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.
I’ve been using this recipe from your site for years now and it is amazing! I actually used it as a cake as well, with the ganache as the icing – delicious, moist and so satisfying! I dont know how you stay slim making these recipes! Also, your site is top notch! Thank you for sharing!
This has been my Go To chocolate cupcake recipe for several years now. Always rave reviews from friends and clients. I will get requests specifically for the “cupcake with the surprise inside”. :-)
Occasionally, if I’m short on time or do not have heavy cream, I will skip the filling, and they still are amazing.
Thank you for the great recipe!
Is this recipe older than 2017? I have made some chocolate cupcakes (pretty sure these are it) but the last time was 2016. They are my all time fave and want to make them again but the info above does not match what I have. Help!
Hi Tatiana, Yes, this is the same! I updated the photos and some recipe tips in 2017.
These are amazing! I have always wanted to make delicious cupcakes and I finally have this recipe! Thank You so
very much!
Have made these about 4 times in 3 years. They’re my go to chocolate cupcake recipe. It always comes out nicely. Decadent and way too delicious!
Thanks for sharing.
Super. We love this.
best wishes from
Kancor-a pioneer in the field of Cocoa extract
Any special instructions to make these in mini-cupcake size?
Nope, just reduce the baking time (start checking around 9 minutes)
Just wondering, what in the frosting only makes it good fro 3 days refrigerated. I have tons left over and want to use it on other stuff.
Made this recipe just as it is, no changes and took them to a birthday party a few years ago actually. They were a HIT and people are still asking me to make them again. Best cupcakes I’ve ever tasted and made! Thanks
Hi can I make cupcake and and frost and then freeze? Would like to make a batch for two different occasions in one week and want to make sure they can freeze and defrost and still be good.
Hey, just a heads up, if you put cupcakes in the freezer straight away they might split, so put them in the fridge overnight, and then put them in the freezer.
Same for taking the out. Take them out of the freezer and into the fridge over night, and them put them in room temp.
Hello! Your cupcakes look so good! I tried to make some today, though when I baked them, it seemed almost like the ganache kinda half slid off the cakes and became a toffee-like consistency on the baking pan.
Is that meant to happen at all? I was under the impression it would kind of sink into the cakes a little more. (my ganache seemed to be more of a thick sauce). I tried to follow your recipe and be very strict with the time (alarms and everything!)
any advice appreciated :)
I found that cooking them for 5 minutes and then adding the ganache kept it near the top.
Can i replace the Dutch-processed cocoa powder with regular cocoa powder in this recipe?
Hi Jamie, For this recipe, Dutch-processed cocoa is necessary to ensure a proper rise.
Yes you can! To make you’re own “Dutch processed cocoa” add 1/8tsp baking soda for every 3T of regular cocoa powder. Works every time I make this recipe
I was looking for your Vegan Chocolate Cupcake recipe as I used it about six years ago and loved it. However, I am unable to locate it and the link keeps sending me to this recipe for the Ultimate Chocolate Cupcake. Please, please, please help me!!!!!! Thank you in advance.
I am having the same issue. Did you ever find the vegan cupcake recipe??
I am not a chocolate cake fan at all, and I must say these were absolutely divine! I used a cream cheese frosting with them, upon request which complimented them beautifully. I also didn’t try the ganache filling, but definitely will. Can this filling be added after you bake the cupcakes, so I wouldn’t have to worry about it sinking? If anyone is looking for the perfect chocolate cupcake you found it!
Hi Sarah, I’ve never tried adding the ganache after the fact, but I don’t see why I it wouldn’t work. So glad you enjoyed them!
I’m not seeing the ganache on the pic of the inside/ does it blend in?
Hi Karen, It might just be the lighting or how far I bit into the cupcakes, but it does not really blend in, there’s a distinct little ganache truffle in the center of the cupcakes :)
Can I make this a cake? And if yes, what size pan do I use?
Hi Divya, I actually prefer this cake recipe as my go-to chocolate cake recipe >> https://www.browneyedbaker.com/best-chocolate-cake-recipe/
What would be the baking time if I wanna make mini cupcakes instead of regular cupcakes?
Hi Karla, I would start checking around 8 minutes. Enjoy!
My only cupcake recipe….made for every ocassion including birthdays, showers, weddings. My most requested recipe.
I cook the cupcakes without the ganache and, when they are cooled, make a hole on each cupcake to put the ganache in ……just like having a truffle surprise.
These freeze really well and taste just as good out of the freezer as when they went in….several months later.
They have enough chocolate flavour that mini cupcakes are good as well…..just watch the baking time.
This frosting is excellent, as well, on a white cake. The frosting and ganache an freeze too.
Love this recipe!!!!
Is it possible to use glucose instead of light corn syrup?
I have not tried that, but I think it could work!
Have you made this in a cake rather than cupcakes? Sounds delicious but I’m needing a new chocolate cake recipe and wondering how I would adjust this.
Hi Amy, I have not, but this is my very favorite chocolate cake: https://www.browneyedbaker.com/peanut-butter-cup-overload-cake/. (Obviously just the cake part – you can use it as a base for whatever kind of cake you’d like!)
So…I made these cupcakes again, from just last night, because I wanted to try them using semi sweet chocolate chips (last night I used dark chocolate chips), and I wanted to leave out the ganache. These are WONDERFUL!!! My new “go to” recipe!!! Yay!!!! My question: as this recipe makes 12 cupcakes perfectly, can I double the recipe in the same bowls to make more?? Thank you!
I was intrigued with this recipe because I have never made a cupcake with vinegar, or ganache baked inside. This recipe may very well become my “go to” for chocolate cupcakes. The flavor is deep and rich. So is the color. Dense, but still light. I baked with all purpose flour, not bread flour. Still came out great. (I suppose bread flour would have changed the texture, but these were just fine in my book). One thing: next time, I won’t bake the ganache in the cupcake as the recipe gives as an option. The ganache kind of sunk to the bottom and ended up on the bottom of the paper liner. I think the cupcake stands alone and would be great with ganache or buttercream on top. I didn’t frost them this time, as I just wanted to test the recipe. I will make again, frosted with buttercream, or even dipped in ganache.
These sound fabulous! I’d love to try this frosting but don’t have a food processor. Only blender and kitchen aid mixer. Would either of those work? Thanks.
Hi Christy, Yes I would use the mixer!
Is this frosting stiff enough to hold a design if piped?
thank you
Hi Monica, I’ve used it to pipe frosting on top of cupcakes, and it holds the swirls just fine. Not sure what exactly you had in mind?
Great cupcake. i baked it, took out a plug and filled with some chocolate mousse. topped with whipped ganache.
My family has named these their new favorite chocolate cupcakes, and they have had “suffer” through several recipes. Thank you for this one.
I have never eaten a chocolate cupcake that I’ve actually enjoyed…until I made these! They truly are the ultimate. Now, I would choose one of these over most any cake! I ended up using all purpose flour because that’s what I had and the texture was spot on. Mine sunk slightly but I’m baking at high altitude so I will try them with the bread flour and see if that helps with the rise. I also omitted the coffee because of a religious belief and used hot water instead. Thank you for a delicious cupcake. My husband and kids loved them and you have forever changed my mind about chocolate cupcakes!!
Have you tried baking this batter as a layer cake?
Hi Emilee, I have never used this recipe to do a layer cake; my favorite chocolate layer cake recipe is the one I use in this recipe: https://www.browneyedbaker.com/peanut-butter-cup-overload-cake/
I made these tonight for a Christmas Open House at my in-laws’ place. Before my rant, please note these came out excellent and I got lots of compliments. The cupcake was very moist and flavorful. ‘Ooh’s and ‘Aah’s abound at the ganache filling. I used peppermint buttercream frosting with Andes peppermint baking chips mixed in instead of the chocolate frosting, because Christmas. Also this recipe gave me a good excuse to use some of my bread flour. See below for my minor complaints.
I was a little frustrated with the chilling recommendations for the ganache and the coffee / chocolate mixture, as I felt I was going to ruin something if either were left in the fridge too long or taken out too early, causing me a bit of anxiety during the process. I’m not totally experienced with filled cupcakes, ganache, or using coffee and melted chocolate in cake batter, so I felt a bit ‘in the dark’ while running through this recipe, as there’s not much explanation.
Hindsight being 20/20, I’ve determined that the goal with chilling the ganache is getting it to solidify enough so it will hold shape when scooped up and plopped on top of the batter. So if anyone has their own ‘hack’ for creating little perfect balls of ganache that will sit just right on top of the batter, use it and share with the rest of us please. If the blobs of ganache aren’t perfectly in the middle, they will leave large openings at the top of the cupcake. If you’re good at piping frosting you can just cover it up, but I’m not, so it ends up looking a little sloppy. I just need a better way of getting the ganache out of the bowl, into a small round blob, and then dropped perfectly in the middle of the batter.
Peppermint buttercream recipe: 1/2 cup softened butter, 1/4 cup vegetable shortening, 1/3 cup granulated sugar, pinch of salt, 1/4 tsp peppermint extract, 3 cups powdered sugar, 1/4 cup heavy whipping cream, 1/2 cup? of Andes peppermint baking chips. Whisk the butter/shortening until fluffy, add sugar, salt and extract, mix until blended. Add powdered sugar 1 cup at a time, beat well after each addition. Turn mixer to high, slowly add cream until the consistency is right, adjust more or less. Mix in the Andes peppermint chips, adding until it looks right (I didn’t measure). The chips provide a nice little crunch (think mini chocolate chips, only peppermint flavored). One person commented the frosting was too sweet, so maybe omit the 1/3 cup granulated sugar if you’re worried about it.
Hi Michelle,
I’ve made this recipe multiple times and my husband loves them!! I’m thinking I’ll make them for Thanksgiving this year, but was wondering if I could double the recipe? Or do you recommend one batch at a time?
Thank you!
Hi Lindsey, You can double it!