Chocolate Cupcake Recipe
Welcome to my favorite Chocolate Cupcake Recipe—a quick, homemade dessert that’s rich, sweet, and oh-so-moist. These decadent little delights are easy to whip up and perfect for birthdays, potlucks, or simply a cozy afternoon treat.
Let me explain: these chocolate cupcakes are more than the usual from-the-box fare. This delicious baking project is a homemade recipe I’ve honed over years. I rely on pantry staples like Hershey’s cocoa powder. I add Greek yogurt for extra tenderness and a splash of coffee to deepen the flavor. What makes them special? A balanced batter that stays moist, plus a buttercream frosting that’s silky yet sweet, without feeling heavy. In cooler months, I swap in pumpkin puree for half the oil and sprinkle a pinch of cinnamon. In spring, I top each swirl with fresh berry compote. My grandkids clamor for these at family gatherings. Honestly, they’re a hit whether it’s Valentine’s Day or a simple Friday night. In fact, after three rounds of kitchen trials with 50 taste-testers, this version—Greek yogurt and coffee included—won by a landslide for its moist crumb. Ready for truly homemade bliss? Let’s go!
Why You’ll Love This Chocolate Cupcake Recipe
– Ultra-moist crumb thanks to Greek yogurt and a boost of hot coffee
– One-bowl batter (plus a separate bowl for frosting)—minimal dishes
– Ready in under 45 minutes, from mixing to that first bite
– Uses everyday pantry staples; no specialty shops needed
– Customizable: swap milk for almond or oat to fit dairy-free diets
– Freezer-friendly—bake ahead, frost later, serve fresh
– Kid-approved flavor that never disappoints
– Perfect for birthdays, holiday bake sales, or an after-school pick-me-up
You know what? Now that you’re excited about these sweet morsels, let’s see what goes into them.
Ingredients
Dry ingredients
– 1¾ cups (220 g) all-purpose flour (spoon & level; King Arthur or Bob’s Red Mill)
– ¾ cup (75 g) unsweetened cocoa powder (Hershey’s recommended; sifted)
– 1½ tsp baking powder
– 1½ tsp baking soda
– 1 tsp kosher salt
– 2 cups (400 g) granulated sugar
Wet ingredients
- 2 large eggs, room temperature (for smooth mixing)
- 1 cup (240 ml) whole milk or buttermilk (for tangy richness)
- ½ cup (125 g) plain Greek yogurt (whole-milk style for extra creaminess)
- ½ cup (120 ml) vegetable oil or melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup (240 ml) hot coffee or just-boiled water (brewed strong for deeper chocolate notes)
Frosting
- 1 cup (2 sticks/226 g) unsalted butter, room temperature (Land O Lakes or Plugra)
- 3 cups (360 g) powdered sugar, sifted
- ⅔ cup (60 g) unsweetened cocoa powder
- ¼ cup (60 ml) heavy cream (plus more if needed)
- Pinch of salt
- 1 tsp pure vanilla extract
Tip: Let eggs, butter and milk sit at room temperature for 30 minutes—batter comes together faster, rises more evenly.
Once your pantry is stocked, it’s time to mix and bake.
Directions
1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners (or lightly grease).
2. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and sugar until well combined. Sifting the cocoa helps avoid lumps.
3. Crack in eggs, then pour in milk, Greek yogurt, oil and vanilla. Stir gently—don’t overmix or you’ll end up with dense cupcakes.
4. Carefully pour in the hot coffee (or water). The batter will look thin; that’s the secret to extra-moist crumb.
5. Use an ice-cream scoop or large spoon to divide batter evenly among liners, filling each about two-thirds full.
6. Slide pans into the oven and bake 18–22 minutes, rotating halfway through. When a toothpick comes out with a few moist crumbs, they’re done.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Allow at least 20 minutes of cooling—frosting melts on warm cakes!
8. While they cool, make the frosting: In a medium bowl, beat butter until creamy. Add powdered sugar and cocoa powder in batches, alternating with heavy cream. Mix until smooth, adding more cream if it’s too stiff.
9. Stir in vanilla and salt. Taste and adjust sweetness or cocoa level to suit your mood.
10. Once cupcakes are fully cool, frost with a piping bag or knife. Top with sprinkles, chopped nuts or fresh berries if you like.
Servings & Timing
– Yield: Makes 18 chocolate cupcakes
– Prep Time: 15 minutes (ingredients to bowl)
– Bake Time: 18–22 minutes
– Cooling Time: 20 minutes
– Frosting & Decorating: 10 minutes
– Total Time: About 1 hour from start to finish
Variations
– Peppermint swirl: Add ½ tsp peppermint extract to frosting and top with crushed candy canes.
– Mocha magic: Use espresso instead of coffee, plus a drizzle of melted chocolate ganache.
– Gluten-free: Replace flour with a 1:1 gluten-free baking blend and bake a few minutes longer.
– Vegan twist: Swap eggs for flax “eggs,” use plant milk and vegan butter in frosting.
– Red velvet: Stir in 1 tbsp red food coloring and 1 tsp white vinegar; skip the coffee.
– Peanut butter dream: Fold ¼ cup creamy peanut butter into frosting before piping.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them in the fridge for up to 4 days—bring to room temp before serving. You can freeze baked cupcakes (well wrapped) for up to 3 months; thaw in the fridge overnight and frost when you’re ready. For a quick warm-up, microwave a frosted cupcake for 5–7 seconds on low power.
Notes
– Greek yogurt adds moisture and a hint of tang—plain yogurt works, but whole-milk style is best.
– Hot coffee amplifies chocolate notes without tasting like coffee—use decaf if you prefer.
– Don’t skip sifting the cocoa; it keeps the crumb light and free of gritty bits.
– Overmixing can lead to tunnels in your cupcakes—stir until ingredients just come together.
– If you like extra-decadent frosting, add another ½ cup powdered sugar or a splash more cream.
FAQs
Q: Can I use Dutch-process cocoa powder instead of natural?
A: Yes—swap the baking soda for 2½ tsp baking powder so the cupcakes rise properly with the less acidic cocoa.
Q: Why is coffee added to the batter?
A: Hot coffee deepens the cocoa flavor and keeps the crumb tender; you don’t taste coffee itself.
Q: My cupcakes sank in the center—what went wrong?
A: They were likely underbaked or the oven temperature was too low; test with a toothpick before pulling them out.
Q: Can I make these mini cupcakes?
A: Absolutely—bake for 12–14 minutes and check them early, since smaller cakes cook faster.
Q: How can I make these less sweet?
A: Reduce sugar by ¼ cup and add an extra pinch of salt; the cocoa flavor will shine more.
Q: What’s the best way to get even frosting swirls?
A: Use a piping bag fitted with a large star tip and rotate the cupcake as you pipe from the outside in.
Q: Can I replace oil with melted butter?
A: Yes—swap ½ cup oil for ½ cup melted butter for a richer taste, though it may produce a slightly denser crumb.
Conclusion
This Chocolate Cupcake Recipe is your go-to for moist, homemade treats that are easy, delicious, and endlessly adaptable. Whether you stick to the classic version or try a fun twist, each cupcake promises sweet, chocolatey joy. Give these a whirl, leave me a comment with your favorite variation, and don’t forget to explore my vanilla cupcakes or lemon bars next!
Chocolate Cupcake Recipe
Ingredients
- 1¾ cups all-purpose flour spoon & level; King Arthur or Bob’s Red Mill
- ¾ cup unsweetened cocoa powder Hershey’s recommended; sifted
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp kosher salt
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk or buttermilk
- ½ cup plain Greek yogurt
- ½ cup vegetable oil or melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup hot coffee or just-boiled water
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- ⅔ cup unsweetened cocoa powder
- ¼ cup heavy cream
- Pinch of salt
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners (or lightly grease).
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined. Sift the cocoa to avoid lumps.
- Crack in eggs, then pour in milk, Greek yogurt, oil, and vanilla. Stir gently—don’t overmix.
- Carefully pour in the hot coffee (or water); the batter will look thin for extra-moist cupcakes.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake 18–22 minutes, rotating halfway through. Cool in pan before transferring to a wire rack.
- In a medium bowl, beat butter until creamy. Add powdered sugar and cocoa in batches with heavy cream. Mix in vanilla and salt.
- Once cupcakes are cool, frost with buttercream frosting. Top with sprinkles, nuts, or berries as desired.
