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.
OMG!!!! I think this is it!! The chocolate cupcakes recipe I’ve been waiting for!! Thank you so much for posting this recipe!!
I was just wondering about the hot coffee, is it with or without sugar?
thank you :)
Hi Mel, The coffee should be black, no sugar or cream.
REALLY want to make these cupcakes! This whole Dutch cocoa has me puzzled! Maybe I have read too much into it. If it works for you, then I feel that is what I should do. I have seen that if you are using Dutch, you should use baking powder in place of soda. Something about the alkali (sp)??? I cannot get the Penzeys (too expensive to ship) — have you used Droste or Perg something? Thank you so much…………….
Hi Sue, I have never used Droste or Perg, but you can use whatever brand you’d like.
Few people have commented about the ganache causing baking issues. Would it work to core out the center and pipe the ganache into the cavity? Anxious to try these and want them to be perfect! thank you
Hi Sue, As long as you follow the chill times for the ganache, you should not have any issues. However, if you prefer to fill the cupcakes after baking, that would work, too.
this is going to be my “go to” chocolate cupcake recipe! love it!
Does anyone know if this recipe doubles well, or should I make two separate batches? Thanks!
I’m going to make separate batches when I fill a large cupcake order, next month. I think it will be easier just based on my experience with making one batch.
This is probably a slightly odd question, but what brand of butter do you use for the frosting? I’ve made a few different frostings in the past, but they never seem to come out the way it should. If it because of the butter? Or is it the powdered sugar? Thank you xx
Hi Catarina, I use Plugra butter. What do you mean by it doesn’t turn out the way it should? It would be hard to tell if it’s butter or powdered sugar, but I highly doubt that the brand of either would make a terribly huge difference.
This is by far the best chocolate cupcake recipe I have ever tried! Although it has a strong coffee flavor (and I don’t dislike that), it’s super chocolatey! Finnaly, I only want to say that I’m a huge fan of your blog for a long time! Have a nice day :)
How would you recommend adjusting for 2 round cake layers instead of cupcakes?
Hi Carolyn, You will need to double the recipe, and the bake time will be slightly longer.
Thanks, Michelle. This turned out wonderfully when I made it into 2 round layers. I forget to place parchment paper before pouring the batter in though, so I’d highly suggest that to make for a much easier release from the pan.
I also recently made these as cupcakes and mistakenly added the ganache to the icing instead of the batter and it was delicious. The icing came out slightly lighter, but still rich, creamy and delicious. I don’t know if you can mess up the recipe… so far it’s come through every time I’ve goofed it up.
Hi, how long did you have to put the 2 rounds layers in for and what size were your cake? Also, at what temperature? Thank you!
Hi Michelle,
I never brewed coffee before and was wondering how many teaspoons/tablespoons you use in 1 cup of coffee?
Thank…)
Hi Shannice, I heard this general rule of thumb a few years ago and it seems to work well – however many cups you plan to brew, divide by 2 and add 1 – that’s how many scoops to use. So, for example, if you are brewing 6 cups of coffee, you would use 4 scoops.
When you say a scoop does that mean 1 tablespoon?
Hi Shannice, A scoop refers to a standard coffee scoop, I believe they hold 2 tablespoons.
Hello Michelle, thank you for the post, I have 2 questions for you, does the frosting work well with fondant? And also, what if I only need to make 6 cupcakes? How will the measurements change?
Thanks for your help!
Hi Andrea, This is a pretty soft frosting, so if you use it underneath fondant, I would use a very small amount so it doesn’t sneak out from underneath the fondant. As for making 6 cupcakes, just halve all of the ingredients.
Hello,
These look amazing! Do you think I can use semi-sweet chocolate instead? Thats what I currently have?
Hi Sindy, Yes, that would be fine, enjoy!
Hey! Thanku soo much for this recipe
I just wanted to know that what can I use other than corn syrup? As its not available here and what does hot coffee mean? Do let me know as soo as possible :)
TC
I’m not sure what a good substitute would be for corn syrup; you could try agave nectar and see how that works, but I haven’t tried it. As for hot coffee… simply, brewed coffee that is still hot (temperature).
First of all -congrats on ur wedding……
Secondly the cupcakes were just insane..very dark and sooooo much rich
…made it for my family (i’m 12)….they all loved it..and i made it in a loaf pan and it came out just perfect…..the frosting was also perrfect…
thnks for sharing
How grams is the following items:
– 1/3 cup of coca powder
– 3/4 cup hot coffee, is it black coffee
Best wishes. Has anyone made these without The coffee in them. ?
Hi there! May I know how did you prepare the hot coffee? Is sugar added?
I just used my Keurig to brew a cup of coffee. Do not add any sugar, it should be black coffee.
Oh. my. gosh! I didn’t do the ganache or chocolate frosting, but the cake itself is absolutely to die for! Thanks for this incredible recipe. It’ll definitely be the first one I turn to when I want chocolate cake. Next time, I think I’ll try with the ganache
Thank you for the last reply, just one more question please. Is it okay to store the cupcakes with the fondant made eyes, nose and mouth?
Hi Mary, I think that would be fine.
Hi,
I plan to make elmo cupcakes using buttercream frosting and fondant. How can I store them and how long would they last stored. I need them for May 18th and would like to make them as soon as I can. Also same question for cakepops.
Hi Mary, I would not make the cupcakes more than 2 days in advance, or you’ll risk the cake starting to dry out. I have never made cake pops, so I’m not sure how far in advance you could make those.
Hello! I came across your recipe and was wondering if I could omit the chocolate in the frosting to make vanilla frosting, or will it not be the same without the chocolate in it?? Thank you!!!
Hi Andrea, If you’re just looking for a vanilla frosting, I would recommend this one: https://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/
Thank you so much! I’m making these Chocolate cupcakes plus these vanilla ones for a kids birthday party this weekend! Super excited to try out your recipes! :)
I stumbled across this recipe while I was looking for a chocolate Easter cake recipe and decided to make these instead. I followed your instructions to the letter, aside from substituting the while vinegar for apple cider (I forgot to buy the white). And I don’t have a food processor so made the frosting by hand. I felt like Mr. Muscle once I was done, but it was worth it. These cakes came out perfectly. They are so rich and chocolatey… Amazing. Thanks so much for sharing the recipe!!
I made these cupcakes on a whim and they were VERY CHOCOLATY! Almost too chocolatey (is that a thing?!), umm perhaps yes..
I found the ganache to be bitter and did not offer the contrast I would have liked against the sweet and rich frosting. I pictured the ganache to be as salt is to caramel, but found it fell flat. Bitter and flat. I would leave it out next time.
The cake batter itself is A HIT! I will use this base for chocolate cupcakes probably for life, so thank you! I have always loved coffee based mixes!
The frosting recipe is delicious, spoon worthy, spreading on toast worthy, but I used bakers chocolate and next time I would like to try Bernard Callebaut chocolate so that the rich chocolate flavour is, well; as pronounced as it can be. These cupcakes are SO chocolaty, why not have the best chocolate to start with. Its like when you’re drinking straight spirits. Lets just say you shouldn’t mix grey goose. The best is the best so enjoy it pure. I would caution that thought for people making this recipe. What quality of chocolate are you using for this recipe. Hershey’s cocoa and Hershey’s chocolate would be an interesting pairing for this recipe as well.
I have made the batter with bread flour and all purpose flour and they both work well. Bread if you can but don’t turn away from the recipe if you have all purpose to use on hand to run with.
Your photo’s and recipes are lovely to look forward to Michelle. I have your blueberry buckle in the oven as we speak and implore to you to keep on sharing!
Hi, Michelle. I want to make these cupcakes, but also do a thin layer of ganache on the top of the cupcake as well (sort of like a hostess cupcake). Will I be able to do that with this ganache recipe?
Hi Dee, I haven’t tried using this particular ganache recipe for anything other than this filling, so I couldn’t say for sure, unfortunately. I do have homemade Hostess cupcakes on the site, so you could use that recipe as a starting point: https://www.browneyedbaker.com/2013/01/17/homemade-hostess-cupcakes/
Thank you! I have been searching for the a chocolate cupcake recipe I was happy with and have finally found it! :)
made these cup cakes today…turned out perfect..moist and fluffly….i omitted the ganache this time ….but next time i will make it with the ganache….this recipe is a keeper.thanks a lot for this wonderful recipe.
These were so so good! I followed everything as mentioned but didn’t have time to do the frosting, but the cupcakes were moist, fluffy and light. 5 stars!! I will be making these again, with frosting included!
Best.Chocolate.Frosting.EVER! Cupcakes delicious too! This time I used half milk and dark chocolate. Go to recipe for sure.
thanks for sharing the recipe. I’ll be trying it for my friend’s baby shower.
I made these a few days ago after having a similar cupcake at Panera. I thought I could find a recipe that was as good as theirs. I have to say this was even better. It was a bit more involved but worth it. I made sure to follow the directions and used the exact ingredients listed. I used Hershey Special Dark Dutch processed cocoa. I was not able to eat the whole dozen so I froze the leftovers.
I really enjoy your site. I am a recent transplant to Florida via Mars PA so I enjoy the Pittsburgh references!
These cupcakes are amazing, especially the frosting! I’m planning to make them again soon for a larger group of people, but I know often it is risky to adjust the size of a baking recipe. Have you ever tried doubling this recipe, or do you have any thoughts on attempting it based on other baking experience? Thanks!
Hi Mary, So glad you enjoy them! I haven’t personally doubled the recipe, but other readers have done so with success.