Why You’ll Love This Recipe

This Chocolate Cupcake Recipe delivers rich, moist, bakery-style cupcakes with deep chocolate flavor and a tender crumb. Whether topped with creamy chocolate frosting, sprinkles, or simply enjoyed on their own, these cupcakes are easy to make and perfect for birthdays, holidays, or anytime you’re craving a sweet treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderbaking powderbaking sodasaltgranulated sugarsour cream or plain yogurteggsvegetable oilvanilla extracthot water or hot coffee (enhances chocolate flavor)

directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, mix sugar, eggs, sour cream, oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Slowly add hot water or coffee to the batter, stirring until smooth. The batter will be thin—this is normal.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and timing

This recipe yields 12 standard cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 20 minutesTotal time: 50-55 minutes

Variations

Add chocolate chips or chunks for extra gooeyness.

Use a flavored extract like peppermint or almond for a twist.

Fill with chocolate ganache, jam, or caramel for a surprise center.

Top with cream cheese or peanut butter frosting for flavor contrast.

Make mini cupcakes—bake for 10-12 minutes instead.

storage/reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.Frosted cupcakes can be stored in the fridge and brought to room temperature before serving.Cupcakes freeze well—wrap individually and freeze for up to 2 months. Thaw at room temp or in the fridge overnight.

FAQs

Can I use Dutch-process cocoa?

Yes, but make sure your leavening agents support it—adjust baking soda and powder as needed.

Why is hot water or coffee added?

It blooms the cocoa, intensifying the chocolate flavor and creating a moist texture.

Can I double the recipe?

Yes, it doubles well for larger batches.

Do I need to use sour cream?

It adds moisture and richness. Plain yogurt or buttermilk are good substitutes.

What’s the best frosting for these?

Chocolate buttercream, ganache, or vanilla cream cheese frosting are all delicious options.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Why are my cupcakes sinking?

Overmixing, underbaking, or too much leavening can cause this—measure carefully and don’t overbeat the batter.

Can I make them ahead?

Yes, bake a day in advance and frost before serving for best texture.

How do I keep them moist?

Store them properly and avoid overbaking. Adding sour cream helps lock in moisture.

Are these kid-friendly?

Absolutely—rich chocolate flavor and soft texture make them a hit with kids.

Conclusion

This Chocolate Cupcake Recipe brings classic, homemade indulgence with every bite. Moist, flavorful, and endlessly customizable, they’re the perfect treat for celebrations or everyday cravings. Easy to bake and even easier to love—one bite and they’ll become your go-to chocolate dessert.