I have a recipe for homemade chocolate cupcakes that will charm you. I mix all-purpose flour, unsweetened cocoa powder, eggs, buttermilk, and vanilla to create a moist base, topped with silky chocolate frosting. Every bite promises a delightful balance of rich chocolate flavor and tender crumb.

Jump to Recipe

I’ve been on the hunt for recipes that really hit the mark and this Best Homemade Chocolate Cupcake Recipe did not disappoint. I mixed 1 and 1/2 cups of all-purpose flour with 3/4 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 1/2 teaspoon baking powder and a pinch of salt to form the base of these cupcakes.

Then I added 1 cup granulated sugar along with 2 large eggs, 1/2 cup buttermilk (or regular milk if you dont have buttermilk), 1/2 cup vegetable oil and 2 teaspoons vanilla extract. I also stirred in 1/2 cup boiling water to intensify the chocolate flavor.

For the frosting, I combined 1/2 cup unsalted butter with 2/3 cup cocoa powder, 3 cups powdered sugar, 1/3 cup milk and 1 teaspoon vanilla extract until it was silky smooth. Trust me, these homemade chocolate cupcakes are absolutely irresistible and melt in your mouth!

Why I Like this Recipe

I really love this recipe because it gives me the best of both worlds: a super rich chocolate taste and a moist, melt-in-your-mouth texture. I mean, every bite reminds me of the kind of chocolate cake I had growing up and it just hits the spot every time.

Another reason is how simple and easy it is to make. I don’t have to be a master baker to whip these cupcakes up, and that makes me feel pretty good about trying new stuff in the kitchen without freaking out over complex steps.

The frosting is a huge win for me too. It comes out silky smooth and has just the right amount of chocolaty kick so that it complements the cupcakes without being overly sweet or heavy.

Lastly, I enjoy how the recipe uses that boiling water trick. Even though the batter seems a little thin at first, it turns out to be a smart move that makes the cupcakes extra tender and gives them a unique flavor depth.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour gives structure, adds carbohydrates, and creates a tender cake texture.
Unsweetened cocoa powder delivers rich chocolate flavor and antioxidants, making cupcakes indulgent.
Granulated sugar adds sweetness and boosts energy with simple carbohydrates in every bite.
Eggs bind ingredients, supply protein, and enrich cupcakes with a moist, fluffy texture.
Buttermilk adds tangy flavor and calcium, ensuring a tender and light crumb.
Vegetable oil makes cupcakes extra moist and enhances rich flavor without heavy fats.
Boiling water intensifies cocoa flavor and helps every ingredient blend together nicely.
Vanilla extract adds a warm, sweet note that ties ingredients together deliciously.

Ingredient Quantities

1 and 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk (or regular milk if you dont have buttermilk)

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup boiling water

1/2 cup unsalted butter, softened (for the frosting)

2/3 cup unsweetened cocoa powder (for the frosting)

3 cups powdered sugar, sifted (for the frosting)

1/3 cup milk (for the frosting, add more if needed)

1 teaspoon vanilla extract (for the frosting)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line your cupcake pan with liners.

2. In a large bowl, sift together 1 and 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. Add 1 cup granulated sugar and mix in 2 large eggs, 1/2 cup buttermilk (or milk if you dont have buttermilk), 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until everything is combined.

4. Slowly stir in 1/2 cup boiling water until the batter is smooth even if it seems a bit thin its supposed to be that way.

5. Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

6. Let the cupcakes cool in the pan for about 5 minutes then move them to a cooling rack.

7. For the frosting, beat 1/2 cup unsalted butter (softened) until its creamy.

8. Mix in 2/3 cup unsweetened cocoa powder and gradually sift in 3 cups powdered sugar while beating constantly.

9. Pour in 1/3 cup milk and add 1 teaspoon vanilla extract then beat again until the frosting is silky smooth; add a tad more milk if needed.

10. Once your cupcakes have completely cooled, generously frost them and enjoy these moist, chocolatey delights!

Equipment Needed

1. Preheated oven
2. Cupcake pan with cupcake liners
3. Large mixing bowl
4. Sifter or fine-mesh sieve for dry ingredients
5. Measuring cups and spoons
6. Electric mixer or hand whisk for beating the batter and frosting
7. Spatula or wooden spoon for stirring
8. Cooling rack for letting the cupcakes cool
9. Toothpick for checking if the cupcakes are done
10. Saucepan or kettle for boiling water

FAQ

Can I use regular milk instead of buttermilk? – Yep, you can use regular milk if you dont have buttermilk but it might change the texture just a bit.

Why do I need boiling water in the batter? – Boiling water helps to bloom the cocoa powder which makes the cupcakes extra moist and gives them a richer chocolate flavor.

How do I know if the cupcakes are done? – Just poke a toothpick into the center of a cupcake. If it comes out with a few moist crumbs, they are perfect.

Can I make these cupcakes ahead of time? – Sure, you can store them in an airtight container for a couple of days or even freeze them for up to three months.

Any tips for getting a smooth, creamy frosting? – Make sure your butter is nicely softened. Gradually add the milk to the powdered sugar and cocoa mixture while stirring until you get the right consistency.

Best Homemade Chocolate Cupcake Recipe Substitutions and Variations

Instead of buttermilk, you can mix 1/2 cup of regular milk with 1/2 teaspoon of lemon juice to get a similar tangy effect
If you dont have vegetable oil, try using the same amount of melted coconut oil which adds a slight tropical flavor
For unsalted butter in the frosting, you can use margarine as a substitute if needed
Don’t have powdered sugar? You can blitz regular granulated sugar in a blender until it’s fine and sift it to remove any clumps
If you’re short on unsweetened cocoa powder for the cupcakes or frosting, a darker cocoa can be used, just keep in mind you might need a bit less sugar

Pro Tips

1. When mixing your wet and dry ingredients, be careful not to over mix—it’s ok if there are a couple of lumps, over stirring can actually make your cupcakes tough.
2. If you’re using regular milk instead of buttermilk, try adding a splash of lemon juice or vinegar about 5 minutes before mixing it in so you get that tangy flavor that really makes a difference.
3. Let the cupcakes cool completely before you start frosting them, even if they seem just a little bit cool on the outside. It helps the frosting stick better and totally avoids that ugly melted mess.
4. Make sure you sift your powdered sugar for the frosting to avoid any gritty texture, it might seem like extra work but trust me—it makes for a smoother, more even topping.