Chocolate Cupcakes
This post may contain affiliate links. Read my full disclosure policy. Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes. Starting a baking business specializing in cakes and cupcakes sparked my passion for creating recipes, which was the impetus for creating Once Upon a Chef many years ago. These chocolate cupcakes, a delicious discovery from that time (and the mini version of my favorite chocolate cake), have been my go-to ever since. The cake recipe is wonderfully simple—a one-bowl recipe that and yields an ultra moist, deeply chocolate, and tender crumb. And the chocolate buttercream, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most homemade chocolate frostings, which can be temperamental and take hours to set. Table of Contents What You’ll Need To Make Chocolate CupcakesStep-by-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Chocolate Cupcakes Step-by-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “Delicious!!! So perfect for the chocolate lover in me!” What You’ll Need To Make Chocolate Cupcakes For the Cupcakes All-Purpose Flour: The foundation of the cupcakes. For accurate measuring, use the spoon and level method: spoon the flour into your measuring cup and level it off with the back of a knife. Granulated Sugar: Adds sweetness and helps create a moist and tender crumb. Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. It’s important to note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity. Baking Powder and Baking Soda: These leavening agents help your cupcakes rise and become light and fluffy. (Understand the difference between baking soda vs baking powder.) Eggs: Add structure, richness, and stability to the batter. Vegetable Oil: Adds moisture to the cupcakes, ensuring they’re soft and not dry. Oil-based cakes tend to stay moist longer than those made with butter. Sour Cream: A secret weapon for moistness! Sour cream not only adds richness and a subtle tang but also reacts with baking soda for a tender texture. Vanilla Extract: Rounds out the sweetness and brings complexity to the overall taste. Boiling Water: Adds moisture and intensifies the cocoa’s flavor, resulting in a more robust chocolate taste. Jump to the printable recipe for precise measurements All-Purpose Flour: The foundation of the cupcakes. For accurate measuring, use the spoon and level method: spoon the flour into your measuring cup and level it off with the back of a knife. Granulated Sugar: Adds sweetness and helps create a moist and tender crumb. Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. It’s important to note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity. Baking Powder and Baking Soda: These leavening agents help your cupcakes rise and become light and fluffy. (Understand the difference between baking soda vs baking powder.) Eggs: Add structure, richness, and stability to the batter. Vegetable Oil: Adds moisture to the cupcakes, ensuring they’re soft and not dry. Oil-based cakes tend to stay moist longer than those made with butter. Sour Cream: A secret weapon for moistness! Sour cream not only adds richness and a subtle tang but also reacts with baking soda for a tender texture. Vanilla Extract: Rounds out the sweetness and brings complexity to the overall taste. Boiling Water: Adds moisture and intensifies the cocoa’s flavor, resulting in a more robust chocolate taste. Jump to the printable recipe for precise measurements For the Frosting Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand. Unsalted Butter: Make sure it’s softened but still cool, which ensures that it blends well without becoming too runny. Unsalted butter allows you to control the frosting’s saltiness more precisely. Confectioners’ Sugar: This finely ground sugar, also known powdered sugar, dissolves easily, preventing any grittiness in the frosting. Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor. Light Corn Syrup: Adds gloss and sheen to the frosting, making it smooth and spreadable. It also helps in stabilizing the texture. Vanilla Extract: Rounds out the flavors and adds depth. Jump to the printable recipe for precise measurements Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand. Unsalted Butter: Make sure it’s softened but still cool, which ensures that it blends well without becoming too runny. Unsalted butter allows you to control the frosting’s saltiness more precisely. Confectioners’ Sugar: This finely ground sugar, also known powdered sugar, dissolves easily, preventing any grittiness in the frosting. Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor. Light Corn Syrup: Adds gloss and sheen to the frosting, making it smooth and spreadable. It also helps in stabilizing the texture. Vanilla Extract: Rounds out the flavors and adds depth. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the Cupcakes In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, and sour cream. Mix on low speed until combined. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined. Divide the batter evenly into the cupcake liners. Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for about 10 minutes, then transfer them to a rack to cool completely. Step 2. Make the Frosting Place the chocolate in a microwave-safe bowl. Cook in the microwave in 20-second intervals, stirring in between, until it’s about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool. In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt. Process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Then add the corn syrup and vanilla. Process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate. Pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. When the cupcakes have cooled, use a small offset spatula or butter knife to swirl the frosting on top. Frequently Asked Questions Can I make these cupcakes in advance? How should I store them? Yes, you can make these cupcakes a day in advance. Once they have completely cooled, store them in an airtight container at room temperature. Can the cupcakes be frozen? Yes, the cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw them overnight on the countertop before serving. (Wait until the cupcakes are completely defrosted to ice them.) You May Also Like RecipeComments (239)Add Comment Recipe Comments (239) Add Comment Ingredients For the Cupcakes 1½ cups all-purpose flour, spooned into measuring cup and leveled off with knife 1½ cups granulated sugar ¾ cup unsweetened natural cocoa powder, such as Hershey’s ¾ teaspoon salt 1½ teaspoons baking powder ¾ teaspoon baking soda 2 large eggs, lightly beaten ¼ cup vegetable oil ¾ cup sour cream 1 teaspoon vanilla extract ¾ cup boiling water 1½ cups all-purpose flour, spooned into measuring cup and leveled off with knife 1½ cups granulated sugar ¾ cup unsweetened natural cocoa powder, such as Hershey’s ¾ teaspoon salt 1½ teaspoons baking powder ¾ teaspoon baking soda 2 large eggs, lightly beaten ¼ cup vegetable oil ¾ cup sour cream 1 teaspoon vanilla extract ¾ cup boiling water For the Frosting 8 ounces milk or semi-sweet chocolate, broken into small pieces (see note) 2½ sticks (20 tablespoons) unsalted butter, softened but still cool 1¼ cups Confectioners' sugar ½ cup natural unsweetened cocoa powder, such as Hershey's ⅛ teaspoon salt ¾ cup light corn syrup 1 teaspoon vanilla extract 8 ounces milk or semi-sweet chocolate, broken into small pieces (see note) 2½ sticks (20 tablespoons) unsalted butter, softened but still cool 1¼ cups Confectioners' sugar ½ cup natural unsweetened cocoa powder, such as Hershey's ⅛ teaspoon salt ¾ cup light corn syrup 1 teaspoon vanilla extract Instructions For the Cupcakes Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined. Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined. Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. For the Frosting Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool. In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours. When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature. Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal). Make-Ahead/Freezer-Friendly Instructions: The cupcakes can be made up to one day ahead of time and stored in an airtight container at room temperature. They can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.) Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool. In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours. When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature. Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal). Make-Ahead/Freezer-Friendly Instructions: The cupcakes can be made up to one day ahead of time and stored in an airtight container at room temperature. They can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.) Nutrition Information Powered by Serving size: 1 cupcake Calories: 320 Fat: 17 g Saturated fat: 9 g Carbohydrates: 42 g Sugar: 32 g Fiber: 3 g Protein: 3 g Sodium: 161 g Cholesterol: 47 mg Serving size: 1 cupcake Calories: 320 Fat: 17 g Saturated fat: 9 g Carbohydrates: 42 g Sugar: 32 g Fiber: 3 g Protein: 3 g Sodium: 161 g Cholesterol: 47 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertAmerican Cakes, Pies & Tarts Dessert American