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.
Hi Michelle,
I am revisiting this recipe again but rather than cupcakes I am making it in a bigger round tin. And of course it tasted just as good, however, is there any adjustments I can do to prevent the cake from cracking so much on top? I tried a bowl of water in the oven but it did not help at all. Oops! Any tips? Thanks in advance!
Hi Elaine, Unfortunately, not all cupcake recipes translate well into cakes, and vice versa. This might be one of those recipes, although I haven’t tried it myself.
Hi Michelle!
Would it make a big difference if i don’t use a food processor to make the frosting? I unfortunately don’t have one in use right now. Could i just beat it with a stand mixer or hand mixer?
Thanks in advanced!
P.S (though’s cupcakes look like the bomb.com!!!)
Hi Maddie, Some other readers have commented that they used a stand mixer and had good results, so I think you should be okay. Enjoy!
can I leave the coffee out of
the recipe? my husband dislikes the taste of coffee.
Hi Lynn, I would not recommend omitting the coffee; it really helps keep the cupcakes moist and enhances the chocolate flavor. You cannot taste the flavor of the coffee at all.
Do you need to use coffe?
Hi Sam, Yes, it’s actually an important ingredient, as it not only helps to keep the cupcakes moist, but it enhances the chocolate flavor, as well.
I was wondering if this needs to be refrigerated? If I make the ganache in the morning can I leave at room temperature until I fill cupcakes in the evening? After the cupcakes are filled do they need refrigerated if not eaten the same day?
Thanks. Love your page.
Hi Kristi, The cupcakes do not need to be refrigerated. They can stay at room temperature for up to 3 days. As for the ganache, I think it would be okay at room temperature, although I’ve never tried it so I don’t know how firm it would get. You definitely want a very soft, scoopable ganache when it’s time to make the cupcakes.
I made these today for a special friend’s birthday tomorrow, including the ganache. Wow. A bit of heaven, I think. They’re simply amazing. Thanks!
These cupcakes look so, so good. I can’t wait to make them. I was wondering: can I use olive oil in this recipe, or would that affect the taste in a bad way? Thank you!!
Hi Christy, I definitely would not use olive oil in this recipe, the flavor would be much too heavy.
Hi, so glad i found this recipe. It’s so heavenly! Haven’t done the frosting
Though as i couldn’t find corn syrup in the grocery… Can i replace corn syrup
to something else?
Hi Liberty, Do you have access to Lyle’s golden syrup? You could use that.
I don’t usually comment on recipes, but this one deserves it. It looked so good in the photo that I had to make it. I just made it (with milk chocolate) and I t is so awesome! This will be my go to chocolate frosting! My husband thinks it needs more sugar, but he likes SUPER sweet frosting. To me, this is just right on sweetness. Thank you so much for sharing!
Have just stumbled across your website in search for the perfect chocolate cupcake, and oh my lordy is this a good cupcake! I made these last night, and I think this is hands down a winner. The recipe does require a lot more work than a usual cupcake recipe, but its definitely worth it…I’m eating one for breakfast right now (someone stop me!)
Hello Michelle,
I have found your website a week ago and think this is my BEST baking website ever!! All photos looks so yum!! I have some questions for you. The recipe for cupcake says “whisk” not “beat”. Do you use stand mixer and wire whisk attachment or use a hand whisk? Do you whip them like when you beat egg white or just mix on low speed???
Thanks:)
Hi Kake, Thank you, I’m so glad you’re enjoying the site! For each instance in the recipe where it says “whisk” you simply use a hand whisk.
Thanks for a quick reply..I will use a hand whisk and let you know how it turns out .
Also I used regular plain flour due to unavailability of bread flour in Pakistan.
I made these using ordinary cocoa instead of the one mentioned above. My cupcakes had a soapy aftertaste (meaning a bit alkaline) should I drop out vinegar? Or else what should I do because we don’t get Dutch-proccessed cocoa here?
Plz answer soon, I want to make them again due to the moist-y softness and dense chocolate flavor.
Pakistan
Hi Ana, If you cannot order Dutch processed cocoa and are going to use regular unsweetened cocoa powder, then I would omit the vinegar, as that is used to activate the baking soda in conjunction with the Dutch-processed cocoa.
These look so gorgeous. I was skimming over the recipe, though, and noticed that it calls for both Dutch-processed cocoa powder and baking soda. Recently, I read on several websites that Dutch-processed cocoa is best used with baking powder (while natural, non-alkalized cocoa is used with baking soda). Anyway, I will try making these without changing anything, as I’m sure they’ll turn out wonderfully regardless.
Hi Monica, You are correct, however, this recipe includes vinegar, which is used to activate the baking soda. Enjoy the cupcakes!
I asked you in January about a substitute for heavy cream. For future reference, I used Rich’s whipped topping and they came out outstanding!!!! This recipe is a gem! So sophisticated, not too sweet, and the corn syrup gave the frosting a beautiful gloss and texture. Thanks, this recipe is a real keeper!
Hi Michelle,
Q1: Instead of the heavy cream in the ganache, could I use plain or greek yogurt?
Q2: Instead of powdered sugar in the ganache and frosting, could I use honey or agave and a little cornstarch (i.e. for the anti-caking agent)?
Thanks for the help!
Angie
Hi Angie, I would definitely not recommend either of these substitutions. The ganache will not set up and the texture of the frosting would be much, much too soft.
As soon as I saw these I had to make them. Lucky for me Valentine’s Day was around the corner so I decided to make them as a special dessert for my family (well, mostly me). They came out perfect and looked just like the picture and they tasted even better! I love love love chocolate and you have to love it to love these cupcakes. It it almost like a giant chocolate truffle :) the icing is the best I have ever tasted (I used dark chocolate, did not want the icing to be too sweet). Don’t wonder if you should make these just do it! oh and please make the ganache its worth it!
can i ask what kind of packaging do you use for your cupcakes?
Hi Amanda, I’m not sure what you’re referring to by packaging? If you mean the paper liners, then I just buy the white ones from the grocery store.
Hi! I have tried a few of your recipes and they are simply amazing! I just don’t go wrong with them and everyone really really loves them. An urgent question though: I need to bake 25 cupcakes for my son’s class. How do I multiply the ingredients? What all ingredients do I multiply? If you could answer these questions, it will be great. Otherwise, I might just make the batter twice over and go ahead.
Thanks.
Hi Pearl mas, I haven’t doubled this recipe yet, but I’ve heard from some folks who have and had success. You would just double everything, however, that will only make you 24 cupcakes, so you may need to triple the batch (and have some leftover) if you need exactly 25.
Thanks for such a quick reply. Although I am apprehensive about doubling baking soda, I will still try doubling everything. Thanks again.
Hey Michelle,
Just to let you know, I doubled everything in the recipe and was able to make 20 large cupcakes. They turned out really great (I gave all away and could not taste at all, so I don’t know myself, but everyone loved it and asked for second helping). Thanks again for the wonderful recipe. Btw, I omitted ganache and frosting.
I have been searching for the perfect chocolate frosting recipe. So many have too much of a cocoa taste or are too sweet. This frosting recipe is PERFECT! Perfect balance of sweet and chocolate! Yumm!
These cupcakes are cooling on my counter and the frosting is partly made as I type- And let me say, after extensive (Necessary of course….) tasting of the batter & ganache… they are DECADENT. Thank you so much for this beautiful recipe!
Im wondering if the coffee taste comes out in the cupcake. I despise the taste and even the smell of coffee and scared to add it to the recipie. I would be making these cupcakesfor a kids birthday party.
Hi Tracy, I am not a coffee drinker either, and I can tell you with absolute certainty that you cannot taste the coffee. Coffee (and powdered espresso) are used in a large number of chocolate recipes because they help to enhance the chocolate flavor.
hi, i just came across your site a few days back. must say ;the cupcakes section seems very interesting. i just have one question; if i substitute apple butter with apple sauce would my end result be fine or do i need to use butter for a soft & fluffy end result.
thanks
Hi,
Thanks for sharing this great recipe. May I know if the frosting is stable enough to hold its shape for an extended period and if it will stand a bit of warm weather? Thanks in advance for answering.
Cheers~
Hi Elaine, I’m not sure what “warm” means to you, i.e. 70 degrees? 90 degrees? At room temperature (68-72 degrees), the frosting will keep its shape just fine for days. Warmer than that, and it might get soft.
Thanks for replying!!! I know this is a little much to ask, but would you be able to give us your recipe equivalent in metric? I kept weighing the ingredients after using cup measures so I can note them down for consistency and I could never get them to weigh the same…~(*+﹏+*)~
Hi
Can I use this cupcake recipe but have peanut butter frosting as the cake recipe for peanut butter frosting has sour cream which I can’t get easily.
Thank you
Hi Fatema, Sure, you could top these with peanut butter frosting, go for it! Delicious!
I tried this recipe. It was a hit !!! Thank you so much !! I have one question though. If I want to double the recipe and bake in a 9 inch pan. At what temp and how long do I have to bake it? I tried 2 time. First time, it was obviously undercooked. Second time, it seemed like I overbaked it.
Hi Chanika, Some cupcake recipes do not easily translate to being baked as a cake. I have not tried converting this one, so unfortunately, I don’t have a time/temperature to recommend. I will say that if you are using a 9″ pan, you should not be doubling the recipe. If you were to bake it in a 9×13-inch pan, you would want to double it.
hey,
This recipe was simply fantastic…yes it was a lil fussy compared to my usual recipes but the result was to die for… thanks again..
How many calories in each cupcake?
Hi Noah, I have no idea; I do not calculate the nutritional values of recipes.
I must have done something wrong…. the coffee overpowered the whole cupcake. They don’t taste BAD, but more like a mocha latte than a chocolate cupcake. Any tips? Can I use less coffee? The texture and the ganache were AMAZING!!
Hi Katii, That’s so strange, you definitely shouldn’t taste the coffee at all. I would not recommend using less, as it will impact the texture of the cupcakes. I don’t know what kind of coffee you used, but perhaps try one that’s less strong/more of a mild flavor?
BTW- I made these for a baking demo I did at work a few years ago and they were even better THE NEXT DAY! THe moistest cupcake I have ever had! I was also able to successfully convert this recipe to GF for a start-up GF wholesale bakery I was running till last summer. Still an amazing cupcake!