Chocolate Cupcakes From Scratch

Soft, Moist and Easy!

I recently perfected my recipe for vanilla cupcakes from scratch and I just knew the next one I wanted to tackle was a homemade chocolate cupcake recipe from scratch.

Well, here it is. One of the most delicious and easy chocolate cupcake recipes around!

You guys know how much I love chocolate desserts. Chocolate obsession aside, I’m also a total sucker for anything that makes things easy in the kitchen. I love it when we’re able to create recipes to share with all of you that are both quick and taste fantastic!

Why This Recipe Works

• Texture. This batter uses oil instead of butter, for the best moist cupcake. With the addition of buttermilk it also adds moisture and flavor for a tender cupcake.
• Flavor. The chocolate flavor comes from natural cocoa powder which makes these cupcakes nice and rich.
• Versatile. Frost your chocolate cupcakes from scratch how you like and then serve them for birthday parties or whenever you need a chocolate fix!

Find the full printable recipe with detailed measurements below.

• Cocoa powder: I recommend using natural, unsweetened cocoa powder. It will give the best rise and texture. Dutch-processed cocoa results in a denser cupcake.
• Hot water: I like to use water from a recently boiled kettle. The hot water awakens the cocoa powder and helps that delicious chocolate flavor shine through.
• Buttermilk: This milk is great for creating moist and tender cupcakes. You can buy it at the store or make your own buttermilk at home.
• Vanilla extract: It might seem strange to add vanilla to a chocolate cake, but trust me on this one, you need it! Vanilla enhances the flavor of the cocoa.
• Espresso powder/coffee: For a more intense chocolate flavor, feel free to add 1 to 2 teaspoons of espresso powder.

How to Make Chocolate Cupcakes from Scratch

I love this easy chocolate cupcake recipe so much but most of all for it’s quick prep! Simply combine the wet ingredients with the dry ingredients and bake.

1. Add dry ingredients. Add the flour, cocoa, baking soda, and baking powder to a large bowl, sifting out any lumps. Then add the sugar. These simple instructions don’t even require the use of a standing mixer, but by all means, use it if you’d like.
2. Add wet ingredients. Add the boiling water to bloom cocoa powder, buttermilk, oil, eggs, and vanilla, and use a whisk to combine everything until smooth.
3. Bake. Fill the baking liners 2/3 full and bake on the center rack until a toothpick inserted in the middle comes out clean.
4. Frost. Wait until the cupcakes have cooled completely before frosting. Use a star tip and piping bag for something a little polished. If you’re not about that, slather it on top with a spoon and it will still be the best chocolate cupcake recipe you’ve ever had!

Expert Tips

• Start with room temperature ingredients. It will be so much easier to mix your cupcake batter if the eggs and buttermilk are at room temperature.
• Use a cookie scoop. Divide your batter evenly among the cupcake liners by using a large cookie scoop. This helps with even baking but also that you don’t have some much bigger or smaller than the others.
• Avoid overfilling. Fill cupcakes liners only 2/3 full so that the batter has some room to rise and expand without overflowing over the top. 
• Test for doneness. You’ll know your cupcakes from scratch are ready when the tops bounce back after you press them lightly with your finger. You can also insert a toothpick into the center of a cupcake and if it comes away clean, they’re ready!

Storage

• Storing: Leftover cupcakes that are either unfrosted or have been frosted already can be stored in an airtight container covered for up to 3 days. 
• Freezing: These chocolate cupcakes from scratch freeze beautifully so you make them ahead and store for up to 3 months in your freezer. Wrap individually then store unfrosted cupcakes in a freezer safe container or bag.
• To Thaw: Remove the plastic wrap bring the cupcakes to room temperature before decorating and serving.