I know baking can sometimes be intimidating. It requires making exact measurements, weighing ingredients and knowing exactly how much to mix so that batter is not overmixed. This might sound scary, but I promise that you can learn how to make easy chocolate cupcakes that will be absolutely delicious.
Choosing Your Ingredients
Walk down the baking aisle at your grocery store—and you’ll find a variety of different flours, sugars, cocoa powders and oils. If you want a high-quality chocolate cupcake, look for high-quality cocoa powder. Premium cocoa powder will be 22% – 24% fat, which is nearly twice the amount of regular cocoa powder. You’ll need to look at the nutrition label to find the fat content, and it should be around 1 gram of fat per 5-6 grams serving size.
Butter is another essential ingredient. You’ll want to find a brand with a higher fat content for the best results. Keep in mind that butter loses moisture as it ages, so using fresh butter will help keep your baked goods moist.
The other important ingredient in this recipe is buttermilk. Buttermilk will create a light and tender baked good, ideal for cupcakes. If you can’t find buttermilk at the grocery store, or if you prefer to use items on hand, you can make buttermilk with milk and lemon juice or vinegar.
How to Make Chocolate Cupcakes
Yield: 24 cupcakes
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup water
FROSTING
- 1/2 cup butter, softened
- 3-3/4 cups confectioners’ sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate sprinkles
See what brand of baking chocolate our taste testers recommend.
Essential Tools You’ll Need
- The most important thing you’ll need for baking cupcakes is a sturdy muffin tin. You’ll want to find a nonstick steel pan for a tool that will last.
- You’ll also need a hand mixer to whip your ingredients together properly and create beautiful air pockets for fluffy cupcakes.
- If you bake often, investing in our Test Kitchen’s recommended stand mixer. It will last for years to come.
- To get fancy with the frosting, start with a basic set of cake decorating tips. There are a lot of different ways to pipe frosting onto a cupcake and using the different tips will give you different effects.
Directions
Step 1: Prepare the batter
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Then, combine flour, cocoa, baking soda and salt.
The next step is to combine the buttermilk and water. (You can also use coffee instead of water for a richer chocolate flavor.) Add dry ingredients to creamed mixture alternately with the buttermilk and water, beating well after each addition.
Step 2: Bake the cupcakes
Fill paper-lined muffin cups two-thirds full. (Don’t overfill!) Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Step 3: Frost
For the frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
Easy Chocolate Cupcake Tips
Here are a few common questions people run into when making chocolate cupcakes.
How can I make cupcakes fluffier?
When preparing your batter, be sure that your ingredients are at room temperature, especially the eggs. Room temperature eggs mix better and rise more easily. Making sure the butter is at room temperature is also important so it whips up nice and fluffy with the sugar. Don’t overmix the batter, as you can burst the air pockets that keep the cupcakes light and fluffy.
How can I tell if they’re finished baking?
Because there are a lot of variables involved in the actual baking process—and chocolate cupcakes are dark to begin with—rely on a toothpick to make sure that the cupcakes are finished. You simply poke a toothpick into the center of one of the cupcakes, and when it comes out clean, your cupcakes are finished!
Can I make chocolate cupcakes without liners?
If you don’t have liners, you can easily make cupcakes without them. You’ll want to use a nonstick cooking spray in your cupcake pan and allow the cupcakes to cool completely before popping them out of the molds.
How to Store Chocolate Cupcakes
It’s important to allow the cupcakes to cool completely before storage so that they don’t create moisture in the container. The steam in the container will create sticky tops and will make it hard for the frosting to stick. You’ll want to store them in a container with an airtight lid and avoid using plastic wrap or aluminum foil. (This can often stick to the top of the cupcakes.)
Can I refrigerate cupcakes?
It’s not ideal and can dry out the cupcakes quicker. I suggest storing them on the counter at room temperature, out of the sun and away from your oven. You’ll also want to frost and eat your cupcakes within 2 days of making them.
Can I freeze cupcakes?
Yes! If you end up making too many cupcakes or you want to prepare them ahead of time, you can freeze unfrosted cupcakes. First, allow the cupcakes to cool completely. Then, wrap them individually in plastic wrap. Once you have each cupcake wrapped, place into an airtight container or zip-close bag. Be sure not to put anything on top of the cupcakes to avoid squishing them. For best results, do not freeze for more than 3 months.
How to Make This Recipe Your Own
It’s always fun to personalize cupcakes, especially when it’s for a party. I like to make mini chocolate cupcakes if there is more than one dessert featured.
I like to play around with other frostings for these cupcakes, like cream cheese frosting for a rich flavor. It’s also fun to add different sprinkles or decorations to the cupcakes to fit the theme of your party or add more flair!
Can I make vegan chocolate cupcakes?
Absolutely. This recipe for vegan chocolate cupcakes uses coconut milk and dairy-free margarine to create cupcakes that taste equally delicious.
Chocolate Comfort Cake
This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee
Chocolate Almond Silk Pie
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies—but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. —Diane Larson, Roland, Iowa
Chocolate Bourbon Pecan Monkey Bread
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Deputy Editor
Chocolate Mint Creams
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
My Christmas Fudge
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
Old-Fashioned Chocolate Pudding
One of the nice things about this easy pudding is you don't have to stand and stir it. This is a must for us at Christmas—at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
Ganache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but it's so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen
Broadway Brownie Bars
I named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York
Pistachio Buttons
This cookie recipe makes a big batch, which comes in handy during the holidays. The green center adds a festive touch. —Nella Parker, Hersey, Michigan
Chocolate Peanut Butter Cheesecake
Family and friends always ooh and aah when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper. —H.L. Sosnowski, Grand Island, New York
Chewy Cream Cheese Brownies
Brownies are a common dessert in our household - they're just about the only form of chocolate my husband will eat! I love this version that makes a big batch and has a rich cream-cheese layer in the center.
Copycat Berger Cookies
After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it—I landed on a reproduction of the famous cookie I'm so proud of. —Marina Castle Kelley, Canyon Country, California
Croissant Pudding with Chocolate Kahlua Sauce
These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas
Spumoni Baked Alaska
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
Creme de Menthe Cream Puff Tree
A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! —Agnes Ward, Stratford, Ontario
Dulce de Leche Hot Chocolate Pods
Who doesn't love a steamy mug of hot chocolate on a snowy day? Now you can give friends, neighbors, co-workers or anyone who deserves a treat the pleasure of this indulgent drink with these giftable hot chocolate pods. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chocolate Cake Roll with Praline Filling
This show-stopping cake roll was one of the first “complicated” recipes I ever attempted to prepare. I discovered it was easier to make than I’d thought--and worth every bit of effort! — Joan Carrico, Grand Junction, Colorado
Chocolate Caramels
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate Mint Dreams
Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. —Anne Revers, Omaha, Nebraska
Flourless Dark Chocolate Cake
Here’s a simple cake that’s rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. —Marie Parker, Milwaukee, Wisconsin
Banana Split Brownies
How's this for a dish—all the joy of a banana split without the mess. Everything in my recipe fits into one pan of delectable brownie bars. —Connee Sheckler, Chestertown, Maryland
Black Forest Chocolate Torte
If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska
Double Chocolate Orange Brownies
I have to give my husband credit for this idea—since we love chocolate and orange together, he suggested I come up with this recipe. Now they're not only his favorite, but also the whole family's. I'm always asked to bake these brownies for family gatherings. —Elinor Townsend, North Grafton, Massachusetts
Caramel Fudge Cheesecake
It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia
Frosted Chocolate Delights
Before we five kids headed off to school each day, Mom took our requests for that day's dinner. I usually asked her to make these cookies for dessert, and she would rarely disappoint. I still enjoy them today. —Patricia Ramczyk, Appleton, WisconsinMocha Hazelnut Torte
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
Chocolate Peanut Butter Brownies
My husband and I have two sons and I sent these brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! —Patsy Burgin, Lebanon, Indiana
Boston Cream Pie Cookies
I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. —Evangeline Bradford, Erlanger, Kentucky
Sue's Chocolate Zucchini Cake
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Fudgy Oat Brownies
These cake-like brownies have a rich crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting. —Diana Otterson, Canandaigua, New York
Frosted Red Velvet Cookies
These dreamy morsels take me back to a special place and time—when I was in college and my student job was working in a bakery. Red velvet cake lovers will appreciate this fun riff on the classic, and the color makes them a natural fit for holidays! —Christina Petri, Alexandria, Minnesota
Marble Chiffon Cake
This confection’s a real winner—in taste and in looks! It’s impressive, but I think that anyone can prepare it, regardless of baking expertise. I'm the third generation in my family to make it.—LuAnn Heikkila, Floodwood, Minnesota
Chocolate Fudge Brownies
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. —Hazel Fritchie, Palestine, Illinois
Fudge Pecan Brownie Tart
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one!
Chocolate Maple Bars
My family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Chocolate Orange Rounds
I send these to family and friends in other areas of the country. The two-tone treats deliver a citrusy taste of the Sunshine State. —Geordyth Sullivan, Cutler Bay, Florida
No-Guilt Brownies
Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. —Rita Ross, Delta, Ohio
Chocolate-Mint Dream Sandwich Cookies
For the family cookbook, my cousin submitted a cookie I've tinkered with, and it’s a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. —Shannon Koene, Blacksburg, Virginia
Pumpkin Chocolate Loaf
These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland
Fudge-Topped Brownies
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings...or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, Alberta
Chocolate Chiffon Cake
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. Beautiful high layers of rich sponge cake are drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
Mexican Chocolate Sugar Crisps
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Sauerkraut Chocolate Cake
For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company
Mexican Crinkle Cookies
When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
Fudgy Macaroon Bars
Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan
Coconut-Pecan German Chocolate Pie
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
Brownie Mounds
If you crave brownies but not the longer baking time, try these quick chocolaty cookies shared by Mary Turner from Blountville, Tennessee. "I usually make them for the holidays, but they're good any time of year," she says.
Mocha Nut Roll
I’ve enjoyed this dessert several times at a friend’s house, and it never ceases to be delightful. The tender, impressive cake is the ultimate indulgence for anyone who loves coffee or chocolate!—Susan Bettinger, Battle Creek, Michigan
Chocolate Hazelnut Puddings
Baked in small ramekins, my little spiced puddings are sized just right for individual servings. They're fun to eat and look pretty with a sprinkling of cinnamon on top. —Donna Childs, New York, New York
Dark Chocolate Panna Cotta
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut
Layered Chocolate-Raspberry Triangles
My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.—Mary Ann Lee, Clifton Park, New York
Chai Truffle Tart
My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. —Chantal Bourbon, Montreal, Quebec
Glazed Italian Fruitcake Cookies
I grew up in Italy eating these every Christmas. I have such fond memories that I make them every year and give them to friends.—Trisha Kruse, Eagle, Idaho
Creamy Chocolate-Banana Pie
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. —Diane Nemitz, Ludington, Michigan
Chocolate Rum Balls
These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.
Favorite Mint Hot Chocolate
This is one of my husband's favorite winter drinks. I love the minty, chocolaty recipe because it's like Christmas in a cup. Be sure to use fresh mint leaves and don't skimp on the chocolate or whipped cream either! —Alyssa Ponticello, Brooklyn, New YorkThe post How to Make Easy Chocolate Cupcakes appeared first on Taste of Home.
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