Chocolate cupcakes with a soft, moist crumb and rich chocolate flavor, made as a reliable base that works with any frosting or filling.
I use this chocolate cupcake base all year long for birthdays, bake sales, and everyday treats because it’s reliable, moist, and easy to customize.
Tested in my home kitchen and used in many of my cupcake recipes, this simple batter delivers a rich chocolate flavor with a soft crumb and consistent rise.
Why you'll love this recipe
- Moist, tender crumb - Stays soft for days thanks to oil and buttermilk
- Deep chocolate flavor - Works with natural cocoa or Dutch-process cocoa
- Perfect base for any topping - Great with buttercream, ganache, cream cheese frosting, or simple glaze
Ingredients you need
- Flour: cake flour for a lighter crumb or all-purpose flour for a classic texture
- Unsweetened cocoa powder: natural for classic flavor or Dutch-process for a deeper color
- Baking soda: helps the cupcakes rise (baking powder works if needed)
- Salt: balances sweetness and boosts chocolate flavor
- Vegetable oil: keeps cupcakes moist and soft (canola or grapeseed)
- Granulated sugar: classic sweetness and structure (brown sugar adds extra moisture)
- Eggs: room temperature for a smooth batter
- Vanilla extract: rounds out the chocolate flavor
- Buttermilk: tender crumb and rich chocolate taste (or milk + vinegar/lemon juice)
Tips before you start
- Use room temperature eggs and buttermilk for a smoother batter and even baking.
- Sift the cocoa powder to avoid lumps and get a finer crumb.
- Don’t overmix once the flour is added, mix just until combined.
- Fill liners about halfway for a nice dome and even rise.
- Bake until a toothpick comes out with a few moist crumbs, not totally dry.
How to make chocolate cupcakes
Whisk the dry ingredients together in a small bowl: flour, cocoa powder, baking soda, and salt.
Mix the oil, sugar, eggs, vanilla, and buttermilk in a large bowl until smooth and fully combined.
Add the dry ingredients in two to three additions, mixing gently just until the batter is smooth.
Fill the cupcake liners halfway using an ice cream scoop or spoon.
Bake in a preheated oven at 350°F (175°C) for 14–15 minutes, until a toothpick inserted into the center comes out clean.
Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool slightly in the pan, then transfer the cupcakes to a wire rack to cool completely.
Frosting options
This chocolate cupcake base works with many frostings, depending on the texture and finish you want.
- Cream cheese frosting – Adds a slight tang that balances the chocolate flavor.
- Chocolate ganache frosting – Firm, smooth, and easy to pipe for a clean bakery-style look.
- Whipped chocolate ganache – Lighter and softer, perfect for a creamy chocolate topping.
- Chocolate buttercream frosting – Classic, stable, and ideal for decorations.
Storage
Store unfrosted chocolate cupcakes in an airtight container at room temperature for up to 3 days.
They can also be frozen for up to 3 months, then thawed at room temperature before frosting.
Recipe variations
- Mini chocolate cupcakes – Reduce baking time by a few minutes.
- Chocolate chip cupcakes – Fold chocolate chips into the batter.
- Espresso chocolate cupcakes – Add a small amount of strong coffee to enhance the chocolate flavor.
- Dairy-free option – Use plant-based milk with vinegar instead of buttermilk.
- Gluten-free option – Use a 1:1 gluten-free flour blend.
If you’re looking for a larger version of this recipe, this chocolate cupcake base also works perfectly as inspiration for my chocolate cake.
Recipe Questions
What cocoa powder works best?
Both natural and Dutch-process cocoa work well. Natural cocoa gives a classic chocolate flavor, while Dutch-process adds a deeper color.
Can I make these cupcakes ahead of time?
Yes, bake them a day ahead and store unfrosted in an airtight container.
Why are my cupcakes dry?
Overbaking is the most common cause. Remove them as soon as a toothpick comes out with a few moist crumbs.
Can I use this recipe for layer cakes?
This batter is designed for cupcakes. For cakes, use a dedicated chocolate cake recipe for best results.
More Chocolate Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Cupcakes
- Total Time: 25 minutes
- Yield: 12 cupcakes
Description
Learn how to make moist chocolate cupcakes with a soft crumb and rich chocolate flavor using a simple, reliable base recipe. These cupcakes are easy to make, perfectly chocolatey, and work with any frosting like chocolate ganache, buttercream, or cream cheese frosting.
Ingredients
Chocolate cupcakes
- 100 g (¾ cup) cake flour
- 40 g (½ cup) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 150 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 85 ml (⅓ cup) vegetable oil
- 125 ml (½ cup) buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with baking cups.
- Mix the dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.
- Whisk the oil, sugar, eggs, vanilla, and buttermilk in a large bowl until smooth.
- Add the dry ingredients in two to three additions, mixing gently until the batter is smooth and fluid.
- Fill the cupcake liners halfway with batter.
- Bake for 14–15 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before adding any frosting.
Notes
Storage: Store unfrosted chocolate cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Tips:
- Use room temperature eggs and buttermilk for a smoother batter.
- Sift the cocoa powder to avoid lumps.
- Do not overmix once the dry ingredients are added.
- Fill liners only halfway to prevent overflow.
- Remove cupcakes as soon as they are baked to keep them moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American
eva
They looked and tasted good although it was more of a muffin texture.
Wattoote
simply beautiful and so good
Lindsay
A real treat! Cupcakes made with chantilly-mascarpone cream. Thanks a million!
Cathy MARQUANT
Superb recipe, I validate.
The cupcakes are super moist even after 3 days.
Thanks
Aisha
Made with a raspberry compote filling and cream cheese frosting, they were simply fabulous!
christianne Huynen
Hello, I can't find the quantities of the ingredients. What should I do? Thank you
Barrila
just perfect.
The texture is like a cloud and the taste is wonderful.