powder: Use all-purpose flour and add the baking powder yourself. This will give your cupcakes the right amount of lift to keep them fluffy.
• Powdered Sugar: Essential for that smooth buttercream. If you run out, you can quickly whip up some at home by blending granulated sugar with cornstarch.
• Hot water and warm whole milk also play essential roles here. The hot water helps develop the flavor and color of the cocoa powder.
• Room temperature large eggs: Eggs add richness and hold the batter together.

For the full list of ingredients with measurements, check out the recipe card below.

Other ways

Now, let’s talk about how you can take these cupcakes to the next level:

• Dutch-Processed Cocoa: Want a deeper, more bitter chocolate flavor? Swap out the regular cocoa powder for Dutch-processed cocoa. It’s less acidic, giving the cupcakes a more intense chocolate taste with a gorgeous dark color.
• Different Chocolate Chips: We love using milk chocolate chips for a creamy surprise in the middle, but you could easily substitute them with dark chocolate, white chocolate, or even add some nuts for added texture. You could also add some chocolate sprinkles over the cupcakes after frosting them.

Pantry notes

If you don’t have certain ingredients on hand, don’t worry! Here are some easy substitutions you can make while still keeping these easy moist chocolate cupcakes satisfying:

• No Baking Soda? If you find yourself out of baking soda, simply use more baking powder. Baking powder is a combination of baking soda, cream of tartar, and cornstarch, so it will still give your cupcakes the necessary lift.
• No Powdered Sugar for Buttercream? If you run out of powdered sugar, don’t panic. You can make your own by blending regular granulated sugar with a bit of cornstarch. This won’t give you the exact silky texture of store-bought powdered sugar, but it’ll work in a pinch. Be sure to thoroughly sift the homemade version before adding it to your buttercream to avoid a gritty texture.
• No Chocolate Chips? If you’re out of chocolate chips, you can still make a great chocolate cupcake. However, if you want that melty, chocolatey texture in the middle, try chopping up a chocolate bar into small chunks or even using chocolate shavings.

To make powdered sugar at home, blend 1 cup of regular sugar with 1 teaspoon of cornstarch. Keep the blender covered to avoid a sugar cloud, and pause every few seconds to scrape down the sides to ensure all the sugar is finely ground. Once blended to a powdery consistency, sift the mixture through a fine mesh sieve to remove any clumps.

How it comes together

Here’s a quick overview of how to make thesechocolate cupcakes:

Step 1: Combine Dry Ingredients

Start by whisking together all your dry ingredients, including flour, baking powder, cocoa powder, instant coffee, and sugar. Take your time here. Getting everything evenly mixed is key to avoiding lumps later.

Step 2: Mix in Wet Ingredients

Add your eggs, oil, and a splash of vanilla extract. Beat until you have a thick, smooth batter. Next, slowly pour in warm milk and hot water. The hot water really helps to bring out the depth of the cocoa.

Step 3: Add Chocolate Chips

Gently fold in your chocolate chips. Stir by hand to avoid breaking them up—you want to find little pockets of gooey chocolate inside your cupcakes!

Step 4: Bake

Spoon the batter into your cupcake liners placed in a cupcake tin and bake in a moderately hot oven (300°F) for about 15 minutes. The trick here is not to overbake. This ensures your cupcakes stay moist.

Step 5: Make The Buttercream

While your cupcakes are cooling, whip up the buttercream. Our frosting recipe is quite simple. Start by melting chocolate and letting it cool slightly.

Beat your butter until it’s pale and fluffy, then gradually mix in the melted chocolate and powdered sugar until you get a smooth, spreadable frosting.

Step 6: Frosting Time

Wait until your cupcakes are completely cool before you frost them. Otherwise, the frosting will melt, and we don’t want that!

Using hot water in your chocolate cupcake batter enhances the cocoa flavor and boosts moisture, making the cupcakes rich and tender. It’s a simple step, but it makes a big difference!

Cook notes

Here are some final expert tips to ensure your cupcakes have the best results:

1. Add Hot Water: This brings out the flavor of the cocoa and adds extra moisture to the cupcakes. It’s a small step, but a game-changer. You could also add hot coffee in place of the water and skip adding the instant coffee powder.
2. Instant Coffee Powder or Espresso Powder: Don’t skip this step! It deepens the chocolate flavor without adding a coffee taste. This makes for a rich chocolate flavor.
3. Don’t Overmix the Batter: Mixing too much will result in dense and domed cupcakes instead of light and fluffy ones. If using an electric mixer, mix on low speed.
4. Bake at 300°F: A moderately hot oven ensures the cupcakes rise gently and stay moist without cracking on top.
5. Use Brown Paper Liners: It’s a slight aesthetic touch, but trust us, chocolate cupcakes in brown liners look extra rich and indulgent.
6. Add Sour Cream: For even moister cupcakes, add a good glug of sour cream to the batter.
7. Leftovers: Store any leftovers in an airtight container in the refrigerator to prevent them from drying out.

You could also top these satisfying cupcakes with chocolate ganache, vanilla frosting, vanilla frosting, vanilla buttercream, or cream cheese frosting.

• Yield: 12 cupcakes
• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

Ingredients

• 2 cups flour (250g or 1/4kg)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup cocoa powder (60 g)
• 1 teaspoon instant coffee powder
• 1 cup granulated sugar (200 g)
• Pinch of salt
• 2 eggs
• ½ cup oil (vegetable or oil of choice)
• 1 cup liquid whole milk (240 ml), see Note 1
• 2 teaspoons vanilla extract
• ½ cup boiling water (120 ml)
• 1 cup chocolate chips – plus more for topping the cupcakes if desired, see Note 2

For the Chocolate Buttercream:

• ½ cup of grated chocolate (85 g)
• 1 teaspoon of oil
• 2 cups of powdered sugar (240 g)
• ½ cup of butter (113 g, softened)

Method

1. Preheat oven to 350 degrees F (180 degrees C). Line 2 12 cupcake pans with 24 cupcake liners. *see Note 3.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, instant coffee powder, sugar, and salt until the mixture is all uniform in color.
3. Add in milk, oil, eggs, vanilla extract then whisk until just combined to form a batter.
4. Add in boiling water and mix to combine.
5. Gently fold in the chocolate chips.
6. Fill each cupcake 2/3 full. We used our quarter measuring cup and each cup took about a quarter cup of batter.
7. Turn oven heat to 300 degrees Fahrenheit (150 degrees Celsius) then bake in preheated oven for 15 minutes until a toothpick inserted in the middle of a cupcake comes out clean.
8. Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
9. In a heatproof bowl, combine the grated chocolate (170 g) with 1 teaspoon of oil and melt using a double boiler or microwave in 15-second intervals, stirring in between, until smooth. Set aside to cool slightly.
10. In a large bowl, beat the butter (113 g) until light and fluffy. Gradually add the powdered sugar (240 g), mixing at low speed to prevent a sugar cloud.
11. Once the chocolate has cooled but is still pourable, slowly beat it into the butter and sugar mixture. Whisk everything until smooth and creamy.
12. Once your cupcakes have cooled completely, use a piping bag or a spatula to frost them with the chocolate buttercream.