Cupcakes can get boring pretty fast, especially when you stick to the basic flavors(ahem, vanilla!) and plain frostings. So, on the days I am feeling a bit extra, I go all in with these rich, ultra-moist chocolate cupcake recipes that are full-on overloaded with chocolatey goodness!
What makes these cupcakes both ultra-moist and chocolatey, you may wonder?
Well, it’s all in how much love you put into making them, I would say. But wait, there’s a bit more than that- the ingredients matter, too! The buttermilk that’s prepared right at the start of the recipe gives these cupcakes that melt-in-your-mouth softness and keeps them super moist. Throw in some premium-quality cocoa powder, and your cupcakes are bound to have that deep chocolate flavor that’s simply irresistible!
Ready to take a bite? Just make sure you finish them off with my signature chocolate buttercream frosting – it’s the cherry extra chocolatey goodness on top that gives the cupcakes a double dose of indulgence!
Frosting That Pair Perfectly With Chocolate Cupcakes!
Just because I like chocolate buttercream frosting doesn’t mean that’s the only option out there! Here are some of the frosting variation that tastes equally good with chocolate cupcakes:
Peanut Butter
Starting the list of my favorite- peanut butter frosting as you can’t go wrong with this duo! The earthy and nutty tone of the peanut butter frosting tastes amazing with chocolate cupcakes.
Cream Cheese
If you want something to counter the richness of your chocolate cupcake, cream cheese frosting is your best bet.
Salted Caramel
Be it ice cream, cake, or frosting, salted caramel flavor never fails to impress! The deep and buttery tone of this frosting matches the chocolatey goodness perfectly.
Whipped Cream
Fluffy, airy, and mildly sweet- whipped cream frosting is a fantastic choice for chocolate cupcakes. This recipe goes with almost every cake you make, from vanilla cupcake recipe to everyday cake recipes.
White Chocolate Buttercream Frosting
White chocolate buttercream frosting will give you a slightly different experience with its creamy texture and subtle sweetness that comes from vanilla.
Flavor Variations Of Chocolate Cupcakes Recipe You Must Try
Got a favorite ingredient in mind? Let’s see how we can mix it in and take these delicious cupcakes to the next level!
Here are some flavor variations of chocolate cupcake that goes well with the recipe:
Mocha
Don’t let these cupcakes stand between you and your favorite brand of coffee! Instead, stir in a tablespoon of that instant espresso powder or your morning brewed coffee into the batter for a rich mocha chocolate cupcake experience.
Mint
I love the combo of mint and chocolate as that gives me almost like a cupcake version of my favorite mint chocolate ice cream! Top it up with some crushed mint candies, and you will probably see me reaching for seconds!
Raspberry
For a tart-like experience, add raspberries or raspberry puree to the cupcake batter and sprinkle sliced raspberries on top for decoration.
Coconut
Add shredded coconut to your cupcake batter and enjoy a chewy, tropical version of chocolate cupcake with a drizzle of rich chocolate ganache as topping.
Orange
For a citrusy variation, add orange zest to your cupcake batter. I love pairing these orange chocolate cupcakes with a frosting infused with orange extract for that perfect zesty finish!
Toppings To Elevate Your Cupcakes
All done creating your favorite version of chocolate cupcakes? Good job! Now it’s time to pick your favorite toppings to decorate with:
Nuts
Chopped nuts like almonds, pecans, walnuts and pistachios add a savory crunch that help balance the sweetness of the cupcakes nicely.
Chocolate Chips
Want the fun to double up? Sprinkle some chocolate chips on top of the frosting for an extra burst of chocolatey goodness in every bite!
Fresh Fruits
Want the dessert to pop? Let nature do its job by adding fresh berries, sliced bananas, apples, and kiwis to enjoy a vibrant and refreshing twist!
Chocolate Ganache
For a glossy, drizzling effect, pour a generous amount of chocolate ganache on top of your frosted cupcakes.
Crushed Cookies
Oreos, graham crackers or toffee bits- you can add your favorite cookies as toppings by crushing them up and sprinkling them on top of your cupcakes for an extra crunch.
Caramel Drizzle
A drizzle of sweet, gooey caramel pour can transform your cupcakes into a rich and buttery mouthwatering treat!
Bonus: Turn Your Cupcake Batter Into Chocolate Cake!
Love the recipe but wish it worked for cakes as well? I’ve got you covered, my friend! Here are the adjustments you need to make to turn the cupcake batter into a chocolate cake:
Choose Cake Pan
Depending on what type of cake you wish to bake, you may select a 8-inch, 9-inch or 10-inch round pan. For sheet cakes, a rectangular baking pan works the best.
Prepare The Cake Pan
As cakes tend to get stuck to the pan, you need to grease the pan with a little butter or oil and line it with parchment paper to prevent sticking.
Adjust Baking Time
Cakes actually take longer to bake compared to cupcakes. The temperature should remain the same as cupcakes, which is 350-degrees Fahrenheit. However, you need to adjust the baking time to 25-35 minutes.
Slice, Serve and Enjoy!
Hey, it’s a cake this time, not a cupcake! So, grab a knife, slice into your desired portions, and enjoy every bite of the delicious, chocolatey goodness!
Super Moist Chocolate Cupcakes Recipe
Ingredients
For Buttermilk
- 1 cup / 250 ml Whole Milk (Room Temperature)
- 1 tbsp / 15 ml White Vinegar/Lemon Juice
Dry Ingredients
- 1½ cups / 180 g All-Purpose Flour
- ⅓ cup / 35 g Cocoa Powder
- 1 cup / 200 g Granulated Sugar
- ¼ tsp / 1.5 g Salt
- ½ tsp / 2 g Baking Soda
- 1 tsp / 4 g Baking Powder
Wet Ingredients
- 2 medium-size Eggs (Room Temperature)
- 1 cup / 250 ml Buttermilk (Prepared)
- ½ cup / 120 ml Vegetable Oil
- 2 tsp / 10 ml Vanilla Essence
For Chocolate Frosting
- 1 cup / 227 g Unsalted Butter (Softened)
- ¼ tsp Salt
- 1 tsp / 5 ml Vanilla Essence
- 4 tbsp / 60 ml Heavy Cream
- ⅓ cup / 35 g Cocoa Powder
- 3 cups / 360 g Powdered Sugar
Instructions
Make The Buttermilk
- Take a small cup and pour 1 cup of room temperature milk into it.
- Add 1 tbsp of white vinegar or lemon juice to the milk. Mix well and set it aside for 5 minutes to let it curdle to form buttermilk.
Prepare Dry Ingredients
- Grab a large mixing bowl and add 1½ cups of all-purpose flour to it.
- Pour 1/3 cup of cocoa powder and 1 cup of granulated sugar into the bowl.
- Sprinkle 1/4 tsp of salt, 1/2 tsp of baking soda, and 1 tsp of baking powder over the flour mixture.
- Stir the dry ingredients with a whisk to combine.
Mix Wet Ingredients
- Take another mixing bowl and crack 2 medium-sized room-temperature eggs into it.
- Add 1 cup of buttermilk that you prepared earlier into the bowl.
- Pour 1/2 cup of vegetable oil and 2 tsp of vanilla essence or vanilla extract into the mixture.
- Mix the wet ingredients well with a whisk until it’s smooth.
Combine Ingredients and Prepare Muffin Tray
- Fold the wet mixture into the dry ingredients with a spatula. Mix carefully and fold until just combined.
- Line a muffin tray with cupcake liners to prepare it for baking.
- Fill each cupcake liner about 2/3 full with the batter. This should make about 12 cupcakes.
Bake The Cupcakes
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius for about 18-20 minutes.
- Once baked, remove the cupcakes from the oven and allow them to cool to room temperature by transferring them to a wire rack.
Make The Chocolate Frosting
- To make the chocolate frosting, add 1 cup of softened unsalted butter to a mixing bowl.
- Using an electric beater, beat the butter on medium-high speed for 5-7 minutes or until the butter becomes soft and fluffy.
- Stir in 1/4 tsp of salt, 1 tsp of vanilla essence, and 4 tbsp heavy cream.
- Add 1/3 cup of cocoa powder to the mix.
- Pour half of the 3 cups of powdered sugar into the mixture and beat on low speed until it’s thoroughly mixed. Add the second half of the sugar and beat again until everything is fully combined.
Pipe The Frosting, Serve and Enjoy!
- Transfer the chocolate frosting to a piping bag.
- Create beautiful designs on the cooled cupcakes using a piping bag with your desired nozzle.
- Enjoy the rich, moist chocolate cupcakes topped with creamy chocolate buttercream frosting!
Video
So simple to make yet loaded with bold flavors and chocolatey richness- these cupcakes are the ultimate treat in every bite. I love how every ingredient plays its sweet part- from the buttermilk keeping the cake moist to the cocoa powder, making every chocolate lover’s dream come true with that deep, rich flavor.
Made with the freshest ingredients and completely homemade- these cupcakes, along with my favorite buttercream frosting, are a pure, rich, and irresistibly chocolatey combination!
Recipe FAQs
What Can I Use Instead Of Buttermilk To Make Chocolate Cupcakes?
You can use regular milk as an alternative to buttermilk. However, buttermilk gives these cupcakes their signature ultra-moist texture.
Can I Make The Frosting Ahead Of Time?
That’s a great idea actually! You can save some time by making the frosting up to 3 days ahead.
What Type Of Cocoa Powder Is Suitable For Making This Recipe?
Unsweetened cocoa powder works best to make the cupcake recipe. However, you can also use Dutch-processed cocoa powder if you prefer.
How Do I Fix If My Cupcakes Turn Out Dry?
You can prepare a simple syrup made of water and sugar and brush it on top of the cupcakes for added moisture.
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