Classic Chocolate Cupcakes

If you are looking for chocolate cupcakes that everyone will rave about, this recipe offers rich chocolate flavor and moist, tender cake!

If you are looking for a classic chocolate cupcake recipe, look no further! These will not disappoint. These decadent chocolate cupcakes are the perfect treat for any occasion. You will love these delicious chocolate cupcakes; they are moist, fluffy, and super easy to make!

What could be better than a freshly baked chocolate cupcake topped with fluffy chocolate buttercream frosting?

Chocolate lovers everywhere rejoice – this classic chocolate cupcake recipe is always a crowd pleaser. The perfect cakey consistency and moist crumb paired with rich cocoa flavor makes it hard to stop at just one bite.

This is a tried-and-true recipe for perfect chocolate cupcakes that everyone in the family will enjoy!

Tips for the Best Chocolate Cupcakes

This easy chocolate cupcake recipe results in rich chocolate cupcakes with a tender crumb, but you should be aware of some cupcake baking basics.

• Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your cupcake liners about 2/3 full.
• Allow your cupcakes to completely cool before frosting.
• Don’t skip the boiling water, it is the real secret behind this perfect chocolate cupcake recipe.

How Long do you Bake Cupcakes?

Most cupcakes bake for 18-22 mins at 350 degrees F.

You can test if they are done by sticking a toothpick into the center of a cupcake, and if it comes out clean, they are done.

You can also test by gently pressing down on the cupcake and looking to see if it bounces back completely or not. If it does, they are done, if your finger left a dent they need more time.

How to Store Frosted Chocolate Cupcakes

To prevent these fluffy chocolate cupcakes with their chocolate buttercream frosting from drying out, store them as you would other chocolate baked goods. These chocolate cupcakes should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container, and about a week if refrigerated.

If you don’t plan on eating the chocolate cupcakes within two to three days of baking them, place the unfrosted chocolate cupcakes in an airtight container and freeze for up to two months.

Thaw at room temperature for about 5 hours, and frost with delicious chocolate frosting when you are ready to serve.

About the Ingredients for Classic Chocolate Cupcakes

These homemade chocolate cupcakes only require a few simple ingredients you likely already have on hand.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Sugar – Just plain white granulated sugar.

Cocoa powder – Make sure you use unsweetened cocoa powder, and not hot chocolate mix. Also do not substitute with bakers chocolate, which can dry out the cake.

Baking powder & soda – Leavens the cake, make sure they are still active so your cake rises perfectly.

Salt – Helps to balance all the flavours and make em shine.

Eggs – Make sure you have room temperature eggs to start with.

Milk – Make sure your milk is room temperature before starting. You can use dairy or non dairy, I would recommend whole milk for the best flavour.

Oil – You can use any neutral flavoured oil, just don’t substitute with butter, oil makes for more moist cupcakes. You can also substitute with apple sauce.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Boiling water – Hot water creates moist chocolate cupcakes with a more tender crumb. Using freshly brewed coffee does the same but enhances the chocolate flavour. Alternatively you can use a little espresso powder with the boiling water.

About the Ingredients for the BEST Chocolate Buttercream Frosting

The chocolate buttercream is a basic, tried and true recipe that I LOVE. Fluffy and flavourful. Buttery and just sweet enough.

Butter – It is best to use unsalted butter and then add salt for the best flavour. That said, I often make cupcakes with what I have on hand, and that is generally salted butter and that works well too. Just omit the additional salt.

Powdered sugar – Also known as icing sugar or confectioners sugar. You can make your own by throwing granulated sugar into a blender or food processor until powdery.

Cocoa powder – Again, you want unsweetened cocoa powder here. If you want vanilla frosting instead, simply omit the cocoa powder.

Milk – Any kind of milk you want, cream works well too.

Vanilla extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Sprinkles – For a little extra fun, use some vibrant sprinkles on top!

Looking for More Great Cupcake Recipes?

If you thought this was the best chocolate cupcake recipe, please check out some of my other favourite cupcakes:

A slow summer day is the perfect time to whip up these Root Beer Float Cupcakes. The cupcake batter is so light and fluffy, you’ll feel like floating on a cloud! And the frosting tastes just like root beer with an ice cream scoop of vanilla.

Soft and moist carrot cupcakes, this recipe results in a spiced carrot cake topped with homemade cream cheese frosting!

Capture all the flavours of Cherry Coke with these scrumptious Cherry Coke Cupcakes!

How to Make Classic Chocolate Cupcakes with Chocolate Buttercream

Yields: 24 cupcakes | Prep time: 20 mins| Cook Time: 22 mins

Cupcake Ingredients:

• 2 cups All-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk of your choice
• ½ cup unsweetened apple sauce (or Vegetable oil)
• 1 ½ teaspoons vanilla extract
• ¾ cup boiling water (or freshly brewed coffee)

Frosting Ingredients:

• 1 cup unsalted butter (room temperature)
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• 3 tablespoons milk
• ⅛ teaspoon salt
• 2 teaspoons vanilla extract
• *optional: sprinkles for garnish

Directions:

Preheat oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.

In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk to combine.

In that same bowl, add eggs, milk, applesauce and vanilla extract. Use a hand mixer to beat the ingredients for 2 minutes.

Stir in the boiling water until a smooth consistency is reached.

Use a large cookie scoop to equally portion the batter into the liners of the prepared cupcake pans. Bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove cupcakes from oven and place on wire cooling rack to come to room temperature.

While cupcakes cool, prepare the frosting: Add room temperature butter to the bowl of a mixer fitted with whisk attachment (or large mixing bowl if using hand-held mixer). Mix on high until a creamy consistency is reached.

Add powdered sugar, cocoa powder, milk, salt and vanilla extract. Mix on low for 30 settings. Increase speed to high for 1 minute.

Spoon frosting into a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes, garnishing each one with sprinkles if desired.