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 thanks to butter 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
- Butter: unsalted, softened to room temperature
- Granulated sugar: for structure and sweetness
- Eggs: room temperature, for a smooth batter
- Vanilla & salt: pure vanilla extract and fine salt
- Cake flour: for a lighter, softer crumb
- Unsweetened cocoa powder: natural for classic flavor or Dutch-process for a deeper color
- Baking powder & baking soda: for proper rise and balance
- Buttermilk: adds moisture and enhances the chocolate flavor (or milk mixed with vinegar or 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
Cream the butter and sugar, then add the eggs and vanilla and mix until smooth.
Add the sifted dry ingredients alternately with the buttermilk, mixing gently with a spatula.
Divide the chocolate cupcake batter evenly into the lined cupcake pan, filling each liner about three-quarters full.
Bake at 350°F (180°C) for 18–22 minutes, until the chocolate cupcakes are set and a toothpick inserted in the center comes out with a few moist crumbs.
Best frosting options for chocolate cupcakes
This chocolate cupcake base pairs well with different frostings, depending on the texture and finish you’re looking for.
- Cream cheese frosting – Adds a light tang that balances the rich chocolate flavor.
- Chocolate ganache frosting – Smooth and firm, ideal for a clean, bakery-style finish.
- Whipped chocolate ganache – Lighter and creamier, perfect for a softer chocolate topping.
- Chocolate buttercream frosting – Classic and stable, great for piping and decorating.
Chocolate buttercream frosting is my go-to choice when I want a reliable frosting that holds its shape and works for decorated chocolate cupcakes.
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
- Chocolate raspberry cupcakes
- Birthday chocolate cupcakes
- Nutella cupcakes
- Kinder cupcakes
- Chocolate cupcakes with oil
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Chocolate Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes
Description
Soft and moist chocolate cupcakes made with butter for a rich flavor and a tender crumb. A classic bakery-style base that works with many frostings. (Makes 12 - 13 cupcakes)
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 170 g (¾ cup + 2 tbsp) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 120 g (1 cup) cake flour
- 50 g (½ cup) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 140 ml (½ cup + 1 tbsp) buttermilk, room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, beat the softened butter and granulated sugar using an electric mixer (hand mixer or stand mixer with the paddle attachment) for about 2–3 minutes, until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth and fully combined.
- In a separate bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- Using a spatula, add the dry ingredients alternately with the buttermilk, mixing gently between each addition just until the batter is smooth. Do not overmix.
- Divide the batter evenly into the cupcake liners, filling each about three-quarters full.
- Bake for 18–22 minutes, until the cupcakes are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate frosted cupcakes for 3–4 days.
Tips:
- Use room-temperature ingredients for a smooth batter.
- Sift the cocoa powder to avoid lumps.
- Do not overmix once the dry ingredients are added.
- Fill liners about three-quarters full for even cupcakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Method: baking
- 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.