Today’s chocolate cupcakes are for true chocolate fans. Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. This is my favorite chocolate cupcake recipe of all time!!! High praise. What am I doing wrong? Your recipe calls for baking soda however i know that with an alkalized cocoa powder like dutch processed the baking soda will not react with it and you would have to use baking powder??? Hey , how do I store the cupcakes after making them ? I’m so glad you enjoyed the recipes! These were awesome!!! Are you adding bacon to the cupcake batter? 9. Hello Lindsay, I made these cupcakes today. best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! Mine cld have been a bit darker but I didn’t use Hershey’s. I made these this weekend for my granddaughter’s 4th birthday party. Thank you. I actually get asked that a lot, which is why I created this vanilla cupcake recipe. Absolutely! So far, i’ve tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. I don’t typically have buttermilk in the fridge, so I sour whole milk instead. I haven’t even made the icing yet! Wondering if maybe I should use more oil next time. Hi, this is now my go-to recipe to make cupcakes. I want to try this recipe for my son’s birthday this weekend, but I haven’t been able to find the Special Dark cocoa powder anywhere. Someone even said they’re the best chocolate cupcake they’ve ever had!! If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. Will definitely be recommending it!! These were my go-to cupcakes, but I made them with the regular Hershey’s Cocoa powder and they just didn’t taste as good. Glad you enjoyed them. We will definitely be making your other cupcake recipes! These are absolutely perfect. I would honestly have to test that out to see if that swap would even work. The cake is rich, and fudgey but with a fluffy consistency that melts in your mouth.I love pairing them with a dreamy chocolate Swiss buttercream since it���s so creamy, and light but not too sweet. There will never be a reason to find a better version– this is THE chocolate cupcake recipe I use time and time again. I planned to ice the cupcakes on Friday evening, but do you think I should bake the cupcakes on that day as well or should I do them on a Thursday? This is an AMAZING chocolate cupcake recipe! Set aside. They are very chocolately and moist and rich – yummy! Do you have a recipe for vanilla cupcakes that are just as moist? Im dying with your recipe. Not the best recipe. But both are great options. They turned out great, I just needed a few extra minutes of bake time. Hi Lindsay, the cake turned out amazing thank you for sharing the recipe. Thanks! It’s similar to a glaze. However, instead of using baking soda, I replace it with 3 tsp of baking powder instead. I am going to make this batter today to make a chocolate cake with chocolate mousse filling and a chocolate whipped cream icing. And yes, the batter is runny – it’s supposed to be. Can I make the batter and store it to use later? And layer that buttercream on nice and tall. https://www.twosisterscrafting.com/harvest-swirl-cupcakes/. I do believe it would work with these cupcakes. Thank you! Glad you enjoyed them! Combine the sugar, egg whites, and salt in the bowl of a stand mixer. I am baking in a convection oven and my cupcakes always come out with dome tops. Hi, can i use the sour cream instead of a buttermilk? Beautiful images and I want to try to bake everything you are showing! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Can you use canola oil instead of vegetable oil?? If you skip this instruction, your entire batch will be ruined. Is it possible to bake without eggs, or is their a substitute you would recommend? I never knew homemade chocolate cupcakes could be so good until I had these. Exactly what a cupcake should be and not just a regular cake in smaller form. I actually do – I use powdered buttermilk. This is definitely similar to the vanilla cupcake, but I haven’t tried just reducing the oil by half. Regards Vivian. Any advise would be great. I would typically store them in an air tight container at room temperature, but you could also refrigerate them. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? Room temperature? adding vinegar or lemon juice to milk; using yogurt or sour cream). This recipe uses baking soda. These were fabulous!!! Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. Directions. My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. Fill the cupcake liners only halfway full. *. I find that it lightens up the cake a bit. I made these for a girl’s night in and they were a huge hit. Not 2/3, not 3/4, not all the way to the top. it is definitely dark–but perfectly so. Do you have a layer cake version of this recipe and does the sponge freeze well? Definitely the best chocolate cupcake and frosting recipe that I have ever made. The cupcakes should be good for 3-4 days. Just tried these. Hi lindsay, Using a 1/3 cup measure, scoop mixture into prepared cupcake ��� I used Hershey’s Special Dark Cocoa blend in both the cupcake and the frosting. Thank you…this recipe is the best! I also tried your vanilla cupcake recipe and they came out great as well! If I make cupcakes without the liners, will using Pam be enough? Now that the cupcakes are baked and your self control is fading quickly, it’s time to frost these babes. For some reason, it taste differently when I use baking – like there’s an after taste to it. Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. You won’t be sorry! These chocolate cupcakes were the best I’ve ever made. I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. Set aside. I’m no expert baker so excuse me if what I asked sounds stupid. For an eggless cupcake mix I am in love with this recipe!!! You can replace it with regular milk if you can’t find buttermilk. CHOCOLATE CUPCKES, most moist and chocolaty recipe easy to made with scratch in just some hour/minutes, comes out undoubtedly super perfect to taste your buds. I used semi sweet chocolate chips, but you just melt them as they are. Take care. I made this for the first time today and they were very good! So glad you enjoyed them! What’s the outcome of that other recipe and what’s the difference? I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. Did you double check the amounts of ingredients? This is a cupcake post. So please any one try iT should tell me if it worK or noT please. Thank you so much. Hey guys, here is my recipe for making the perfect, spongy, moist chocolate cupcakes! What did I do wrong . yes. Could I use Hershey’s 100% CACAO natural unsweetened powder ? I’ve baked at least 6 of your cupcake recipes and some cookie recipes. Air is usually incorporated when it’s beaten on high speeds or for long periods of time. I usually just use the ones from the grocery store, which I believe are Betty Crocker. Garnish with shaved or chopped thin crème de menthe chocolate ��� Chocolate cupcakes are always popular at a bake sale or afternoon tea. People often write me and ask if I have a regular chocolate cupcake recipe, so here it is! Milk or other cream should be fine. If you need a little help with getting the right frosting consistency, check out my tutorial. Id love to do your recipe however i do not have all purpose flour. I didn’t make the frosting in this recipe because I decided to go with an Italian Buttercream instead. Flour/sugar measurements don’t make sense. Thank u ! We’re also achieving an incredibly moist texture with buttermilk. !❤️ I baked it today and its amazing!!! Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/best-chocolate-cake/, https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/, https://www.twosisterscrafting.com/harvest-swirl-cupcakes/. This will be my go to from now on. Thank you!! Linda. I have tried many and this recipe is sure a keeper. Hmmm, I don’t usually have that issue. In this special FREE series, I reveal my most powerful SECRETS to great baking. Have you tried different liners? Thank you ⭐️, My mom and I made cupcakes for the first time ever (we are european) using your recipe and she wanted to thank you as they came out excellent. Maybe adding parchment to the bottoms? Fill only halfway (this is imperative! Hi Ms. Linday! I’m not really sure. Absolutely the best homemade cupcakes I’ve ever baked or eaten! I made these cupcakes today and they are literally the lightest yummiest I have ever had. Absolutely delicious. Trust me, the evidence has landed in my trashcan time and time again. https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/, https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. Yes, you can just use regular milk as well. Not sure about baking time, but I’d probably start with 8-10 minutes and go up from there. Thank you for posting. Hey, is the frosting stiff enough to hold little tempered chocolate decorations? Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. I love your recipes and have made several if then.I think about baking all the time now! Would it work if I did a 1/4 cup butter and 1/4 cup oil? I want to try and make these tonight for my son’s birthday. Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? So glad to hear you’ve loved the recipes! I was wondering if I could just make one batch of the batter and make a cake out of that??? It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. I’m not really sure what the time would be, but because it bakes at a low temperature, it’d be a bit. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Clear and easy to follow. The frosting is plenty stiff, so it should be able to hold decorations just fine. But can I replace buttermilk with normal milk? So glad to hear you enjoyed them! You can find my vanilla cupcake version here – https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. I have your beautiful cake book. I absolutely LOVE your site!!! It was more the thickness of cake batter. They are so moist and soft and have great chocolate flavor! I sell cakes (more a hobby than a business) and this is my go to recipe. They were a huge hit! Do you have other cupcake recipes that are similar texture ones? I have a plethora of options from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. I am not a huge chocolate cake fan, but these cupcakes won me over. If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake. The final ingredients in the frosting are the powdered sugar and some heavy cream. I love the kitchen. They amounts are correct. You can make a cake – I actually have that Chocolate Cake recipe here. My cupcakes didn’t rise as much. I’m gonna use coffee, to bring out the chocolate flavor even more I made these cupcakes and also the vanilla ones too, they were absolutely delicious. This information will not be used for any purpose other than enabling you to post a comment. I am becoming known as the great cupcake baker in my family. Allow to cool completely before frosting. I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth! This is by far the best! I don’t want it to be too sweet. And if you really want to learn today, here is why I use both baking soda and baking powder in these chocolate cupcakes. I mean like, very thin. Awesome to hear, Katie! So many compliments!!! Made them with milk instead of buttermilk, they were awesome!!!! The base of these chocolate cupcakes– and what is responsible for the super-moist texture is oil. Gracias por compartir sus recetas, voy hacer mis primeras Magdalena de chocolate. Thank you for sharing your recipes! This may have just been something I was doing wrong or the type of cocoa powder I used but I went by weight and the chocolate flavor was perfect! Never miss a post - subscribe to receive emails! Thank you! Have a watch and let me know what you ��� You might want to refrigerate them because of the butter in the frosting, but I’d serve them at room temperature. I doubled the cupcake recipe and it came out beautifully. Can you post the recipe for these as a cake? Frost cooled cupcakes however you’d like. This has been my go to chocolate cupcake recipe since I discovered your page. I can’t fault it and neither could and neither could any of my guests! Does the recipe call for 1 cup sugar? , I just bought your book on Amazon to support your business, but please let me know if there’s anything else I can do to thank you! You don’t add cream or anything to them. I hope that helps! We also make your chocolate buttercream icing, and I let me girls do the sprinkles. There kind of sticky ontop. Is it specific to just cupcakes? I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. This is a solid base recipe that serves as a jumping off point for many others. You can find the recipe for an 8 inch cake here. Sugar not only adds sweetness but moisture, so yes, reducing it by too much could adversely affect the texture of the cupcakes. If you make them again, keep a careful eye on how high you fill the liners and how long you bake time– even an extra minute or 2 would help. I was wondering could I use this exact recipe, increase the vanilla essence and replace the cocoa powder with additional all purpose flour? I’d check that out. So glad you enjoyed it! The icing recipe is definitely a keeper, it will be my go to from now on so thank you very much for your great recipes. can you use coffee instead of water, just for chocolate flavor to pop!? is it really baking soda not baking powder? Great recipe this will be my go too recipe. These don’t rise super high but I prefer the flat top for decorating, It reminds me of an old timey cake recipe my great aunt made using the baking soda and adding the hot water at the end! They r delicious – but I found mine come out the oven all puffy and perfect looking and collapsed two mins later. You can make buttermilk. I have made lots of chocolate cupcakes, but this by far is the best recipe I’ve tried! I dunno why I did everything to point. The powdered sugar will thicken up the frosting a bit so that it pipes well and holds it’s shape and the cream will thin it out a bit. And the website was really easy to understand! For best results, use natural cocoa powder and buttermilk. I also used regular 2% milk at the end (didn’t have heavy whipping cream on hand) and just a splash of it to thin the frosting a bit in order to pipe it on the cupcakes. What went wrong? I do have a question for you though.