Perfect Chocolate Cupcakes

Cakes & Cupcakes
August 17, 2021
Cakes & Cupcakes
August 17, 2021

Perfect Chocolate Cupcakes

  • Prep time: 20 min
  • Cook time: 30 min
  • Total time: 50 min

You get a cupcake, you get a cupcake, YOU GET A CUPCAKE. These super fudgy and moist chocolate cupcakes are made in one bowl (hello easy cleanup), and are topped with the dreamiest chocolate buttercream.

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Perfect Chocolate Cupcakes

You get a cupcake, you get a cupcake, YOU GET A CUPCAKE. These super fudgy and moist chocolate cupcakes are made in one bowl (hello easy cleanup), and are topped with the dreamiest chocolate buttercream.

perfect chocolate cupcakes on a cooling rack

The best moist chocolate cupcakes you’ll ever have

Hello, chocolate lovers AKA humans. I have a treat for you today: the best chocolate cupcakes in the whole world. These chocolate cupcakes are moist, fudgy, SUPER chocolatey (I’m not messing around), and the best part? They’re made in just one bowl with a wooden spoon– no mixer required.

Eat your hearts out, friends.

chocolate frosted chocolate cupcakeIngredients for Chocolate Cupcakes

This chocolate cupcakes recipe is made with pantry staples you probably already have in your cupboard. It only calls for ten ingredients, so there’s really no excuse to not make this chocolate dessert:

  • Vegetable Oil – No need to soften butter or whip out a whisk attachment for these chocolate cupcakes! Vegetable oil will give you a silky, moist crumb and it’s super easy to use!
  • Granulated sugar – Plain old white sugar is the only sweetener you’ll need for these decadent chocolate cupcakes.
  • Cocoa powder – Cocoa Powder is what gives this cake its deep chocolatey flavor, so make sure you use a high quality cocoa powder. We always use Rodelle’s cocoa powder and cannot recommend it enough.
  • All Purpose Flour – No fancy cake flour required! You can use regular ol’ all purpose flour to create that velvety crumb.
    Baking powder + Baking Soda – A combination of baking powder and baking soda will create a beautiful rise in your chocolate cake.
  • Baking Powder – Most cupcake recipes call for baking powder or that even, tall rise!
  • Baking Soda – Baking soda will give your cupcakes a domed rise for those perfect cupcake tops!
  • Eggs – Use large eggs at room temperature for the best results!
  • Buttermilk – Buttermilk is an absolute must when it comes to cake baking. It will give your baking soda a little extra oompf and really deepens the flavor fo your cake. If you don’t have buttermilk on hand (does anyone?!), you can make your own buttermilk at home!
  • Vanilla Extract – Vanilla extract will elevate your chocolate cupcakes’ flavor, giving them that high quality bakery taste.
  • Strongly Brewed Coffee – Coffee will deepen the flavor of the chocolate. I promise you, your cake will NOT taste like coffee. Just deep, rich, velvety chocolate 🙂 Make sure your coffee is at room temperature to prevent cooking your batter!

perfect chocolate cupcakes topped with chocolate buttercream

Tips for the best chocolate cupcakes

These moist chocolate cupcakes may taste straight from a bakery, but the process to make them is only slightly harder than making a cake mix. Which is about the level of difficulty I can handle today lololololololol. In all serious though, you don’t even need a stand mixer for this recipe and it’s the perfect indulgent treat to whip up with your nonbaker friends or a kiddo. Just follow these three simple steps and you’re guaranteed a gourmet cake.

  • Don’t use hot coffee: You want your coffee to be warm, but not boiling hot. Brew your coffee and then pop it in the fridge for ten minutes to cool it down so that you don’t scramble the eggs in your batter!
  • Use high quality cocoa powder: The quality of your cocoa powder will make or break your cupcakes, so please splurge an extra dollar on the higher quality stuff. Your cupcakes will thank you.
  • Do not over bake your cakes: There is nothing sadder than a dry chocolate cake. Take your cupcakes out when a knife comes out mostly clean, rather than waiting for it to come out completely dry. Remember the cupcakes will continue to bake as they cool!

chocolate cupcakes on a cooling rack

What to frost your chocolate cupcakes with?

If you couldn’t tell, if I have a very strong preference for all the double chocolate, indulgent, rich desserts, so chocolate buttercream is a no brainer for me, but there are so many different ways you can finish off your perfect chocolate cupcakes!

  1. Peanut Butter Buttercream: Who doesn’t love peanut butter and chocolate? This peanut butter buttercream is the perfect salty-sweet complement to a rich, fudgy chocolatey cupcake.
  2. Cream Cheese Frosting: I have an obsession with cream cheese frosting. If I could, I would slather every single desser with it. And (no surprises here), it tastes downright divine on these chocolate cupcakes.
  3. Classic Vanilla Buttercream: You can’t go wrong with classic vanilla buttercream. It’s a no frills, crowd pleaser that’s perfect if you want something a little lighter to top off your cupcakes.
  4. Strawberry Buttercream: So I’ve never actually tried this, but I just *know* this flavor combination would taste exactly like a chocolate covered strawberry in the very best way.
  5. No frosting: Okay, so I don’t exactly condone this behavior, but I have been known to eat an unfrosted cupcake for breakfast and call it a muffin, and…you know what? It’s pretty good.

the best chocolate cupcakes

Happy chocolate cupcake baking, chocolate fiends! Enjoy!

XXX

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Perfect Chocolate Cupcakes

5 from 1 reviews

You get a cupcake, you get a cupcake, YOU GET A CUPCAKE. These super fudgy and moist chocolate cupcakes are made in one bowl (hello easy cleanup), and are topped with the dreamiest chocolate buttercream.

You get a cupcake, you get a cupcake, YOU GET A CUPCAKE. These super fudgy and moist chocolate cupcakes are made in one bowl (hello easy cleanup), and are topped with the dreamiest chocolate buttercream.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 22 cupcakes 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 22 cupcakes 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 22 cupcakes 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the chocolate cupcakes

  • 1 3/4 cups granulated sugar
  • 3/4 cups high quality cocoa powder
  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup strongly brewed coffee

for the frosting:

  • 1 3/4 cups salted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 1/2 cups cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup strongly brewed coffee
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F. Line 24 cupcake tins with cupcake liners. Set aside.
  2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
  3. Pour the dry ingredients into the wet, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. Use 1/3 cup measuring cup or a large ice cream scoop to divide the batter evenly between the cupcake liners, filling them about 2/3 of the way. Bake for roughly 25 minutes, or until a knife inserted in the center of the cupcake comes out clean. Cool completely on a wire rack before frosting.
  5. To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
  6. Transfer the frosting to a piping bag fit with desired tip and frost the cooled cupcakes!

Keywords: chocolate cupcakes, moist, easy

— STILL HUNGRY? —

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Recipe rating

  1. “Made in one bowl (hello easy cleanup)” then on literally the second step of the recipe, “In a separate bowl” like…. am I missing something here or is this definitely not a one-bowl recipe??

  2. Wow! what treat to eyes this will be surely the hit because I know your recipe will help me bake this for my girlfriend who has a birthday next week thanks for sharing such informative recipe

  3. What a complete TREAT !!! Love this “NO MIXER”
    required recipe!!! Thank you Broma for always bringing me exactly what I need 🙂

  4. A little dark chocolate cocoa and a little good strong coffee or espresso would make the perfect chocolate cupcakes! Thank you for this nice recipe!