These are truly the most amazing chocolate cupcakes and are also very easy to make. They are incredibly wet, rich and fudgey. Plus, I kept this recipe as simple as possible so even the most inexperienced bakers can make it. There are no more boxed cake mixes!
For decadent chocolate cakes, try our famous most amazing chocolate cake recipes.
Why my recipe
These rich and creepy cupcakes are the dream of chocolate lovers! Buttermilk and vegetable oils make these cupcakes super wet. The batter is made in just one bowl to make your life easier!
Everyone knows how much they love the most amazing chocolate cake. Thousands of highly praised reviews have been poured from around the world. It’s truly the perfect chocolate cake. You can reduce the recipe and make two dozen, perfect for cupcakes. Plus, you can even raise these more quickly than the OG cake recipes, and get them on the table in just 30 minutes!
Ingredient Notes
Versatile flour: Main structural components. Provides cake texture and body. Unsweetened Cocoa Powder: It is recommended that Hershey’s cocoa powder be widely available. You can also use high quality options like Ghirardelli or Specialty Chocolatiers, but it can be even more expensive. Baking Soda & Powder: Check the expiration date and check the appropriate extension. Granule Sugar: Apply standard granular sugar for best results. Buttermilk: Adds moisture and a slight tongue to balance the sweetness. Warm in the microwave for 20-30 seconds and quickly bring to room temperature. Eggs: Room temperature eggs make fluffy cakes. To heat the eggs immediately, soak in a bowl of warm water for 5 minutes. Vegetable oil: Provides essential moisture for the softest cake texture. Vanilla Extract: If possible, choose pure vanilla extracts to get the best results.
Use buttermilk!
Buttermilk is a liquid leftover after stirring the butter, and yes, it’s necessary for this recipe! It relates to the way we interact with other materials. If you don’t have buttermilk on your hands, you can use regular milk. However, we recommend using a buttermilk substitute by adding 1 tablespoon of white vinegar (or lemon juice) per cup of milk. Let me sit for 5 minutes and it’s ready to go!
Types of cocoa powder
Unsweetened cocoa powder was used, especially since Hershey’s brand, especially Hershey’s, is the most widely available in this cake recipe. You can also use high quality cocoa powders like Ghirardelli or Specialty Chocolatier Shops, but they can be expensive. We recommend avoiding using cheap store brands as they tend to not produce the best results.
Dutch Processed Cocoa Powder is a type of cocoa treated with an alkali to neutralize its acidity. It has a milder flavor and a darker colour than natural cocoa powder, making it easier to dissolve in liquids. When using Dutch processed cocoa powder instead of unsweetened cocoa powder in your recipe, it is important to assume that it may work differently due to its low acidity. However, this recipe allows you to use Dutch process cocoa without any other changes.
*For the dark colour matte of these photos, Hershey’s special dark unsweetened cocoa powder was used.
Frosting options
It’s always difficult to choose the frosting you want to use! But can you really do it wrong? There are a few suggestions.
Chocolate ganache: Only two ingredients: chocolate and heavy cream. It is often used as icing or filling. Some chefs also use it as a dipping sauce paired with fruits like strawberries. It also appears on donuts and cupcakes. It’s rich, thick and sweet.
Chocolate Fudge Icing: Icing is often used interchangeably with frosting. Frosting tends to be a little thicker, but it is usually smoother and more spreadable than frosting. This cooked chocolate icing is made with buttermilk, which thickens it and gives it a slight tart flavor.
Cream Cheese Frosting: This frosting is creamy and rich with a slight tang. Simply add cocoa powder to the chocolate version.
Pistachio Buttercream Frosting: This frosting is smooth, buttery consistency with a slight crunch from blended pistachio nuts. This frosting pairs very well with chocolate. Think of a Dubai chocolate bar. The combination cannot be beat.
Storage Instructions
Store cupcakes in an airtight container at room temperature for up to 5 days.
Refrigerate the frosting in an airtight container for up to 2 weeks. Let it reach room temperature before use.
