It’s always a good idea to have a classic Chocolate Cupcake recipe that you can rely on over and over again. And sometimes, all you really need in life is a homemade chocolate cupcake to take a bad day and turn it into something amazing.
The great part about these chocolate cupcakes from scratch is that they’re simple to make and delicious to eat. Trust me on this one…you don’t want to delay in baking up these beauties!
Related: Carrot Cake Cupcakes

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Chocolate Cupcake recipe
While I’m a fan of all types of cupcakes, there really is a special place in my heart for these. And this is why I’m stoked to share this moist chocolate cupcake recipe with each and every one of you.
You can easily make these up to share with all your family and friends or you can keep it for yourself as well. (and honestly, why not do a combination of both?!)
Related: Christmas Tree Cupcakes
Can you use store bought chocolate frosting for these cupcakes?
You can..but why when you can make your own? I don’t know about you, but my tastebuds can totally detect a difference between frosting that comes from a can versus frosting that I make homemade.
Plus, when you’re doing all the steps to making homemade frosting, part of being the cook means that you get to taste test it over and over as you’re making it to ensure that it’s perfect!
How do you know when the cupcakes are done baking?
There are actually a couple of ways to tell. I always know that the cupcakes are close to being done once you can start to smell them. Then, what I do is head to the oven, grab a toothpick and start the process of checking them to see if they are done.
All you need to do is take that toothpick and insert it into the center of the cupcake batter. If it comes out clean, that means that the cupcakes are done baking and you need to pull them from the oven to cool.
If the toothpick comes out covered in cupcake batter, that’s your indicator that they’re not done yet and need more time in the oven.
You’re going to want to be certain that you don’t overcook them at this point so I always check them every two minutes from that point on to see.
Related: Valentine’s Day Monster Cupcakes

How to make this Chocolate Cupcake recipe
Gather up the ingredients listed below to get started.
Ingredients needed to make chocolate cupcakes
1 C flour
¼ C plus 2 tablespoons unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
1 half tsp salt
Half C brown sugar
½ C sugar
⅓ C Canola oil
½ C buttermilk
1 large egg room temp.
1 tsp. pure vanilla extract
For the frosting
1 C unsalted sweet cream butter, softened
2 1/2 C powdered sugar
1/4 C cocoa powder
3 tbsp heavy whipping cream
1 tsp vanilla extract
1 medium ice cream scooper
Chocolate Ganache Ingredients
1 C semi sweet chocolate chips
1/3 C Heavy Whipping cream
1 Small pot 1
Edible Chocolate Cookie dough
2/3 C Flour
1/3 C cocoa powder
1/2 C unsalted butter, softened
1 C sugar
1/4 tsp Kosher salt
3 TBSP Whole Milk
1/2 tsp vanilla extract
1 C Mini chocolate chips
1/2 C white chocolate chips
1 mini ice cream scooper or cookie scoop
Decorating Toppings for Cupcakes
Waffle Ice cream cone, broken into pieces
22 Maraschino cherries
Chocolate sprinkles
Hershey Chocolate bar
Mini ice cream scooper
Related: Brownie Cupcakes with Peppermint Bark

Easy Chocolate Cupcakes Recipe
Start by preheating the oven to 350 degrees.
Next, you’re going to want to line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the cocoa powder, baking powder, flour, baking soda, and salt. Once done, sift together.
Next, add in the sugar and brown sugar. Then stir until combined.
Once you combine these, you’re going to add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
After you have the mixture made, you’re going to pour the chocolate cupcake batter in the cupcake liners.
Make certain that you only fill each one 3/4 of the way full.
Once they are full, put them in the oven and bake at 350°F for 17-20 minutes.
After the time is up, remove the cupcakes from the oven.
To have them cool completely, transfer the cupcakes to a wire rack.
To make the Chocolate frosting
Grab a bowl and mixer to start the steps for making the frosting.
First, you’re going to add the butter with the mixer on medium speed and beat for 1 minute.
Next, you’re going to add in the powdered sugar and cocoa powder 1 cup at a time.
Continue to mix to combine.
Next, add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the added ingredients are combined well.

Chocolate Ganache Directions
Grab a small pot and pour the heavy whipping cream into it.Place on medium heat.
Once you finish this, take and pour the chocolate chips into a medium heat safe bowl.
Once you notice the heavy whipping cream starting to simmer, remove from heat and pour onto the chocolate chips
Allow to sit for 1 minute then whisk until smooth.
Take your chocolate ganache and pour it into the squeeze bottle.
Cookie dough directions
Beat together the butter, sugar, and salt until pale and fluffy in a medium sized bowl.
Next, you’re going to want to beat in the milk, and vanilla.
Once that is done, whisk together in another bowl the flour and cooca powder. Gradually beat that in slowly.
Lastly, fold in the mini chocolate chips and white chocolate chips.
Directions for adding on toppings
Take the ice cream scooper, and scoop out some frosting. Place onto the top of the cooled cupcake.

Using the chocolate ganache, drizzle over the top of the frosting as much as you’re heart desires.

Next, scoop out a small amount of the cookie dough and place on top of the frosting.

Once you have that done, you’re going to drizzle some more gananch right on top.

Don’t forget to sprinkle some chocolate sprinkles.
At the end, place a broken piece of the waffle cone somewhere on the top near the cookie dough.

Make certain to add a cherry on top.
Enjoy!!!



Chocolate Cupcake Recipe
You're going to love the taste of this chocolate cupcake recipe!
Ingredients
- 1 C flour
- ¼ C plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C brown sugar
- ½ C sugar
- ⅓ C Canola oil
- ½ C buttermilk
- 1 large egg room temp.
- 1 tsp. pure vanilla extract
- FOR THE CHOCOLATE FROSTING:
- 1 C unsalted sweet cream butter, softened
- 2 1/2 C powdered sugar
- 1/4 C cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 medium ice cream scooper
- Chocolate Ganache Ingredients
- 1 C semi-sweet chocolate chips
- 1/3 C Heavy Whipping cream
- 1 Small pot 1
- Squeeze bottle
- EDIBLE CHOCOLATE COOKIE DOUGH:
- 2/3 C Flour
- 1/3 C cocoa powder
- 1/2 C unsalted butter, softened
- 1 C sugar
- 1/4 tsp Kosher salt
- 3 TBSP Whole Milk
- 1/2 tsp vanilla extract
- 1 C Mini chocolate chips
- 1/2 C white chocolate chips
- 1 mini ice cream scooper
Instructions
- Start by preheating the oven to 350 degrees.
- Next, you're going to want to line your muffin pans with cupcake liners and set aside.
- In a large bowl, add together the cocoa powder, baking powder, flour, baking soda, and salt. Once done, sift together.
- Next, add in the sugar and brown sugar. Then stir until combined.
- Once that is combined, you're going to add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
- After you have the mixture made, you're going to pour the batter 3/4 in the cupcake liners. Make certain that you only fill each one 3/4 of the way full.
- Once they are full, put them in the oven and bake at 350°F for 17-20 minutes. After the time is over, remove the cupcakes from the oven.
- To have them cool completely, transfer the cupcakes to a wire rack.
To make the Chocolate frosting - Grab a bowl and mixer to start the steps for making the frosting.
- First, you're going to add the butter with the mixer on medium speed and beat for 1 minute.
- Once that is done, you're going to add in the powdered sugar and cocoa powder 1 cup at a time.
- Continue to mix to combine.
- Next, add the heavy whipping cream and vanilla extract.
- Mix on medium-high speed until the added ingredients are combined well.
Chocolate Ganache Directions - Grab a small pot and pour the heavy whipping cream into it. Place on medium heat.
- Once that is done, take and pour the chocolate chips into a medium heat safe bowl,
- Once you notice the heavy whipping cream starting to simmer, remove from heat and pour onto the chocolate chips.
- Allow to sit for 1 minute then whisk until smooth.
- Take your chocolate ganache and pour it into the squeeze bottle.
Cookie dough directions - Beat together the butter, sugar, and salt until pale and fluffy in a medium-sized bowl.
- Next, you're going to want to beat in the milk, and vanilla.
- Once that is done, whisk together in another bowl the flour and cocoa powder. Gradually beat that in slowly.
- Lastly, fold in the mini chocolate chips and white chocolate chips.
- Take the ice cream scooper, and scoop out some frosting. Place onto the top of the cooled cupcake.
- Using the chocolate ganache, drizzle over the top of the frosting as much as you're heart desires.
- Next, scoop out a small amount of the cookie dough and place it on top of the frosting.
- Once you have that done, you're going to drizzle some more ganache right on top.
- Don't forget to sprinkle some chocolate sprinkles.
- At the end, place a broken piece of the waffle cone somewhere on the top near the cookie dough.
- Make certain to add a cherry on top.
Enjoy!!!
Nutrition Information
Yield 22 Serving Size 1Amount Per Serving Calories 464Total Fat 27gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 10gCholesterol 56mgSodium 230mgCarbohydrates 57gFiber 2gSugar 46gProtein 4g
Farah Zeb is a mother of five, including two children with special needs. She shares practical parenting tips and resources to help other families navigate daily challenges and create supportive, nurturing environments.
6 thoughts on “Yummy Chocolate Cupcake Recipe”
These cupcakes look absolutely delicious! Will definitely try to make some when I’m back in the dorms.
– Avalon from http://www.simplyavalon.com
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