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Best Chocolate Cupcakes

Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 29 cupcakes
Calories: 154kcal
Author: Kara @I Scream for Buttercream
These are the best chocolate cupcakes. They're moist, fluffy and full of chocolate flavor, perfect for birthday parties.
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Ingredients

  • 2 cups all purpose flour
  • ¾ cup unsweetened natural cocoa powder (not Dutch processed cocoa-see notes)
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ½ cup unsalted butter (melted)
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk (mixed with 1 teaspoon lemon juice or vinegar) (if you have buttermilk, you can use that instead and omit the lemon juice or vinegar)
  • 3 large eggs
  • ½ cup hot coffee or hot water

Instructions

  • Preheat oven to 350 degrees. Add cupcake liners to two cupcake pans and spray them with non-stick spray.
  • In a large mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Mix well with a whisk.
  • Add the milk and lemon juice (or vinegar) in a measuring cup and mix well. Let it sit for about 5 minutes. (You're basically making a buttermilk substitute by doing this, so if you have buttermilk, you can use that instead and just omit the lemon juice or vinegar.) If the mixture starts looking a little clumpy, it's totally fine.
  • Add all the liquid ingredients (except for the coffee) to a mixing bowl and whisk well.
  • Make a well in the center of the dry ingredients and add the liquid ingredients. Mix with an electric mixer just until the ingredients are combined. Scrape down the sides of the bowl and mix again for about 5-10 seconds more.
  • Add the hot coffee (or hot water) and mix until well combined.
  • Be careful not to over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long. Scrape down the sides of the bowl and mix again for about 5-10 seconds.
  • Fill cupcake liners a little over half way up (about ⅔ of the way full). Bake at 350 degrees for approximately 18-20 minutes.
  • Set cupcakes on wire racks to cool for about ten minutes, then take cupcakes out of the pans and let cool completely before adding frosting.

Notes

*Dutch processed cocoa is different from regular unsweetened cocoa powder. See the FAQs in this post to explain why a recipe calls for one and not the other.
You can top these cupcakes with chocolate buttercream. Here are two recipes you can try:
Double Chocolate Buttercream
Whipped Chocolate Buttercream Frosting
These cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don't dry out.
Nutritional values are an estimate. Nutritional information is for the cupcakes only and does not include any frosting.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 132mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 136IU | Calcium: 33mg | Iron: 1mg