The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup)., Way to go Lindsay! Glad you enjoyed the cupcakes! Followed your directions no changes ( although I used regular dark cocoa as I dislike Hershey’s) these are very moist and delicious and not too sweet. Happy end of summer everyone! Buttermilk creates a super soft, ridiculously moist texture. Thanks! I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. I used cake flour, as that is what I had on hand, and they still came out delicious. For the cupcakes, I used my favorite simple and easy homemade chocolate cake recipe. I made these for my husband’s birthday this weekend and they were a huge hit! Thumbs up! Muffins look and sound amazing! It’s just a matter of taste. The cupcakes turned out kind of dry. , 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! Dip the top of a cupcake into the frosting, flip and set aside. These cupcakes were awesome in texture and taste. Awesome!! I find icing on cupcakes in general a bit much, so I only piped a bit in the middle of each cupcake and only used half the mixture. Will definitely be recommending it!! Fill the pot to about 1 inch high with water. I tried this recipe last night and they are amazing — like velvet! Does the frosting hold up well? Any recipe that is husband and toddler approved, is a keeper in my book. Thank you and my grandchildren will thank you too. Your adjustments sound delicious! Thanks in advance for any help! You can use regular milk instead of buttermilk, or you can use make your own buttermilk with some milk and vinegar. I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? My first attempt at making chocolate cupcakes was a huge success, thanks to Shiran’s wonderful, simple recipe! Just wrap them well and thaw them in fridge prior to using. Glad you’ve enjoyed it! Thank you?!? Exactly what a cupcake should be and not just a regular cake in smaller form. Cups only half filled. Makes about 12. 14. 7. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! What’s up??????? The cake is, by far, the best cake recipe I’ve ever used. I made these with Gharadeli chocolate chips and Gharadeli cocoa powder. I haven’t tried it but that should be fine. They were amazing. I used semi sweet chocolate. Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. I made the cupcakes and frosting for my bro-in-law’s birthday. Can you replace butter milk with milk and get same result? 🙂. Your email address will not be published. Just an FYI, if anyone was wondering. Home. Hi Lindsay, Can i use dutch-processed cocoa? As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… 🙂, Hey! Thank you for your comment! They will get a nice dome, it depends on how much you fill the muffin tin. I’m sorry! I haven’t tried canola oil, but I think it’d be fine. Can you Make Red Velvet Cupcakes without Buttermilk? Happy birthday! Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. Now you have buttermilk! If you need a little help with the frosting, check out my tutorial on how to the right frosting consistency. I passed some on to friends and neighbors and received rave reviews. And what brand would you recommend using? I have made these a few times and always get compliments. I just don’t have any other buttermilk recipes in my regular arsenal, and pouring out most of an unused container of buttermilk every few weeks is bumming me out. 11. I’d like to do the same with your desserts! It’s not possible to freeze cupcakes once they’re frosted, however you can prepare the cupcakes and frosting a few days before. These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. Thanks! I haven’t frosted them yet though, because the frosting is way to runny to use. Tried many ones this one in the one. but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator. Now, this is how you teach to make a cake! I’m still new at baking so I wanted to know if it’s okay to add milk and melted butter instead of buttermilk.Is it still the same thing? This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. Should I leave it in the fridge or room temperature is fine ? Will definitely make this again. And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. The cupcakes are sooo moist. 1 cup buttermilk. Absolutely! My guess is that you need to sift your powdered sugar. Thank you. It was perfect with the amount I used. Show all posts. Hi from Ireland! 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. Also..super easy to throw together. It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. So many compliments!!! 3/4 tsp baking soda. . Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. Just tried making them. These were easy to make and the people at work raved about them! Thank u shiran! I added some as well. This is the BEST chocolate cupcake I have ever made!. These were perfect! 🙂. Did you use milk chocolate or dark one? You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. It’s supposed to be that way. Love, love your recipes! It is indeed moist and soft and light! I have a party in two weeks can i make these and freeze them? Mam pls make video how you make frosting ….. thank you!!! The frosting does hold up well. I don’t really comment on recipes but this is ABSOLUTELY AMAZING. Thanks for this recipe! Chocolatey enough without being too heavy, so these can handle the frosting without being too rich. If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. Hi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. I love everything about these cupcakes, especially how simple and virtually fool proof they are. best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! I have previously used Hershey’s Special Dark Cocoa powder for these cupcakes, but Hershey’s has changed it and it no longer works as well in these. Specifically a vanilla one but I’ll take all flavors seriously, amazing. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. You have the best chocolate cupcake recipe and this one is my go to as everyone raves about how moist they are! I used your frosting recipe to top vanilla cupcakes. I did make two changes that you might want to try sometime – first, I replaced both the milk and hot water in the cupcake batter with 1 cup of hot brewed coffee (I love coffee in chocolate cake batter). This recipe calls for hot water. Guinness Chocolate Cupcakes. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!! I planning to display at coffee shop? So, I’ve just made these delicious cupcakes using my new kenwood multi one machine for the very first time, was so easy and they turned out perfectly. Almost akin to a black velvet recipe. And if so, do you have a preference for a particular method? Rating: 3.94 stars 283 Ratings. Thank u ! The cupcakes came out perfectly moist and fluffy, and were just begging for a truly decadent topping, so I made a whipped ganache frosting using Ghirardelli 60% Cacoa Baking Chips.These baking chips give the best taste and texture to any baked, chocolaty treat you can dream up! I figured they were not mini’s, but could not tell if they were the huge ones or standard sized. . No, they don’t weigh the same. What does that do for the cake? Mine overfilled too and they were less than half filled , What temperature would you bake a pan of 24 mini cupcakes at and how long. Thank you so much for your comment, Susanna! Thank you for sharing the recipe! Thanks! But can I replace buttermilk with normal milk? I don’t ever make 6 inch cakes. Can’t wait . Hello. Did you double check that you used baking soda, not powder, and that you used the right amount? It was a hit with everyone that tried them! Also, do you think they would work for this recipe? I used milk chocolate chips( the brown ones), melted them using hot heavy whipping cream. I used this recipe for my daughter’s first birthday. I will definitely be using this recipe again. This recipe uses baking soda. I made them with gluten free flour and they still are amazing which is rare. Is it specific to just cupcakes? I already passed the recipe on to a friend. Sounds like your recipe is a winner and I look forward to trying it out! Hi Sienna! I took them out after 15 minutes even though they looked a little under-done on the top (the toothpick came out clean) as I wanted to ensure that they were light and moist, which they are! Keywords: chocolate cupcakes recipe, chocolate dessert recipe, best chocolate cupcakes, easy chocolate cupcakes, moist chocolate cupcakes, best chocolate frosting, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Both are delicious! Posted this on the wrong recipe…What effect does the Hershey’s Dark Choc. My batter was a lot creamier instead of runny. Can you explain what exactly went wrong? I love both versions equally, so you can make the two of them and see which one you prefer. If you want a version more like the vanilla cupcakes (as in reduced liquid), I’d suggest this recipe but made as cupcakes with instructions like the vanilla cupcakes. Or will it not go together on this cupcake? Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. Hi! Will it make any difference to the taste/outcome? Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! I wish I could quit me job and be a baker! Hi! X. I saw that your chocolate turtle cupcake with caramel pecan frosting has a different recipe than this one. can you please tell me this yummy buttercream will help me with covering the cake and the layers? I’ve never tried it to say for sure, but it should be fine. . Then used dark cocoa powder not Hershey’s but a different brand. I can’t fault it and neither could and neither could any of my guests! I don’t really like frosting and I usually take it off and just eat the cake part. But quick question: Do you ever use buttermilk substitutes in your baking? I am wanting to try this out today. So smooth and delicious on its own. Someone even said they’re the best chocolate cupcake they’ve ever had!! Because we are making these dairy free chocolate cupcakes also a vegan chocolate cupcake recipe, we need to make this cake without eggs. I made these today. Does the recipe call for 1 cup sugar? Rudra Cartoon Cake Images. So I have only baked with the new version once and I should probably test it again to confirm, but when I used it, the cake version of this recipe turned out far more dense than usual. My favourite chocolate cake recipe is great but just doesn’t translate well to cupcakes (no idea why!) Can I use almond flour instead of regular flour. I also tried your vanilla cupcake recipe and they came out great as well! Instead of using water or milk Fridge? What kind of dark chocolate should be used in the frosting? Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. The frosting can be kept in the fridge, covered, for up to 3 days. Definitely the best chocolate cupcake and frosting recipe that I have ever made. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! I subbed hot coffee instead of water since I was drinking it as I baked and I think it did the trick. This is my new fav recipe of choc cupcake. Lindsay; I would definitely make again. I actually ate a few of them unfrosted. I also halved the frosting recipe and it was plenty for me. although i struggled making the frosting (it was my first time but mine was quite runny… are we meant to put them in the fridge or freezer to set?) Sure to please again. . This post may contain affiliate links. Try using regular cocoa not Dutch processed. I’ve made this multiple times, and it really is an amazing recipe. Each and every time, i think the latest one is the best, and this one is no different. If not, could I use a full fat sour cream or yogurt instead? Cutting it in half should be fine. Thank you so much! I mean like, very thin. You absolutely must give these a try, they are so moist!!! I’ve tried it once and it worked well so you can use it. it is definitely dark–but perfectly so. Hi! The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……, Hi, I wonderd how much cornsyrup I could use? Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. This is by far the best! 9. Thanks!! This frosting is incredible! One thing I wanted to mention – has anyone put leftover frosting in the freezer to use later? The moist, the texture… Everything in that cupcake was awsome. after some googling today, I came across your recipe and I think I’ve finally found my go to recipe! How could I use this recipe for a 9×13 cake? What do you usually use? Do you think I could put coffee in the hot water? Freezed them so I could frost them today. and the icing was the right amount .. And you liked my picture of them on instagram which totally made my day!! Love these cupcakes!!! The only really good one I have is quite complicated and involves melting dark chocolate, separate the egg whites and yolks and adding and folding these separately- too much work. Sounds like either too much or too little of something was added. Wow your insta and blogg are amazing!! What can I use as a substitude? These adjustments were perfect! This is my go to chocolate cupcake. Don’t waste the opportunity to add more flavor. Does the water make them not as heavy and dense? Cake … l made these more with a cup and a half of flour and they worked great. LOL. I would suggest trying this recipe and turning it into cupcakes. This chocolate frosting looks so delicious!!!! Room temperature? And the batter tastes good, I am so exited to try them! And the website was really easy to understand! I wanted to ask if I could use this recipe for doing cakes? This didn’t work for me ☹️☹️ I thought I followed it exactly as written but they didn’t rise and turned out small and super dense. Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. I kind of want to stuff my face with 10 of these cupcakes 🙂 They look absolutely delicious and that frosting looks so amazingly creamy! I just have one query, my family is pure veg. Before using, bring it to room temperature and whisk until smooth. Yes, here’s the layer cake version. You can make buttermilk. Add eggs, one at a time, beating well after each addition. Add powdered sugar in 2 additions and beat until smooth. I live in Alaska and these are perfect when my family goes hunting!! The cake is so soft! WithouT doubt I like the recipe but I am a little bit afraid As for freezing them, they’ll do fine. Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. I have been looking for a ‘go to’ chocolate cupcake recipe and have tried quite a few but they weren’t great. How can i adjust this recipe if I use 6inches round cake pan in 3 layers? Hi Jessica! I like the chocolate cake batter in this recipe, or this one. Batter is runny. l found the recipe needed about 1/2c more flour and turned out perfect. Love your recipes. Will definitely use this recipe again. What’s the outcome of that other recipe and what’s the difference? Can you replace the sugar with maple syrup? I have not. Is that correct? I tried it today for the fans club meeting of my daughter and it was a hit! Everyone loves your cupcake recipe I have been making this since june and i got a lot of compliments! Hi Stella 🙂 I wouldn’t recommend doing it because the cupcakes would be too delicate. In large bowl, beat sugar and butter until blended, then increase speed and beat until light and fluffy, … Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. So glad you enjoyed them! Hi! I really want to make these cupcakes into a cake for my son’s birthday. Thank you Lindsay! So glad to hear you enjoyed them! Thank you for sharing. Add the butter, stirring to combine. If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens? These are the most MOSIT cupcakes that I have ever made! I am looking forward to trying your layer cake recipe next! I am making a second batch tommorrow for my daughters class! Weight measurements and the soft/moist look drew me in. I will definitely recommend this recipe to all my family and friends. I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. I’m so glad to hear you enjoyed both of them! Yes, you can find that recipe here. These cupcakes are absolutely delicious! Please let me know by e-mailing me  at, I have a question is there a way I could use canola oil instead of vegetable oil. I tried these cupcakes. Hi Lindsay, I made your cupcakes and it was insanely delicious and super moist! The amounts listed in grams and cups are correct. How big is each cupcake? Plus no overflowing at the eim I filled it just as in the video. Most recipes call for oil, do you find the butter adds more flavour? I was wondering about the frosting. Although I put the sugar with the other dry mix not reading carefully enough. Thank you so much for writing back. Thank you Merdin! I hope you enjoy the book as well! I often make them the day before I need them, but you could probably stretch it to two days if you really needed to. I’m sorry you had trouble with it. Thank you so much. Next the white chocolate raspberry mousse cake, then the banana, etc. No, it’s not the same thing. Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder). Baking at a lower temperature allows the cupcakes to bake more evenly and end up super fluffy and so moist. Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. Linda. I’m gonna use coffee, to bring out the chocolate flavor even more Just made these last night with my 7 yr old, and not only were they super easy and fast, but also DELICIOUS Thanks for sharing a simple and very tasty cupcake recipe! 🙂, Shiran, these are the most amazing looking chocolate cupcakes I’ve seen. Not the best recipe. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! 5 star values: 115 4 star ... without frosting - 126 calories, 4 grams of fat, 25 mg cholesterol, 158 mg sodium, 21 gram carb - 13 sugar, 2 protein. They said they were so airy and light. The first batch is so squishy and the top is full of holes. I personally prefer these chocolate cupcakes because I find they are really the moistest ever. I would typically store them in an air tight container at room temperature, but you could also refrigerate them. For the icing coarsely chop chocolate and add to a small saucepan with the cream. It looks like your frosting in your video in the beginning, before it lightened in colour and formed up. I do believe it would work with these cupcakes. It’s fantastic. I want to make them again but I’m having a hard time finding heavy cream. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. Is there something that’s unclear? I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. I’m so glad to hear that, Julia! made these and they turned out so good only thing was that my frosting was still abit grainy like you could still feel the powdered sugar not sure how to fix it for next time? These were the best cupcakes I’ve ever made. I could eat a dozen of these cupcakes! Would melted chocolate chips work? How can i avoid that? How should I change the measurement so i can get about 25-30 pcs of cupcakes? I hope you enjoy them! Do you have a layer cake version of this recipe and does the sponge freeze well? I’ve been looking for a moist chocolate cupcake recipe since ages… turned out really good! The cupcakes look amazing. Thanks Brittany! x. I’m so glad you enjoy the recipe! I’m not sure if I added too much of something. My daughter’s response to the cupcakes was “it is super delicious!” My husband and my in-laws loved them as well. I have made these, and realised the cupcakes taste much better the next day! Can you add espresso to this cupcake recipe? April Preisler for Taste of Home. Hey, can we use normal cream for the frosting rather than whipped cream and any milk chocolate? Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? Hey! Thank you for your comment Erin, and I wish your husband a happy birthday! They were a hit! Also am I bake to use sweetened cocoa powder? I would like to make this as a cake. It is by far the best and most moist batter for chocolate I have ever made. I don’t know why this happens. Hmm, that seems strange. Whisk together the flour, baking powder, and baking soda. Is there any way I can substitute or remove eggs ? I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. Thanks! Yes! I get they are super moist but what will be proper way to store them? Please think about it. Allow frosting to set, about 20 minutes. I was wondering if I could just make one batch of the batter and make a cake out of that??? can you tell me why? I used the recipe to make a double layered cake as well which turned out yumm..  You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. WOW! Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Hi, I’ve just made these cupcakes and definitely next time using self raising flour as all purpose plain flour gave me no rise at all. The recipe was so simple and easy to follow!! I just want to ask if this recipe can make 12 cupcakes? OMG this is the best one ever. And be sure to add at least a teaspoon of good instant coffee to your hot water! Add the wet ingredients to the dry ingredients and mix until well combined. I’m so glad you like the cupcakes 🙂 There are so many good recipes so it’s hard to choose one! ? I’d say 3-4 days is safe, 5 should be ok. Are there any supplements for buttermilk? These cupcakes turn out quite dark even when using natural cocoa powder. Almost all melted, remove from heat and let cool, then would you bake! De chocolate being made ahead then many recipes cream in these cupcakes so i decided to go an... 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