Best Chocolate Cupcake Recipe

The Best Chocolate Cupcake Recipe is here! You will love these perfectly moist and insanely chocolatey cupcakes. They are the chocolate cupcakes you have been dreaming of!

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This is the Best Chocolate Cupcake Recipe

If you have been looking for the Best Chocolate Cupcake Recipe you know how exhausting it can be. They are so many recipes out there and it is impossible to try them all. I know we all have different tastes and preferences, but I don’t think you can go wrong with this recipe. It is definitely one of my favourite chocolate cupcake recipes.

Best Chocolate Cupcake Recipe Ingredients You Will Need

For the cupcakes

• flour
• baking powder
• baking soda
• cocoa powder
• large egg
• granulated sugar
• chocolate chips
• vegetable oil
• Milk
• boiling water

For the buttercream frosting

• sticks butter
• confectioners’ sugar
• milk
• vanilla extract
• cocoa powder

How to make the Best Chocolate Cupcakes Recipe

Yields: 12-15 cupcakes

Preheat oven to 350 degrees F and line a muffin tin with cupcake liners. Set aside.

In a medium-sized bowl, sift together flour, baking powder, baking soda and cocoa powder.

Using a whisk, beat together melted chocolate, butter, egg and sugar until creamy.

Add vegetable oil and continue mixing.

Alternate adding dry ingredients and milk into wet ingredients and mix until well-combined.

Pour hot water and mix.

Scoop batter into lined muffin pan. Each section should be about 2/3 full of batter.

Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake.

Cool completely (on a wire rack) before frosting with buttercream.

As the cupcakes cool, you may make the buttercream.

Start with your vanilla buttercream:  use an electric mixer to beat 1 stick butter, 2 cups confectioners’ sugar, 1-2 tbsp milk and vanilla extract.

The buttercream is ready once all ingredients are fully mixed and form semi-stiff peaks. Set aside.

In a separate bowl, prepare your chocolate buttercream. Beat together with your remaining butter, confectioners’ sugar, milk and cocoa powder. Start on low and increase to high.

Fold both buttercreams together to create a marbled-colored look.

Scoop buttercream into a piping bag with Wilton #1M attached. Frost each cupcake.

Enjoy!

Check out more great cupcake recipe ideas:

• Lemon Yogurt Cupcakes
• Spring Cupcakes with Homemade Frosting Recipe
• 18 Must Try Cupcake Recipes Cupcakes

Print

Best Chocolate Cupcake Recipe

Ingredients

For the cupcakes

• 1 cup a/p flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1/3 cup high quality cocoa powder
• 1 large egg
• 1 cup granulated sugar
• 1/3 cup chocolate chips melted
• ½ cup vegetable oil
• ½ cup milk
• ½ cup boiling water

For the buttercream frosting

• 2 sticks butter softened and divided
• 4 cups confectioners’ sugar divided
• 2-3 tbsp milk divided
• 1 tsp vanilla extract
• 1 tbsp high quality cocoa powder

Instructions

1. Preheat oven to 350 degrees F and line a muffin tin with cupcake liners. Set aside.
2. In a medium-sized bowl, sift together flour, baking powder, baking soda and cocoa powder.
3. Using an electric mixer, beat together melted chocolate, butter, egg and sugar until creamy.
4. Add vegetable oil and continue mixing.
5. Alternate adding dry ingredients and milk into wet ingredients and mix until well-combined.
6. Pour hot water and mix.
7. Scoop batter into lined muffin pan. Each section should be about 2/3 full of batter.
8. Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake.
9. Cool completely (on a wire rack) before frosting with buttercream.
10. As the cupcakes cool, you may make the buttercream.
11. Start with your vanilla buttercream: use an electric mixer to beat 1 stick butter, 2 cups confectioners’ sugar, 1-2 tbsp milk and vanilla extract. Start on low and gradually increase to high.
12. The buttercream is ready once all ingredients are fully mixed and form semi-stiff peaks. Set aside.
13. In a separate bowl, prepare your chocolate buttercream. Beat together with your remaining butter, confectioners’ sugar, milk and cocoa powder. Start on low and increase to high.
14. Fold both buttercreams together to create a marbled-colored look.
15. Scoop buttercream into a piping bag with Wilton #1M attached. Frost each cupcake.
16. Enjoy!