Savor the rich, decadent flavor of homemade Chocolate Cupcakes. This timeless treat combines a moist, fluffy texture with deep cocoa goodness. Each bite melts in your mouth, offering the perfect balance of sweetness and chocolate intensity that satisfies every craving. These cupcakes are ideal for any occasion — from birthdays and parties to casual dessert moments at home.
Made with high-quality cocoa powder, butter, and a touch of vanilla, these cupcakes are soft, tender, and irresistibly rich. Whether they are topped with creamy chocolate frosting or velvety ganache, they deliver bakery-style flavor. A swirl of buttercream also adds to the delightful taste right from your kitchen. Their deep chocolate aroma fills the air as they bake, creating an irresistible anticipation.
Perfect for chocolate lovers, these Chocolate Cupcakes are simple to make yet impressive to serve. Pair them with a glass of milk. You can also add a scoop of vanilla ice cream, or try a drizzle of caramel. This adds an extra touch of indulgence. Moist, flavorful, and utterly delightful — these cupcakes are pure chocolate bliss in every bite.
Ingredients for Chocolate Cupcakes
For the Cupcakes:
- ¼ cup sour cream room temperature 60g
- ½ cup buttermilk room temperature, 120mL
- 2 medium eggs
- ⅓ cup veggie oil 80mL
- ¼ cup hot coffee 60mL
- 2 tsp vanilla extract 10mL
- 1 ½ cups all-purpose flour 180g
- 1 ⅓ cup granulated sugar 265g
- ¼ cup cocoa powder 20g
- 1 tsp baking soda 6g
- ½ tsp salt 2.5g
For the Chocolate Swiss Meringue Buttercream:
- 5 egg whites room temp
- 1 1/2 cups sugar
- 1 lb unsalted butter room temperature 450g
- 1 tsp vanilla extract 5mL
- 1/2 tsp salt 2g
- 1/2 cup bittersweet chocolate melted and cooled
Instructions for Chocolate Cupcakes
For the cupcakes:
- Preheat to 350F. Add papers to a cupcake tin.
- Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside.
- Add the wet ingredients into the dry ingredients.
- Whisk until smooth and blended.
- Distribute the batter evenly into the cupcake papers. Bake for about 15 -20 minutes. Insert a toothpick into the center and check if it comes out clean.
- Allow to cool.
For the Chocolate Swiss Meringue Buttercream:
- Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. Heat the mixture until it reaches an internal temperature of 160 ºF. Alternatively, check if it is not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment. While the mixture is running on low, add tablespoon-sized dollops of room temperature butter. Make sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract.
- Drizzle in the melted and cooled chocolate while the mixer is running on low. Scrape the bowl down and mix again. You can now transfer it to a piping bag or to a ziploc bag to store in the freezer.
For the Assembly:
- Use a large star tip to pipe a swirl of buttercream onto the cooled cupcakes. Start at the center, squeeze and lift the tip while rotating the cupcake back and forth. Stop squeezing the piping bag while you continue to lift for a nice tip to the dollop.
Serving Suggestions
- Serve with chocolate buttercream or ganache for parties and celebrations
- Dust with icing sugar for a simple tea-time treat
- Pair with tea, coffee, or hot chocolate
- Serve warm with a scoop of vanilla ice cream
- Add fresh berries or chocolate shavings on top
- Perfect for birthdays, bake sales, and dessert tables
Notes and Tips for Chocolate Cupcakes
- Always preheat the oven to guarantee even baking and a good rise.
- The batter is very liquid so don’t panic! The cupcakes will end up AMAZINGLY MOIST with a pretty flat top.
- Do not over mix the batter; mix just until mixed to keep the cupcakes soft and fluffy.
- You can use room temperature or even cold coffee in the batter if you’d prefer.
- Using hot water or hot coffee enhances the chocolate flavor without adding a coffee taste.
- Fill cupcake liners only ¾ full to prevent overflowing while baking.
- If the buttercream becomes soupy when you start adding butter don’t panic!!! It will be soupy until ALL the butter has been added.
- If your Swiss buttercream seems soupy after adding the butter, put the bowl in the fridge. Chill it for 5 minutes. Beat it again. It should set up just fine.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- Always whip your buttercream JUST before piping so it has a nice silky consistency.
- Store unfrosted cupcakes in an airtight container at room temperature. They will stay fresh for up to 2 days. Refrigerate frosted cupcakes to keep them fresh for a longer time.
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Frequently Asking Questions (FAQs)
Can I make these chocolate cupcakes eggless?
Yes, you can replace the egg with 1/4 cup of thick yogurt or curd. The cupcakes will still be soft and moist.
Can I bake these cupcakes without an oven?
Yes, you can bake them in a heavy-bottomed kadai or cooker on low heat for about 25–30 minutes. Preheat the kadai before placing the cupcake tray inside.
Why is the batter thin?
Chocolate cupcake batter is meant to be slightly thin. This helps create moist and tender cupcakes after baking.
Can I use butter instead of oil?
Yes, you can use melted butter in the same quantity, but oil keeps the cupcakes softer for a longer time.
How do I store chocolate cupcakes?
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated and brought to room temperature before serving.
Can I freeze chocolate cupcakes?
Yes, unfrosted cupcakes freeze well for up to 2 months. Thaw them at room temperature before frosting and serving.
Chocolate Cupcake
Deliciously soft and moist chocolate cupcakes with rich cocoa flavor, perfect for birthdays, parties, or a sweet everyday treat. Easy to bake and pairs wonderfully with chocolate frosting or a dusting of icing sugar.
Ingredients
For the Cupcakes:
- ¼ cup sour cream room temperature 60g
- ½ cup buttermilk room temperature, 120mL
- 2 medium eggs
- ⅓ cup veggie oil 80mL
- ¼ cup hot coffee 60mL
- 2 tsp vanilla extract 10mL
- 1 ½ cups all-purpose flour 180g
- 1 ⅓ cup granulated sugar 265g
- ¼ cup cocoa powder 20g
- 1 tsp baking soda 6g
- ½ tsp salt 2.5g
For the Chocolate Swiss Meringue Buttercream:
- 5 egg whites room temp
- 1 ½ cups sugar
- 1 lb unsalted butter room temperature 450g
- 1 tsp vanilla extract 5mL
- ½ tsp salt 2g
- ½ cup bittersweet chocolate melted and cooled
Instructions
For the cupcakes:
- Preheat to 350F. Add papers to a cupcake tin.
- Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside.
- Add the wet ingredients into the dry ingredients.
- Whisk until smooth and blended.
- Distribute the batter evenly into the cupcake papers. Bake for about 15 -20 minutes. Insert a toothpick into the center and check if it comes out clean.
- Allow to cool.
For the Chocolate Swiss Meringue Buttercream:
- Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. Heat the mixture until it reaches an internal temperature of 160 ºF. Alternatively, check if it is not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment. While the mixture is running on low, add tablespoon-sized dollops of room temperature butter. Make sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract.
- Drizzle in the melted and cooled chocolate while the mixer is running on low. Scrape the bowl down and mix again. You can now transfer it to a piping bag or to a ziploc bag to store in the freezer.
For the Assembly:
- Use a large star tip to pipe a swirl of buttercream onto the cooled cupcakes. Start at the center, squeeze and lift the tip while rotating the cupcake back and forth. Stop squeezing the piping bag while you continue to lift for a nice tip to the dollop.
Notes
- Always preheat the oven to guarantee even baking and a good rise.
- The batter is very liquid so don't panic! The cupcakes will end up AMAZINGLY MOIST with a pretty flat top.
- Do not over mix the batter; mix just until mixed to keep the cupcakes soft and fluffy.
- You can use room temperature or even cold coffee in the batter if you'd prefer.
- Using hot water or hot coffee enhances the chocolate flavor without adding a coffee taste.
- Fill cupcake liners only ¾ full to prevent overflowing while baking.
- If the buttercream becomes soupy when you start adding butter don't panic!!! It will be soupy until ALL the butter has been added.
- If your Swiss buttercream seems soupy after adding the butter, put the bowl in the fridge. Chill it for 5 minutes. Beat it again. It should set up just fine.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- Always whip your buttercream JUST before piping so it has a nice silky consistency.
- Store unfrosted cupcakes in an airtight container at room temperature. They will stay fresh for up to 2 days. Refrigerate frosted cupcakes to keep them fresh for a longer time.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 26gSaturated Fat: 16gUnsaturated Fat: 10gCholesterol: 77mgSodium: 255mgCarbohydrates: 11gFiber: 2gSugar: 1gProtein: 5g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
