Chocolate Cupcakes {Perfected}
These perfected homemade chocolate cupcakes are sturdy yet moist with wonderful chocolate flavor. This is the perfect chocolate cupcake.
Whenever I need a recipe for chocolate cupcakes, I usually use the one from this recipe. It is originally from the back of the Hershey’s cocoa can. And listen, I love it, but a few gripes I have with the recipe is that it makes an odd amount (30-32) when usually I want the standard 24, and the tops end up more on the flat side than on the domed, beautiful side of things.
Neither of those issues are deal breakers, obviously, especially since the cupcakes are a) delicious and b) usually covered in frosting, but nonetheless, I’ve been on the search for a fool-proof chocolate cupcake recipe that yields 24 cupcakes and acquires the lovely dome shape.
Thankfully, the recipe I found that accomplishes both of these feats also tastes magically delicious. Sturdy yet moist with wonderful chocolate flavor, these cupcakes are definitely my new go-to when I need a chocolate cupcake base.
I’m not saying I won’t use my other favorite now and again, but I like knowing I have a perfect, perfect, perfect chocolate cupcake recipe to use for any variety of occasions.
Incidentally, I was making chocolate cupcakes a few weeks ago for an occasion that required them to be egg-free and since I knew I couldn’t fall back on my newfound chocolate cupcake recipe, I modified Jackson’s Wacky Cake recipe into cupcakes and seriously, the result nearly gave these perfect cupcakes a run for their money.
Tender and chocolately and yes, beautifully rounded on top! I’ve added a variation to the recipe on the wacky cake post for cupcakes, in case you are interested in an egg-free option.
And finally, in case anyone wonders, to get the flowery swipe of frosting over the tops of the cupcakes, I nearly always use this Quick Vanilla Buttercream recipe or if I have time and am not serving them to oblivious and non-discretionary Kindergarteners, the Magical Frosting recipe.
I use the Wilton 1M tip for the decoration (along with a few other classic, large tips). If anyone is interested in a simple cupcake frosting how-to, respond in the comments. I have 2-3 classic designs I use for the tops of the cupcakes that give them the bakery appeal but are super easy to accomplish, and I could whip up a post to demonstrate if there is interest.
One Year Ago: Homemade Bagels {Step-by-Step}
Two Years Ago: Lemon Poppy Seed Sugar Cookies
Three Years Ago: Perfect Potato Salad
Perfect Chocolate Cupcakes
Ingredients
- ½ cup (43 g) cocoa powder, Dutch-process or regular unsweetened
- ½ cup hot water
- 2 ¼ cups (320 g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227 g) butter, at room temperature
- 1 ⅔ cups (353 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup (170 g) sour cream
Instructions
- Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
- In a medium saucepan over medium heat, combine the butter and sugar (I often do this in the microwave so I can use the same bowl for mixing). Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.
- Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you'll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.
- Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven.
- Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: classic cupcake recipe adapted slightly from Annie’s Eats, egg-free cupcake recipe adapted from Jackson’s Wacky Cake
Would it be possible for me to cut the recipe for these cupcakes in half, as well as the chocolate buttercream in half? So as to get 12 cupcakes even?
Certainly worth a try – I’ve never halved the recipe but I think it should work out ok.
Omigosh- just made these and the batter is DE-vine! Can’t wait till they’re done cooking 🙂 I have to share our family’s favorite cupcake tweak: I mix a block of softened cream cheese, 1 egg and 1/3 c sugar until well blended. Then I mix in 1 cup of chocolate chips and dollop about a tbsp or so of this cream cheese/choc chip mixture into the middle of each raw cupcake and bake as usual. Soooo yummy! A delectable, tangy, chocolatey gooey center and they are my kids’ (and my husband’s) favorite! Thanks for the great recipe so I don’t have to use a boxed mix anymore 🙂
Hey Mel. I LOVE YOUR RECIPES, I SWEEAARR!! Can I omit ‘sour cream’ from this recipe? Pls reply soon cause I can’t wait to give these cupcakes a try.
Reham – Thank you! The cupcakes will be a bit more dense and dry if you leave out the sour cream so I’d suggest using it.
Do you have to use the sour cream in the mix?
I’ve never tried making them without the sour cream so you would have to experiment.
I made these cupcakes last night. They were wonderful. First from scratch cupcake that doesn’t fall apart or cook up over the muffin cup and fall flat! Thank you for the recipe!!!
Just made these today and these ARE perfect! They’re light, fluffy, and taste good too! Thanks, I will make these again for sure!!!
Hmm..ok will adding a tablespoons more of cocoa make these more chocolatey? Thanks for the quick reply!
Hey Mel!!
I’ve made your Unbelievable Chocolate Cake recipe MANY MANY times. Needless to say, I am obsessed with it. However, do you find that as a cupcake that recipe seems a bit dry? I dont know… I really want to make that cake in cupcake form but I’m afraid of it tasting different than it does as a cake. Would you say this cupcake recipe is close to the flavor and crumb of that one? If not, how does this recipe differ?
I appreciate your awesome recipes! 🙂
Hira – I think both this recipe (the Perfect Chocolate Cupcakes) and the Unbelievable Chocolate Cake are delicious as cupcakes. The Unbelievable Chocolate Cake (when made as cupcakes) is slightly lighter in texture and just a bit more chocolatey, in my opinion.
Made big ones and minis of these. They were very good and moist. The bigger ones a bit moister naturally but still very good. Wondering if I could freeze these unfrosted….?
Nicole – yes, these can definitely be frozen unfrosted. I’ve done it many times but I will warn you, if you are using grease-proof cupcake liners, they tend to peel away from the cupcakes during freezing/defrosting.
will be making these choc. cupcakes tomorrow. would I use cake flour instead of AP?
I tried to make some last week and they were like hockey pucks and looked like muffins.
also, do you have a recipe for vanilla cupcaskes? I am not that fond of choc. but these sound wonderful.
thank you for your response.
tom masterson
Hi Tom, I’ve always used all-purpose flour and it works great! I have a recipe for vanilla buttermilk cupcakes in the Recipe Index if you’d like to try it out.
I need a frosting tutorial for sure! Your cakes all look beautiful. I am frosting challenged in every way! That is usually over looked because they taste good. I would love for my creations to taste good and LOOK beautiful!
Raffie – you can definitely experiment with different methods and ingredients but I’ve only made the recipe as is.
Hi
Thanks for the recipe quick question though, on melting butter, can i not put that on top of the stove and melt with sugar, rather cream the butter with sugar?
Also, can i substitute sour cream with buttermilk instead? Many tanks and hoping to hear from you 🙂
In fact when someone doesn’t know after that its up to other viewers that they will assist, so here it occurs.
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I just took these cupcakes out of the oven and they are perfect! You promised a perfectly rounded little cake and that’s exactly what I got. Thanks! Love you’re recipes and appreciate all your hard work!!!
Thanks for the quick reply! That’s one less thing to worry about. Really, thanks a lot! 😀
Hi Mel,
They look so amazing! I’ve been looking at this for months, and I want to make a chocolate cake for an upcoming birthday, but I’m torn between this recipe and your “Unbelievable Chocolate Cake” one from some years ago. I want to make a moist, rich cake that I can frost with mint buttercream and pour a bit of ganache over. But I just can’t pick one! Would you say one of the two recipes is your favorite?
Hey Ami – I’d go for the Unbelievable Chocolate Cake. It is unparalleled in its deliciousness. 🙂
Hi,
I’m Angela from Australia and have been following your blog for a while now. I must say that you seem such a delightful person, which explains why I think your blog is so special. A very big thank you for all your hard work…particularly raising a family as well.
I always use grams etc in my cooking so could you please tell me how many grams are in the cup of flour you use?
Thanks again.
Regards from Australia,
Angela
So, I’m looking for a new chocolate cupcake to make this weekend and noticed a few different ones deemed “best” or “favorite” on your site. Would you say this one or schoolyard was better? Did you ever figure out the issue with the schoolyard frosting…I’d love to try it but am nervous. Thanks so much!
Hi Katie – I definitely prefer these cupcakes (or the ones from the Andes Mint cupcake recipe). I haven’t made that schoolyard frosting in a couple of years. It worked the last time I made it, but honestly, it’s been so long, I don’t think I can guarantee the results. Sorry!
These are, by far, the best cupcakes I’ve ever made! Real perfection!
I have made and loved many of the recipes from your blog, but I think this one (with the Quick Vanilla Buttercream) is the one that I am MOST GRATEFUL for! 🙂 I needed to bring mini chocolate cupcakes to my SIL’s baby shower, and these are the recipes I went with. Even people who don’t like cake liked them!! I previously did not have a go-to chocolate cupcake or vanilla buttercream recipe- and now I do!! I will stop looking, and make these over & over again! And if anyone’s wondering, I used 1 tbsp. of batter for the mini’s, and they took 10 minutes to bake.
As I was making these, I thought the method was really different, but it sure worked! Great results, thanks Mel!
Mary – I’ve never made them as minis but usually when I do bake mini cupcakes, I check them after 8 minutes. Glad you are enjoying the recipes!
Have you ever made these as mini cupcakes? If so, how long did you bake them for?
P.S. I found your blog a couple of weeks ago and have made quite a few of your recipes. Everything has turned out great! You’re my new go-to when I’m looking for a recipe. Thanks!
I can’t see anything?
I made these and I must say they are the best chocolate cupcake ever. Indeed PERFECT!
With this recipe, I made 6 regular cupcakes and a 9-inch regular cake. I did not bother to frost or ice either 😛 I felt that the cake tastes better than the cupcakes…more chocolatey, more fudgey, more dense. But that doesn’t mean the cupcakes were not great….they were indeed the best chocolate cupcake I had ever tasted.
And yeah, for a twist in the recipe, I added some pistachio and almond in the middle and they had that perfect crunch in the middle which obviously, I love in cupcakes! 😀
One more thing, how should I modify the recipe to make 12 regular cupcakes?
Thanks a lot for this recipe!
Mel,
You will probably never know how much I appreciate you. I’ve struggled with cupcakes lately. I’m helping a friend by making 1/3 of the cupcakes for her nephews wedding rehearsal dinner. Twice I made Martha Stewarts recipe in the last two weeks (with success before but not when it really counts)! They were flat and ran over and into each other so trying to take them out of the pan was ugly. This morning, after another failed attempt, I found your recipe. I just took them out of the oven and they are picture perfect and I am so happy!! You are awesome, thank you! Thank you! Thank you!
These cupcakes were WONDERFUL! Thank you for sharing this with us!
Hope you are doing well after the birth of the little angel!
well, I haven’t tried the cupcake yet, but the batter is Delicious!! 🙂 Congrats on your chubby lovely lady!!
My boys love chocolate cupcakes, but I’d prefer a brownie, so I can’t wait to try these out! And yes, please Mel, share your frosting wisdom with us!!
I would also love a frosting how to!
Please post the how to’s!!
one should always have a good chocolate cupcake recipe in her arsenal!
yes please!
Yes, please post a how-to for frosting beautiful cupcakes like yours!
I’d LOVE a how-to on frosting!
I can never get my frosting thick enough to stand up and look fluffy and beautiful! Please do a how-to on frosting and how to frost!!
I would love to see the how to on cupcakes!!
Yes! “How to” would be awesome! Best wishes with the newest coming addition. You are amazing and I love your blog.
Also would love to know how to pipe icing like you do! HELP! Major thanks for the egg -free cupcake recipe, my son’s BFF is vegan and my last attempt at a cupcake for him for my son’s b-day was … .. . weak. . . .very weak. .. so now I have a new one to try! THANK YOU!!! Any cookie or muffin ideas for the vegan kindergarten boy also very much in need of. . .!! Snack time at our house is sadly pre-packaged or just fruit when he comes over- would love to be able to bake a muffin or cookie that he can eat!
Yes please on the how-to-frosting! 🙂
I also would love to see your how-to on frosting! 🙂 Thanks!
Yes!! A how-to is exactly what I need!! Please, pretty please??
I would LOVE to see some frosting “how tos”!!! And by the way, YUM!
The cupcakes look delicious and I would love a how to.
Yes!!! How To!!!!!
Please and Thank You!
Lovely cupcake recipe, Mel. Any excuse I have to bust out my good quality cocoa powder is good enough for me. Would love to see your frosting tips, too. I used to be good at it but lately I’m a total klutz!
Please show us how you frost cupcakes!!!
These cupcakes look so good, Mel. I am always interested in your tutorials…they are the best!
I made these cupcakes tonight and the Quick Buttercream Frosting and it was a hit! Definitely a keeper. Thank you!