Chocolate Cupcakes

These are the best homemade chocolate cupcakes ever. With chocolate infused right into the batter, these cupcakes are so sinfully chocolatey and moist, you'll never use another recipe again!

Saturday July 18, 2020

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Chocolate Cupcakes

Table of Contents

  1. Recipe

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Get ready to make the best homemade chocolate cupcakes ever! These cupcakes are so moist, full of flavor, and have the perfect texture. They're incredibly chocolaty, especially when you top them with a big swirl of my Perfect Chocolate Buttercream.

I first made these when I was asked to bring some cupcakes for a gathering, I can't turn down an opportunity to share baked goods! I could not find a recipe that I wanted to make, though. Sometimes I can be quite picky when searching for recipes, which is probably why I have so many to share. I didn't want to use coffee, and I wanted to include baking chocolate, so I made my own recipe and they were perfect. I have made these cupcakes several times since then, each time as good as the last. This recipe is here to stay!

The recipe calls for baking chocolate to be melted into the cupcake batter. This is what makes these cupcakes so rich, so don't skip this step! The easiest way I have found to melt the chocolate without burning it is to heat the milk until it steams and then pour it over and let it sit while you prepare the rest. If you prefer using a double boiler then that would work as well, but I prefer to just microwave my milk and pour it over the baking chocolate in the interest of saving time. 

These cupcakes are going to be your new favorite! What occasion are you going to make them for?

Chocolate Cupcakes

Chocolate Cupcakes

Yield: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 3/4 cup milk
  • 2 oz unsweetened baking chocolate, broken into pieces
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 3 eggs, slightly beaten
  • 1/2 cup sour cream


  1. Preheat oven to 350 F and grease or line muffin tray
  2. In a microwave safe dish, heat milk until steaming then pour over chocolate, stir and set aside
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside
  4. In a large bowl, beat together canola oil, brown sugar and white sugar
  5.  Beat in eggs and sour cream until fully incorporated
  6. Add the flour mixture to the oil mixture and stir together until fully mixed in
  7. Pour milk and chocolate into the batter, stir until batter is a fully uniform consistency
  8. Divide batter into prepared muffin tins, filling each about 2/3 full
  9. Bake in preheated oven 18-20 minutes, or until toothpick inserted into center comes out clean
  10. Remove from oven and let cool before frosting

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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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