Super Decadent Chocolate Cupcakes

/// August 4th, 2014

Super Decadent Chocolate Cupcakes Chocolate Lovers – get excited! These rich, fudgy, super decadent chocolate cupcakes are all for you! So soft, fluffy, and full of chocolate flavor in every bite… they’re addicting! And a chocolate lovers dream :)
Super Decadent Chocolate Cupcakes The idea for these pretty little cupcakes came straight from my longing to get BACK in the kitchen after a drawn out (and pretty boring) 6 day moving hiatus. The first two days were actually quite easy, in the beginning I was all “Yay – no dishes!”… “Hooray for pizza and Chinese take-out”… but by day 5 I was ready for my whisks and spatulas to be unpacked already so I could get back to business. Good thing for us, my business is making you delicious, decadent cupcakes 😉 I’m pretty lucky, huh?
Super Decadent Chocolate Cupcakes

Super Decadent Chocolate Cupcakes

Since I already knew I wanted to make us some cupcakes, the question really came down to what kind of cupcakes they should be. Then – like magic – a reader emailed me (Hi, Donna from New Jersey!) and asked if I had a chocolate cupcake recipe I could recommend since I didn’t have one in my recipe index. I immediately ran (with my fingers) to my recipe index to see if this could be true, and you guys – it was! No chocolate cupcake recipe?! Hmmm. To this I say Challenge Accepted!
Super Decadent Chocolate Cupcakes - These Homemade Chocolate Cupcakes have RAVE reviews in the comments and are so easy to make! We LOVE these. I have to admit making the perfect chocolate cupcake was a lot harder than I thought it would be. The first try I could tell without even taking a bite they were no good. The second batch came out with funky little spots on top? And the third turned out acceptable, but not epic by any accounts. So I spent Sunday testing recipes, too; tweaking teaspoons of this and 1/4 cups of that, until finally, I found us a perfect recipe! Well, at least my definition of perfect. They’re soft, fluffy, and don’t crumble when bitten; they’re packed with rich cocoa flavor, and hold up for up to 3 days; and the fudge buttercream is, simply put, killer. They’re also easy enough for a baker of any level to master! I even let my niece help with some of the mixing :) Kids love that stuff!
Super Decadent Chocolate Cupcakes - These Homemade Chocolate Cupcakes have RAVE reviews in the comments and are so easy to make! We LOVE these. You can top these cupcakes with chocolate sprinkles, rainbow sprinkles, or even some big fat chocolate chips like I did! I’m a “never enough chocolate” kind of girl, so it was an easy choice for decorating 😉 You can also just leave them plain! I found them so dark and beautiful in their natural state that I almost didn’t add anything at all… almost!
Super Decadent Chocolate Cupcakes These cupcakes were a great after dinner treat in our new home, and definitely the best dessert I’ve had in a long time! That just goes to show practice makes perfect. Speaking of practice, during my recipe testing I tried a few different variations of the recipe to make things a little easier if you want/need to substitute ingredients. For the most part I always recommend sticking to a recipe the best you can, but I know that “oh my god I forgot the…” moment all too well, so I tried to help you out in the recipe notes below if you find yourself there. xoxo
Super Decadent Chocolate Cupcakes - These Homemade Chocolate Cupcakes have RAVE reviews in the comments and are so easy to make! We LOVE these.

Super Decadent Chocolate Cupcakes


  • For the cupcakes:
  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water
  • For the Fudgy Buttercream:
  • 1 stick unsalted butter
  • 3 cups confectioners sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons sour cream
  • 3 tablespoons whole milk or half and half
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla


  1. For the cupcakes:
  2. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
  3. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  4. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  5. In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
  6. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.
  7. For the fudge buttercream:
  8. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  9. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
  10. Frost cooled cupcakes and top with any decorations if desired.
  11. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

109 thoughts on “Super Decadent Chocolate Cupcakes

      1. Pam

        I want to make these for a birthday party, I’m going to be out of town till the day before, can you freeze these & they still be as good?


      I’m a very, very experienced baker, always using best ingredients, no mixes, etc. I have always specialized in really bringing out wonderful chocolate flavors, and these are THE best Chocolate Cupcakes I have ever made in my life. The balance is perfect! Well done on perfecting a lovely recipe! Easy to follow, easy to execute, can’t compliment this enough and I’ll stop with the exclamation points now!

      1. Kristen

        I’m not a super experienced baker, but I love baking. The last chocolate cupcake recipe I tried was horrendous and left me feeling defeated. I made this today and these are not only the best cupcakes I’ve ever made, but one of the very best I’ve ever tasted!

  1. Irene

    I’ve just made these and I have to say they’ve just come out of the oven and smell amazing! I had to adlib a little as there’s no mention of when to use the hot coffee in the method and there’s no mention of the quantity of vanilla to use in the cupcake mixture. Fingers crossed they taste as good as they look/smell!

    1. bakerbynature Post author

      Hi Irene! How did they turn out? The vanilla is 1 tsp and the hot coffee gets stirred in VERY quickly right at the end (before scooping into the cupcake liners). I hope the cupcakes were delicious, but please let me know either way :) xo

      1. Irene

        These cupcakes were unbelievable! My guests said they were the best cupcakes they’ve ever eaten! Thanks so much for a great recipe!!

  2. Joanne

    Yay for being back in the kitchen! I’m sure NOT being in there got to be a bit nerve wracking. And way to come back with a BANG! These are crazy awesome.

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  5. Estelle

    Hubby says chocolate IS a food group….he is going to LOVE these!!
    YUM…definite Pin!! Thanks for a wonderful treat!!

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  7. Rachel

    These look amazing and I cannot wait to make them! I forgot that I need to buy new cupcake pans so, in the meantime, can this be made into a 9″ cake round? And maybe double the recipe for a two-layer cake?

    1. bakerbynature Post author

      Hey Rachel! Great question. I think the recipe should translate into a cake just fine! That being said, I haven’t tried it myself. If I were to bake it into a cake, I would add maybe 10 minutes to the cook time, as cupcakes cook much faster than a whole cake 😉 Let me know if you have any more ?’s! xo

  8. Ileanna

    These look amazing, and since i am making them for my 24th birthday i was thinking if i should double the ingridients so that i can make 24 cupcakes or should i just double bake?

    1. bakerbynature Post author

      Hey Ileanna! Happy almost birthday! I’ve never tried doubling the recipe myself, but I think it should work. Just double the ingredients exactly and then scoop and bake as directed! Good luck!

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  10. Em

    These looks AMAZINGG!! I’m making them for my friends’ birthday!! One questions: can hot milk replace the hot water/ coffee? Will it make the batter richer?

    1. bakerbynature Post author

      Hey Em! Thanks you! Your friend is going to LOVE these! They’re so decadent 😉 To answer your question… I’m honestly not sure. Because milk has fat in it, I would say to stick to water or coffee, but if you try the hot milk, please let me know how it goes! xo

  11. Em

    I made these and I will never go back to boxed cake mix ever again. EVER. They were so good, perfectly fluffy, rich, and just amazing. (And that’s an understatement) the only thing was my buttercream frosting came out too thin, but nonetheless was still really really good. Thanks so much for this great recipe!!

    1. bakerbynature Post author

      Hi Em! So glad to hear you loved this recipe! These are my favorite chocolate cupcakes :) If your buttercream was too thin, you can always add a little more powdered sugar to thicken it up. xo

  12. Mary

    Has anyone tried these with gluten free cup 4 cup flour?
    I’m planning to make these tomorrow, but since I’m allergic wanted to know if there are any variations (besides the flour) I would need to make.

  13. Malini

    So, I just made these and wow. They are so soft and fluffy and amazing and I am definitely going to keep this recipe forever. Thank you so much for coming up with this recipe, I literally could not have gotten even close to this without you :)

  14. Tania

    Thank you for this recipe. Could you please tell me how many cupcakes this recipe makes?

    Many thanks

  15. Beryl waxler

    could you covert the recipe for these chocolate cup cakes in to grams or pounds and ounces plus fluid I live in England and cup sizes I never use at all.
    Thanks very much

  16. Linzy

    I have had a terrible craving for weeks for a truly decadent chocolate cupcake. Bakery cupcakes just will not do for me. There is plastic flavor I can taste even if they use the same ingredients as I do. I searched the internet and thought my
    search would be in vain until I spotted this recipe. Thanks for all your hard work. It meant that I did not have to tweak the recipe myself. The work was already done for me, and I KNEW these would be fantastic They did not disappoint.
    They were moist and fudgy and did not fall apart, just like the description.

    I made these ALMOST exactly per the recipe (I found I didn’t have full fat sour cream, so I used light sour cream for the recipe. Also for the frosting I added a few ounces of cream cheese because I could see from the photos I wanted just a little stiffer frosting). They turned out GREAT. I made 1& 1/2 recipes worth because I wanted enough to share at work. I got a lot more than 18 cupcakes though, and ended up making a 1 layer cake as well (I put that in the freezer for an emergency craving). I figured my cupcakes must have been much smaller than yours, so I watched them like a hawk, and they baked in less than 15 minutes. I used foil cupcake liners sprayed with cooking spray since I have learned the product tends to come out so much easier than with paper liners.

    They were a big hit at work, and I am the hero of the week. (except with those coworkers on a diet). Thank you again.

  17. Linzy

    By the way, I only made 1 recipe of frosting (along with a few ounces of cream cheese) and it was just enough for my 18 cupcakes, but I did not pile the icing as high as you did.

  18. Jessica Z

    I just have to tell you, these turned out PERFECT. I made them for a friend’s recital and everyone absolutely loved them! They were time consuming, but it was so worth it! I’m going to be using your recipes in the future for sure. Thank you! :)

  19. Emmy

    Hi. Just made these today and they taste amazing!! But they baked super flat on top. I have those same problem with cookies and sometimes bread I make. I’m not a baker. Is there something I am doing consistently wrong? Is it mixing things in a kitchen aid? I have heard that can over mix. I’m about ready to give up baking because things do not turn out for me!
    Thanks for any advice!!

    1. bakerbynature Post author

      Hi Emmy. Hmm… it could be one of many things, but let’s start with the usual suspects: expired baking soda/baking powder. I definitely recommend checking the dates on those and if they’re old, tossing them asap. Over mixing is also easy to do when baking, but typically the result of over mixing is dry baked goods, not flat ones. Don’t give up on baking :) I’m here to help you with any other questions you may have. P.S. I’m glad you enjoyed the taste of the cupcakes! xo

        1. Jami

          Your oven temp could be the culprit.. get an oven thermo and make sure its the correct temp. A trick of the trade to get a domed top on a cupcake is to make at a higher temp for about the first 4 mins and them bake and a lower temp for the remaining baking time. It causes the sides to rise first and then the middle to slowly bake up into a dome. What happens sometimes is the opposite causing the cupcake middle to “sink” because the middle cooks faster than the sides.

  20. Kate

    Just made these and they are amazing! They are one of those things where you bite into them and you get this ridiculous smile on your face because they are just so good! Thanks for the wonderful recipe!

    1. bakerbynature Post author

      Hi Kate! Your comment made my day. I totally know what you mean about the ridiculous smile post chocolate cupcake eating 😉 Thank you for letting me know how much you enjoyed them!

  21. Kennya Brown

    I just made your cupcakes!! The batter tasted soooooooooo good!!! I grave a question…when I have to put the cream and milk…I put half&half….because you don’t mention in which moment to put the milk….did I do it right?!

  22. Kristina

    I tripled the recipe and ended up with a few more than 48 cupcakes for my little
    guy’s birthday tomorrow. They are so moist and delicious. I’m trying the frosting tomorrow. Can’t wait! Thanks for the recipe!

  23. Dayna

    If these cupcakes taste half as amazing as the batter, you should be exhalted into food blog heaven immediately! I tripled this recipe and ended up with 36 huge cupcakes and a double layer cake :) Incredible!! Thanks.

  24. Angela

    I have a small question I can’t figure out what I am doing wrong. Your cupcakes have a dome And Mine while still taste great are not getting that nice dome to it. Any advice here?

  25. Cindy

    These are the best tasting chocolate cupcakes I have ever eaten! I’ve tried many recipes in the past but nothing compares to the intense chocolate flavor of these cupcakes. Thanks so much for sharing an amazing recipe!

  26. teela

    Omg just made them and I thought the batter looked thin but baked till the toothpick came out clean and I used coffee they are so good and supper soft and yummy awesome I will be keeping this recipe WOW

  27. Jennifer

    These are the BEST chocolate cupcakes I have ever had! I used the coffee and they were PERFECT. I will never make another cupcake again! This is the only recipe I’ll ever use!!! Yum yum yum

  28. Sunaina


    I love the recipe. The only problem is my egg cakes / cupcakes leave a little eggy taste which is unpleasant. Can you please suggest an alternate for egg in this recipe.


    1. bakerbynature Post author

      Hi Sunaina. At this time I do not have an egg substitute for this recipe. The cupcakes should not taste at all like eggs, so I’m not sure why you’re having this result. Are you using large eggs? Or extra large?

  29. Paige

    I made these cupcakes for my coworkers birthday. Everyone loved them, and I loved them. However some people said they were a little dry. How can I fix that because I have to make them again in a week….

    1. bakerbynature Post author

      Hi Paige. These cupcakes definitely should not be dry at all. Sounds like one of three things:
      1) Too much flour was added to the batter. This can happen if you pack your flour.
      2) The batter was overmixed. Over mixing will cause dry, dense cupcakes.
      3) The cupcakes were overbaked. Every oven runs a little different, so check your cupcakes a few minutes before the “done” time, as they may bake faster in your oven.

      Using those tips and following the recipe exactly as written, you should definitely not have dry cupcakes :)

  30. DD

    I love your recipes!!! You are amazing! Is there a difference in taste if I use hot water or coffee? Thank you

  31. Monisha

    Thank you so much for this recipe. You are awesome..
    It tasted delicious…sinfully tasty just like the name suggests..
    i was so impressed with myself…LOL 😉
    Actually it tasted even better the next day…
    Cheers to you!

  32. Jan

    These are wonderful cupcakes!!! I have made them several times and have loved them as the recipie calls. Today, I used Hershey’s “Special Dark” cocoa powder. OOOhhh boy! What a treat! I use a cherry almond buttercream frosting and it tastes like a chocolate covered cherry!

  33. Stephanie

    Just made these cupcakes and LOVED them! Excited to try out some of your other recipes, thank you for all of the help!

  34. Mya

    Hi, I’m a beginner baker and was wondering if in Step 5 of the recipe, should I use a Kitchen Aide stand mixer, or a hand whisk, or a spatula, etc, to mix the ingredients together? Does it make a difference? Also, is there an approximate time I should mix for? (I’m worried I might over-mix it!)
    Thanks so much for the recipe. I can’t wait to try it!

  35. Jessica Brotherton

    Hi! I made these cupcakes last night… While the flavor is delicious, during the last 5 minutes of baking they all sank in the middle! I live in Guatemala and we have high elevation. Could that have caused the problem? I’m sure that I followed the recipe exactly, I checked and double checked. Could you recommend any alterations for altitude?
    Thank you!


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