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.

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

Yield: 12 cupcakes

Prep Time: 30 minutes mins

Cook Time: 19 minutes mins

Chilling time: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

These cupcakes are a chocolate-lover’s dream!

4.65 (90 ratings)

Print Pin Rate

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.

Nutritional values are based on one serving

Calories: 619kcal, Carbohydrates: 67g, Protein: 5g, Fat: 40g, Saturated Fat: 26g, Cholesterol: 85mg, Sodium: 179mg, Potassium: 274mg, Fiber: 4g, Sugar: 53g, Vitamin A: 705IU, Calcium: 39mg, Iron: 2.5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich

Course: Dessert

Cuisine: American

Photography by Dee Frances

This recipe was originally published on August 20, 2013.