Servings
Font
Back
5.0 from 15 votes

Best Chocolate Cupcake Recipe

Look no further—these are the best chocolate cupcakes you will ever make! They're moist, decadent, and utterly delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 323 kcal
Course: Dessert
Cuisine: American

Ingredients

for the cupcakes:
  • 4 tablespoons butter cut into pieces
  • ¼ cup vegetable oil
  • ½ cup water
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • pinch salt
  • 1 large egg
  • ¼ cup buttermilk
  • 2 teaspoons vanilla extract
for the chocolate buttercream:
  • ½ cup unsalted butter softened
  • ¼ cup cocoa powder
  • 1 ½ cups powdered sugar
  • 2 tablespoons milk or half and half
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a muffin tin with paper liners.
  2. Add the butter, vegetable oil, and water to a small saucepan. Heat the mixture over low heat, stirring frequently, until the butter is melted. Remove and let cool.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Pour the butter mixture into the dry ingredients, and mix until well combined. Add the egg, buttermilk, and vanilla, and mix until blended.
  4. Scoop the cupcake batter into the prepared muffin tin, filling ¾ full. Bake 25 minutes, until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
  5. To make the buttercream, beat together the butter and cocoa powder until light and fluffy. Add the powdered sugar, milk, vanilla, and salt, and mix until well blended, adding additional milk if needed to bring the frosting together. Continue to beat for 3-5 minutes, until light and fluffy. Pipe the buttercream onto the cooled cupcakes.

Notes

  • STORE unfrosted chocolate cupcakes recipe, in an airtight container for 2-3 days at room temperature
  • cupcakes for 2 days in an airtight container. After 2 days they can still be eaten, but will become dry and stale. 
  • for up to 3 months.
  • buttercream frosting separately in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. Thaw if applicable, and give it a good whipping before frosting the cupcake.
  • STORE unfrosted chocolate cupcakes recipe, in an airtight container for 2-3 days at room temperature.
  • STORE frosted homemade chocolate cupcakes for 2 days in an airtight container. After 2 days they can still be eaten, but will become dry and stale. 
  • FREEZE for up to 3 months.
  • Store buttercream frosting separately in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. Thaw if applicable, and give it a good whipping before frosting the cupcake.

Nutrition Information

Calories 323kcal (16%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 12g (60%) Cholesterol 45mg (15%) Sodium 183mg (8%) Potassium 90mg (3%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 381IU (8%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 323

% Daily Value*

Calories 323kcal 16%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 12g 60%
Cholesterol 45mg 15%
Sodium 183mg 8%
Potassium 90mg 2%
Fiber 2g 8%
Sugar 32g 64%
Vitamin A 381IU 8%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.