Chocolate Cupcakes
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Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
When my kids were little, I started a baking business specializing in special occasion cakes and cupcakes, mostly for children’s birthday parties. Before I opened, I spent weeks testing every vanilla and chocolate cake recipe under the sun, often baking into the middle of the night. My husband would wake up in the morning to find the countertops covered with cakes and cupcakes. He thought I’d lost my mind—little did he know I was just discovering my passion for creating recipes, which was the impetus for starting Once Upon a Chef! Eventually, I created a few recipes that I loved and could rely on, like these chocolate cupcakes (for the layer cake version, click here).
The cake itself is basically a one-bowl recipe. The frosting, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most homemade chocolate frostings, which are temperamental and take hours to cool.
What you’ll need to make Chocolate Cupcakes
For the Cupcakes
For the Frosting
Step-by-Step Instructions
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda.
Mix on low speed for 30 seconds to combine.
Add the eggs, oil, and sour cream.
Mix on low speed until combined.
Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
Divide the batter evenly into the cupcake liners.
Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan for about 10 minutes, then transfer them to a rack to cool completely.
Make the Frosting
Place the chocolate in a microwave-safe bowl.
Cook in the microwave in 20-second intervals, stirring in between, until it’s about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt.
Process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Then add the corn syrup and vanilla.
Process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate.
Pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
When the cupcakes have cooled, use a small offset spatula or butter knife to swirl the frosting on top.
Note: This recipe was updated in February 2021. For the old recipe, click here.
You May Also Like
- Chocolate Lover’s Chocolate Cake
- Molten Chocolate Cakes
- Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream
- Rainbow Sprinkle Funfetti Cake
- Red Velvet Cupcakes
Chocolate Cupcakes
Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off with knife
- 1½ cups granulated sugar
- ¾ cup unsweetened natural cocoa powder, such as Hershey’s
- ¾ teaspoon salt
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 large eggs, lightly beaten
- ¼ cup vegetable oil
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the Frosting
- 8 ounces milk or semi-sweet chocolate, broken into small pieces (see note)
- 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
- 1¼ cups Confectioners' sugar
- ¾ cup natural unsweetened cocoa powder, such as Hershey's
- Pinch salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the Frosting
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours.
- When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
Nutrition Information
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- Serving size: 1 cupcake
- Calories: 320
- Fat: 17 g
- Saturated fat: 9 g
- Carbohydrates: 42 g
- Sugar: 32 g
- Fiber: 3 g
- Protein: 3 g
- Sodium: 161 g
- Cholesterol: 47 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Recipe looks delicious. Can this recipe be doubled and baked in a 24 cupcake tin?
Yep!
I made these for my daughter’s teacher’s birthday and everyone loved them! My daughter and I happen to NEVER like frosting and this one is actually delicious. I plan to try a slightly healthier version. Will report back 🙂
I want to infuse the cupcakes with Old Bay. It sounds weird, I know, but the combo works. How much Old Bay would you recommend I add to the batter? I will be frosting the cupcakes with salted caramel buttercream and topping with a choc. dipped Old Bay potato chip. Thanks for all of your great recipes!!
That does sound unusual! I’d suggest anywhere between 1/4 to 1/2 teaspoon (and I’d omit the 3/4 teaspoon of added salt). I’d love to hear how they turn out!
I ended up adding a heaping teaspoon and took your advice to omit the salt. They turned out fantastic!
So glad they came out well — thanks for taking the time to report back!
If I’m reading correctly, these cupcakes can be left out at room temp with frosting on for two days? Correct? Thanks!
Correct!
Can butter be used for the cupcakes instead of oil and if not, why?
Sure, (melted) butter can be used here. Enjoy!
My comment is actually a question— I’d like to bake these using mini muffin tins rather than regular sized cupcake tins. Will that work and how should the baking time be adjusted. Many thanks for your wonderful recipes and your responsiveness to questions.
MP W
Yes, you can definitely make these as mini cupcakes. I’d start checking them at about 10 minutes. Enjoy!
Jenn,
Can you suggest baking times for jumbo cupcakes? I own your cookbooks and all your recipes are fantastic!
Hi Sandy, Thanks for your support of the cookbooks! I’d add about 5 to 10 minutes to the baking time in the recipe (but I’d check them after 5 extra minutes). You’ll know they’re done when you insert a toothpick/cake tester in the middle and it comes out clean. Hope you enjoy!
Can this frosting be piped?
Unfortunately, it’s not thick enough to be piped — sorry!
My son wants chocolate cupcakes with vanilla frosting for his birthday party. Can you recommend a good vanilla frosting recipe to go with these cupcakes?
Hi Amy, this frosting would work well. Happy birthday to your son!
Made this today for my grandsons birthday tomorrow and I haven’t tasted the cake part yet but the Icing!! OMG!! I can only guess all will be delicious 👍
Do you think I’ll be able to swap dark corn syrup for light corn syrup? Are they interchangeable or will I need to make any adjustments?
Hi Shoba, I wouldn’t recommend dark corn syrup here — sorry!