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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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.
Hey Michelle,
Tried this last week,turned out fabulous!was a bit unsure of the measurements though as they were in cups ,nevertheless turned out well!it would be helpful if the amounts are given in grams or ounces as cup measurements tend to vary in different websites,countries,volumes etc.
Hi Gill, You could also use Lyle’s Golden Syrup, but yes, a fudge frosting is always delicious!
I can’t find corn syrup so do you think a fudgy frosting would suit or not?? Thanks in andavce for your time!!!
Just pulled the cupcakes out of the oven, they smell so good. Do you think I could freeze them till I need them on Saturday? That was my plan, but I hesitate because of the ganache. I’m making a variety of cupcakes for my daughter’s 30th birthday, all from your website. They are always a hit, so thank you.
Hi Regina, You can definitely freeze them, unfrosted. Happy birthday to your daughter!
After making these for the 1 millionth time i can say with hesitation that these are the most phenomenal, wonderful cupcakes i have ever baked and will always be the best. YUM. I swear you can’t mess these up. Any body who doesn’t mind a bit of work, make these!There amazing!
You may want to add a note on how much to fill the cups. I had no idea and filled them to about 80%. I now have a flood of overflowing cupcake mix burning up in my oven and a birthday today.
Hi Casey, I’m sorry about your mishap. If you divide the batter evenly between a standard muffin pan (for 12 cupcakes), then there should be an appropriate amount of batter in each cup.
Hi! I was just wondering, is the center supposed to be soft because of the ganache filling or was mine just under-baked? Baked mine for 20minutes though.
Yes, it should be soft where the ganache is.
Hi,
Did you use a handmixer for preparing the cupcake batter? or a normal whisk will do? Your cupcakes look divine!
Hi Ginnie, I used a stand mixer. I would recommend at least a hand mixer, I have not used a whisk so couldn’t verify the outcome.
Just finished making these cupcakes now.
Absolutely exquisite. Such a fantastic recipe! These really are the best ever chocolate cupcakes! Thank-you so much for sharing. It’s my first time visiting your blog- and I am so glad I found it :) Subscribed too!
I followed recipe exactly, except there were some products I could not get as I am in NZ.
– Used standard cocoa powder
– No corn syrup so used golden syrup instead
– No bread flour, so I used plain flour.
– For icing, i didn’t have a food processor so I used hand-mixer instead. I found it was difficult to combine (so dry) so I added golden syrup and vanilla to help moisten mixture for ease of mixing.
Also I am just a beginner when it comes to cupcakes so I read comments regarding ganache beforehand and decided not to risk it being a noob and all. However, I still added it once cakes were cooked.
THANKS SO MUCH AGAIN! :D :D :D Loved it!
Ok, so I’m dead and Heaven is an infinite stash of those absolutely perfect cupcakes!!!
This recipe is really amazing I made it several times with different frostings and every one loved it.I also made it for a birthday cake and it turned out heavenly.thanks for sharing the recipe <3
The title of this recipe is 100% accurate. I have always been a fan of your recipes but this one blew me away. For the English readers I used Cadburys for the chocolate, and it just taste like one big bar of cadburys in a cake! Sooo good and by far the best butter cream I have ever had! I used plain flour simply as I didn’t have any strong bread flour in, and although I’m sure strong flour is better, these were definitely not lacking. I will never use a different recipe again! Thank you thank you thank you
I made these cupcakes witbout the ganache. It may be because I used sunflower oil instead of just vegetable, but they came out tasting and smelling really strongly of the oil. Also, they dont have the lightness that youd expect from a cupcake. You can definitely tell there’s something “bready” about the texture. Shame cause they look great and domed beautifully.
Hi Jasmin, You absolutely may have noticed differences due to the oil substitution. The bread flour is used to create a stable cupcake that will hold up to the soft ganache filling, so eliminating that may have affected the final texture of the cupcake.
Thanks for the tips, I will try them again with proper vegetable oil and the ganache :)
These were really excellent! I loved that the frosting was less sweet and could have eaten the whole lot with a spoon. :)
Awesome recipe. Tried yesterday n the cupcakes were super super moist. Never gonna try any other chocolate cake or cupcake recipe…n yes i used all purpose flour n result was just great! Thanku so much gor sharing this recips with us. Love it
Hi
I made the cupcakes but it falls apart at the first bite. this is the first time I encounter this problem. I am wondering if there is any technique when using bread flour for cupcakes?
Hi Corine, The bread flour actually makes the cupcakes sturdier so they should not fall apart or crumble.
OH MY LANTA! I had some serious doubt these cupcakes were going to bake properly when I poured the batter into the cups. It was so thin I thought I must have done something wrong, but I didn’t!
The cupcakes are so fluffy and this is the best chocolate frosting I have ever had and don’t even get me started on that ganache! These are now my favorite cupcakes to make. THANK YOU SO MUCH for creating it! Everyone is going to want to be my best friend! :-p
Hi Michelle,
Thank you for the recipe! May I ask why bread flour instead of AP flour? Is for the density of the cupcake? I don’t like cupcakes that are too floppy. Will this be the solution? Thank you.
Hi Johanna, Because there is a ganache center, the bread flour helps to create a sturdier cupcake that will keep its structure.
I’m making these for my 6 yr olds Birthday and wondering if the coffee in these cupcakes gives them a coffee taste?
Hi Wendy, You can’t taste the coffee; it just enhances the chocolate flavor. Enjoy!
Has anyone tried making and freezing these? I’d love to make them for a baby shower, but a lot of people and being able to freeze ahead and then thaw and frost on the day would be a big help! Any tips for that?
You could definitely freeze them, but I would not frost them until after you’ve thawed them. To freeze, cool completely then wrap individually in plastic wrap and store in a ziploc freezer bag.
So I made this with my stepdaughter this weekend and I have to say mixed reviews here. The actual cake was gorgeous. Absolutely perfect, and it froze and thawed beautifully (I did leave out the ganache step, since I was freezing, not sure how well that would have worked). I am not a personal fan of the icing. I was actually a little shocked at how much corn syrup was in there compared to the powdered sugar. I am sure that is what gave it the silky glossy look, which was aesthetically lovely, but I found it to be almost too ooey gooey and quite sickly. I could only eat one miniature cupcake and felt a bit ill. Just a thought, but you have to really like a stickier, very sweet, gooey icing for this recipe! The cake is a homerun though, lest I sound too preachy! Almost like a fluffy brownie, exactly what I was looking for. With a simple buttercream I think this is a keeper
Hi! Can I use this recipe in a form of cake? Should I just double the recipe? Thanks a lot! :)
Hi Perlie, I haven’t done so, but a number of readers have made that adaptation with good results. (I would probably skip the ganache) Enjoy!
Hi, my frosting turned oily and lumpy… Any idea of how can I fix this??? Please someone help! THANK YOU”””
Oh! Here I am again, asking for flour alternatives. First of all, these look DIVINE!! I’m making them tomorrow for a special occasion. That is, passing my time whilst others around me celebrate said occasion.
Getting to the point, though, can all purpose flour be used instead of the bread flour? I just exceeded my limit of spending and mum won’t be too happy with me running off to the market again. Other (more) accountable factors included, I really can’t use the bread flour. If yes, would it alter the outcome too much? (I have to get this right. My father doesn’t appreciate my “poor baking skills” at all. Must. Get. Approval)
Hi Mary Anne, If you intend to use the ganache center, I really do recommend the bread flour. It has more protein than all-purpose flour, which gives the cupcakes a sturdier base for holding a soft filling. You could use all-purpose flour, but I would then recommend omitting the ganache filling.
Hi! I’m planning to convert this recipe to a 6-inch, 4-layer cake but I’m not quite sure what to do with the ganache. If I spoon the ganache onto the cake batter (using a 6-inch springform pan), will the cake still rise? Or should I skip the ganache altogether?
Thanks! :)
Hi Chas, If you are converting this to a layer cake, I would probably omit the ganache. Enjoy!
Thanks Michelle! :)
Hi Michelle, why did you use bread flour instead of the usual all purpose or cake flour?
Hi Kate, The bread flour provides a sturdier cupcakes, which is necessary with the ganache filling being baked in the middle.
Hi! Does this recipe double well? or do you recommend making them in batches if I want to make more?
Hi Joyce, Yes, you can double this recipe.
Wow! I finally found the dutched cocoa and made these. Anxious to make again. Recipe easy to follow. I have never made this type of frosting. It was very silky and just beautiful. It stayed very soft. I was able to pipe it. Do you have any suggestions to make it a bit firmer? Thank you so much.
Hi Sue, I don’t think I would try to start altering this particular recipe; it’s just not meant to be a stiff frosting. If you’re looking for something firmer and stiffer, I would use a traditional American chocolate buttercream.
Hi Michelle………..I would like to know if the frosting will set/crust? Does it stay soft? If it is too soft to pipe, would you just add more xxx? thank you
Hi Sue, The frosting does not set or crust, but it does keep its shape once piped. I wouldn’t add anything to the frosting; unless your house is exceptionally hot or humid (no AC at this time of year), you shouldn’t have an issue with it being too soft.
I finally found the Dutched cocoa! Now I can make these! Do you feel that they can be made the day before serving? Will the frosting crust/set? I have never made an icing with these ingredients. Anxious to try a new one that is not cooked – or a stand mixer. Thank you so much……
Hi Sue, Yes, you could definitely make these a day in advance. Enjoy!
WOW!! I made these cupcakes and a double batch of this frosting today and they are incredible!! I love the cupcakes, they are rich and decadent. The frosting is dark and rich and tastes like chocolate, not like sweetness. I included the ganache in half the cupcakes and left it out of the other half so that I could compare. If I’m baking these cupcakes to make an impression then I’m going to include the ganache for the extra wow factor but just for the family I’ll skip it as the cupcakes on their own are marvelous. I made the cupcakes with All-purpose flour as that’s what I had in the house and I used dark chocolate everywhere it called for melted chocolate. The frosting is amazing but I need to find a way to make it slightly sturdier, it’s on the soft side right now and it won’t hold up to the “beaver cupcakes” I’ll be making with this frosting for Canada Day on July 1st. I’m not sure if just putting it in the fridge for an hour will do the trick or not but I’ll try that first. Otherwise I may try adding some whipped butter and extra icing sugar but I’m afraid to affect the sweetness of an already perfect frosting. Overall, this is a perfect recipe that I will make over and over, I’m so glad I found it and even more glad you shared it!
I just wanted to follow-up and say that I mixed an additional cup of butter with another cup of icing sugar and a cup of cocoa into the doubled batch of frosting and it thickened the consistency up perfectly without sacrificing the wonderful chocolate taste. I was concerned that it would turn out too sweet with the added sugar but the cocoa helped offset the sweetness and now I have more of a fudgy frosting that will hold up to the decorations I have planned for these outstanding cupcakes I’m about to bake again in about 20 minutes. It’s too bad I can’t post a picture for you to see the outcome, it’s a fun project!
Hi Joanne, Thanks so much for the feedback! I’m so glad you got the frosting to the consistency you were looking for. Enjoy the cupcakes! :)
I just made these, tonight, as a test bake for a large cupcake order I’ve got coming up for a baby’s first birthday, next month. The client wants something “really chocolatey,” so I googled for a different recipe than I usually use. First, let me say that this is one of the richest desserts I’ve ever put in my mouth and I’ve been in the cupcake business a long time. The ganache created a crater in the cupcake, which distressed me a little. I piped the frosting into the crater, so it worked but I feel like the extra frosting made for an even richer dessert. The cake set up nice, no complaints there. I used a basic Nestle cocoa in place of the Dutch cocoa just because it’s what I had. I thought it worked fine. I used my VitaMix to blend the frosting because I didn’t feel like getting my food processor out for 12 cupcakes. For the large order I will use the food processor because using the VitaMix worked but it created more of a mess than I would have liked. I really loved the consistency of the frosting. It was so buttery that it stirred well and piped like a dream. I think I will stick with this recipe for my order next month but I will omit the ganache. I think it is probably just a little month for a baby’s birthday party.