Classic Chocolate Cupcakes
Introducing the ultimate Classic Chocolate Cupcake Recipe, featuring cupcakes crafted with a simple one-bowl method and complemented by velvety chocolate buttercream frosting!
Classic Chocolate Cupcakes Recipe
Everyone should have a go-to recipe for classic chocolate cupcakes, and these truly are the ultimate chocolate cupcakes!
The secret to their deep chocolate flavor lies in Dutch process cocoa powder and a hint of instant coffee, enhanced further by boiling water to bloom the cocoa.
When it comes to frosting, I’ve perfected a luscious chocolate buttercream with less sugar but all the richness, thanks to the right balance of butter, cocoa powder, and melted dark chocolate.
Perfect for any occasion, these classic chocolate cupcakes are your go-to for a reliable, delicious treat that promises the ultimate chocolate experience with every bite!
How to Make The Ultimate Chocolate Cupcakes (with photos)
A full and detailed recipe card is at the bottom of this post.
Mix Dry Ingredients: Sift flour, cocoa, baking powder, and baking soda into a large bowl. Whisk in coffee powder and both sugars until well combined.
Add Wet Ingredients: Add the beaten egg along with the milk, oil, and vanilla, folding gently with a spatula until just combined.
Incorporate Boiling Water: Slowly pour in boiling water, folding gently until the batter is smooth and somewhat thin, take your time mixing the water in.
Fill & Bake: Use an ice-cream scoop to fill liners 3/4 full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting: Melt the chocolate over a double boiler until smooth, then set aside to cool slightly.
Cream Butter: In a stand mixer or with a hand beater, beat softened butter until creamy.
Combine Chocolate & Butter: Pour the slightly cooled melted chocolate into the butter and beat for 30 seconds until combined, scrape down the sides of the bowl.
Add Cocoa: Sift in the cocoa and beat for a further 30 seconds to combine, scraping down the sides.
Add Sugar & Milk: Sift over the powdered sugar and pour in the milk, beat for 1 minute until smooth and creamy.
Decorate Cupcakes: Pipe frosting onto cooled cupcakes with a closed star nozzle and piping bag. Enjoy!
Expert Tips
- Cocoa Quality Matters: Using Dutch process cocoa powder is key for a rich, deep chocolate flavor. It’s less acidic than natural cocoa powder, offering a smoother taste.
- Instant Coffee: A teaspoon of instant coffee powder doesn’t make the cupcakes taste like coffee but deepens the chocolate flavor, making it more pronounced.
- Boiling Water: Adding boiling water to the batter helps bloom the cocoa powder, enhancing its chocolatey essence. It also creates a thin batter, leading to moist cupcakes.
Can I use natural cocoa powder instead of Dutch process cocoa powder?
While Dutch process cocoa powder is recommended for its rich flavor, natural cocoa powder can be used in a pinch. However, it may slightly alter the taste and color of the cupcakes.
Why is my batter so thin?
The batter for these chocolate cupcakes is supposed to be thin, which results in moist, tender cupcakes. Don’t worry if it seems too liquidy; it’s by design.
How to store chocolate cupcakes?
Store: In an airtight container at room temperature for up to 3-4 days. They’ll stay moist and delicious.
Refrigerate: For longer storage, refrigerate the cupcakes in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Classic Chocolate Cupcakes
Ingredients
Chocolate Cake
- 1 cup (150g/5.30 oz.) all-purpose flour, scoop & leveled
- 1/2 cup Dutch process cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp instant coffee powder
- 1/4 tsp fine salt
- 1/2 cup caster sugar, golden or white
- 1/4 cup packed light brown sugar, how to pack
- 1 large egg, lightly beaten, at room temperature (approx. 60g in shell)
- 1/2 cup whole milk
- 1/3 cup extra virgin olive oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
Chocolate Buttercream Frosting
- 140 g unsalted butter, softened at room temperature
- 100 g dark chocolate, Cadbury baking dark chocolate block recommended
- 1/2 cup Dutch process cocoa powder
- 1 1/2 cups powdered sugar
- 3 Tbsp whole milk
Instructions
Chocolate Cake
- Preheat Oven & Prep Pan: Preheat oven to 180ºC (356ºF). Line a muffin pan with cupcake liners to make 12 cupcakes.
- Mix Dry Ingredients: Sift flour, cocoa, baking powder, and baking soda into a large bowl. Whisk in coffee powder and both sugars until well combined.
- Add Wet Ingredients: Add the beaten egg along with thw milk, oil, and vanilla, folding gently with a spatula until just combined.
- Incorporate Boiling Water: Slowly pour in boiling water, folding gently until the batter is smooth and somewhat thin, take your time with mixing the water in.
- Fill & Bake: Use an ice-cream scoop to fill liners 3/4 full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Buttercream Frosting
- Melt Chocolate: Melt chocolate over a double boiler until smooth, then set aside to cool slightly.
- Cream Butter: In a stand mixer or with a hand beater, beat softened butter until creamy.
- Combine Chocolate & Butter: Pour the slightly cooled melted chocolate into the butter and beat for 30 seconds until combined, scrape down the sides of the bowl.
- Add Cocoa: Sift in the cocoa and beat for a further 30 seconds to combine, scrape down the sides.
- Add Sugar & Milk: Sift over the powdered sugar and pour in the milk, beat for 1 minute until smooth and creamy.
- Decorate Cupcakes: Pipe frosting onto cooled cupcakes with a closed star nozzle and piping bag. Enjoy!
Would this still work if I replaced the castor sugar with coconut sugar?
Hi Carina! Yes I think using coconut sugar in place of the caster sugar will be absolutely fine. I have used coconut sugar in chocolate cakes before and it’s wonderful. Hope that helps!