Chocolate Cupcakes

There’s nothing quite like a classic chocolate cupcake—soft, moist, and packed with deep chocolate flavor. These cupcakes are made with a combination of cocoa powder and hot coffee for an ultra-rich taste and a delicate crumb. Topped with a silky, chocolate fudge frosting that’s creamy, smooth, and not overly sweet, these cupcakes are perfect for birthdays, celebrations, or just because. The optional chocolate curls add an elegant, bakery-style finish, making these treats feel extra special.

Best Chocolate Cupcakes

This best chocolate cupcake recipe is intensely chocolatey without being dense, thanks to the balance of leavening agents and moisture from the milk and oil. The chocolate frosting is made with melted chocolate and cocoa powder, giving it a deep, fudge-like consistency without being too heavy. Whether you’re making them ahead for an event or enjoying them fresh, these cupcakes are a crowd-pleaser that never disappoints.

Full instructions, total time, and ingredient amounts can be found at the bottom of this post!

Chocolate Cupcake Batter

Start by preheating your oven to 350ºF and lining a cupcake pan or muffin tin with cupcake liners.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure a smooth batter.

In a separate bowl or measuring cup, whisk the egg, milk, oil, and vanilla extract until well combined. You could also use buttermilk instead of the milk to give this a rich twist!

Pour the wet ingredients into the flour mixture and mix until just incorporated.

Slowly add the hot coffee (or hot water), stirring continuously. The batter will be very thin, but this ensures a moist, light cupcake. Divide the batter evenly between the liners, filling them only halfway.

Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Fudge Frosting

The key to this frosting is the combination of melted chocolate and cocoa powder, giving it an intensely rich flavor and smooth texture. To begin, place the chopped chocolate and heavy cream in a microwave-safe bowl and heat in 15-second intervals, stirring in between, until fully melted and smooth. You can also use chocolate chips. Let it cool for about 10 minutes.

In a separate bowl, beat the butter until light and fluffy in a stand mixer or using a hand mixer. Sift in half of the powdered sugar and cocoa powder, mixing on low speed until incorporated. Pour in the cooled melted chocolate and mix again until combined. Add the remaining powdered sugar and beat until the frosting is creamy and well blended. Finally, mix in the teaspoon vanilla extract, whipping for another minute to ensure a light, fluffy consistency.

Chocolate Curls (Optional Decoration)

For an elegant touch, chocolate curls can be made using just two ingredients: chopped chocolate and shortening. Start by melting them together in a microwave-safe bowl in 15-second intervals, stirring until smooth.

Using an offset spatula, spread the melted chocolate in a thin, even layer on the back of a baking sheet. Place the sheet in the freezer for about 4 minutes, just until the chocolate firms up. Using a small scraper, hold it at a 45º angle and gently push against the chocolate to form curls. If the chocolate is too brittle and breaks, let it sit at room temperature for a minute. If it’s too soft, return it to the freezer briefly. Keep the curls frozen until ready to use.

Assembling the Cupcakes

Once the cupcakes are fully cooled, transfer the chocolate fudge frosting to a piping bag fitted with a piping tip of choice (I used a 4B for a textured swirl). Pipe the frosting onto each cupcake, creating smooth, decorative peaks. Top with chocolate curls, sprinkles, or your favorite garnish for a finished look. Barry’s chocolate flakes work beautifully for an extra-special touch.

Storage & Freezing

To keep the cupcakes fresh, store them in an airtight container in the refrigerator for up to four days. Before serving, allow them to sit at room temperature for about 15 minutes to soften slightly. If freezing, place the cupcakes in an airtight container and store them for one to two months. You can also freeze the cupcakes and frosting separately, then assemble them fresh after thawing.

Recipe Notes

• Cocoa Powder: You can use either natural cocoa powder or Dutch-processed cocoa powder in this recipe. Since the recipe includes both baking soda and baking powder, both types will work.
• Coffee Substitute: If you prefer not to use coffee, replace it with hot water. Coffee enhances the chocolate flavor but doesn’t leave a noticeable coffee taste.
• Thin Batter: The batter will be very liquidy—this is normal! Be sure to only fill the liners halfway to prevent overflowing.
• Frosting Consistency: Ensure your butter is around 72ºF for the best consistency. If the frosting is too soft, add a little more powdered sugar. If the frosting is too stiff, add a small amount of heavy cream to adjust the texture.

Variations on Chocolate Cupcakes

• Chocolate Peanut Butter Cupcakes: Swirl in some peanut butter into the frosting for a peanut butter twist.
• Mint Chocolate Cupcakes: Add a few drops of peppermint extract to the frosting and top with crushed peppermint candies.
• ​Espresso Chocolate Cupcakes: Use espresso instead of coffee in the batter and top with a chocolate-covered espresso bean.
• Chocolate Ganache Center: Fill the center of each cupcake with a spoonful of rich chocolate ganache for an extra indulgent treat.
• Swap for Cinnamon Cream Cheese Frosting: If want a bit of a tangy twist try topping these cupcakes with cinnamon cream cheese frosting!

Tips & Tricks for Chocolate Cupcakes

• Use Room-Temperature Ingredients: This ensures even mixing and a uniform texture.
• Freeze Before Decorating: If your cupcakes feel too soft, a quick 10-minute chill in the freezer helps before frosting.
• Apply a Crumb Coat: If you’re piping large swirls, spread a thin layer of frosting on each cupcake first to help the piping stick better.
• Make-Ahead Tip: Bake the cupcakes a day in advance and store them in the fridge before frosting for easy preparation.

If You Love This Recipe, Try These Next!

• Chocolate Mousse Cake
• Birthday Chocolate Layer Cake
• Chocolate Macarons
• Chocolate Whipped Cream Frosting
• Chocolate Cheesecake

These chocolate cupcakes are the perfect balance of rich, chocolatey goodness and smooth, fudge-like frosting. Whether you’re making them for a special occasion or just treating yourself, they’re sure to be a hit! If you make this recipe, share your photos with me on Instagram—I’d love to see your creations!

Chocolate Cupcakes

Camila Hurst

These Chocolate Cupcakes with Fudge Frosting are rich, moist, and intensely chocolatey, topped with a silky, decadent frosting for the ultimate indulgence.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 18 minutes mins

Decoration 10 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 457 kcal

Ingredients

  

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• 1 cup all-purpose flour 127 grams
• 1 cup granulated sugar 200 grams
• ⅓ cup unsweetened cocoa powder 33 grams
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ½ cup milk 120 ml
• ⅓ cup vegetable oil 80 ml, such as canola oil
• 1 tsp vanilla extract
• ½ cup brewed coffee or hot water 120 ml

Chocolate Curls (optional for decoration)

• ½ cup chopped chocolate 85 grams
• 2 tsp shortening

Chocolate Fudge Frosting

• ½ cup chopped chocolate 85 grams
• ¼ cup heavy cream 60 ml
• 1 cup unsalted butter 226 grams
• ½ cup unsweetened cocoa powder 64 grams
• 2 cups powdered sugar 250 grams
• 1 tsp vanilla extract

Instructions

 

• Pre-heat the oven to 350ºF.
• Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
• In another medium bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
• Pour the wet ingredients over the sifted dry ingredients.
• Whisk until incorporated.
• Pour the hot coffee (or hot water) over the batter. The batter will be very liquidy.
• Pour the batter into cupcake tins, filling up only halfway.
• Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.
• Remove from the oven and let the cupcakes cool.

Chocolate Curls

• Place the chocolate and the shortening in a microwave-safe bowl. Microwave for 15 second intervals, stirring in between, until completely melted.
• Using an offset spatula, spread the melted chocolate on the back of a baking sheet, forming a thin uniform layer of chocolate.
• Place in the freezer for 4 minutes.
• Remove the tray. Use a small scraper and position it at a 45º angle on the bottom of the tray, holding the top with your other hand. Push the scraper forward to form the curl. If the curls are breaking, it means the chocolate is too cold, let it sit at room temp for a bit. If the curls are coming out in huge chunks, it means it’s too soft, place the tray back in the freezer for 1 minute.
• Keep the curls frozen until ready to use.

Chocolate Fudge Frosting

• Place the chopped chocolate in a microwave safe bowl along with the heavy cream. Microwave for 15 second and stir. If the chocolate still needs to melt, microwave for a few second increments, stirring in between, just until the chocolate has melted. Let the mixture cool down for about 10 minutes.
• Beat the butter with a mixer for a couple of minutes until fluffy and creamy.
• Sift half of the powdered sugar and cocoa powder into the bowl with the butter.
• Add the melted and cooled down chocolate.
• Mix on low until the ingredients have incorporated. Raise the speed to medium high and beat for one minute. Scrape the bowl as needed.
• Add the remaining powdered sugar and mix to combine on low speed. Raise the speed to medium high and beat for another minute.
• Add the vanilla and mix.
• The frosting should be creamy and smooth.

To Decorate

• Place the frosting in a piping bag lined with the piping tip of choice. I used a 4B.
• Pipe the frosting on top of the cupcakes. Top with a chocolate curl or sprinkles. I used Barry’s chocolate flakes.

To Store

• Store the cupcakes in the fridge for up to 4 days, in a covered container.

Notes

Cocoa Powder: You can use Dutch processed cocoa powder as well as natural in this recipe. I usually just use natural, but have used Dutch processed with success. Typically, recipes using Dutch processed cocoa will call for baking powder, since Dutch processed cocoa powder is neutral and won’t react with baking soda. However, since this recipe has both baking powder, and baking soda, plus milk, which is acidic, you are safe to use either type of cocoa powder.

Coffee: Substitute the coffee for hot water if desired.

Cupcake Batter: The cupcake batter will be very liquidy. Only fill up the cupcake tins halfway.

Here are some tips for the frosting:

• Make sure the butter is at about 72ºF. If the butter is too soft, the frosting might be too runny.
• You can always add a bit more powdered sugar to make the frosting become stiffer, but you really shouldn’t have to if you measure the sugar by weight instead of cups.
• If needed, add a bit more heavy cream to the frosting.

 

To Freeze: To freeze the assembled cupcakes, place them in an air tight container, and then place them in the freezer. Keep them frozen for up to 1 to 2 months. To thaw, let them sit in the fridge overnight. You can also freeze the cupcakes and the frosting separately, and thaw them in the fridge overnight.

Chocolate Curls: I learned this method from Beyond the Butter chocolate curl recipe. Check out her post for many tips. 

Nutrition

Serving: 1 cupcakeCalories: 457kcal

Keyword chocolate cupcakes, cupcakes

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