Meet your new chocolate cupcake recipe. These cupcakes have it all – moist, rich cake, thick frosting, even sprinkles on top. They’re perfect for birthdays, baby showers, holiday parties, and everything in between.
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Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
The secret to moist, rich cupcakes
I’ve worked hard and tried half a dozen different versions. My original recipe called for sour cream in the batter, which made for a richer and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to place.
These cupcakes are just rich enough. They’re pleasantly moist and a little lighter in texture than my sour cream version, but still sturdy enough to hold a generous crown of any frosting.
The best chocolate icing for cupcakes
I decided to top these cupcakes with a funky dark chocolate icing. It’s a bit thicker than classic buttercream thanks to lots of melted chocolate, but has a deeper chocolate flavor.
To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles—my favorite is Dutch dark chocolate sprinkles, like the Deruyter brand. you actually taste like chocolate instead of wax! I find them in the world market, online or even in the international aisles of some grocery stores.
How far can you make these cupcakes?
- Frosted Cupcakes: You can keep the frosted cupcakes at room temperature for a few days. If your kitchen is warmer than 70°F or your cupcakes have been out for a while, refrigerate them.
- Unfrosted Cupcakes: Store the unfrozen cupcakes in an airtight container at room temperature. Frost within 2 days.
- For freezing baked cupcakes without frosting, wrap them individually in plastic and seal them in a plastic bag or tub. Best used within a month.
- Glaze: On its own, the chocolate icing will keep refrigerated for up to a week and frozen for up to 2 months. Allow the frosting to come up to temperature before frosting the cupcakes.
Swaps & Substitutions
- Do not Exchange the cocoa powder processed in the Netherlands for another cocoa powder. Dutch processed is important for both the taste and the correct functioning of the recipe.
- If you don’t have buttermilk, swap in some yogurt or sour cream diluted with some milk. You can also make a DIY buttermilk substitute by combining a cup of milk with a tablespoon of lemon juice or white vinegar.
- Try a different frosting! Regular vanilla buttercream or cream cheese frosting would be great.
love chocolate cake? Try these recipes!
- Chocolate Guinness Cake
- Texas layer cake
- Chocolate Layer Cake
- Gluten Free Chocolate Banana Cupcakes
From the editors of Simply Recipes
Double Chocolate Cupcakes
ingredients
- For the muffins:
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1 cup (4 1/2 oz) all-purpose flour
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1/2 cup (2 oz) Dutch processed cocoa powder, sifted
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon kosher salt
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1 cup (4 ounces) sugar
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3/4 cup buttermilk
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1/2 cup canola oil
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2 large eggs
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2 teaspoons vanilla extract
- For the glaze:
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8 ounces dark chocolate
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1 tablespoon corn syrup
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1/2 cup softened unsalted butter
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1 1/2 to 2 cups powdered sugar
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2 tablespoons Dutch processed cocoa powder
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4 to 6 tablespoons whipping cream
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pinch of kosher salt
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chocolate sprinkles
special equipment
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blender
method
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Preheat oven to 350°F:
Line a muffin tin with 12 paper liners.
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Make cake batter:
Whisk together the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar in a mixing bowl. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until smooth and combined.
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Bake cupcakes:
Divide the batter evenly among the muffin liners (each muffin liner is almost full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes are back to the touch and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely on a wire rack before freezing.
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Melt the chocolate for the frosting:
Place the chocolate for the frosting in a glass measuring cup and melt in the microwave at 30-second intervals, stirring occasionally until completely smooth. Stir in corn syrup.
Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).
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Prepare glaze:
In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Fold in 4 tablespoons of the cream and salt and continue beating until the mixture is smooth.
Beat the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If necessary, beat in additional powdered sugar and/or heavy cream for a smooth and spreadable consistency that you like.
Spread the frosting over the cooled cupcakes with a spatula or butter knife, or place in a piping bag and pipe. Top with sprinkles if you like.
