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Heavenly Homemade Chocolate Cupcakes, made with cocoa powder and strong hot coffee, are the most decadent and moist chocolate cupcake recipe you’ll ever enjoy!
If you love rich chocolate desserts, you may want to try my Mud Pie, Five Minute Microwave Fudge, or my Brown Butter Brownies.
Why this recipe works:
Think about all the wonderful things you’d want in a chocolate cupcake.
- Moist? Most certainly.
- Amazing taste? The combination of cocoa, strong coffee, and sugar create rich flavor.
- Rise and volume? Oh yes. These cupcakes get tall and fluffy. This has to do not only with the mixing directions but also the baking process.
Your quest for the best chocolate cupcake recipe can finally be over. You have found it. Never again will you need to search for a chocolate cupcake recipe, only to be sorely disappointed by the results.
I’ve made this cupcake recipe dozens of times and it always turns out perfect.
How to make these chocolate cupcakes with coffee:
- Combine the cocoa powder with the coffee (photo 1).
- The trick is to mix all of the dry ingredients and all of the wet ingredients in the cupcake recipe separately. Then, add just enough of the wet ingredients to the dry ingredients to have it form a thick batter (photo 2). This gets mixed really well on a high speed until light and fluffy.
- Finally, you will add the remaining liquid along with the chocolate coffee mixture to the batter (photo 3) and mix to combine. This is the mixing secret to not only this chocolate cupcake recipe, but for all of my homemade cakes and cupcakes. Mix the batter just until everything is fully combined (photo 4).
- Fill the cupcake liners in the muffin pan so that they each have the same amount (photo 5) and then bake (photo 6). One of my tricks for amazing homemade cupcakes to give them good rise is to start cooking them in a very hot oven for a few minutes and then to reduce the oven temperature until they are done.
Cooking tips:
- These cupcakes rise. A lot. If you’re looking for flat cupcakes, this isn’t the recipe for you.
- This recipe can be made into a 9-inch round Chocolate Cake, however it will rise making the center taller than the edges which isn’t always ideal for a cake recipe that you want to stack and frost.
- The cocoa powder I use is Volupta Organic & Fair Trade Unsweetened Super Food Cacao Powder (I buy it at costco). If you use dutch processed cocoa powder, you’re supposed to add 1/8 teaspoon of baking soda for every three Tablespoons of cocoa powder used because Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity.
- Remember when baking to get the cupcakes in the oven as soon as possible. This will maximize the amount your chocolate cupcakes rise.
Frosting recommendations:
I would be doing you a disservice if I didn’t share some other frosting ideas to go along with this chocolate cupcake recipe.
- Perfect Buttercream Frosting – great for decorating
- Cream Cheese Frosting – super easy to make
- Brown Butter Vanilla Bean Frosting – rich and delicious
- Mascarpone Frosting – my personal favorite because it’s so light and smooth
- Maple Cream Cheese Frosting – incredible flavor
- Blueberry Cream Cheese Frosting – made with freeze dried blueberries!
- Eggnog Frosting – fun during the holiday season
- Cookie Dough Frosting – what cravings are made of!
Can this recipe be used to make a cake?
I get asked this question all the time, and the answer is yes. My family loves these chocolate cupcakes so much that I often get asked to use this cupcake recipe but turn it into a cake. There are just a few things to consider when doing this:
- Scale your recipe appropriately. This recipe yields 12 cupcakes which equates to one 9-inch round cake layer. If you were wanting to make a two layer 9-inch cake, you would have to double this cupcake recipe.
- No need to change the recipe. You wouldn’t want to change the heavenly taste, would you?
- No need to change the oven temperature. You would follow the same procedure to make a cake as you would these homemade cupcakes which involves starting it in a very hot oven to give it lift, and then reducing the temperature. If you don’t want as much lift, do not start at the higher temperature. Just bake the cake at 325 F and the cooking time will need to be increased until a tester comes out clean.
- The baking time will change. These cupcakes, on average, take about 20 minutes to bake. Cakes, however, take much longer. You can plan on two 9-inch baking pans taking about 30-35 minutes to fully cook. Be sure to test the center with a toothpick and do not remove from the oven if the batter still appears to be wet.
Related recipes:
Love homemade cake recipes? You’ll definitely want to try these favorites.
- Pound Cake
- Flourless Chocolate Cake
- Angel Food Cake
- Homemade Hummingbird Cake
- Texas Sheet Cake
- Carrot Cake with Cream Cheese Frosting
- Lemon Cupcakes
Did you make this recipe? Please leave me a comment below to let me know what you think!
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Pin ItHeavenly Homemade Chocolate Cupcakes
Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist chocolate cupcake recipe you’ll ever enjoy!
Video
Equipment
Ingredients
- 1/2 cup strong hot coffee or 1/2 cup boiling water + 1 pack starbucks via instant coffee
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425º F.
- Place cupcake liners in muffin tin. Spray lightly with cooking spray.
- Combine hot coffee and cocoa powder. Mix well to dissolve and set aside. By the time you mix this with the liquid ingredients, you'll have wanted it to cool to a lukewarm temperature so that it doesn't cook the eggs.
- In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt with paddle attachment.
- In a separate bowl, combine milk, oil, egg, and vanilla. Mix well to combine.
- Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
- Combine the chocolate mixture with the remaining milk mixture and add to the batter. Mix with batter on medium speed for about 30 seconds, scraping sides of bowl before turning mixer on.
- Distribute batter evenly to the 12 muffin cups. Batter will be very wet.
- Bake in preheated 425 degree F oven for 5 minutes, then reduce heat to 325 F without opening the oven door. Continue cooking at lower temperature for an additional 13-15 minutes until a toothpick inserted in the middle comes out clean.
- Remove from the oven and transfer cupcakes to a cooking rack as soon as they’re cool enough to be touched.
- Prepare buttercream frosting according to instructions or your other favorite frosting… or just devour it plain!
Notes
Recipe yields 1 dozen cupcakes and nutritional information is based on one unfrosted cupcake.
- These cupcakes rise. A lot. If you’re looking for flat cupcakes, this isn’t the recipe for you.
- This recipe can be made into a 9-inch round cake, however it will rise making the center taller than the edges which isn’t always ideal for a cake recipe that you want to stack and frost.
- The cocoa powder I use is Volupta Organic & Fair Trade Unsweetened Super Food Cacao Powder (I buy it at costco). If you use dutch processed cocoa powder, you’re supposed to add 1/8 teaspoon of baking soda for every three Tablespoons of cocoa powder used because Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity.
Nutrition
Calories: 162kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 105mg, Potassium: 122mg, Fiber: 1g, Sugar: 17g, Vitamin A: 35IU, Calcium: 34mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally created in December 2016 and has been updated to include more helpful information, cooking tips, and process photos. Don’t worry – I didn’t change the recipe!
I cut the sugar in half and made a butter cream frosting and they were soooooo good! My future go-to choc cupcake for sure,
They’re in the oven right now, they are SUPER high it’s kinda scary but they smell good, hopping for the best lol!
Hi Krissy! These are wonderful! Thank u for sharing this recipe. Do u have a yellow cake recipe like these I’ve tried substituting different things to replace the cocoa and I think it’s too much liquid BC the cupcakes shrink and are heavy. Do u have any suggestions? Thanks!
Hi Nikki, Thank you! Unfortunately I don’t, but I need one. I will tell you that my lemon cupcakes are my absolute favorites! Not traditional “yellow” cupcakes, but they are yellow! https://selfproclaimedfoodie.com/lemon-cupcakes/
Hi Krissy
I made these cupcakes and they were amazing. The only thing was that they turned out to be sticky on the top. I don’t know what could be the reason. Could you please suggest something.?
Hi Dale, Mine turn out a little sticky on top too, but I like it. Sticks to my fingers and then I get to lick them. Personal preference.
Hi Krissy
The texture of the cupcakes is absolutely outstanding; so moist and light.
Our cocoa might be a bit strong in South Africa and we find the taste too strong. Can we reduce the amount of cocoa? Must we then substitute with an amount of flour or something else?
Would appreciate if you can give some advice 🙂 🙂
Hi Irene, I would just reduce the amount of cocoa instead of replace. Alternatively, you could try increasing the amount of sugar to offset? Let me know if you try either!
Used 1% milk since that’s what I had and it still turned out amazing! The best chocolate cupcake recipe I’ve tried so far. Thanks so much!
Thank you so much for the awesome review, Rekha!
Does the milk and egg need to be at room temperature?
Hi Sarah, Not necessary but always a good practice when baking. -Krissy
I definitely want to try these! But I’m new to using veg oil in recipes…I usually bake recipes that use butter so I was wondering what kind of veg oil you use? I’ve read a lot of reviews that canola has a “fishy” smell/taste, so I’m hesitant about using canola.
Hi Sarah! I had never heard that about canola oil! Honestly, I think this recipe would be outstanding with melted butter, they just might not be as soft and fluffy. I think canola or any kind of veggie oil blend would work fine. Even olive oil would probably taste really well!
Sounds like a great recipe! Has anybody baked these a day ahead of time? If so, how did you store to keep fresh? Did you frost them the day that they were fresh or wait until the following day?
Hi Kim, You can bake them ahead of time and store them in the freezer or on the counter as long as they’re in an airtight container. You can store them with or without frosting, but the counter or freezer depends on the frosting. Hope that helps! Krissy
Hi Krissy! I want to make these for my friend’s birthday but I noticed that when I bake cupcakes, they’re delicious the day I bake them but become soggy and grainy when I store them in a Tupperware in room temperature overnight. Is there a way I can prevent this from happening?
Sounds like maybe they weren’t fully cool by the time you put them in the Tupperware?
By far the best cupcakes I’ve ever made. They’re so moist. Thanks a lot