These are the best chocolate cupcakes! They're super moist and chocolatey and topped with a decadent dark chocolate buttercream.
These chocolate cupcakes use dark cocoa powder to give them the richest, dark chocolate taste possible. Espresso powder is also used in the cupcake batter to bring out the rich, chocolate taste. They are topped with a generous amount of luscious dark chocolate buttercream after they are baked. These cupcakes have the most tender, moist crumb and are sure to be any chocolate lover’s dream!
If you're looking for other cupcake recipes check out my pumpkin cupcakes, salted caramel almond cupcakes, Nutella cookie butter stuffed cupcakes or apple cider cupcakes!
Why You'll Love these Chocolate Cupcakes
They're super moist.
They're super chocolatey.
They're topped with super luscious dark chocolate buttercream.
Ingredients for Chocolate Cupcakes:
- Flour- all purpose flour is used for the best crumb
- Sugar- granulated sugar goes in the cupcake batter and powdered sugar is used in the chocolate buttercream
- Butter- make sure it is softened
- Milk- helps to keep the cupcakes moist, make sure it's room temperature
- Sour Cream- I recommend full fat sour cream for the best textured cupcake
- Cocoa Powder- I recommend Dutch process cocoa powder for a really rich chocolate flavor
- Espresso Powder- helps to enhance the chocolate flavor in these cupcakes
- Vanilla- I recommend vanilla bean paste for the best flavor, extract works fine as well
- Eggs- one whole egg and one yolk are used in these cupcakes , make sure they're room temperature
- Baking Soda & Baking Powder- helps the cupcakes to rise and give them their perfect fluffy texture
- Salt- brings out all the flavors in these cupcakes
- Dark Chocolate- is melted and used to make the best decadent chocolate buttercream, I recommend using 60% cocoa, but semi-sweet works too
Step by Step Instructions
STEP ONE: Start by creaming butter and sugar together in a large bowl with an electric mixer.
STEP TWO: Then add in eggs and vanilla and mix until pale and fluffy, about 1 minute.
STEP THREE: Next mix in the milk and sour cream.
STEP FOUR: In a small bowl sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder.
STEP FIVE: Add the dry ingredients to the wet ingredients and combine.
STEP SIX: Line a cupcake pan with cupcake liners, fill each cup ¾ of the way full and bake! (See recipe below for full measurements and baking time!) Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
STEP SEVEN: While the cupcakes are cooling make the frosting by adding softened, unsalted butter and salt to a medium sized bowl. Mix the butter with an electric mixer until it is pale in color and fluffy, about 5-10 minutes. Then add in the melted and slightly cooled dark chocolate and combine. Next add in the sifted Dutch process cocoa powder. Mix until combined. Then add in the sifted powdered sugar a little at a time until it is all combined. The frosting will be thick at this point. Add in the heavy cream and mix until the frosting is light and fluffy, about 1-2 minutes.
(See recipe below for full measurements and baking time!)
STEP EIGHT: Once the cupcakes are cool, add the dark chocolate buttercream to a large piping bag fitted with a decorative tip. Pipe a generous amount of frosting onto the tops of each cupcake. Serve right away!
(See recipe below for full measurements and baking time!)
FAQs
Can I use regular cocoa powder instead of Dutch process? Yes absolutely!
Do I have to use espresso powder in these cupcakes? No, it's optional but it does help these cupcakes to have a richer chocolate flavor.
Can these be made gluten free? I have not tested these with gluten free flour, but if you do please let me know how it goes!
Why did my cupcakes come out dry? This really should not happen because the sour cream and milk should keep these cupcakes over-the-top moist. However, if they do happen to come out drier than expected, it could be because you're using too much flour. Make sure when you measure your flour you are adding spoonfuls of flour to your measuring cup then swiping the overflow of flour off the measuring cup with the back of a knife. If you simply dig your measuring cup into your flour and then swipe the remaining flour off with a knife I guarantee you will be measuring too much flour.
How long will these cupcakes stay fresh for? Store left overs in an airtight container in the fridge for up to three days. Let the cupcakes come to room temperature before enjoying so the frosting has a chance to become soft again.
Pro Tips
Make sure all your wet ingredients for the cupcakes are room temperature. This will yield the best cupcake texture. Cold wet ingredients can make the cupcakes "gummy" or not rise as well.
When making the chocolate buttercream, make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, buttercream!
If you make these cupcakes please, please leave a star review. Also, tag me on Instagram @inbloombakery_ so I can see your creations! Follow me on Pinterest for other dessert ideas.
Other Cupcake Recipes to Try:
Pumpkin Cupcakes with Cream Cheese Frosting
📖 Recipe
The Best Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes
- ¼ cup (56 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) whole milk, at room temperature
- ¼ cup (61 g) sour cream, at room temperature
- 1 cup (125 g) all-purpose flour, spooned and leveled
- ¼ cup + 1 tablespoon (25 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
For the Chocolate Buttercream
- 1 cup (224 g) unsalted butter, softened
- ¼ teaspoon salt
- 6 oz. (170 g) dark or semi-sweet chocolate, melted and slightly cooled
- ¼ cup + 2 tablespoon (30 g) Dutch process cocoa powder
- 2 cups (260 g) powdered sugar
- 2-3 tablespoon (30-45 ml) heavy cream
Instructions
For the Dark Chocolate Cupcakes
- Preheat oven to 350 degrees and line a standard cupcake pan with 12 cupcake liners.
- Add the granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy.(You can also use a stand mixer fit with a paddle attachment.)¼ cup (56 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
- Next mix in the milk and sour cream on low speed.¼ cup (61 g) sour cream, at room temperature, ½ cup (120 ml) whole milk, at room temperature
- In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder.1 cup (125 g) all-purpose flour, spooned and leveled, ¼ cup + 1 tablespoon (25 g) Dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon espresso powder
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Fill each cupcake liner ¾ of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
For the Dark Chocolate Buttercream
- While the cupcakes are cooling make the frosting by adding the softened, unsalted butter and salt to a medium sized bowl. Mix with an electric mixer until the butter is pale in color and fluffy, about 5-10 minutes.1 cup (224 g) unsalted butter, softened, ¼ teaspoon salt
- Add in the melted and slightly cooled dark chocolate and combine on medium speed.6 oz. (170 g) dark or semi-sweet chocolate, melted and slightly cooled
- Next sift in the Dutch process cocoa powder and powdered sugar, a little at a time. Mix on low speed until combined, then mix on high until fluffy.¼ cup + 2 tablespoon (30 g) Dutch process cocoa powder, 2 cups (260 g) powdered sugar
- Add in the heavy cream, a tablespoon at a time. Mix on high speed until the frosting is light and fluffy, about 1-2 minutes. (Add the heavy cream as necessary. If the frosting is light and fluffy after only two tablespoons, don't add the full amount. If it's still too dry after 3 tablespoons, add more.)2-3 tablespoon (30-45 ml) heavy cream
Assembling the Cupcakes
- Once the cupcakes are cool, add the dark chocolate buttercream to a large piping bag fitted with a decorative tip.
- Pipe a generous amount of frosting onto the tops of each cupcake. Serve right away.
How much coffee powder do we need for this recipe. Thanks
Hi Ginny,
I've finally been able to make your amazing cupcakes and wow! I've had a lot of cupcakes in my life but these are truly the best dark chocolate ones I've ever tried. Thank you for such an amazing and delicious recipe! 🙂
Hi Ashlee! Thank you so much for your kind words! I'm so glad you liked them!! Made my day to read this!
Any egg substitute for this recipe
No, eggs are needed.
Hi Ginny!!! Please tell me what brand and size piping tip do you use for the buttercream icing shown in the pic.
Hi Trudy! I used Wilton's 1M tip and I just use disposable piping bags from Amazon. Makes it easier 🙂
Absolutely delicious. Made them 3 times already using her cream cheese frosting and OMG they are the perfect cupcake.
Hi Sabrina! I'm smiling reading this!! I'm so happy you love them as much as me! 🙂
Ur recipe is good but why don't u gv in metric that's very accurate for measurement
These cupcakes are literally the best! Super soft and fluffy with the perfect amount of chocolate flavor! This is my new go to recipe. Thank you
These really are the best chocolate cupcakes! I loved them and will make again.
Absolutely delicious
Quick question. Recipe calls for 1/2 cup whole milk, but in explaining why they shouldn’t come out dry, you mention sour cream AND buttermilk…Should I use buttermilk? Thank you.
Hey Sue, that's a typo, and it's fixed. Recipe uses regular, whole milk 🙂
Hi the cupcakes are amazing can I substitute Dutch process with normal cocoa powder coz we don't have it in our country. Thanks for the recipe
Yes you can absolutely substitute Dutch process for regular cocoa powder!
I’ve made these gluten-free and they are delicious. You can’t even taste the difference!
Oh my gosh, these cupcakes are perfection!! Absolutely delicious chocolate flavor, soft, moist and fluffy. Absolutely adore them! And your raspberry buttercream icing atop these are even better! Such favorite treats!
Good evening and congratulations on your amazing recipes.
You could also write the recipe in grams for CHOCOLATE CUPCAKES ?
This is the second cupcake recipe I have tried from In Bloom Bakery (the first was the red velvet cupcakes), and they turned out fantastic. Very rich without being too sweet. I used regular cocoa powder because I couldn’t find Dutch process, and they still turned out great. I loved the addition of the espresso and melted chocolate into the recipe, as well. I will definitely make these again! Can’t wait to try your other recipes, too!
Perfection. Only change from recipe I did was a cocoa blend.
Cupcakes are moist and perfect. Did you do anything special with the frosting for the photo? Mine came out delicious but didn’t pipe out as firm, mine are a bit runny, definitely not as stiff peaked