Introduction

These easy chocolate cupcakes are rich, moist, and full of deep cocoa flavor. Topped with a luscious chocolate or cream cheese frosting, they make a perfect treat for any occasion. Whether you’re a beginner or an experienced baker, this recipe is simple to follow and delivers delicious results.

A dark chocolate cupcake with a moist, rich black-brown base partly wrapped in a crinkled white paper liner sits on a white marbled surface. On top, a thick swirl of light to medium brown chocolate frosting rises in layers, textured with soft peaks and sprinkled generously with small, dark chocolate sprinkles. In the foreground, the cupcake is bitten into, revealing the dense, moist crumb inside. More cupcakes with similar frosting and sprinkles are blurred in the background, emphasizing the main cupcake. Some scattered dark chocolate sprinkles lie on the surface around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Eggs
1 cup Granulated sugar
1 1/2 cups Flour
1 1/2 tsp Baking powder
1 tsp Baking soda
1/3 cup Cocoa powder
1/2 tsp Kosher salt
1/3 cup Vegetable oil
1 cup Hot coffee
2 tsp Vanilla extract
340 g Butter (for frosting)
2 cups Powdered sugar (for chocolate buttercream)
1/2 cup Cocoa powder (for chocolate buttercream)
1 tsp Vanilla extract (for chocolate buttercream)
150 g Dark chocolate (for chocolate buttercream)
230 g Cream cheese, softened (for cream cheese frosting)
115 g Butter, softened (for cream cheese frosting)
1/2 tsp Kosher salt (for cream cheese frosting)
3 1/2 cups Powdered sugar (for cream cheese frosting)
1 tsp Vanilla extract (for cream cheese frosting)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
Step 2: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sugar until well combined.
Step 3: Add the hot coffee, vegetable oil, vanilla extract, and eggs to the dry ingredients. Stir until the batter is smooth and combined.
Step 4: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full. Avoid overfilling to prevent spilling during baking.
Step 5: Bake for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Step 6: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: To make the chocolate buttercream frosting, beat room temperature butter in a large bowl until light and fluffy using a mixer.
Step 8: Add half of the powdered sugar and cocoa powder to the butter and mix until combined. Then add the remaining powdered sugar and continue mixing until smooth.
Step 9: Melt the dark chocolate and let it cool to room temperature. Add the melted chocolate to the frosting and mix well until smooth.
Step 10: For the cream cheese chocolate frosting, beat softened butter until fluffy, then add the cream cheese and mix until smooth.
Step 11: Add the powdered sugar, cocoa powder, pinch of salt, and vanilla extract to the cream cheese mixture. Mix thoroughly until smooth and creamy.
Step 12: Frost the cooled cupcakes with your chosen frosting and serve.

Tips & Variations

Substitute hot coffee with hot water if you prefer a milder cocoa flavor.
For extra moist cupcakes, add a tablespoon of sour cream to the batter.
Use semi-sweet or milk chocolate instead of dark chocolate in the buttercream for a sweeter frosting.
Decorate with chocolate shavings, sprinkles, or fresh berries for a festive touch.
Make cupcakes a day ahead and store properly to allow flavors to develop.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture and flavor. Unfrosted cupcakes can be kept at room temperature for 2 days or frozen for up to 2 months. Thaw frozen cupcakes overnight in the refrigerator.

How to Serve

A dark chocolate cupcake with three visible layers: the bottom layer is a ridged dark brown cupcake liner holding a moist, dark chocolate cake; the middle layer is a swirl of smooth, richly textured chocolate frosting with deep ridges, sitting thickly on top; the top layer is decorated with small chocolate sprinkles scattered over the frosting and some on the white marbled surface around it. Two more cupcakes with similar layers are blurred in the background on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, but reduce the amount slightly since regular table salt is finer and more concentrated. Use about half the amount of kosher salt.

Can I make these cupcakes gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may vary slightly but should still be delicious.