Name: Dark Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 1.25 cups all-purpose flour; 1 cup granulated sugar; 0.5 cup unsweetened cocoa powder (preferably Dutch-processed); 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 2 large eggs (at room temperature); 0.5 cup whole milk (at room temperature); 0.5 cup vegetable oil; 2 teaspoons vanilla extract; 0.5 cup boiling water; 0.75 cup bittersweet chocolate chips (optional)

This isn’t your grandma’s dry-as-dust chocolate cake. These are fudgy, intensely chocolatey, and so easy even I can’t mess them up (usually). Seriously, if you’re craving a chocolate fix, this is THE recipe to try. Trust me.

My husband, bless his sweet tooth, practically inhales these things. I swear, I made a batch for a friend’s birthday once, and he ate half of them before I could even wrap them! The kids LOVE them, too; it’s like instant happiness in cupcake form. We’ve even had them for breakfast… don’t judge me! They’re THAT good. Seriously, these cupcakes are a staple; they are requested for every birthday, holiday or just for comfort. I think I even wrote the recipe on a napkin at a restaurant on our anniversary. My husband still has the napkin!

Why You’ll Love This Dark Chocolate Cupcakes Recipe

They’re ridiculously chocolatey! Like, seriously intense. If you’re a chocolate lover, this will be your new go-to.
Super easy to make! If I can do it, so can you. No fancy techniques, promise!
They stay moist for days. (If they even last that long!)
They’re basically happiness in cupcake form. I dare you to be sad while eating one.
Did I mention they’re chocolatey? Yeah, I did. But it’s worth repeating.

How to Make It

Okay, so first things first, crank up your oven to 350°F (175°C) and get your cupcake tin ready with those cute little paper liners. Don’t skip the liners unless you want a real mess on your hands, lol.

Now, in a big bowl, whisk together all the dry stuff: flour, sugar (both kinds, because we’re fancy-ish), cocoa powder (the good stuff!), baking powder, baking soda, and a pinch of salt. Just whisk it all together to make sure there aren’t any clumps of cocoa powder. Nobody likes a lumpy cupcake!

In another bowl (yes, more dishes, I know, sorry!), mix the wet ingredients. Melted butter (not browned butter, unless you’re feeling adventurous… I’ve done it, it’s good but extra!), eggs, buttermilk, vanilla extract (go for the good stuff here, it matters!), and hot coffee. Now, don’t freak out about the coffee. It doesn’t make them taste like coffee, it just enhances the chocolate flavor, trust me.

Slowly pour the wet into the dry, and mix until just combined. Don’t overmix! Overmixing leads to tough cupcakes, and we want these to be tender and lovely.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Fill those cupcake liners about 2/3 full. I usually use an ice cream scoop because I’m lazy efficient, but you do you. Pop them in the oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. And try not to eat one while they’re still warm, even though it’s tempting! (Okay, maybe eat one. I won’t tell.)

Frost with your favorite frosting! I’m partial to chocolate buttercream, but cream cheese frosting is amazing too. Get creative! Sprinkles are always a good idea, too.

Ingredient Notes

All-Purpose Flour: This is your basic workhorse. I’ve tried gluten-free blends, and they can work, but honestly, nothing beats good ol’ AP flour for texture.
Granulated Sugar & Brown Sugar: Both! The brown sugar adds a depth of flavor that granulated sugar just can’t match. Don’t skip it. I usually use light brown sugar, but dark brown works too, it just makes them even richer.
Unsweetened Cocoa Powder: Get the good stuff! Dutch-processed cocoa powder is the best, in my opinion. It gives the cupcakes a richer, darker flavor.
Baking Powder & Baking Soda: Don’t mix these up! They do different things, and you need both for the right rise. Also, make sure they are fresh. No one wants flat cupcakes!
Salt: Just a pinch! It balances the sweetness.
Melted Butter: I use unsalted butter so I can control the saltiness. But if all you have is salted, just omit the pinch of salt in the dry ingredients.
Eggs: They bind everything together. Use large eggs, and make sure they’re at room temperature. I always forget to take them out of the fridge, so I stick them in a bowl of warm water for a few minutes. Shhh…don’t tell anyone.
Buttermilk: This is key for moist cupcakes. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes, and voila! Buttermilk substitute.
Vanilla Extract: Go for the real stuff, not the imitation. It makes a big difference!
Hot Coffee: This is my secret ingredient! It enhances the chocolate flavor without making the cupcakes taste like coffee. Don’t skip it! I usually just use leftover coffee from the morning. Waste not, want not!

Recipe Steps:

Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, mix melted butter, eggs, buttermilk, vanilla extract, and hot coffee.
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined.
Fill cupcake liners about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost with your favorite frosting and decorate as desired.

What to Serve It With

Honestly? A tall glass of cold milk. Or a scoop of vanilla ice cream. Or just eat them straight up. I’m not here to judge. These cupcakes are perfect on their own!

Tips & Mistakes

Don’t overmix the batter! Seriously, it’s the easiest way to ruin cupcakes. Mix until just combined, and then stop!
Use good quality cocoa powder. It makes a big difference in flavor.
Make sure your baking powder and baking soda are fresh. Old baking powder/soda will result in flat cupcakes.
Don’t overbake the cupcakes! They should be moist and tender, not dry and crumbly.
If you’re using paper liners, make sure they are good quality. The cheap ones tend to stick to the cupcakes and make a mess.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Or, you know, eat them all in one sitting. No shame here! If you want to keep them longer, you can freeze them (unfrosted) for up to 2 months. Just thaw them completely before frosting. And yes, I’ve eaten them cold straight from the fridge for breakfast. They’re still amazing.

Variations and Substitutions

Frosting: Chocolate buttercream is my go-to, but cream cheese frosting, vanilla buttercream, or even just a dusting of powdered sugar are all delicious.
Espresso Powder: Add a teaspoon of espresso powder to the dry ingredients for an even deeper chocolate flavor.
Chocolate Chips: Fold in some chocolate chips (milk, dark, or white) to the batter for extra chocolatey goodness.
Nuts: Add chopped nuts (walnuts, pecans, or almonds) to the batter for a little crunch.
Peanut Butter: Swirl a spoonful of peanut butter into the batter before baking for a chocolate peanut butter cupcake.
Gluten-Free: Use a gluten-free all-purpose flour blend. I’ve had mixed results, but some brands work better than others. Just make sure to add a little xanthan gum to help bind everything together.
No Buttermilk?: Like I said before, just add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for a few minutes. Works like a charm!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Swap the all-purpose flour for a gluten-free blend. Just maybe add a *tiny* bit of xanthan gum. It can be a little gummy, but hey, chocolate!

Can I skip the coffee?

You *can*, but honestly, why would you? It just deepens the chocolate flavor. You won’t even taste the coffee!

Can I use oil instead of butter?

I wouldn’t recommend it. The butter adds flavor and richness that oil just can’t replicate. But if you’re in a pinch, go for it. Just don’t say I didn’t warn you if they’re not *quite* as good.

How do I keep the cupcakes from sticking to the liners?

Use good quality liners! The cheap ones tend to stick. Or, you can grease the liners with cooking spray before filling them. Works like a charm!

Can I double the recipe?

Absolutely! Just make sure you have enough cupcake liners. I usually end up with way more batter than I think I will. It’s better to be safe than sorry!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Dark Chocolate Cupcakes Recipe