Chocolate Cupcakes: the effortless recipe for moist, decadent cupcakes

Full of rich, chocolatey flavor, these moist chocolate cupcakes are an easy treat you can make at home. This simple recipe is the chocolate version of the old-school vanilla cupcake, topped with an ultra-indulgent silky-smooth buttercream.

Each bite of these decadent chocolate cupcakes is better than the last – they're perfect for birthday parties, holidays, and anytime entertaining friends and family. Of course, they're so irresistibly good, you may want to make them just because!

How to Make Chocolate Cupcakes

Start by preheating your oven to 350F. Line a muffin tin with liners and set it off to the side. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl so that the ingredients are evenly distributed.

In a second bowl, whisk the eggs, brown sugar, white sugar, oil, and vanilla. Pour half the egg mixture into the flour mixture, followed by half the buttermilk. Lightly whisk the ingredients, then add the rest of the egg mixture and buttermilk. Be careful not to overmix the batter – you want to whisk everything until the ingredients are just combined.

Pour the batter into the cupcake liners, filling them just up to halfway. Bake for 18 to 21 minutes. Take the cupcakes out of the oven and let them cool completely. Once they're cool, decorate the cupcakes with chocolate buttercream and plenty of sprinkles.

How to Make Chocolate Frosting

To make homemade chocolate frosting, beat 1 cup of butter until creamy. Beat in 3 ½ cups powdered sugar, 3 tablespoons heavy cream, ½ cup of cocoa powder, a pinch of salt, and 2 teaspoons of vanilla extract. Transfer the buttercream to a piping bag and use it immediately.

Tips for Homemade Chocolate Cupcakes

You can make these cupcakes up to 1 day in advance. Keep them at room temperature and frost them the day you plan on serving them.

You can also use canola oil or melted coconut oil instead of vegetable oil to make your chocolate cupcakes.

Buttermilk makes all the difference in this recipe. Don't be tempted to leave it out. If you don't have any, add 1 tbsp of lemon juice or white vinegar to ½ cup of whole milk. Leave it for 5 to 10 minutes before using it.

You can leave out the cocoa powder to turn these chocolate cupcakes into vanilla ones.

Don't overmix the batter otherwise, your cupcakes will wind up dense. Whisk until it's just combined.

Your cupcakes are done when a toothpick inserted into the center comes out mostly crumb-free.

Don't overfill the cupcake liners.

For a fun, tasty twist, swap out chocolate buttercream for a different flavor. Mint, peanut butter, cream cheese, vanilla, orange, lemon, or salted caramel buttercream would all be delicious on these cupcakes.

You can add flavored filling to the cupcakes if you like. Pour the batter ¼ of the way up the liner, add the filling, then add the remaining batter, making sure not to fill past halfway up the liner.

How to Store Moist Chocolate Cupcakes

Place your cupcakes in an airtight container and store them at room temperature for up to 2 days or in the fridge for up to 5 days.

Can You Freeze Chocolate Cupcakes?

Of course! It's best to freeze them without the buttercream. Freeze the cupcakes in an airtight container for up to 3 months. When you're ready to eat them, thaw them in the fridge overnight and frost them before serving.

Instructions

Preheat your oven to 350F. Line a muffin tin with liners.

Step 1

Step 1

Preheat your oven to 350F. Line a muffin tin with liners.

In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

Step 2

Step 2

In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

In a second bowl, whisk eggs, sugars, oil, and vanilla.

Step 3

Step 3

In a second bowl, whisk eggs, sugars, oil, and vanilla.

Pour half the egg mixture into the flour mixture. Pour in half the buttermilk. Briefly whisk, then add the rest of the egg mixture and buttermilk. Don't overmix.

Step 4

Step 4

Pour half the egg mixture into the flour mixture. Pour in half the buttermilk. Briefly whisk, then add the rest of the egg mixture and buttermilk. Don't overmix.

Pour the batter into the cupcake liners, filling them just up to halfway.

Step 5

Step 5

Pour the batter into the cupcake liners, filling them just up to halfway.

Bake for 18 to 21 minutes. Remove from the oven and let cool. Once cool, decorate the cupcakes with chocolate buttercream and sprinkles.

Step 6

Step 6

Bake for 18 to 21 minutes. Remove from the oven and let cool. Once cool, decorate the cupcakes with chocolate buttercream and sprinkles.

Serve and enjoy!

Notes

Make sure all your ingredients are at room temperature before you start baking.