These really are the most amazing chocolate cupcakes, and they’re pretty easy to make, too. They’re unbelievably moist, rich, and fudgy. Plus, I’ve kept this recipe as simple as possible, so even the most inexperienced bakers can make it. No more boxed cake mixes!
For more decadent chocolate cake, try our famous Most Amazing Chocolate Cake Recipe.
Why My Recipe
- These rich and fudgy cupcakes are a chocolate lover’s dream!
- Buttermilk and vegetable oil make these cupcakes ultra moist.
- The batter is made in just one bowl to make your life easier!
We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. It truly is the perfect chocolate cake. We have now scaled back the recipe so that it’s perfect for cupcakes, making two dozen. Plus, you can whip these up even faster than our OG cake recipe, getting them on the table in just over 30 minutes!
Ingredient Notes
- All-Purpose Flour: The main structural component. It provides the cake’s texture and body.
- Unsweetened Cocoa Powder: We recommend Hershey’s cocoa powder as it’s widely available. You can also use higher-quality options like Ghirardelli or those from specialty chocolatiers, though they may be more expensive.
- Baking Soda & Powder: Check the expiration date to ensure proper leavening.
- Granulated Sugar: Stick with standard granulated sugar for best results.
- Buttermilk: Adds moisture and a slight tang to balance the sweetness. Warm it in the microwave for 20-30 seconds to bring it to room temperature quickly.
- Eggs: Room-temperature eggs make for a fluffier cake. To warm eggs quickly, submerge them in a bowl of warm water for 5 minutes.
- Vegetable Oil: Provides essential moisture for the softest cake texture.
- Vanilla Extract: Opt for pure vanilla extract if possible for the best results.
Use Buttermilk!
Buttermilk is the liquid leftover after churning butter, and yes, it is necessary for this recipe! It has to do with the way it interacts with the other ingredients. If you don’t have buttermilk on hand, you can use regular milk. However, I recommend using a buttermilk substitute by adding 1 tablespoon white vinegar (or lemon juice) per 1 cup of milk. Let it sit for 5 minutes, and it’s ready to go!
Types of Cocoa Powder
Unsweetened cocoa powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available. You can also use higher-quality cocoa powders such as Ghirardelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results.
Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications.
*For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.
Frosting Options
Choosing which frosting you want to use is always hard to do! But can you really go wrong? We’ve got some suggestions.
Chocolate Ganache: Only 2 ingredients—chocolate and heavy cream. It’s often used as icing or as a filling. Some chefs even use it as a dipping sauce paired with fruit like strawberries. You’ll also see it on donuts and cupcakes. It’s rich, thick, and sweet.
Chocolate Fudge Icing: Icing is often used interchangeably with frosting. Frosting does tend to be a bit thicker, while icing is usually smoother and easier to spread than frosting. This cooked chocolate icing is made with buttermilk, which thickens it up and gives a slight tart taste.
Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Simply add cocoa powder for a chocolate version.
Pistachio Buttercream Frosting: This frosting has a smooth, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so well with chocolate. Think Dubai chocolate bar—the combination can’t be beat.
Storage Instructions
Store cupcakes in an airtight container at room temperature for up to 5 days.
Refrigerate frosting in an airtight container for up to 2 weeks. Before using, let it come to room temperature.
