This cupcake is the one that every chocolate-lover dreams of.

This cupcake is the one that every chocolate-lover dreams of. Soft, moist, dark, and uber-chocolatey – this is what is known as “death by chocolate”.

I think it’s quite clear by now that I am a chocoholic, so trust me when I say that these are the best chocolate cupcakes you will ever make.

They are moist and soft and best of all, SUPER chocolatey. And I mean it when I say that – these cupcakes are not for the faint of heart! I love my chocolate desserts to be dark and rich and slightly bitter even, and these cupcakes are all of those things. I haven’t called them the ultimate chocolate cupcakes for no reason!

When I used to run my home bakery business, these cupcakes were a pretty popular order and the customers always came back with rave reviews. One of the best things about it, too, is that it is a very easy recipe to make, making it a perfect cupcake recipe even for beginner bakers to try.

Here’s what You Need to Make The Ultimate Chocolate Cupcakes
  • 1 cup (140 g) all-purpose flour (Maida),
  • 1/2 cup (60 g) cocoa powder,
  • 1 tsp instant coffee powder (optional),
  • 1/2 tsp baking soda,
  • 1/2 tsp baking powder,
  • 1 tsp salt,
  • 1 cup (200 g) granulated white sugar,
  • ½ cup (125 ml) buttermilk*,
  • ½ cup (125 ml) vegetable oil,
  • ½ cup (125 ml) warm water,
  • 1 large egg,
  • 1 tsp vanilla essence

Buttermilk substitute: Combine 1/2 cup milk with 1/2 teaspoon vinegar or lemon juice and let it rest for about 10 minutes. It will thicken and turn into buttermilk!

How to make the Best Chocolate Cupcakes Ever

Making these cupcakes is a pretty easy process of mix dry ingredients, mix wet ingredients, combine, bake. Here’s what you need to do:

  1. In a large bowl, mix the dry ingredients together.
  2. Add the sugar, mix to combine.
  3. Add the buttermilk, vegetable oil and warm water. Mix to combine.
  4. Add egg and vanilla essence. Mix only until ingredients are combined.
  5. Preheat oven to 175 degree Celsius or 350-degree Fahrenheit.
  6. Line a muffin pan with cupcake liners. Fill each one about 2/3rd of the way with the batter.
  7. Bake for 12-15 minutes.
  8. Let the cupcakes cool completely before frosting them.

Here’s a detailed recipe video of how to make the best chocolate cupcakes:

How to Frost Chocolate Cupcakes

We aren’t massive fans of frosting in our house, but I do enjoy decorating cupcakes occassionally. These cupcakes can be eaten just plain, or even with a simple dusting of icing sugar on top.

If you’d like to frost them, you can choose whatever frosting you like. As I said, these ultimate chocolate cupcakes are pretty dark, so a classic American buttercream can be the perfect touch of sweetness. Or if you’d like to double down on the chocolate factor, you can go with a chocolate buttercream.

You can see me making chocolate buttercream in the video above. If you’d like to make plain buttercream, just follow the same recipe but omit the melted chocolate and cocoa powder.

Other great options include chocolate ganache, Swiss meringue buttercream, etc. I have made both of these on my Instagram page @homemadewithyum. Click here to see the Swiss meringue buttercream recipe and click here if you want to learn how to make chocolate ganache without cream. I have also posted the process of making SMB on my stories highlights there, so make sure to check it out.

Watch me make a simple buttercream swirl:

Here’s the step-by-step recipe guide to making these chocolate cupcakes:

Ultimate Chocolate Cupcakes Recipe

Prep Time: 20 min

Cook Time: 20-30 min

Makes: 24

Step 1: Make the batter.

  • 1 cup (140 g) all-purpose flour (Maida),
  • 1/2 cup (60 g) cocoa powder,
  • 1 tsp instant coffee powder (optional),
  • 1/2 tsp baking soda,
  • 1/2 tsp baking powder,
  • 1 tsp salt,
  • 1 cup (200 g) granulated white sugar,
  • ½ cup (125 ml) buttermilk,
  • ½ cup (125 ml) vegetable oil,
  • ½ cup (125 ml) warm water,
  • 1 large egg,
  • 1 tsp vanilla essence
  1. In a large bowl, sift the dry ingredients together (flour, cocoa powder, baking soda, baking powder, and salt). Add the sugar, mix to combine.
  2. Add the buttermilk, vegetable oil and warm water. Mix to combine.
    Tip: Substitute buttermilk with ½ cup of whole milk + ½ tsp vinegar or lemon juice.
  3. Add egg and vanilla essence. Mix only until ingredients are combined.

Step 2: Bake the cupcakes.

  1. Preheat oven to 175 degree Celsius or 350-degree Fahrenheit.
  2. Line a muffin pan with cupcake liners. Fill each one about 2/3rd of the way with the batter.
  3. Bake for 12-15 minutes.
    Tip: Remove from oven and check if it is done by inserting a toothpick in the center. If it comes out clean, it’s done.
  4. Let the cupcakes cool completely before frosting them.

Step 3: Frost the cupcakes (optional).

  1. See details above or click here to read more about frosting.

Notes

– You can use the same recipe to make a regular cake as well. This recipe will make 1 9″ cake. Baking times will vary.

If you’re a chocoholic like me, you may like these recipes:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

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