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I used to think cake chocolate cupcakes were just a vehicle for frosting. I was wrong. So, so wrong.
These aren’t just cupcakes. They’re a mood. A deeply chocolatey, impossibly moist, single-serving cloud of joy that makes a bad day irrelevant.
Forget the box mix. Forget the dry, crumbly imposters. This recipe is the one.
It ruined all other chocolate cupcakes for me, and honestly, I’m not even mad about it. This is the only chocolate cupcake recipe you’ll ever need.
What’s the secret? It’s not one thing; it’s everything.
The crumb is tender but substantial. The flavor is rich and complex, not just sweet. It’s the kind of dessert that makes you close your eyes for a second.
Remember that bakery cupcake you had once that you still think about? This is that, but you made it in your own kitchen. It’s nostalgic but also feels incredibly fancy.
Why pay five dollars for one when you can make a dozen that are infinitely better?
Ingredients
Gathering your ingredients is the first step to cupcake heaven. Using quality stuff here makes a noticeable difference, especially with the chocolate. Trust me on this.
You probably have most of this in your pantry right now.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (the good stuff!)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 large egg, room temp
- ½ cup buttermilk (see FAQs for a sub)
- ½ cup strong brewed coffee, hot (the flavor magic, don’t skip)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat your oven and prep your pan. Heat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This is non-negotiable for easy removal.
- Whisk your dry ingredients.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. Getting rid of lumps now means a smoother batter later.
- Combine your wet ingredients. In another bowl, whisk the egg, buttermilk, oil, and vanilla until they’re fully incorporated and smooth.
- Merge the wet and dry.
Pour the wet ingredients into the dry and stir until just combined. IMO, a few streaks of flour are fine. Do not overmix!
- Add the secret weapon: coffee.
Carefully pour in the hot coffee and stir until the batter is smooth and thin. It will be runny—this is correct and leads to moisture.
- Bake to perfection. Divide the batter evenly among the liners (about ⅔ full) and bake for 18-20 minutes.
They’re done when a toothpick comes out clean.
- Cool completely. Let them cool in the pan for 5 minutes before moving to a wire rack. Frosting warm cupcakes is a messy, melty tragedy.
Avoid it.
Storage Instructions
If they last long enough to store, here’s how. For the short term, an airtight container at room temp is perfect for 2-3 days. For the fridge, they’ll keep for about a week, but let them come to room temp before eating for the best texture.
To freeze, wrap each unfrosted cupcake tightly in plastic wrap and place in a freezer bag. They’ll be good for up to 3 months. Thaw at room temperature before frosting.
Why You’ll Love This cake chocolate cupcakes
- Unbeatable Texture: The combination of buttermilk and hot coffee gives you a supremely moist, tender crumb that stays that way for days.
- Total Crowd-Pleaser: These are a guaranteed hit at birthdays, bake sales, or just a Tuesday.
They are the ultimate easy dessert recipe for any occasion.
- Surprisingly Simple: This is a one-bowl, no-mixer-needed situation. You can be eating a cupcake in under an hour with minimal cleanup.
Common Mistakes to Avoid
- Overmixing the batter. This develops gluten and leads to tough cupcakes.
Stir until just combined, then walk away.
- Using cold ingredients. Room temp eggs and buttermilk incorporate much better, giving you a smoother batter and better rise.
- Overbaking. Set a timer!
A dry cupcake is a sad cupcake. They continue to cook a bit in the hot pan after you take them out.
- Frosting them while warm. I get it, you’re excited.
But patience rewards you with a perfect, non-melted frosting situation.
Alternatives and Variations
This recipe is wonderfully adaptable. For a vegan version, use a flax egg and swap buttermilk for plant-based milk mixed with 1½ tsp lemon juice. For gluten-free, a 1:1 GF flour blend works great.
Not a coffee fan? Use hot water instead—you’ll still get a great cupcake, just with a slightly less deep chocolate flavor. Feel free to fold in chocolate chips or top with your favorite chocolate buttercream frosting.
FAQs
Can I freeze these chocolate cupcakes?
Absolutely!
Freeze them unfrosted for best results. Wrap each one individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before you frost and serve.
What’s the best substitute for buttermilk?
No buttermilk?
No problem. Add 1½ teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then, fill it with regular milk until you reach the ½ cup line.
Let it sit for 5 minutes to curdle before using.
How long do these cupcakes stay fresh?
Stored correctly in an airtight container at room temperature, these moist chocolate cupcakes stay perfectly fresh for 2-3 days. If your kitchen is very warm, you might want to store them in the fridge.
Is this recipe kid-friendly?
Yes! The coffee doesn’t make them taste like coffee; it just makes the chocolate flavor richer and more intense.
Kids (and adults) just taste amazing chocolate. It’s a fantastic easy baking project to do with them, too.
Can I prep the batter ahead of time?
You can! Mix the dry and wet ingredients separately and keep them in the fridge overnight.
In the morning, let the wet ingredients come to room temp, combine everything, add the hot coffee, and bake. FYI, the batter is quite thin, so it’s best mixed just before baking.
Final Thoughts
This recipe is a keeper. It’s my go-to for a reason: it just works.
Every. Single. Time.
I hope this becomes your signature cake chocolate cupcakes recipe, too. Now go preheat that oven and make someone’s day. Did you try it?
Rate the recipe and tell me your thoughts in the comments below!
Ben is a 41-year-old baking educator and former bakery owner from Kansas City, Missouri. With a culinary degree and years of hands-on experience, he specializes in teaching approachable, science-based baking. He once recreated a 17th-century cupcake recipe for a historical food documentary.
