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.
How does this recipe fare if I want to double it?
Hi Christine, I have not tried doubling this recipe, but some other readers have reported that they have done it with success. Enjoy!
Can i use a hand mixer to make the frosting? i don’t have a food processor. thanks. :-)
Hi Tess, I have not tried it, but a few others have used a mixer instead of a food processor and said the frosting still turned out okay, maybe just not as satiny smooth. Enjoy the cupcakes!
thanks. i love your website, i have learned so much from you. :-)
These look absolutely amazing! I was just wondering whether you use black coffee for this recipe or regular coffee(with milk). Thanks so much!
Hi Soumiya, You should use black coffee. Enjoy!
Congratulations! These look amazing! Is there anything I can use instead of light corn syrup- I’m making these in Spain and can’t find it anywhere. Also, your gooey butter cake recipe was a huge hit here!
Hi Alyssa, Can you get Lyle’s golden syrup? If so, I would use that. So happy to hear the gooey butter cake was a hit! :)
Hmm…I can’t find golden syrup either. I’ll have to try honey or sugar dissolved in water.
hey! could i skip the corn syrup or substitute it with something else?
thanks!
Hi Demi, The corn syrup helps give the frosting a smooth texture and shiny appearance. It might be fine without it, but I haven’t omitted it, so I can’t guarantee what the results would be.
What is the size of your cupcake liners – 3oz? What is the size of your scoop or how much batter should I put to make the cupcakes rise well? Thank you! :)
Hi Cielo, I just buy the paper liners from the grocery store – they don’t have a size on them, they just say “standard size liners”. You should divide the batter evenly between the 12 cups.
Thank you for sharing this amazing chocolate cupcake recipe. I’ve yet to try it with the frosting and ganache but the cupcakes themselves were gorgeous
These look beautiful!! Any way to substitute the heavy cream in the ganache for a nondairy ingredient as I am allergic to dairy? Thanks!
Hi Bina, Unfortunately, I’m not aware of another suitable substitute for the cream.
Hi Michelle, it’s quite hot where I live and I’m a bit concerned about how the frosting would hold up when transporting (roughly 1.5 hours without refrigeration on all sorts of bumpy rides). Would you recommend substituting your ‘Best Chocolate Buttercream for Cupcakes’ recipe? I saw in another comment that it is somewhat more ‘stiff’. Thanks for this lovely recipe!
Hi Lisa, I do looooooove this frosting so much, I feel like it makes the cupcakes. However, if you’re concerned about the heat, then yes, the other frosting is stiffer. Hopefully you’ll get a chance to try these with the frosting another time!
You need to copyright your images. This FB page is using your images as a cupcake made using their products.
https://www.facebook.com/photo.php?fbid=464343937005440&set=pb.347854228654412.-2207520000.1390053610.&type=3&src=https%3A%2F%2Ffbcdn-sphotos-f-a.akamaihd.net%2Fhphotos-ak-frc1%2Ft1%2F1003801_464343937005440_732010545_n.jpg&size=600%2C400
Hi! I love your blog, and the recipes are amazing. I’m making chocolate cupcakes for my parent’s anniversary next week. (I’m a teen), and this seemed like the perfect recipe. I just have one question. The 3/4 cup of hot coffee. Will it make a difference if it’s not used. If it will, is there a good substitute? And when the recipe says hot coffee, it is with or without milk? And what brand did you use? Sorry for all the questions. I just want these to be perfect. I hope you see this. I’ve been baking from scratch since I was 9, but this is the first time I’m making cupcakes with coffee. Any other tips would be helpful from an experienced baker like you. Again, I really want to impress my parents and make it special for them. I really hope you see this and read this. Thanks again for all the time and effort you put into the blog. It’s very helpful :)
Hi Sanika, How nice of you! I do highly recommend using the coffee, as it makes the chocolate flavor really burst. The only substitute to keep the texture the same would be hot water, but it that would dilute the flavor of the chocolate. It should be without milk, just straight coffee. We have a Keurig so I just brewed what we keep in the house (Millstone Breakfast Blend). You could always just grab a cup from Starbucks or something and bring it home and heat it up! Enjoy the cupcakes :)
Thank you sooooo much! This was very helpful.
Delicious recipe~ Thank you!! The frosting is perfect for the rich, chocolate cupcakes. I used milk chocolate in my frosting, and it was soooo good!!
PS~ I love your recipes!!!
These were AWESOME! I made all of it (except we used a vanilla buttercream frosting so that we could decorate them with different colors for my 7 year-old’s birthday. My husband said that these were the best cupcakes I’ve ever made. They were very yummy and had a nice kick (a caffeine kick that is. Next time we’ll do the chocolate frosting too.
I made these today and they have got to be the best chocolate cupcakes I have ever baked!!. When my end results turn out like this, I get the incentive to keep baking :). I didn’t have dutch processed chocolate so I used Nestle Toll House cocoa powder, and used honey instead of corn syrup in the frosting. I plan to make this again and use all the ingredients as listed though.
Thanks so much for the recipe, so far I’ve made this and the Margarita cupcakes and loved them both.
My batter was really runny and soupy, but when they came out of the oven they were moist and delicious. Especially when I bit in and there was a ganache surprise in the center! I have to say though this frosting was so rich, when I ate my cupcake I had to pick most of the frosting off.
So I tried this out yesterday. I was initially worried because the batter was so runny, but the cupcakes were great! But reaaaallly bitter. I made super-strength coffee apparently. *winces* I’d put in loads of extra sugar of course, but still. I also may have licked leftover ganache from the pot. Please don’t judge me. AND I messed up the frosting by not noticing that you wrote “melt and cool chocolate.” Instead, I took chopped chocolate, dumped it in my mixture, and assumed that my electric mixer would magically puree the chocolate with the butter. This was not a good idea. I placed my frosting bowl in the still-warm oven to try to fix it, but it wasn’t a complete fix, and while piping the frosting, a lump of chocolate got stuck in my piping bag and made a big mess, sigh. I’m a novice baker as you can imagine from the constant mishaps. BUT the end result, despite ugly frosting, was omg so delicious that I want to set up an altar and worship you. OMG. Thank you so much for existing and making this recipe and sharing it! You rock!
Hi,
How do you do that 3/4 cup coffee? Do you mean I will. Measure 3/4cup hot water then put coffee? Please give me detailed instruction, i am new to baking. Thanks.
Hi Rna, Simply brew coffee has you normally would, then measure out ¾ cup (6 ounces) of the coffee.
Hi Michelle,
I made a double of this recipe as well as a half portion. The cupcakes were delicious–very moist and with a great chocolate taste (I opted for the ganache filling). The only issue was that the ganache seemed to sink and many of the cupcakes didn’t hold up to the filling; when I pulled them out of the oven, or within a few minutes of cooling, many of them had large indentations in the center where the ganache was placed. Do you know why? I used the bread flour as the recipe called for. Was the ganache too cold?
Hi Vanessa, It’s possible that the ganache got too cold, which caused it to be too heavy and sink. Was it hard when you added it to the cupcakes? It should be very soft and just scoopable.
Hi Michelle, I guess it was too cold; when I made a second batch with leftover ganache, I didn’t refrigerate the ganache and those cupcakes didn’t seem to indent as much (although I still had some of that). I’ll just have to try again! They were delicious regardless.
Really dumb questions here….I’m making just the frosting portion of this recipe, but need enough for 24 cupcakes. Do I need to double the recipe?
Also, can frosting be made with a hand mixer?
Hi Helen, Not a dumb question! Yes, you can double this for 24 cupcakes. While I have not used a hand mixer for this recipe, some other readers have commented that they have used mixers and some have had success, while others said the texture wasn’t quite the same.
I use an electric mixer for almost every recipe on here. Though when you say to whisk I just use the whisk attachment.
Made these today! One word AMAZING!!! Best cupcakes ever!
Hi
Just wondering can I leave the coffee out, I hate coffee!
Thanks!
Hi Jade, I’m not a coffee drinker myself, but I urge you to use it. You can’t taste it at all, but it really helps to develop the chocolate flavor.
Did what you said and you was right! Couldn’t taste the coffee at all, amazing cupcake! Thank you for sharing
can i use decaf? another question.i will make the cupcakes today with the frosting and just store it in a room temperature ..would it still be ok for tomorrow? or refrigerate it? or pur the frosting tomorrow? ill make cupcakes for my nephew’s bday party with your recipe.
Hi Jel, Yes, you could use decaf. You can store them at room temperature without a problem.
what can be the substitute for coffee? Thanks!:)
Hi Jel, I don’t recommend a substitute, because coffee can be so instrumental in developing chocolate flavors. You cannot taste the coffee.
HI Michelle,
your cupcakes look amazing, and i cant wait to try them, though i was wondering whether i could use normal cocoa powder other than dutch processes or would this affect the cupcakes?
Hi Summer, I really do recommend Dutch-process cocoa. Unsweetened cocoa powder and Dutch process cocoa powder each react differently with baking powder and baking soda.
I normally use the Hershey cocoa powder and it works fine so I think you will okay.
(I tried these cupcake and they were divine! Thank you so much for posting this Michelle. I’m a really big fan of yours!)
Has anyone doubled or tripled this recipe? Michelle, have you? Just wondering if there are leavening adjustments. I need them tomorrow so if I don’t hear back, I’ll make them in separate batches.
I have never doubled or tripled this recipe. I might be late on the response, but you do so, please let me know how it goes!
Did you try doubling the recipe? How did it go? I am wondering the same thing!
OMG — I love these. I just made them. This frosting is beyond excellent. I’m wondering if there is a vanilla version of the frosting? Could you use white chocolate? I just love the texture …. any ideas? Thanks!!
Hi Dee, I don’t know of a vanilla or white chocolate version, but I think you could do the same w/white chocolate!
I haven’t made the cupcakes yet, but I did make the frosting tonight to top my own cupcakes. This is the BEST CHOCOLATE FROSTING EVER!
Why do you cool the cupcakes in the pan on a wire rack, instead of removing them immediately from the pan once you take them out from the oven?
My daughter made thes, at 11 years old. We made them, with gluten free baking mix, but otherwise followed the recipe and boy were they beyond delish. Just the right consistency in the cake, and the ganache in the center was a lovely addition. She shared them with our friends, and has been commissioned to make some more for them, as they have to eat gluten free…and rarely get such a delicious dessert. Well done!
Hi there, just wanted to drop you a quick line to say how much I am loving your recipes, especially the cupcakes! Have made your lemon limoncello and vanilla cupcakes which received rave reviews!
Was just salivating over these choc cupcakes and thinking I must try them soon, when I noticed I think it’s one of your pics used on the kitchenware direct facebook page? https://www.facebook.com/photo.php?fbid=10152282064311521&set=a.10151129747731521.536357.223314416520&type=1&relevant_count=1
You may already be aware but just wanted to let you know in case you’re not because I think you definitely deserve the credit for it!
Look forward to trying more of your great recipes in future. :)