Best Homemade Chocolate Cupcake Recipe

I always look for recipes that satisfy my chocolate cravings, and these Moist Chocolate Cupcakes do just that. The tender crumb and intense cocoa flavor make each bite unforgettable, while the silky, melted chocolate frosting ties the experience together perfectly. I love them for their rich flavor and pure decadence.

I love whipping up homemade treats and this Best Homemade Chocolate Cupcake Recipe is one of my favorite recipes to share. These moist chocolate cupcakes are made completely from scratch and are loaded with chocolate flavor.

I like to start by mixing 1 1/2 cups all purpose flour, 1 cup granulated sugar, and 1/2 cup unsweetened cocoa powder along with a teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of salt. Then I beat in 2 large eggs, 1/2 cup whole milk, 1/2 cup vegetable oil and 1 teaspoon vanilla extract before gently stirring in 1 cup boiling water.

The cupcakes come out so moist they practically melt in your mouth. The frosting is just as amazing; I melt 4 ounces dark chocolate with 1/2 cup heavy cream, 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract.

I think the balance of rich chocolate flavor and moist texture makes these cupcakes a must-try for any chocolate lover out there.

Why I Like this Recipe

I love this recipe because it always makes me feel like I’m treating myself to a homemade chocolate indulgence. For one, I really dig how moist and fudgy the cupcakes come out even though the batter looks super thin at first. I also appreciate the rich chocolate flavor; between the cocoa in the cupcake and that real melted chocolate frosting, every bite is like a mini chocolate explosion. Plus, making everything from scratch just makes me feel proud of what I create in the kitchen—it’s simple yet impressive!

These moist chocolate cupcakes are made completely from scratch and are packed with chocolate flavor. They’re so moist that they literally melt in your mouth and the frosting is real melted chocolate that comes out silky smooth. I love how every bite feels indulgent and you kinda end up wanting more than you should.

Ingredients

Ingredient Quantities

• Cupcakes – 1 1/2 cups all purpose flour
• Cupcakes – 1 cup granulated sugar
• Cupcakes – 1/2 cup unsweetened cocoa powder
• Cupcakes – 1 teaspoon baking soda
• Cupcakes – 1/2 teaspoon baking powder
• Cupcakes – 1/2 teaspoon salt
• Cupcakes – 2 large eggs
• Cupcakes – 1/2 cup whole milk
• Cupcakes – 1/2 cup vegetable oil
• Cupcakes – 1 teaspoon vanilla extract
• Cupcakes – 1 cup boiling water
• Frosting – 4 ounces dark chocolate, chopped
• Frosting – 1/2 cup heavy cream
• Frosting – 1 tablespoon unsalted butter
• Frosting – 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, sift together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. Add in 2 large eggs, 1/2 cup whole milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract then stir everything until just combined.

4. Carefully mix in 1 cup boiling water into the batter, stirring slowly so that you dont splash too much. The batter will be very thin but thats normal.

5. Evenly distribute the batter into the cupcake liners, filling each about two-thirds full.

6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

7. For the frosting, place 4 ounces of chopped dark chocolate in a heatproof bowl.

8. In a small saucepan, combine 1/2 cup heavy cream and 1 tablespoon unsalted butter; heat until the butter melts and the cream is almost simmering.

9. Pour the hot cream mixture over the chopped chocolate and let it sit for a couple of minutes, then stir in 1/2 teaspoon vanilla extract until the frosting becomes silky smooth.

10. Once the cupcakes have completely cooled, frost them with the melted chocolate frosting and dig in while they are still super chocolatey!

Equipment Needed

1. Oven preheated to 350°F, a muffin tin, and cupcake liners
2. A large bowl for mixing the batter
3. A sifter to combine and aerate the dry ingredients
4. Measuring cups and spoons for accuracy
5. A whisk or a sturdy spoon to mix everything until just combined
6. A kettle or pot to boil water safely
7. A toothpick to test if the cupcakes are done
8. A wire rack to let the cupcakes cool properly
9. A heatproof bowl for the chopped dark chocolate
10. A small saucepan to heat the cream and butter

FAQ

• Q: How do I make sure my cupcakes turn out perfectly moist? A: Make sure you dont overmix the batter and that all liquid ingredients are at room temperature. The boiling water really helps intensify the cocoa flavor and makes the cupcakes super moist.
• Q: Can I swap vegetable oil for something else? A: Yes you can use melted butter if you want a richer flavor, but be aware that the texture might change a bit. I like the oil for its light and tender crumb.
• Q: When are the cupcakes done? A: A good test is to insert a toothpick in the center. If it comes out clean, they are ready. If there are a few moist crumbs, they might need a couple more mins.
• Q: Can the frosting be made ahead of time? A: Sure thing! The chocolate ganache frosting can be made a day in advance and stored in the fridge. Just bring it back to room temperature and give it a quick stir before spreading.
• Q: What’s the trick with the boiling water in the batter? A: The boiling water helps bloom the cocoa, making it richer and more intense. Just pour it slowly and mix on low speed to avoid any splashes.

Best Homemade Chocolate Cupcake Recipe Substitutions and Variations

• If you don’t have granulated sugar, you could try using light brown sugar. It adds a bit of moisture and a hint of molasses flavor though it might slightly change the overall sweetness.
• Instead of whole milk, you can use almond milk or soy milk. They work just fine in the recipe but might give a subtle nuttiness.
• You can swap out vegetable oil for melted unsalted butter. This will give your cupcakes a richer flavor, however, the texture might be a tad denser.
• For the boiling water, you might replace it with very hot coffee. It enhances the chocolate flavor but be careful it stays hot enough to mix well.
• If you can’t find unsweetened cocoa powder, Dutch-process cocoa may be used. Its deeper flavor works well, though it might slightly affect the leavening since Dutch-process cocoa is less acidic.

Pro Tips

1. Make sure you sift those dry ingredients really well so everything mixes evenly. It really helps the cupcakes rise uniformly and stops any bitter lumps from forming.
2. When you stir in the boiling water, go slow. I’ve had a few close calls with splashes injuring my hands and trust me, you don’t want to mess up a perfect batter.
3. Keep your eye on the cupcakes while they’re baking. Ovens can vary a lot so start checking a minute or two before the suggested time. Overbaking makes them dry, and nobody likes a dry cupcake.
4. For the frosting, if it starts to thicken or get clumpy, try warming it up just a touch. A quick stir after heating can smooth things out and give you that silky texture you’re after.