A cupcake de chocolate (or chocolate cupcake) is a small, individual chocolate cake made with cocoa or melted chocolate, flour, sugar, eggs, butter (or oil), and baking agents.
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It is often topped with frosting, ganache, or other decorations and is popular at celebrations like birthdays, weddings, holidays, and more.
This cupcake de chocolate recipe is not only delicious and easy but also rich, moist, and full of deep chocolate flavor.
Made with self-rising flour, unsweetened cocoa powder, melted chocolate, and a bit of coffee, it has the perfect balance of sweetness and depth.
Buttermilk and avocado oil keep it soft and tender, while a silky chocolate buttercream adds the perfect finishing touch.
For more delicious cupcake recipes, check out my chocolate cupcakes, coconut cupcakes, carrot cake cupcakes, and red velvet cupcakes.🍫🧁
Ingredients You'll Need
- Self-rising Flour: Provides structure and stability.
- Granulated Sugar: Sweetens the cupcakes and helps retain moisture.
- Baking Soda: Acts as a leavening agent, helping the cupcakes rise.
- Unsweetened Cocoa Powder: Adds deep chocolate flavor and rich color. I used Hershey's 100% unsweetened cocoa.
- Bittersweet Chocolate Chips: Provide extra chocolate flavor. I used Ghirardelli.
- Eggs: Provide structure and richness and help bind the ingredients together.
- Cold Coffee: Enhances the chocolate flavor without making the cupcakes taste like coffee. Perfect for using leftover coffee.
- Buttermilk: Creates a tender crumb and helps activate the baking soda for a better rise. (Follow the link here to learn how to make homemade buttermilk!)
- Avocado Oil: Keeps the cupcakes moist and gives them a soft texture. I prefer avocado or grapeseed oil, but sunflower or vegetable oil works too.
- Soft Unsalted Butter: The base for the frosting.
- Powdered Sugar: Sweetens the buttercream and helps it hold its structure.
- Whole Milk: Adjusts the consistency for smooth, spreadable frosting.
- Bittersweet Chocolate: Adds intense chocolate flavor and a silky texture.
See the recipe card for quantities.
How to Make Cupcake de Chocolate
Note: Full instructions are provided in the recipe card below.
1. Preheat the oven to 350°F (180°C)-line two standard 12-cup muffin tins with a total of 18 cupcake liners.
2. Whisk the room-temperature coffee, buttermilk, eggs, vanilla, salt, and avocado oil until smooth.
3. Sift the self-rising flour, sugar, baking soda, and cocoa powder into a bowl. Stir in the chocolate chips.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
5. Fill cupcake liners ⅔ to ¾ full and bake for 20 minutes or until they spring back when pressed. Let it cool for 5 minutes, then transfer it to a wire rack.
6. Melt the bittersweet chocolate and let it cool slightly.
7. Beat the softened butter, salt, and vanilla for 4 to 5 minutes until fluffy.
8. Sift in confectioner's Sugar gradually, beating until smooth. Add milk one tablespoon at a time until the mixture is spreadable.
9. Mix in the melted chocolate on low speed until fully incorporated.
10. Pipe buttercream onto cooled cupcakes and finish with sprinkles or decorations. Let it set before serving.
Hint: Use your leftover morning coffee or brew it ahead of time and let it cool completely.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Keep unfrosted cupcakes de chocolate in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, store them in the fridge. Let the cupcakes come to room temperature before serving.
Make-Ahead: Bake a day in advance, let them cool completely, and store covered. Frost just before serving.
Freezing: Let cupcakes cool completely, then wrap each individually in plastic or aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container.
For best results, freeze unfrosted cupcakes and frost them just before serving. To thaw, transfer to the refrigerator overnight, then bring to room temperature before serving.
Camila's Tips & Variations
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements to ensure consistent results.
- Room Temperature Ingredients: Eggs, buttermilk, and butter should be at room temperature for a smoother batter and better texture.
- Don't Overmix: Stir until just combined to keep the cupcakes light and fluffy.
- Fill Liners Properly: Fill cupcake liners about ⅔ to ¾ full to prevent overflow and ensure even baking. I like to use a # 20 scoop for cupcakes.
- Use Good-Quality Chocolate: The better the chocolate, the richer the flavor. I like using Ghirardelli Brand.
- Test for Doneness: Insert a toothpick in the center-if it comes out with a few moist crumbs, the cupcake is ready.
- Cool Before Frosting: Let cupcakes cool completely before adding buttercream to prevent melting.
Frequently Asked Questions
Can I use a different type of oil instead of avocado oil?
Yes! You can substitute avocado oil with vegetable oil, canola oil, or even melted coconut oil. Just ensure the substitute has a neutral flavor.
Do I have to use coffee in the batter?
No, but coffee enhances the chocolate flavor. If you prefer, you can replace it with hot water or milk.
Pair with
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Recipe
Cupcake de Chocolate
Ingredients
For the Chocolate Cupcakes:
- 135 g Self-raising flour
- 185 g Granulated Sugar
- ¼ teaspoon Baking Soda
- 30 g Unsweetened Cocoa Powder (such as Hershey's)
- 113 g Bittersweet Chocolate Chips (such as Ghirardelli)
- 2 large Eggs , room temperature
- 15 ml Vanilla Extract
- 80 ml Leftover Coffee or water , room temperature
- 60 ml Buttermilk, , Shaken , room temperature
- 113 g unsalted butter
- 20 ml avocado oil or any neutral-flavored cooking oil
For the Chocolate Buttercream:
- 200 g Unsalted Butter , softened but still cool to the touch
- 320 g Powdered Sugar , sifted
- ⅛ teaspoon kosher salt
- 1 tablespoon dry milk powder , optional
- 3 tablespoons Whole Milk or heavy cream , as needed
- 2 teaspoons vanilla extract
- 95 g Bittersweet Chocolate, such as Ghirardelli , melted and cooled slightly
or 40 g sifted unsweetened natural cocoa powder
- 11 g (2 tablespoons ) unsweetened cocoa powder, optional
Instructions
- Preheat the oven to 350°F (180°C)-line two standard 12-cup muffin tins with a total of 18 cupcake liners. Use your morning leftover coffee or brew the coffee ahead of time and let it cool completely.
- In a large bowl, whisk together the cooled coffee, buttermilk, eggs, vanilla, salt, and avocado oil until smooth.
- Sift the all-purpose flour, granulated sugar, baking soda, and unsweetened cocoa powder into a separate bowl. Stir in the bittersweet chocolate chips.
- Gradually add the wet ingredients to the dry ingredients, gently whisking until just combined. Avoid overmixing to keep the cupcakes light and tender.
- Pour or spoon the batter into the cupcake liners, filling each about ⅔ to ¾ full.
- Bake for 20 minutes or until the tops spring back when lightly pressed. If they feel soft, bake for another one to two minutes and check again.
- Remove the cupcakes from the oven and let them cool in the tray for five minutes before transferring them to a wire rack to cool completely.
- For the chocolate buttercream, melt the bittersweet chocolate in the microwave or over a double boiler. Set it aside to cool slightly.
- In a mixing bowl, beat the softened unsalted butter, salt, and vanilla with a hand or stand mixer for 4 to 5 minutes, until pale and fluffy.
- Sift in half of the powdered sugar, milk powder, and cocoa powder (if using) and beat until smooth. Add the remaining powdered sugar, sifting it to remove any lumps, and continue mixing until the mixture is light and creamy.
- Gradually add the whole milk, one tablespoon at a time, mixing until the buttercream is smooth and spreadable. Pour in the cooled melted chocolate and mix on low speed until fully incorporated.
- Transfer the buttercream to a piping bag fitted with a star nozzle. Pipe swirls onto the cooled cupcakes, starting from the center and working outward in a circular motion.
- Finish with chocolate chips, cocoa powder, or edible decorations. Allow the buttercream to set before serving.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
