This is the Best Chocolate Cupcake Recipe! These chocolate cupcakes are moist, tender, and topped with the creamiest chocolate buttercream frosting; throw some sprinkles overtop and you have the perfect cupcakes for a special occasion or birthday! 

Three chocolate cupcakes topped with colorful sprinkles.

 

I love chocolate. And I’m assuming/hoping you do too!

If you’re a chocolate lover and a cake lover, you’ll go crazy for these moist chocolate cupcakes.

Pile on a hefty serving of my delicious chocolate buttercream frosting recipe and you’re in business.

The best chocolate cupcake topped with chocolate buttercream frosting and colorful sprinkles, with a large bite taken out of the cupcake.

Chocolate Cupcakes

If you need a cupcake recipe for a birthday party, then use this one, kids and adults will go crazy for it.

And good news is this: these chocolate cupcakes take less than 30 minutes to make… from start to finish! Technically they take 25 minutes is all.

A glass bowl with ingredients for making chocolate cupcakes.How to make Chocolate Cupcakes

In a medium bowl whisk the dry ingredients together: flour, cocoa powder, salt, baking powder, and baking soda.

In the bowl of a stand mixer add the eggs, sugars, oil, and vanilla extract. Mix on medium speed until everything is thoroughly combined.

A glass bowl with a whisk stirring the dry ingredients for the best chocolate cupcake recipe.

With the mixer on low, alternate adding the dry ingredients with the buttermilk staring and ending with the dry ingredients.

  • Dry ingredients, buttermilk, dry, buttermilk, dry.

Don’t over mix the cupcake batter!

The best chocolate cupcake batter.

Fill the cupcake liners half full.

HALF FULL.

Not 2/3 full, not 3/4 full. Half full.

If you overfill the liners the cupcakes will have spill over, stick to the pan, and create problems. I know this, because I experienced it. I learned my lesson, so don’t make the same mistake I did.

A cupcake pan lined with tan cupcake liners and each cupcake half full with chocolate cupcake batter.

Bake the chocolate cupcakes for 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

Let them cool completely before frosting them with chocolate buttercream frosting.

Storing Chocolate Cupcakes 

You can store unfrosted chocolate cupcakes at room temperature in an airtight container for 1-2 days. Once the cupcakes have been frosted store them in an airtight container in the fridge.

Refrigerated cupcakes will last for up to 1 week, but keep in mind that these cupcakes taste best when consumed within a few days of making them.

A single chocolate cupcake topped with piped chocolate buttercream and colorful sprinkles.

If you love these chocolate cupcakes try these:

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Three chocolate cupcakes topped with colorful sprinkles.
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5 from 1 vote

Best Chocolate Cupcake Recipe

This chocolate cupcake recipe is absolute perfection! What you get is a light and moist cupcake that's loaded with chocolate flavor. These cupcakes are perfect for dessert and/or birthdays!
prep time 5 mins
cook time 18 mins
total time 23 mins
servings: 14 cupcakes
calories: 162kcal

INGREDIENTS

  • 1/2 cup natural unsweetened cocoa powder
  • 3/4 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs at room temperature
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/3 cup vegetable oil
  • 2/3 cup brown sugar packed
  • 1/2 cup granulated sugar

INSTRUCTIONS

  • Preheat the oven to 350°F.
  • In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.
  • With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.
  • Line a regular sized muffin tin with cupcake liners. Fill the liners half full. If you fill them over halfway, they will spill over! Don't do it. Only fill half full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
  • Frost with chocolate buttercream frosting.

RECIPE NOTES

I frosted my chocolate cupcakes with this chocolate buttercream frosting recipe
You can store unfrosted cupcakes at room temperature in an airtight container for 1-2 days. Once the cupcakes have been frosted store them in an airtight container in the fridge. 
Refrigerated cupcakes will last for up to 1 week.
Recipe adapted from Sally's Baking Addiction

Suggested Equipment

Calories: 162kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 105mg | Potassium: 112mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Calcium: 37mg | Iron: 1mg
Course: Dessert
Cuisine: American
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