Chocolate Cupcake Recipe
If you’ve ever found yourself daydreaming about that perfect, tender bite of rich chocolate wrapped in a swirl of creamy frosting, you’re about to discover your new obsession: this Chocolate Cupcake Recipe is pure happiness in mini-cake form. These little delights are moist, fluffy, and boast deeply chocolatey flavor, topped with a chocolate buttercream that’s lusciously smooth—basically, everything you crave in a homemade treat. Whether you’re baking for a loved one’s birthday, celebrating a casual Friday, or just indulging your sweet tooth, this Chocolate Cupcake Recipe will win hearts (and taste buds) every single time!
Ingredients You’ll Need
What sets this Chocolate Cupcake Recipe apart is how a few simple ingredients, combined thoughtfully, create a dessert that feels seriously special. Each item plays a crucial role, bringing in flavor, structure, or that unbeatable moist crumb that makes these cupcakes hard to resist.
- All-purpose flour: The classic backbone for structure and tender crumb—measure with care for perfectly fluffy cupcakes.
- Unsweetened cocoa powder: Go for a high-quality cocoa for a deep, pure chocolate punch in every bite.
- Baking powder: Gives your cupcakes a lovely lift, ensuring they turn out light rather than dense.
- Baking soda: Reacts with the sour cream and adds extra rise for that beautifully domed top.
- Salt: Just a pinch heightens all the sweet, chocolatey notes.
- Unsalted butter, softened: Creams perfectly, adding richness and helping create the cake’s airy texture.
- Granulated sugar: For sweetness and a little structure—don’t skimp if you want the right taste and moistness.
- Large eggs: Provide structure and help everything bind together smoothly.
- Vanilla extract: Adds depth and enhances all the chocolate flavor—pure vanilla makes a big difference!
- Sour cream: This is the secret to ultra-tender, super-moist cupcakes. Don’t skip it!
- Whole milk: Keeps the batter loose and rich for melt-in-your-mouth cupcakes.
- For the Chocolate Buttercream Frosting: Softened butter, unsweetened cocoa powder, powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt—blended together for a silky, dreamy topping.
How to Make Chocolate Cupcake Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C), and line a 12-cup muffin tin with your favorite cupcake liners. This simple step makes cleanup a breeze and ensures your cupcakes release perfectly every time, with those signature bakery-style ridges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, so you won’t get pockets of baking soda or clumps of cocoa in your cupcakes—just smooth, chocolatey batter.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This extra bit of mixing helps aerate the batter, which means tender cupcakes with a perfectly soft crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each. When both eggs are in, mix in the vanilla extract. This step ensures the eggs are fully incorporated and the batter becomes velvety smooth—the perfect base for your Chocolate Cupcake Recipe.
Step 5: Mix in Sour Cream
Stir in the sour cream, and watch your batter instantly become richer and creamier. The sour cream is the game-changer, promising ultra-moist cupcakes that taste luxurious every time.
Step 6: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry mix, gently folding everything together. This slow and steady approach keeps your cupcakes tender and stops them from getting tough—just be sure not to overmix!
Step 7: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Try not to overbake, as this keeps your Chocolate Cupcake Recipe extra moist and soft. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make and Apply Chocolate Buttercream
To make the buttercream, first beat the softened butter until creamy. Add cocoa powder and blend until it’s silky smooth, then gradually beat in the powdered sugar, alternating with the cream. Mix in the vanilla and a pinch of salt last. Slather this luscious frosting onto cooled cupcakes—and try not to eat it all straight from the bowl!
How to Serve Chocolate Cupcake Recipe
Garnishes
Go classic with chocolate sprinkles, a generous sprinkle of flaky sea salt, or delicate chocolate curls. Even simple, fresh berries look stunning atop the rich buttercream, giving a lovely pop of color and tartness to each bite.
Side Dishes
If you’re building a dessert spread, these cupcakes pair beautifully with bowls of fresh strawberries and a big pitcher of cold milk. For a party, serve alongside vanilla ice cream or tangy raspberry sorbet—contrasting flavors that make the chocolate really shine.
Creative Ways to Present
For a super-fun twist, try stacking the cupcakes into a tower, or nestle them into festive wrappers for holidays and birthdays. You can even pipe on different frosting patterns or use edible flowers for a whimsical, bakery-worthy finish with your Chocolate Cupcake Recipe.
Make Ahead and Storage
Storing Leftovers
Once your cupcakes have cooled and been frosted, store them in an airtight container at room temperature for up to three days. To keep them ultra-fresh, place a slice of bread in the container; it’ll help prevent the cupcakes from drying out.
Freezing
If you want to prep the cupcakes in advance, you can freeze the unfrosted cakes for up to two months. Wrap each cupcake tightly in plastic wrap before placing in a freezer bag. When ready to enjoy, thaw at room temperature, then frost and serve.
Reheating
These cupcakes are so moist, they’re delicious straight from storage, but if you crave a fresh-from-the-oven taste, microwave an unfrosted cupcake for just 10-15 seconds. Always add frosting after reheating for the very best texture and flavor.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Full-fat Greek yogurt is a great substitute for sour cream in this Chocolate Cupcake Recipe and will keep your cupcakes moist and tangy.
Can I make this Chocolate Cupcake Recipe gluten-free?
Yes, you can swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just remember that results can vary based on the blend, but you should still get a lovely crumb.
Can I double this recipe for a crowd?
This recipe doubles beautifully if you want to prepare plenty of cupcakes for a party or special occasion—just be sure to use two muffin tins and rotate them halfway through baking for even results.
How do I get a super-smooth buttercream?
Let your butter come fully to room temperature before beating, and always sift your cocoa powder and powdered sugar to avoid lumps. Beat well and add cream slowly to reach your desired consistency.
What’s the best way to add chocolate chips?
For an extra layer of decadence, gently fold 1/2 cup of mini chocolate chips into the batter right before filling your cupcake liners. They’ll melt into silky pockets of chocolate throughout each cupcake!
Final Thoughts
Life is just sweeter with a batch of homemade cupcakes, and this Chocolate Cupcake Recipe really is the one you’ll turn to time and time again for that perfect chocolate treat. Gather your ingredients, get your mixer ready, and surprise someone (or yourself!) with these little bites of happiness—you won’t regret it!
Print
Chocolate Cupcake Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these moist and decadent Chocolate Cupcakes topped with a rich Chocolate Buttercream Frosting. Perfect for any occasion, these homemade cupcakes are sure to be a hit!
Ingredients
Cupcake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup whole milk
Chocolate Buttercream Frosting:
- ½ cup unsalted butter, softened
- â…“ cup unsweetened cocoa powder
- 1¾ cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Add wet and dry ingredients: Stir in the sour cream. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Frosting: Beat the butter until creamy. Add cocoa powder and mix until smooth. Gradually add the powdered sugar, alternating with the cream, beating until fluffy. Mix in the vanilla and a pinch of salt. Frost cooled cupcakes as desired.
Notes
- For extra decadence, add chocolate chips to the batter before baking.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
