Ultimate Chocolate Cupcakes
These chocolate cupcakes are the BEST! They are super moist, made from scratch, and are packed with rich chocolate flavor. Take them over the top with the optional creamy chocolate ganache center! Use the incredibly silky chocolate frosting included in the recipe, or change up the frosting for different seasons or occasions; there are many options linked below!
I have shared approximately one billion (actually, 35ish) cupcake recipes over the years, but this is the ONLY chocolate-chocolate version you'll find. I've had some chocolate cupcake bases, but those were topped with things like peanut butter frosting, espresso buttercream, and salted caramel frosting… then there were the faux Hostess cupcakes and the black-bottom cupcakes.
They are all amazing cupcakes, but this recipe is IT when you need something fabulously rich and overflowing with chocolate flavor. I use this recipe anytime I want chocolate cupcakes; I've never been tempted to try other recipes since finding this one.
Why I Absolutely LOVE These Chocolate Cupcakes
First things first - the cake part of these cupcakes is phenomenal. It's often hard to find a cupcake recipe that not only domes perfectly when baked but is also moist and tender inside (not dry and crumbly) with a rich chocolate taste. These are all of that and more; they melt in your mouth.
To enhance the flavor and the moist texture, a dollop of chocolate ganache is placed on top of the cupcake batter before they are baked. It's an optional step, and you can make the cupcakes without it, but I highly recommend it.
And oh my, the frosting. It's almost beyond words. Satiny, smooth, buttery, just sweet enough, and oh-so-chocolatey. I could eat it with a spoon. Piled high on those cupcakes, it's the perfect frosting-to-cupcake ratio for me.
Ingredients Breakdown
Below are notes on the most important ingredients in these cupcakes (be sure to check the recipe card for a full list of ingredients and quantities):
- Bittersweet Chocolate – This is used in the ganache and the cupcake batter; bittersweet chocolate comes in a variety of percentages. I usually opt for around 60% which is closer to semisweet territory (and you can use semisweet if you prefer it), but you could go up to around 72% bittersweet if you’d like! I prefer to use Ghiradelli baking bars.
- Heavy Cream – For the ganache; I don’t recommend substitutions to ensure it sets up correctly.
- Dutch-Process Cocoa Powder – Don’t substitute unsweetened cocoa powder. You can find Dutch-process at some grocery stores, and also Amazon.
- Hot Coffee – The coffee really enhances the chocolate flavor and takes it to another level). Feel free to use decaf coffee if preferred; if you cannot have coffee for other reasons, you can substitute hot water.
- Bread Flour – This is used because it has a bit more protein than all-purpose flour and helps to keep the cupcakes stable enough for the ganache filling. I always use bread flour (even if I omit the ganache filling, which I do at times), but some readers have reported success using all-purpose flour, as well.
How to Make the Cupcakes
Here is a quick rundown on how to make the best chocolate cupcake recipe!
First, get your muffin pan ready by lining it with paper liners.
Step #1: Make the Chocolate Ganache – Melt together the chopped chocolate, heavy cream, and powdered sugar, then whisk together and chill in the refrigerator for 20 to 30 minutes.
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Step #2: Make the Cupcakes – Pour hot coffee over the chopped chocolate and cocoa powder, whisk until smooth, then refrigerate for 20 minutes.
Meanwhile, whisk together all of the dry ingredients (including sugar) in a medium bowl. Then, whisk the oil, eggs, vinegar, and vanilla into the chocolate mixture. Add the flour mixture and whisk until smooth.
Divide the batter between the 12 cupcake liners, then place one rounded teaspoon of ganache on top of each cupcake batter. Bake until cupcakes are set and firm to the touch, 17 to 19 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Step #3: Make the Frosting – In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds. Add the corn syrup and vanilla extract and process until just combined. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy. Frost the cupcakes as desired.
Recipe Notes & Success Tips
- Equipment Used – Muffin Tin / Paper Liners / Food Processor
- Ganache Filling – It's important not to chill the ganache filling for too long, or it will be too firm and dense, and will sink to the bottom of the cupcakes. It will still be there, and still be delicious, but will be firmer and lower in the cupcake than intended.
- Chocolate Frosting – This is a phenomenal chocolate frosting – it’s luscious and silky, not at all too sweet. It does have corn syrup in it, which turns a lot of people off. I beg you to try it, but if you don't like it or don't want to make it, then I suggest my chocolate buttercream frosting. It's different, but would be my #2 option for you. You could also use vanilla frosting, cream cheese frosting, peanut butter frosting, 7-minute frosting, or Swiss meringue buttercream!
- Gluten-Free Cupcakes – While I have not personally created a gluten-free version, multiple readers have reported success using gluten-free flour or baking mixes.
- Chocolate Cake – If you are looking for a chocolate cake recipe, I don’t recommend modifying this one, but highly recommend my best-ever chocolate cake!
- Double Batch – You can double this recipe to make 24 cupcakes.
- Storage – The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
- Make-Ahead Frosting – The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
- Freezing the Cupcakes – The baked (and cooled) cupcakes can be frozen in an airtight container or resealable freezer bag for up to 3 months. Thaw at room temperature or in the refrigerator, then frost as desired.
More Favorite Cupcake Recipes:
- Classic Vanilla Cupcakes
- Mocha Cupcakes with Espresso Buttercream Frosting
- Red Velvet Cupcakes
- Pumpkin Cupcakes
- Strawberry Cupcakes with Strawberry Meringue Buttercream
- Coconut Cupcakes with Toasted Coconut Frosting
If you make these chocolate cupcakes and love them, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Ultimate Chocolate Cupcakes
Ingredients
For the Ganache Filling
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
- ¼ cup (59.5 ml) heavy cream
- 1 tablespoon powdered sugar
For the Cupcakes
- 3 ounces (85.05 g) bittersweet chocolate, finely chopped
- ⅓ cup (28.67 g) Dutch-processed cocoa powder
- ¾ cup (177.75 ml) hot coffee
- ¾ cup (93.75 g) bread flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Frosting
- 1¼ cups (283.75 g) unsalted butter, at room temperature
- 1 cup (120 g) powdered sugar
- ¾ cup (64.5 g) Dutch-processed cocoa powder
- Pinch of salt
- ¾ cup (255.75 g) light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces (226.8 g) chocolate, milk, semisweet or dark, melted and cooled
Instructions
- Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
- Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
- Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
- Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
- Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Notes
- The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
- The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
This recipe was originally published on August 20, 2013.
They look gorgeous and I want to bake them soon. Is it fine to use regular unsweetened cocoa powder and not Dutch processed? Recently I baked a cake with the Dutch processed and did not enjoy the result: I found the chocolate flavor very bland, I prefer it intense. I’m curious and love the science of baking: what’s the role of vinegar here? Thank you!!
Hi Camila, I do not recommend substituting the cocoa powders, as the Dutch process reacts with the vinegar to give the cupcakes rise. I wrote about the differences here:
https://www.browneyedbaker.com/baking-basics-cocoa-powder-101/
I made these yesterday for a Christmas party for work and they were a huge hit! I didn’t make the frosting, I’ll try it next time, but the cupcakes were amazing! Definitely my new go to recipe.
Hi!
I was wondering, because I don’t have bread flour, how much all purpose flour should I use or is the recipe only good with bread flour?
Thank you
I love your blog and have been wanting to try this frosting for ages! Have you ever used this frosting on a cake? Would it hold up well on a cake?
Hi Hannah, Yes, I have! You can see it here:
https://www.browneyedbaker.com/yellow-cake-chocolate-frosting/
AMAZING!!! Best I have had by far although my tops domed and the ganache sunk to the bottom??? I also used a cream cheese frosting.
Hi Michelle! Seeing how good you are at what you do, I’m so glad we have the same name! :)
This recipe looks incredible! I wanna try it out this week. Just to clarify, what is “Dutch-processed cocoa powder”? Is that simply any cocoa powder from a Dutch brand? Thanks in advance, dear!
Hi Michelle, No, actually Dutch-processed cocoa powder is treated with alkali that alters its acidity. I wrote all about in this post: https://www.browneyedbaker.com/baking-basics-cocoa-powder-101/
If I would make this recipe as cake for 8 or 9 inch pan, what would be the oven temperature and baking time?
Hi Malou, First be aware that if you want a two-layer cake using 8 or 9 inch rounds, you’ll need to double the recipe. The oven temperature would be the same, but baking time would need to be increased a bit. I haven’t done this, so I can’t give you an exact time, just check every few minutes for doneness.
Thank you so much for your reply. I did this cupcake and I just loved it so much even my family loved it. It really melts in your mouth.
I used just the cupcake part of this recipe and was very pleased! I don’t have a problem with the ganache or frosting It just wasn’t what I wanted. My son Ezra was having his 4th birthday so we did a chocolate cupcake (yours) and I used my own chocolate buttercream frosting and then I tucked a Reese’s mini peanut butter cup inside! It was a HIT! Check out the pictures on my site if you get a chance. Thank again! — I think most of the comments on here that had problems with your recipe was because they didn’t use the same ingredients, or they had old ingredients, or not following all the directions. Maybe all the above. I made a few modifications but I got skills like that! LOL
(originally I left my comment in a reply because the site was not allowing me to leave a comment, but as soon as I used reply this form appeared SMH ? Well any-who…THANKS!)
IS this unsweetened cocoa powdeer?
No, you should use Dutch-process cocoa powder.
Hi Michelle. I loved this recipe. Would it possible to substitute the white vinegar for apple cider vinegar? Thanks! Your recipes are beautiful!
Hi Dani, I haven’t made that switch, but I THINK it should be okay. Report back!
The best cupcakes ever! I changed them to Gluten Free all purpose flour and one teaspoon on Xantham gum, the best gluten free cupcakes we have every made! Thank you
I’m making these cupcakes for my sister’s birthday, but she loves the chocolate cupcake/vanilla frosting combo. Is it possible to make this cupcake with the chocolate ganache and top it with vanilla frosting? Or should I leave out the ganache?
Hi Alisha, I would recommend just omitting the ganache and using vanilla frosting. Enjoy! :)
I want to make delicious chocolate cupcakes for a friend’s birthday, but she’s allergic to anything coffee-related. Is there anyway to substitute the hot coffee for something else? Would leaving it out dramatically change the flavor? Thanks!
Hi Emily, Yes, you can use hot water. The coffee helps to enhance the chocolate, but it should be fine without it.
This frosting is AMAZING!!! I rarely comment (bc I am lazy) but I was so happy with this frosting that I just had to come back and talk about it!! It was so easy and turned out so delicious and shiny!! I put it on my favorite chocolate cupcakes (will try this cupcake recipe next time) and they were the best I have ever made. Good thing too because I brought them into work for my boss’s birthday!! :) Thanks for the great write up BEB!!
Wow – these are amazing. Just made them with my two 11-year-old nephews, and while that meant it took, oh, 3 hours or so, we all (adults and kids alike) agreed they were well worth it and the best chocolate cupcakes ever. Soft, moist, chocolate richness inside with the perfect crunchy/caramel-y “crust,” and chocolate frosting that even I, who doesn’t like frosting, absolutely loved. And to top it off, we baked them in robot cups so the frosting looked like brains. What could be better? I am trying to post a picture for you, but alas, it’s not working. In any case – YUM, and thank you!
Hi. This is such a delish recipe. I used AP flour and it still tasted amaze! I am young but a baker at heart !
Hi,
I wanted to know they to do half this recipe, to do a 6 cupcake batch. Because i tried doing it using half of every ingredient and it they all sinked in the middle. I tried 3 times and it never worked. I did the whole batter the first time using AP flour and they turned just great. PLease help
Hi Cristina, Unfortunately some recipes simply do not work if they are scaled up or down because of subtle shifts in ingredients quantities like eggs or leaveners.
I made these cupcakes yesterday without the frosting. Holy smokes! They were delicious and everybody loved them! I didn’t do the ganache or the chocolate frosting (I definitely will another time though) but instead paired these chocolate cupcakes with an Italian buttercream and they came out awesome! I did not have any bread flour so used all purpose flour and the texture was still great. People loved how much chocolate flavor they had and said that they were very moist and fudgey. I will definitely be keeping this recipe and next time will try out the ganache and chocolate frosting.
Hi Michelle,
I am so trying this frosting! I love my chocolate cupcakes so I will not be replacing those but I will try this frosting of yours cause it looks to die for. I will make yours first and then I want to try substituting Lacta Drinking Chocolate instead of the Cocoa. Will let you know how that turns out. I will also try frosting vanilla cupcakes with it as it looks light and airy. Regarding the bakery cakes you mentioned you can’t duplicate I’m 99% sure they use ready mixes made specially for bakeries (to stay fresh longer) but I read somewhere that if you use the boxed mix and replace water for milk (same measurements) and use 2 extra eggs than the box says it should come out as close as you will get to a bakery’s white cake. Not sure as I don’t use boxed mixes but if you try it, let me know xoxo
These are by far the best cupcakes I’ve ever made. Thank you for this recipe! I don’t like using corn syrup, but I tried it the first time…the second time, I replaced it with honey and loved it! I also stopped and tried it with the honey prior to adding the chocolate and it was so delicious. I added the melted chocolate, but I used dark chocolate and I actually preferred it without. This are super yummy!
Unfortunately, this turned out to be the driest cupcake I have ever made. I did everything on this recipe, but the cupcakes were disappointing.
I’m not kidding, that is the most perfect cupcake I’ve ever seen! I will definitely give this a try when I get the time. Wow!
What is bread flour? What brand did you use for the fluor?
Hi Arielle, Bread flour has a higher protein content than all-purpose flour. I use King Arthur Flour brand bread flour.
Can I use baking chips for the bittersweet chocolate?
If they are semisweet or dark/bittersweet, yes!
This is a recipe from Cooks Illustrated.
Can you replace the Dutch-processed cocoa powder with regular cocoa powder?
will it make a difference?
Hi Jaqui, It will make a difference; they both interact with leaveners (baking soda/powder) differently.
This is my go to recipe for cupcakes, however I would like to make this is a cake. Can this be converted?
Thank you
Hi Laurie, I personally have not, but other readers have mentioned that they have with success.
If I wanted to do a mini cupcake with this recipe, how would it change the recipe and the cooking time?
thanks!
Hi Brianne, I would just reduce the baking time and start checking for doneness around 8 minutes.
I had really high hopes for this cupcake, but it fell very short. First off the ganache was awful and bitter. The bittersweet chocolate should have just been milk/dark chocolate instead. The cupcake itself was soft and fluffy with a great texture, but it too was not sweet enough. The frosting was “grainy” in texture. The cocoa powders seems to have added a very grainy “bite” to what should have been a smooth frosting. The taste was good besides the texture.
Hi – if I want to make 24 of the cupcakes, can I just double the ingredients? Some cake recipes do not adjust very well to simply doubling ingredients.
Hi Norma, Yes, you can double this recipe.