Love chocolate? These classic chocolate cupcakes are rich, moist, and perfect for any occasion. Save this reliable go-to recipe that pairs well with just about any frosting!
Every baker needs a solid vanilla cupcake recipe and chocolate cupcake recipe. This chocolate one is simple, versatile and delicious.
The deep cocoa flavor combined with a soft, tender crumb makes these cupcakes a favorite for birthdays, holidays or just about anything.
Some of my favorite frosting combinations with chocolate are vanilla, fudge, coffee, strawberry, peanut butter, and salted caramel. I've even made a version of chocolate cupcakes with chai frosting!
Make them festive by topping the frosting with a touch of colored sprinkles, fresh berries or get creative and make your own cupcake toppers to celebrate any occasion.
If you're looking for other chocolate treats to add to your baking list, try my chocolate cake. For a fun twist on cupcakes, don't miss my s'mores cupcakes, and if you're after a more elegant option, my chocolate orange tart is always a hit.
Ok. So here's what you need to do to make these super easy and satisfying chocolate cupcakes. Be sure to read the recipe card below for full details.
Ingredients for Chocolate Cupcakes:
- All purpose flour: A pantry baking basic. It provides structure to the cupcakes.
- Unsweetened cocoa powder: I use dutch processed cocoa powder for a darker color and smoother flavor.
- Baking powder and baking soda: Essential leavening agents to give your cupcakes rise.
- Salt: A little bit in anything sweet helps balance out the sweetness.
- Sour cream: Adds moisture and richness to the cake crumb.
- Vanilla extract: A flavor booster. Always use pure vanilla extract.
- Unsalted butter: Brings richness and a tender texture to your cupcakes.
- Sugar: Use granulated sugar. Provides the right amount of sweetness.
- Eggs: Provide structure and bind the cupcake together.
- Brewed coffee: Deepens the chocolate flavor without making the cupcake taste like coffee.
TIP: Always use use butter and eggs that are at room temperature. (And in this case, the sour cream too!) This helps the batter mix well and therefore bake evenly resulting in better crumb. In a hurry? See my tips for getting butter to room temperature quickly.
How to Make Chocolate Cupcakes:
Start by preparing your cupcake pan with cupcake liners. Preheat the oven to 350°F. Because this recipe makes about 30 cupcakes, you will likely have to use your pan in more than one round in the oven. Be sure to let the pan cool between rounds.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a smaller bowl, mix the vanilla and sour cream together.
Using a stand mixer or a large bowl and hand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time while mixing.
Then, alternate adding the dry mix and the sour cream mix to the batter, mixing on low speed, and ending with dry ingredients. Only mix until incorporated. Slowly pour in the cooled brewed coffee and mix on low until incorporated.
Scoop the batter into the cupcake liners filling them only half way. If you overfill them, you may end up with muffin tops on your cupcakes! Finally, bake, cool and frost as you wish.
TIP: If you are unsure of how much to fill your cupcake liner, try doing one or two test cupcakes instead of filling the whole pan. It takes extra time but may be worth it!
Storing Cupcakes:
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to one week. For longer storage, freeze them in an airtight container for up to one month. Let them thaw to room temperature and then add frosting.
Ways to Serve Chocolate Cupcakes:
You don't have to stick with chocolate frosting. These chocolate cupcakes are a blank canvas for many flavor combinations. Try topping them with a swirl of strawberry frosting for a fruity elegant finish. Or go for a more indulgent twist with peanut butter frosting.
You can even dip the top in chocolate ganache instead of frosting. For even more frosting ideas, check out all of my frostings and fillings.
For special occasions, you can take them over the top with creative decorations, like these cupcakes I made for a robot themed birthday party. Check out more of my cupcake topper ideas for inspiration that will make your cupcakes stand out at any dessert table.
Simple Chocolate Cupcakes
Moist and rich, this homemade chocolate cupcakes recipe is simple, reliable, and perfect for any occasion. Easy to make and delicious every time!
Ingredients
- 2 ⅔ cups all purpose flour (339g)
- 1 ¼ cup cocoa powder, unsweetened (115g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream, room temperature (227g)
- 2 teaspoon vanilla
- 1 cup unsalted butter, room temperature (224g)
- 2 cups sugar (400g)
- 2 eggs, room temperature
- 1 ¼ cup brewed coffee, cooled (295mL)
Instructions
- Line a 12 cup (or larger) muffin tin with cupcake liners. Preheat the oven to 350℉.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the vanilla and sour cream. Set aside.
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar. Using a paddle attachment, mix on medium speed until light and fluffy. Stop and scrape down the sides as needed for even mixing.
- Slow down the mixer and add the eggs one at a time until incorporated.
- Keeping the mixer on slow, and starting with the dry flour mixture, alternate adding the flour mixture and sour cream in 4 batches total. Do not overmix. Scrape down the sides.
- On slow speed, gradually add in the coffee until incorporated. Scrape down the sides and mix on medium for about 30 seconds to make sure it’s mixed.
- Using an ice cream scoop, add the cupcake batter to the cupcake pan, filling each compartment no more than ½ full.
- Bake the cupcakes in the oven for 18-22 minutes. To test: A toothpick inserted into the center of the cupcake should come out clean or with a few crumbs. There should be no liquid on it.
- Let the cupcakes cool in the pan for 5-10 minutes and then transfer to a cooling rack for complete cooling.
- With new cupcake liners, repeat 8-10 as needed with remaining batter but be sure that the pan is cool before baking a second batch.
- Frost cooled cupcakes as desired and serve.
Notes
Storage: unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerator for 1 week. They can be frozen in an airtight container for up to one month.
Tip: If you are unsure of how much to fill your cupcake liner, try doing one or two test cupcakes instead of filling the whole pan. It takes extra time but may be worth it!
Nutrition Information:
Yield: 30 Serving Size: 1 cupcakesAmount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 137mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
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