Moist Chocolate Cupcakes with Chocolate Frosting

Name: Moist Chocolate Cupcakes with Chocolate Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ¾ cup all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs; ¾ cup granulated sugar; ⅓ cup unsweetened cocoa powder (sifted); ¼ cup brown sugar; ⅓ cup buttermilk; ⅓ cup canola oil or vegetable oil; 1 teaspoon pure vanilla extract; ¼ cup hot coffee (or hot water); 1 cup unsalted butter (softened to room temperature); ⅓ cup unsweetened cocoa powder (sifted); 2 teaspoon pure vanilla extract; ⅛ teaspoon salt; 4 cups confectioners powdered sugar (sifted); 2 Tablespoons whole milk; large piping bag (16-inch); large star piping tip; chocolate sprinkles

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Indulge in these incredibly Moist Chocolate Cupcakes with chocolate frosting. Full of rich, chocolatey goodness, this is the best chocolate cupcake recipe you will ever make from scratch! Buttermilk and coffee are the two key ingredients for their fluffy texture and delicious flavor that make these homemade chocolate cupcakes impossible to resist!

Moist Chocolate Cupcakes topped with a swirl of chocolate buttercream frosting and sprinkles.

Who can resist homemade chocolate cupcakes with creamy chocolate frosting on top? Not me, that's for sure! These moist chocolate cupcakes are so soft, fluffy, and packed with rich, chocolatey flavor. Trust me, you won't be able to resist them either!

Homemade Chocolate Cupcakes from Scratch

Last year, I posted two cupcake decorating tutorials using a chocolate box cake mix (Easy Halloween Cupcakes and Cute Halloween Cupcakes for Kids). Many of y'all loved how they looked but wanted me to include a homemade chocolate cupcake recipe to make from scratch. Well, I listened and am so excited to share it with you today!

This recipe took me a whole year to perfect. Seriously! I wanted to make sure it was easy to make and used only simple ingredients that the average person could easily find. After many trials and errors, I finally got the taste and texture just right!

Homemade chocolate cupcakes on a wooden table.

If you're familiar with my cooking, you know I LOVE to use buttermilk every chance I get (just like in my moist blueberry muffins, easy homemade biscuits, and award-winning pumpkin cupcakes). Well, this recipe is no different!

There are two key ingredients that make these the best chocolate cupcakes: buttermilk and coffee. In this recipe, the acid in the buttermilk activates the baking soda to create a light, springy texture. Hot coffee is used to help "bloom" the cocoa powder for a deep, rich flavor - I also enjoyed drinking it too!

If you have a sweet-tooth like me, be sure to check out my desserts page where you can find more yummy treats that are sure to satisfy all your sugary cravings!

A chocolate cupcake cut in half on a wooden table.

Why You'll Love This Chocolate Cupcake Recipe

My family LOVES this cupcake recipe and here are a few reasons why your family will love it too:

Moist and rich chocolatey goodness in every bite
Easy to follow, even if you're new to baking
Perfect for birthdays, celebrations, or a simple sweet indulgence
A kid-friendly treat that's fun for them to help make (and eat!)

What You'll Need to Make Moist Chocolate Cupcakes

This moist chocolate cupcake recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)

For the Chocolate Cupcakes:

Ingredients for moist chocolate cupcakes: flour, sugar, cocoa powder, buttermilk, coffee, oil, eggs, vanilla extract, baking powder, baking soda, and salt.

Flour - This recipe has only been tested with all-purpose flour. If you successfully make these cupcakes using a different type of flour, please share your experience in the comments section below.
Unsweetened cocoa powder - adds a rich chocolate flavor without added sweetness
Leavening agents - Baking powder and baking soda give rise to the cupcakes and make them extra fluffy. Make sure to check their expiration dates before using them.
Salt - balances sweetness and enhances the flavors
Sugar - adds sweetness and moisture
Eggs - bind everything together and provide structure
Cooking oil - ensures moistness in every bite. Use a neutral, flavorless oil such as canola or vegetable oil.
Buttermilk - adds acidity for a better rise and tender texture
Vanilla Extract - enhances the yumminess
Hot Coffee - helps to bloom the cocoa powder for a richer, more chocolatey taste

For the Chocolate Frosting:

Butter - Be sure to soften your butter before using it or your frosting could turn out lumpy. Either let it sit at room temperature for 1-2 hours or microwave on 1% power for 30-second increments until your finger leaves an indentation when pressed. Be careful not to melt it.
Cocoa powder - for a rich chocolate flavor
Confectioner's (powdered) sugar - used for sweetness, structure, and pipe-ability. Be careful not to confuse this with granulated sugar.
Milk - thins the frosting so that it spreads and pipes more easily
Pure vanilla extract - for enhanced flavor
Salt - helps offset the sweetness of the frosting

The Best Chocolate for Chocolate Cupcakes

When making chocolate cupcakes, the best options for a rich, chocolatey flavor are unsweetened cocoa powder (used in this recipe) and solid semisweet chocolate. Here's a quick overview of these two options:

Unsweetened Cocoa Powder: This is the most popular option since it has a deep chocolate taste without the added sweetness. Dutch-processed cocoa powder has a milder, more mellow flavor.
Solid Semisweet Chocolate Bar: It adds richness and additional sweetness to your cupcakes when melted and mixed into your batter.

I prefer to use unsweetened cocoa powder so that I have more control over the sweetness, richness, and moisture in my cupcakes.

How to Make Chocolate Cupcakes

Here are the steps and process images for how to make chocolate cupcakes from scratch. (More detailed instructions are in the recipe card below.)

Make the Cupcakes:

Sifting the flour, baking powder, baking soda, and salt together with a mesh sifter. Then, whisking it all together in a white bowl.

Start by sifting the flour, baking powder, baking soda, and salt together into a medium mixing bowl. Whisk until combined.

Adding eggs, sugar, buttermilk, cocoa powder, oil, vanilla extract, and coffee to a large glass bowl. Then, whisking it all together.

In a large mixing bowl, add eggs, granulated sugar, cocoa powder, brown sugar, buttermilk, oil, and vanilla extract. Whisk together until well combined.

Then, slowly whisk in the hot coffee until completely incorporated.

Adding the dry ingredients to the wet ingredients and then whisking them together.

Stir the dry ingredients into the wet ingredients just until combined; don't overmix.

Inserting white cupcake liners into a 12-cup muffin pan and then pouring the batter into each liner.

Add cupcake liners to a 12-cup muffin pan. Fill each liner only half-full with cupcake batter.

Baked chocolate cupcakes cooling in a muffin pan.

Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the middle of a center cupcake comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Make sure they have cooled completely before frosting.

Make the Chocolate Buttercream Frosting:

Creaming the softened butter in a blue stand mixer fitted with a paddle attachment.

Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, beat the softened butter on medium-high speed until creamy and lightened in color (about 2 minutes).

Scrape the mixing bowl down and add cocoa powder, vanilla extract, and salt. Mix together until incorporated.

Mixing chocolate buttercream frosting in a blue stand mixer.

With the mixer on low speed, slowly add the powdered sugar one cup at a time until just combined.

Homemade chocolate buttercream frosting on a spatula.

Scrape the bowl down and add 2 Tablespoons of milk. Mix on medium speed for 1 minute just until smooth (don't overmix).

If the frosting is too thick to pipe, mix in 1 more Tablespoon of milk. If the frosting is too thin to hold its shape, mix in ¼ cup more powdered sugar.

Frost and Decorate the Cupcakes:

Spoon the chocolate buttercream frosting into a large piping bag fitted with a large star tip (I used a Wilton 1M).

Piping chocolate frosting on top of a chocolate cupcake using a piping bag and tip.

Make a swirl on top of a cupcake by starting in the middle and then circling around the edge of the cupcake and then back toward the center again until the desired height is reached.

Homemade chocolate cupcakes with chocolate frosting on a grey concrete countertop.

Repeat for all 12 cupcakes.

Homemade chocolate cupcakes topped with chocolate frosting on a grey concrete countertop,

Top with chocolate sprinkles. Serve and enjoy!

Substitutions

Buttermilk - No buttermilk on hand? No problem! You can make your own by adding one teaspoon of vinegar to one-third cup of whole milk. Then, let it sit for 5 minutes to curdle slightly before using.
Unsalted butter - I can't count the number of times I've gotten ready to make buttercream frosting and realized I was out of unsalted butter. If you're in the same boat, don't worry - simply use salted butter instead and omit the salt in the recipe.

Recommended Baking Tools

Mixing bowls - You will need 2 bowls to mix the cupcake batter in (one for the dry ingredients and one for the wet ingredients).
Standard 12-cup muffin pan - I lined my pan with white cupcake liners but you can use any color you would like.
Electric mixer - A stand mixer fitted with a paddle attachment is best for making homemade buttercream but a handheld mixer will work as well.
Piping bag - use a large 16-inch cake decorating bag
Piping tip - I prefer to use a Wilton 1M large star tip to pipe frosting on my cupcakes but feel free to use any tip you prefer. If you don't have a piping tip, you can simply spread the icing on top of your cupcakes with a spoon or butter knife.

Storage Information

Store leftover cupcakes in an airtight container for 3 days at room temperature or for 7 days in the refrigerator.

Make ahead instructions:

1 day: You can bake these cupcakes 1 day ahead of time and store them (cooled and unfrosted) in an airtight container at room temperature. On the next day, frost them and serve.
3 months: These cupcakes freeze well. Place them (cooled and unfrosted) onto a baking sheet and freeze for 1 hour. Then, seal them in a freezer bag and freeze them for up to 3 months. When ready to eat, thaw in the refrigerator overnight or on the counter at room temperature for 1 hour before frosting and serving.

Tips to Help You Make the Best Chocolate Cupcakes

Here are a few of my top pointers to help you get the best results!

Don't Overmix: Stir the batter together until just combined. Overmixing can make the cupcakes tough.
Use Quality Cocoa: Good cocoa powder makes all the difference in the chocolate flavor. Invest in a good brand.
Measuring Matters: Use the right measuring cups and spoons to ensure accurate ingredient quantities.
Avoid Overfilling the Muffin Cups: Fill each muffin cup only half-full. You'll want to fill them more but trust me - don't do it! This recipe has a lot of rise to it and they will form huge muffin tops or spill over if overfilled.
Don't Overbake: Check the cupcakes a minute or two before the suggested baking time to avoid dryness.
Cool Completely: Let the cupcakes cool completely before frosting them or the buttercream could melt and run down the sides.
Cupcake Liners: Use cupcake liners to prevent sticking and for an easy cleanup.
Store cupcakes in an airtight container to keep them fresh. They can lose their fluffiness if left out for too long.

Frequently Asked Questions

What is the secret to good cupcakes?

My two key ingredients for the best chocolate cupcakes are buttermilk and coffee. In this recipe, the acid in the buttermilk activates the baking soda to create a light, springy texture. Hot coffee is used to help "bloom" the cocoa powder for a deep, rich flavor.

Can I use regular milk instead of buttermilk?

Yes, you can, but you will need to add acidity to your milk to ensure soft and fluffy cupcakes. To do this, stir one teaspoon of vinegar into one-third cup of whole milk. Then, let it sit for 5 minutes to curdle slightly before using.

How can I prevent my cupcakes from sinking in the middle?

Avoid opening the oven door too early during baking, and make sure your baking powder and baking soda are not expired.

Do I need to refrigerate these cupcakes?

Only if you plan to store them for more than 3 days. Otherwise, they're fine at room temperature.

Can I freeze these cupcakes?

Absolutely! Place cooled, unfrosted cupcakes onto a baking sheet and freeze for 1 hour. Then, seal them in a freezer bag and freeze them for up to 3 months. When ready to eat, thaw in the refrigerator overnight or on the counter at room temperature for 1 hour before frosting and serving them.

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Be sure to check out my how-to video in the recipe card below!