These are the ultimate chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting.
This is the best chocolate cupcake recipe
Looking for the perfect recipe can be exhausting because there are just so many out there. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this.
The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. This is the only cupcake batter I’ve used for years now. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I love both versions equally, so you can make the two of them and see which one you prefer. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Just fill the tins ¾ full with batter.
And then there’s the frosting.
I’m talking deep, intense, chocolaty, fudge-consistency frosting. One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. The intense flavor comes from a combination of dark chocolate and cocoa powder. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar.
More tips
If you happen to have corn syrup, you can substitute some of the powdered sugar with it. This will make for an extra smooth frosting. Both natural unsweetened and Dutch-processed cocoa powder are ok, and either milk, semisweet, or bittersweet chocolate can be used.
It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. If the frosting is still somewhat grainy, switch to the whisk attachment.
If you’re aiming for death by chocolate cupcakes, then would you like to be my best friend? Please think about it. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. But do prepare to meet death—in a totally good way.
You may also like:
- Ultimate Vanilla Cupcakes
- Chocolate Peanut Butter Cupcakes
- Red Velvet Cupcakes
- Tiramisu Cupcakes
- The Very Best Brownie Muffins (Great for Cupcakes!)
- 1 and 1/3 cups (185 g/6.5 oz) all-purpose flour
- 1/2 cup (50 g/1.7 oz) cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick/113 g) butter, softened to room temperature
- 1 cup (200 g/7 oz) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) hot water
- 2/3 cup (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature
- 1 and 1/3 cups (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary)
- 1/4 cup (25 g/1 oz) cocoa powder, sifted
- 1/2 teaspoon pure vanilla extract
- 115 g/4 oz. dark chocolate , melted and slightly cooled
- 2 tablespoons (30 ml) heavy cream
- Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
- For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
- With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.
- Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
- For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined. Add powdered sugar as necessary until frosting is spreadable.
- Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
- Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
185 Comments
Jess @ whatjessicabakednext
July 31, 2015 at 4:27 pmThese cupcakes look divine, Shiran! Love chocolate cupcakes – super decadent and that frosting sounds so yummy! 😀
Shiran
August 1, 2015 at 6:55 amThank you, Jess! 🙂
Vivian
December 11, 2016 at 3:29 amMam pls make video how you make frosting …..
Thalia @ butter and brioche
August 1, 2015 at 11:35 pmThese cupcakes definitely do look like the ultimate chocolate cupcake.. they look so dark, moist and delicious. Perfect amount of frosting ratio too!
Shiran
August 3, 2015 at 1:12 pmThank you so much Thalia! 🙂
Maya @ Treats and Eats
August 2, 2015 at 4:29 pmI kind of want to stuff my face with 10 of these cupcakes 🙂 They look absolutely delicious and that frosting looks so amazingly creamy!
Shiran
August 3, 2015 at 1:28 pmThank you Maya! I’d like to do the same with your desserts! 🙂
Joan Hayes
August 3, 2015 at 12:50 pmShiran, these are the most amazing looking chocolate cupcakes I’ve seen. Seriously, they look perfect. The only thing that’s wrong with them? I can’t eat one of them through my computer screen. ;p
Shiran
August 3, 2015 at 1:30 pmThank you so much, Joan! They indeed taste as good as they look 🙂
Karessa
March 12, 2018 at 9:05 amHi there u give cup and number measurements …does it matter which one u prefer to use . Thanks
Shiran
March 13, 2018 at 4:47 amWeight/Gram measurements are more accurate, so if you have a kitchen scale, use it. Otherwise, use measure by volume/cups.
Daisie
August 1, 2019 at 4:10 amThanks for the amazing recipe!
I baked these for my mother’s birthday. It’s the first time I’ve ever baked, (I’m only 12) and they turned out fabulously! Super chocolatey and moist🤗🤗
Winnie
August 3, 2015 at 6:52 pmשירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם
והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד
Shiran
August 5, 2015 at 3:34 amThanks Winnie!
Tasha @thatssoyummy
August 5, 2015 at 10:03 amThese cupcakes look lovely!!!!
Shiran
August 9, 2015 at 4:21 amThank you Tasha!
Anna
September 25, 2015 at 9:36 pmHow many cupcakes does this make? And they look amazing!
Shiran
September 26, 2015 at 4:55 amHi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title.
Rachel
October 9, 2015 at 5:52 amHow can I make these dairy free?
Shiran
October 11, 2015 at 11:15 amHi Rachel, since this recipe includes butter both in the cupcakes and the frosting, there’s no substitution that would yield similar results. Try to look for a different recipe that’s dairy-free.
Rachel
October 11, 2015 at 11:49 amThank you, although I will give these a try as well 🙂
Shiran
October 11, 2015 at 2:54 pmSounds great 🙂
Nazaret
September 18, 2016 at 9:10 pmThere is dairy free butter(earth balance)and many options of dairy free milk(almond,coconut,soy,rice,etc)
Shona Pruden
January 11, 2017 at 4:34 pmyou can replace butter with mayannaise
Liz Anderson
October 16, 2015 at 3:20 pmI have been looking for a new go-to chocolate cupcake recipe because my current one is just a pain. I tried this recipe last night and they are amazing — like velvet! My husband, who isn’t a huge fan of chocolate, ate 3 for breakfast this morning and proclaimed them the most amazing cupcake he has ever eaten! I love everything about these cupcakes, especially how simple and virtually fool proof they are. I added chocolate chips and that took these cupcakes to the next level. Any recipe that is husband and toddler approved, is a keeper in my book. 🙂
Shiran
October 17, 2015 at 9:04 amThank you so much for your lovely comment, Liz! It took me a long time until I found the perfect cupcake recipe so I’m really happy you enjoyed it 🙂
Marta
October 31, 2015 at 8:15 pmThe cupcakes look amazing. One question, I see that it doesn’t call for baking powder. Is that correct?
Shiran
November 1, 2015 at 3:54 amThank you, Marta 🙂 Yes, the recipe calls for baking soda only.
Stella
November 6, 2015 at 9:43 amThese look amazing, one quick question.. Can the APF be substituted with cake flour?
Thank you
Stella
Shiran
November 7, 2015 at 9:33 amHi Stella 🙂 I wouldn’t recommend doing it because the cupcakes would be too delicate. I suggest to stick to the recipe in this case.
Nola
November 16, 2015 at 4:28 pmOMG these look amazing going to try them out soon thanks for sharing Shiran.
Shiran
November 17, 2015 at 5:27 pmThank you, Nola 🙂
Kristina
January 7, 2016 at 10:13 pmThese blew my mind. Thank you! Yum.
Shiran
January 8, 2016 at 7:12 amGreat! Thank you so much for your comment 🙂
jennifer
January 15, 2016 at 9:25 pmMaking the cupcakes tonight for my daughters 3rd birthday tomorrow. Can I make the frosting tonight and store it overnight so I can frost the cupcakes right before the guests come over. What is the best way to store frosting?
Shiran
January 16, 2016 at 3:39 amHi Jennifer, you can store the frosting in the fridge, covered, for up to 3 days. Before using, bring it to room temperature and whisk until smooth. If it’s just for the night, you can also leave it on the counter at room temperature (in an airtight container), and use it in the morning to frost the cupcakes. Happy birthday! 🙂
Jessica
January 19, 2016 at 9:09 pmMade these today and they are absolutely Amazing!!!! The best chocolate cake ever and the frosting was great. I used the corn syrup with powdered sugar suggestion and couldn’t be happier! I’m trying out desserts for my daughter’s upcoming birthday party. Any recipes for white or another flavor?!
Shiran
January 21, 2016 at 5:09 amHi Jessica! I’m so glad you like the cupcakes 🙂 There are so many good recipes so it’s hard to choose one! Are you looking for cupcake or cake recipes? You can find all the recipes in the recipe index, but if you want me to recommend something specifically, let me know 🙂 All the cupcakes are amazing (vanilla, peanut butter, lemon) if that’s what you’re looking for. Happy birthday to your daughter!
Heather
January 21, 2016 at 10:03 pmWhat kind of dark chocolate should be used in the frosting? Would melted chocolate chips work? Thanks for sharing your recipe!
Shiran
January 22, 2016 at 5:50 pmHi Heather 🙂 I usually use chocolate bars and not chocolate chips because the two can be a little different depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for chocolate chip cookies for example). Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. It’s just a matter of taste.
Susanna
February 8, 2016 at 1:29 pmI just recently made these and they came out really good. I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good.
Shiran
February 8, 2016 at 4:38 pmThank you so much for your comment, Susanna! 🙂
Erin
February 8, 2016 at 8:35 pmI made these for my husband’s birthday this weekend and they were a huge hit! I did make two changes that you might want to try sometime – first, I replaced both the milk and hot water in the cupcake batter with 1 cup of hot brewed coffee (I love coffee in chocolate cake batter). Then, out of necessity because I inexplicably didn’t have any dark chocolate, I used 2 oz. of melted unsweetened baking chocolate in the frosting. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. Thanks for a great dessert!
Shiran
February 10, 2016 at 10:20 amI’ve tried these cupcakes using water, milk, and coffee. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. Thank you for your comment Erin, and I wish your husband a happy birthday! 🙂
Pam
February 23, 2016 at 11:33 amI made the cupcakes last night. I added a teaspoon of cinnamon. I’m looking for a decadent cupcake for a 3rd birthday party. I think we found a winner!
Shiran
February 24, 2016 at 8:57 amThank you Pam! I hope you like it! 🙂
Liz
February 23, 2016 at 10:19 pmThese look great! You said you sometimes swap between using only water or milk. What are the differences to the taste and texture between the two? Just curious and wanting to give it a try!
Shiran
February 24, 2016 at 8:56 amThank you, Liz! It’s a matter of personal preference so I suggest to try and see because both versions are delicious. Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too).
naseerah
March 3, 2016 at 4:21 pmHi Shiran!
Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! How are they so dark?
Thanks!
Shiran
March 6, 2016 at 3:35 pmHi Naseerah! These cupcakes turn out quite dark even when using natural cocoa powder. If you want them to be very dark, you can substitute the natural cocoa with dutch-process, and the baking soda with 2 teaspoons of baking powder.
Danielle
March 7, 2016 at 11:10 pmJust made these. I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. It was more creamy. The cupcakes turned out kind of dry.
Shiran
March 8, 2016 at 1:51 amHi Danielle! Cakes made from scratch are usually different than a cake mix, especially in texture. The cupcakes shouldn’t be dry at all. There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added).
Sierra
March 30, 2016 at 12:46 amI made these for a customer’s birthday today and they were a huge hit….Thank you so much for the recipe
Shiran
March 30, 2016 at 4:55 amThanks you so much for your comment, Sierra! 🙂
Stacey J
March 31, 2016 at 2:07 pm5 STARS!
These cupcakes are absolutely delicious! I added 1 tsp Perro to the hot water. And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. Oh! and I put a few drops of almond extract in with the vanilla. They were great and loved by all! Thank you for this recipe. It is a keeper =)
Shiran
April 2, 2016 at 12:22 pmSounds delicious! Thank you so much for your comment, Stacey! 🙂
Sharon
April 1, 2016 at 2:03 amMade these a couple of weeks ago and everyone loved them! I want to make them again but I’m having a hard time finding heavy cream. What can I use as a substitude?
Shiran
April 2, 2016 at 12:20 pmHi Sharon 🙂 You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). You can also just omit it if you want.
Sharon
April 3, 2016 at 11:40 pmThank you! I’ll try with milk 🙂
Madison
April 8, 2016 at 9:41 pmIs there any way to substitute the dark chocolate. Or is dark chocolate the route to go?
Shiran
April 9, 2016 at 9:17 amHi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. Using dark chocolate (bittersweet or semisweet) yield the best result.
veronica
May 8, 2016 at 10:49 pmHi Shiran,
Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. Can you tell me how to make “all purpose four? I notice many recipes have this.
Veronica
Shiran
May 9, 2016 at 9:08 amHi Veronica! Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder).
Nalini
May 22, 2016 at 12:44 pmHi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . Thanks for sharing the recepie
Shiran
May 30, 2016 at 6:56 amThank you for your comment, Nalini! 🙂
Grey
May 28, 2016 at 7:27 pmI just made this and it was so gooood!
Julia
June 8, 2016 at 3:12 pmThese turned out absolutely GORGEOUS! They are so delicious, moist and perfectly chocolatey but not too overpowering. I will definitely recommend this recipe to all my family and friends. Just amazing.
Thank you for such wonderful cupcakes~!
Shiran
June 9, 2016 at 4:48 amI’m so glad to hear that, Julia! These are my favorite chocolate cupcakes and I’ve tried so many! Thank you for your comment 🙂
Pratibha
June 23, 2016 at 7:40 amHi. These cupcakes look yummy. I love chocolate and wud definitely try this. I just have one query, my family is pure veg. Is there any way I can substitute or remove eggs ? Wud be glad to know the answer.
Shiran
June 24, 2016 at 1:45 pmI have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online.
Pratibha
June 28, 2016 at 11:09 amAt what temperature donee need to bake them? 180 only?
Shiran
June 28, 2016 at 3:32 pmYou should bake it at 350 Fahrenheit or 180 Celsius.
TW
July 5, 2016 at 9:08 pmThis is a good recipe. The first time I made it, I thought it was lacking chocolate flavor, but the cupcakes were very moist. On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. I decided to use a full cup of water and added maybe a tablespoon of espresso powder, I used half white/half brown sugar, also added a bit more vanilla. These adjustments were perfect! The cake is still moist, but the chocolate flavor is much more intense! Also, the second time I baked in a 9×13, same temp for about 23 minutes.
Shiran
July 6, 2016 at 5:01 amYour adjustments sound delicious! I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. Thank you for your comment!
Megan
July 26, 2016 at 9:34 pmThank you so much for this recipe! It’s fantastic. I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! I substituted coffee for the hot water. Brilliant recipe, thanks again!
Shiran
July 27, 2016 at 8:23 amThank you so much, Megan! 🙂
Crystal
July 26, 2016 at 11:15 pmFor the cake batter, is one type of cocoa powder preferred over the other? Do you suggest natural is better for the batter?
Shiran
July 27, 2016 at 8:21 amHi Crystal! I actually prefer Dutch-processed cocoa powder. It gives a deep chocolate flavor to the brownies.
Pam
August 24, 2016 at 5:20 pmcan I make these mini ?
Shiran
August 25, 2016 at 4:42 amYes Pam, you can!
Abigail
September 15, 2016 at 9:21 amThese were great! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. I slowly mixed all of the extra ingredients and made a small cake with the extra batter. Even with messing up the order, the cupcakes turned out well! They’re a bit moist and really tasty!
Shiran
September 19, 2016 at 8:51 amThank you, Abigail! 🙂
amanda
September 15, 2016 at 1:36 pmbest chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! definitely keeping this recipe!!
Shiran
September 19, 2016 at 8:53 amThat’s so great to hear! Thank you so much, Amanda!
Rona
September 17, 2016 at 5:35 amHi shiran! Can i make use of this recipe to make a cake? I love this cupcake so much that i wanted to use it in making a cake.
Shiran
September 19, 2016 at 9:22 amHi Rona, you can always try and see if you like the result. Personally, I like this recipe for chocolate cake which is much more moist and fluffy. It’s a perfect cake!
Rona
September 19, 2016 at 10:14 amThank u shiran! May i know what frostingdoesnt melt easily?
Kirsty
October 13, 2016 at 9:58 pmOh my goodness these cupcakes are AMAZING !! I’ve made them about three time now and every time people don’t believe me I made them from scratch they taste that good ! The best choc cupcake reciepe out there THANKYOU !
Shiran
October 14, 2016 at 5:43 pmThank you so much Kirsty! I’m so glad to hear that 🙂
Monica
November 26, 2016 at 3:05 pmI just made these a couple of hours ago. They are sooooo good. I’ve made them for my nephews bday but made extra for myself. My new favourite cup cake recipe. X
Shiran
November 27, 2016 at 4:33 amThank you so much Monica! Happy birthday!
Marcy
December 9, 2016 at 11:27 pmI made these cupcakes for a family party, and they could not get over how delicious they were! They were so moist, and not too sweet. Thank you for the recipe!
Shiran
December 11, 2016 at 4:22 amI’m so glad to hear that! Thank you so much Marcy!
Shikin
December 19, 2016 at 4:43 amHi Shiran,
Is it possible to substitute the baking soda with baking powder instead? As I hv only the latter with me.
Shiran
December 19, 2016 at 2:38 pmHi Shikin, if you use Dutch-processed cocoa powder, you can use 2 teaspoons baking powder instead of the baking soda.
Chantal
December 23, 2016 at 9:02 amGood morning from Saint Lucia, WI
I recently did these cupcakes for a bridal shower and they were a hit. I got about 17 cupcakes out of my batch. The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……
Thanks for the awesome recipe
Shiran
December 24, 2016 at 2:40 pmI’m so glad! Thank you so much Chantal!
Rina kazimierczak
January 3, 2017 at 5:03 amHi, I wonderd how much cornsyrup I could use? Half powerd sugar en half cornsyrup? Thank you
Shiran
January 3, 2017 at 9:57 amHi Rina, I suggest to start with less than half and see if you like the result. So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency.
Bri
January 6, 2017 at 6:20 pmJust made them….they are perfect. Thanks for the recipe
Shiran
January 8, 2017 at 7:16 amThank you Bri 🙂
Rosemary
January 8, 2017 at 5:11 amWow! Totally AWESOME cupcake recipe! So moist! I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. Looked and tasted AWESOME! My brother said they were the best cupcakes he ever had!
Shiran
January 8, 2017 at 7:16 amI’m so glad you like it! Thank your brother for me 🙂
Rosemary
January 8, 2017 at 5:13 amOh, and I also followed your suggestion with the corn syrup in the mint frosting recipe and it turned out GREAT!
Jess
January 10, 2017 at 7:28 pmI have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! Thank you so much for sharing it with us all. I honestly can’t wait to try your other recipe’s!
Jess
January 14, 2017 at 7:41 pmThis frosting is incredible! So smooth and not too sweet! Thanks! It’s a keeper! 🙂
Shiran
January 19, 2017 at 12:28 pmThanks Jess!
Jennifer
January 24, 2017 at 6:44 pmMy new go to recipe for chocolate cupcakes! I used cake flour, as that is what I had on hand, and they still came out delicious. Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. Thanks so much for sharing this wonderful recipe!
Shiran
January 25, 2017 at 1:15 pmThank you so much for your sweet comment Jennifer!
Emily
February 4, 2017 at 5:50 pmJust an FYI, if anyone was wondering. I made these just now, and I got 60 mini cupcakes out of one recipe. Followed the recipe exactly with no substitutions. They cooked in 10 minutes at 350.
Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield.
anonymous
September 19, 2018 at 1:49 pmthank you! 🙂
Name*
March 24, 2017 at 5:32 amHow big is each cupcake? I mean the dimension.
Shiran
March 29, 2017 at 6:09 amI’ve never measured them, but I just use a standard size/regular cupcake pan.
Mimi
March 31, 2017 at 10:06 pmThank you so much for the recipe, it’s sounds lovely and I can’t wait to try it! Just curious, why does the water have to be hot? What does that do for the cake?
Mimi
March 31, 2017 at 10:11 pmAlso, does the milk have to be whole milk? And would a full fat sour cream or yogurt be ok to use instead?
Shiran
April 3, 2017 at 2:56 pmYes, it needs to be whole milk. I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda.
Shiran
April 3, 2017 at 2:44 pmHi Mimi, the hot water yields super chocolate-y and moist cupcakes!
Saarah
April 5, 2017 at 10:16 pmCould this recipe being used to bake a whole cake instead of cupcake?
Shiran
April 6, 2017 at 10:12 amPersonally I like my chocolate cakes very moist and fudgy, more than cupcakes. I like the chocolate cake batter in this recipe, or this one.
Nivedita
April 6, 2017 at 12:06 pmI used your frosting recipe to top vanilla cupcakes. Weight measurements and the soft/moist look drew me in. I didn’t want a sugary one that would get dry and crusty by the next day. The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. However, it was too thick to pipe or perhaps it needed to be gently warmed? I had to thin with about 3-4 tbsps of milk.
Shiran
April 7, 2017 at 1:58 pmHi Nivedita, it’s ok, if it’s too thick you can always add cream or milk to make it thinner, or if it’s too thin, you can always add more powdered sugar. It shouldn’t be warm.
Mimi
April 7, 2017 at 2:18 pmThese cupcakes look amazing, I can’t wait to try them! Just wondering if I have to use full fat milk, or if 2% milk would be alright? If not, could I use a full fat sour cream or yogurt instead? =)
Shiran
April 14, 2017 at 6:58 amHi Mimi, for milk I prefer 3%, but all options are good.
Basira
April 10, 2017 at 4:53 amif I want to add baking powder instead of b.soda will it ruin the cupcake or not?how much baking powder I can substitute with?
Shiran
April 14, 2017 at 6:46 amIf you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder.
Basira
April 15, 2017 at 12:54 pmI’m planing to make birthday cake for my sister in the next month and I have sth big in my mind.A giant cupcake with fondant; honestley I have never tried fondant. since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. can you please tell me this yummy buttercream will help me with covering the cake and the layers?
Shiran
April 29, 2017 at 9:19 amHi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting.
Khulood Yaseen
April 20, 2017 at 11:32 amPerfect recipe! I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! And the frosting…omg …I’m supposed to be on a diet…sooo not happening 😛 Thank you so much 🙂
Khulood
PS: you were right..I don’t know how much frosting I ate before I even piped it…
Beauteous Rose
April 21, 2017 at 6:45 pmI don’t know where I went wrong. Could it be because I used cake flour and not all purpose? 24 cupcakes in the trash. 🙁
Shiran
April 23, 2017 at 5:25 amCan you explain what exactly went wrong? Was it the texture/flavor?
Beauteous Rose
April 23, 2017 at 6:33 amIt was my fault honestly. I didn’t properly read the ingredients. Re did them yesterday, and they were awesome! I actually ate a few of them unfrosted. Freezed them so I could frost them today. I’m very happy I actually paid attention yesterday! Thanks
Rachel
April 24, 2017 at 8:15 amHi, I’m sort of a beginner and was intrigued by this recipe. I’m really hoping to try it based on how satisfied these reviews sound, but I don’t happen have any kind of mixer.
Could I just mix using my non-existent strength and hand utensils?
Thanks!
Shiran
May 5, 2017 at 5:42 amHi Rachel, I say try it anyway (and google it to see the options). The cake might be less fluffy and light, but you’ll get good result. Use a whisk to make the frosting if you have one.
Mary
April 27, 2017 at 8:01 pmMade the cupcake recipe tonight. I was skeptical because the batter was REALLY thick (I almost added more hot water), however they turned out to be the perfect consistency.
I will say, do NOT substitute the sugar in this recipe with Stevia. The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup). So yeah…..my comments on the recipe with Stevia, is the taste is disgusting but the consistency is amazing! I will repeat again in the future with real sugar XD
Toni Miller
May 6, 2017 at 1:24 amMuffins look and sound amazing! Do you think I could put coffee in the hot water?
Shiran
May 14, 2017 at 5:30 amYes you can!
mhytch
May 8, 2017 at 11:15 amcan i make the recipe in half?
Shiran
May 11, 2017 at 9:28 amYes!
carol
May 17, 2017 at 4:07 pmI have a party in two weeks can i make these and freeze them? I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather?
Shiran
May 19, 2017 at 9:21 amIt depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun.
It’s not possible to freeze cupcakes once they’re frosted, however you can prepare the cupcakes and frosting a few days before.
Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
The frosting can be kept in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
Sienna
May 18, 2017 at 11:21 pmHi,
Can I use buttermilk instead of normal milk? Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe!
Thanks
Shiran
May 19, 2017 at 9:02 amHi Sienna! I’ve tried it once and it worked well so you can use it.
Jayde harrison
May 21, 2017 at 2:29 amSo, I’ve just made these delicious cupcakes using my new kenwood multi one machine for the very first time, was so easy and they turned out perfectly. I’ve never made cakes or cupcakes from scratch until today. Was so easy , will never buy packet mix again!
Ad
June 21, 2017 at 11:55 amHi Shiran. This recipe yields 16pcs . How should I change the measurement so i can get about 25-30 pcs of cupcakes?
Much appreciated. Thanks!
Shiran
June 28, 2017 at 7:23 amThe easiest option is to double the recipe and get 32 cupcakes.
Pam
August 18, 2017 at 11:41 amI made these today. My batter was a lot creamier instead of runny. When I pulled them out of the oven there was liquid looking foam coming out the top of some. I noticed when I was putting them in the pans to bake some of my sugar didn’t mix up the greatest so I’m not sure if that was an issue too. They still tasted great. I’m going to retry the recipe again as the taste was absolutely perfect chocolate flavor!
Elena
September 11, 2017 at 7:12 amHi Shiran! Would you recommend natural or dutch processed cocoa powder for this recipe?
Thanks!!
Shiran
September 11, 2017 at 7:22 amI prefer dutch process cocoa powder for a deep chocolate flavor!
Shaianne
September 17, 2017 at 2:36 amWOW!!!!! These are great!!!! I just made them and they are delicious!!!! I live in Alaska and these are perfect when my family goes hunting!!
Kay
October 2, 2017 at 12:09 pmMy first attempt at making chocolate cupcakes was a huge success, thanks to Shiran’s wonderful, simple recipe! Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. I had to bake them for 25 to 30 minutes which was not an issue. Shiran, thanks again for sharing such a great recipe!!! I give this 10 out of 10 stars!
Shiran
October 3, 2017 at 2:18 pmThank you so much Kay! I’m so glad!
Lauren
October 17, 2017 at 12:12 pmare you able to use this recipe with normal cake pans rather than cupcakes (if you adjust the cooking time etc) Hubble loves the cupcakes and wants a birthday made ?
Shiran
October 19, 2017 at 8:48 amHi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. I like this recipe for chocolate cake or this one because they are much more moist and fluffy, but it’s a matter of personal taste.
Andrea G.
October 29, 2017 at 11:26 amInstead of using dark chocolate can I use Nutella?
Shiran
October 30, 2017 at 11:09 amI have a recipe for Nutella cupcakes and Nutella frosting here.
Monique
January 13, 2018 at 11:32 pmHi Shiran
I made these today and they turned out great! Followed, the recipe exactly and they turned out fab. I might try changing up the frosting next time, using a simple ganache. The base cupcake is exactly what I was looking for.
Thank you so much 🙂
Shiran
January 16, 2018 at 3:53 amThank you Monique! Here’s a recipe for my chocolate ganache frosting if you’re looking for inspiration 🙂
Alicia
April 9, 2018 at 4:09 pmThese are so good and turned out perfect! Hopefully I don’t eat all of them. LOL
Ann
June 2, 2018 at 8:38 pmMost recipes call for oil, do you find the butter adds more flavour?
If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes?
Lastly, I’ve made buttercreams with melted chocolate and found they seized or became very hard, have you had these problems too when testing recipes?
Shiran
June 6, 2018 at 9:40 amHi Ann, yes, the butter gives a wonderful flavor and texture to the recipe. Dutch processed cocoa powder is great. They will get a nice dome, it depends on how much you fill the muffin tin. Personally, I like my cupcakes rather flat, so it’s easy to frost them. About the frosting, let the melted chocolate cool and add it very slowly to the mixture while the mixer is still running. Make sure the chocolate and the butter mixture are not too warm or too cold when combining them.
Chocoholic
August 19, 2018 at 9:42 pmThese cupcakes were amazingly good! I don’t really like frosting and I usually take it off and just eat the cake part. This frosting is fudgy and delicious! I ate the whole cupcake frosting and all!
Seema
August 23, 2018 at 5:28 amHi dear,
I would be trying your recipe tomorrow. I wanted to know how much and do I use dark chocolate instead of cocoa powder. Thanks for the recipe
Shiran
August 23, 2018 at 7:48 amHi Seema, dark chocolate cannot be substituted with cocoa powder.
Seema
August 27, 2018 at 9:27 amGE Shiran,
I wanted to know can I substitute dark chocolate instead of using cocoa powder. If so how and how much please.
Rgds
Beenish
October 29, 2018 at 9:59 amI tried these cupcakes. They turned out to be great.
Linda Schwartz
November 16, 2018 at 11:51 pmMade these today for a freind ans made a couple extra for a friend. Best chocolate cupcakes ever. I used Hershey’s Dark cocoa powder and melted dark chocolate in this receipe. Almost akin to a black velvet recipe. My husband absolutely loved them. Will definitely make this again.
Ariana
December 23, 2018 at 11:42 pmHi, how long does this take to make normally? And how long is it likely to take by hand? I do not have a mixer to use and I am very beginner with this baking stuff 🙂
Brenda T
January 5, 2019 at 1:39 pmMade these and they are some of the best cupcakes I have had. I did not have the dark chocolate to melt so I had to omit that and actually ended up using a little more powdered sugar. My family could not stop eating them. They said they were so airy and light. Will definitely use this recipe again. : )
Tamara
February 2, 2019 at 8:45 pmCan you replace the sugar with maple syrup?
Carol
February 4, 2019 at 1:56 pmI made these and I must say they are the best cupcakes I have ever had and made. Many thanks
Myra
February 8, 2019 at 3:49 amI just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. And it hasnt gotten any better since they coold down. Im about to cry.. i promise my in laws to make these cupcakes!
Astrid
February 11, 2019 at 4:32 pmThese look fantastic! Can I replace the whole milk with buttermilk instead?
Shiran
February 14, 2019 at 4:38 amI always suggest sticking to the recipe, but yes, buttermilk would work here.
Courtney
March 9, 2019 at 2:53 amWould you recommend doubling this recipe if needing more cupcakes, or just making 2 separate batches?
Shiran
March 10, 2019 at 6:59 amYou can double the recipe. 🙂
Anika
March 18, 2019 at 7:02 pmCan i make this as a standard cake and not cupcakes or is it too dense?
Shiran
March 20, 2019 at 6:42 amI recommend the batter of this cake, or this one. Both are delicious!
Jaide
April 17, 2019 at 9:32 ami’ll admit, I was a bit sceptical with the final batter before baking, but the cupcakes came out perfect. I took them out after 15 minutes even though they looked a little under-done on the top (the toothpick came out clean) as I wanted to ensure that they were light and moist, which they are! When deciding when to remove from the oven, do not decide based on their colour, the chocolate colouring will become stronger as they cool; take them out sooner than rather than later.
Shanti
April 23, 2019 at 1:58 amHi Shiran
Thanks for the beautiful recipe.These cupcakes made with chocolate and cream in the batter were too good (clearly deathby) and those were really too delicious for words…. but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator
Melina
April 25, 2019 at 11:47 amThese were super easy to make, and are amazing!!! A great recepie!Thanks for sharing.
Helen
May 8, 2019 at 10:09 amHello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. To me, the chocolate frosting is the 5-star part of this recipe. It turned out incredibly smooth and yet still perfect for piping. The cupcakes looked great and the texture was melt-in-your-mouth light, but the flavor was flat to me. Compared to the vanilla cupcakes, I feel like these would benefit from more salt and more sugar (consider that the same quantities of salt and sugar for 16 chocolate cupcakes are used for 12 of your vanilla cupcakes). Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… 🙂
Nan
May 19, 2019 at 9:55 amHey! I really like how the cupcakes turned out. However, it is a lot less sweet than I would like it to be. Can I use less cocoa powder and more sugar? Thanks in advance:))
Elizabeth
May 19, 2019 at 12:14 pmHi, would I be able to make mini cupcakes with this recipe?
Amy
May 26, 2019 at 7:09 pmHi great recipe, I loved them! although i struggled making the frosting (it was my first time but mine was quite runny… are we meant to put them in the fridge or freezer to set?)
Also would you have a calorie estimate for these?
Katrina Clarke
June 13, 2019 at 9:02 amHi from Ireland! I have been looking for a ‘go to’ chocolate cupcake recipe and have tried quite a few but they weren’t great. The only really good one I have is quite complicated and involves melting dark chocolate, separate the egg whites and yolks and adding and folding these separately- too much work. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you!