Chocolate Cupcake Recipe Clara quick dinners

These Chocolate Cupcakes are rich, moist, and deeply chocolatey with a tender crumb and fluffy texture. Whether you’re celebrating a birthday, hosting a party, or just craving something sweet, these cupcakes deliver classic bakery-style flavor in every bite.

Why You’ll Love This Recipe

• Deep, intense chocolate flavor
• Super moist thanks to sour cream and oil
• Easy to make with basic pantry ingredients
• Perfect base for any frosting
• Kid-friendly and party-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Eggs
• Sour cream
• Vegetable oil
• Vanilla extract
• Hot water or hot brewed coffee

Directions

1. Preheat oven
   Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.
2. Mix dry ingredients
   In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients
   Add in eggs, sour cream, oil, and vanilla. Mix until just combined.
4. Add hot liquid
   Slowly pour in hot water or coffee and stir until the batter is smooth. It will be thin—this is normal!
5. Fill and bake
   Fill each cupcake liner about 2/3 full. Bake for 1822 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely
   Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add chocolate chips: Fold in ½ cup of mini chips for a double chocolate hit
• Mocha cupcakes: Use coffee instead of water and top with espresso buttercream
• Filled cupcakes: Add a center of ganache, caramel, or peanut butter after baking
• Different frostings: Try cream cheese frosting, whipped ganache, or marshmallow fluff

Storage/Reheating

• Room temp: Store unfrosted cupcakes in an airtight container for 23 days
• Fridge: Store frosted cupcakes for up to 5 days
• Freeze: Freeze unfrosted cupcakes for up to 3 months; thaw and frost when ready
• Reheat: Microwave for 10 seconds for a warm, gooey bite (unfrosted only)

FAQs

Can I use Dutch-process cocoa?

Yes, but make sure your leavening balances—natural cocoa works best with baking soda.

What’s the best substitute for sour cream?

Plain Greek yogurt is a great 1:1 substitute.

Can I make mini cupcakes?

Yes! Reduce baking time to 1012 minutes.

Why is my batter so runny?

It’s supposed to be thin—this gives the cupcakes their ultra-moist texture.

Can I double the recipe?

Yes, for 24 cupcakes. Just use two muffin tins or bake in batches.

Can I make a cake with this batter?

Absolutely—pour into a greased 9-inch round pan and bake for 3035 minutes.

What frosting goes best?

Classic chocolate buttercream, vanilla buttercream, or peanut butter frosting all work beautifully.

Can I make them dairy-free?

Use dairy-free sour cream and plant-based milk alternatives.

What kind of oil should I use?

Neutral oils like vegetable, canola, or sunflower oil work best.

How do I prevent dry cupcakes?

Don’t overbake, and use the full amount of sour cream and oil for moisture.

Conclusion

This Chocolate Cupcake Recipe is a go-to for anyone looking to bake soft, moist, deeply flavorful cupcakes that everyone will love. They’re easy, foolproof, and ready for your favorite frostings and decorations—perfect for any celebration or chocolate craving.

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