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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Cupcake Basics: Chocolate Cupcakes Cooking View

One thing I have learned so far from my time blogging is that people love their cupcakes.  Each time I post a cupcake recipe, readers send comments and emails expressing their excitement to try the newest variety, and send happy follow up comments after they do.  Desserts are always popular but there is just something about these little individual cakes with pretty frosting that people go nuts for.  A few months ago, I mentioned in passing on my Facebook page that I was considering a series of posts all about cupcakes and the idea was very well received.  My plan is to cover all of the basics: staple recipes for both cakes, frostings, and fillings, techniques, supplies, and the much requested “how to frost a cupcake”.  Many of the recipes in this series will be things I have posted before in other contexts, but I am hoping that this will make them much easier to find.  You won’t have to sift through a recipe with filling and frosting disguised as something fancy when all you’re looking for is a basic chocolate cupcake.

I thought it only proper to begin this series with one of the cupcakes I make most often and love dearly, chocolate cupcakes.  I have made many different chocolate cupcake recipes and after all my testing I’ve concluded that this is my go-to version.  It is moist, soft but sturdy enough to hold up to filling, deeply chocolatey, and bakes up with a beautiful domed shape.  As with so many baking recipes I love, sour cream is part of what makes these cupcakes wonderful.  However, I have also successfully used low-fat Greek yogurt and part skim ricotta cheese as substitutes and they have turned out just fine.  Dutch-process cocoa is sold in some grocery stores but is not always easy to find.  I think it’s worth buying online and keeping on hand.  I consider it a baking staple and you can do all sorts of delicious things with it.  The quantities in the recipe may seem a bit odd but I have altered the original recipe to yield 24 cupcakes because it is usually the quantity I want in a cupcake recipe.

I hope you are excited about the Cupcake Basics series.  Please let me know if you have suggestions of topics you would like me to cover.

Chocolate Cupcakes
Yield: about 24 cupcakes

Ingredients

Ingredients:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

Cooking View

Directions

  • Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

  • Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

  • Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

Source

  • http://stickafork.net Chrissy

    I love using sour cream or greek yogurt in chocolate cakes…it makes the cake so moist. My grandma has a great recipe for chocolate mayonaise cake, which is delicious as well. (Even though the thought of mayo in it kinda grosses me out) :)

  • http://angelcakeshawaii@blogspot.com Angel

    I’m beyond excited about the cupcake series. My favorite obsession

  • http://thedouxproject.blogspot.com The Doux Project

    This is a brilliant idea, Annie! With the holiday season coming, the timing couldn’t be more perfect. Looking forward to more posts like these.

  • http://www.asweetsimplelife.com/ Heather Michelle

    Delicious! Can’t wait to see the rest of your series, esp. “how to frost a cupcake”. Love your blog, Annie!

  • http://hoosierbaker.com Lindsay

    I’m excited about your cupcake series! You are so talented and make gorgeous cupcakes. Thanks Annie!

  • http://haveforkwilleat.com Lauren | Have Fork Will Eat

    I’m with you. Chocolate cupcakes are the best cupcakes. :)

  • http://palegirlinthecity.tumblr.com (Another) Annie

    Annie, is there a particular brand of Dutch-process cocoa you’d recommend or any particular source online you tend to use to find it?

  • TCH

    i am so excited! and thankful for you and all you do, annie! every cupcake i’ve made of yours has been a hit! and you’re so gracious to readers! (i’ve been stalking your blog for nearly a year now, and this is my first comment! :))

  • http://warmvanillasugar.wordpress.com/ Katrina

    Nothing like a chocolate cupcake. Yum!

  • Rachael G

    I’ve been meaning to make some fun Halloween cupcakes one of these days and was planning on searching through your cupcake recipes to figure out which recipe to use. Seeing as how I was going to be looking for a chocolate recipe, this post comes at a perfect time! So thank you! And I agree, sour cream does wonderful things to baked goods!

  • Ruchita

    Thank you so much for covering cupcake basics! I never used to bake too much before, but your site has inspired me to try new things. Cupcakes are definitely one of my favorite things to bake, so I’m very excited about this series!

  • http://feedingmykidsbetter.com Shaz@feedingmykidsbetter

    Love how these choc cupcakes look. All beautifully domed. Looking forward to more posts in the series. Great idea 

  • Annie

    I usually buy mine from Penzey’s (either in store or online) because it is a bit cheaper when bought in larger quantities. The small container my grocery store just started carrying is something like $6 and I go through it in no time.

  • jennifer healy

    I am so glad you posted this choclate cupcake recipe today… Somehow you must have read my mind.I was just heading out to the store and checked in here first tasty idea. And Chocolate Cupcakes were exactly what I had in mind. Thanks!!
    BTW–PLEASSSSE never post the calories or fat content. I like to think that if something tastes this good, it must be good for you. I hate to think I was wrong ♥

  • Lauren

    I literally just opened up your blog to pull up a chocolate cupcake recipe… couldn’t have been more perfect timing! I’m making 250 cupcakes for a wedding today!

  • http://www.anniescookinglab.com Annie @ Annie’s Cooking Lab

    These look great! I love making cupcakes, so I’m really excited about your series on cupcake-making!

  • http://penniesonaplatter.com Nikki

    I tried Martha’s chocolate cupcakes in August for the first time for a baby shower and everyone LOVED them. Great idea to do a “cupcake basics” series. Can’t wait to see all the tips from the cupcake Queen! :)

  • http://dailylifeofadesperate30somethinggirl Marieke

    Great idea! Can’ t wait to see what more is to come!

  • http://theregoesthecupcake.wordpress.com/ Kelly

    This is also my go-to recipe in Martha’s book, they are very reliable and hold up well to decorating. They are also so easy to make. I have used Dutch process chocolate and natural and I think both came out fine.

    This will be a fun series, cupcakes are something people adore and I think will some helpful explanations anyone can make gorgeous bakery-style cupcakes. I always tell my friends, if you have the right tools its easy. The biggest suggestion I have is to link some piping tips, the large ones not found in most stores, they really make an impact on how the frosting swirls. So possibly a post about equipment.

    Thanks for the post!

  • http://theavidappetite.com Rachel @ The Avid Appetite

    I love this series already! I’m always on the hunt for go-to recipes like this. Thanks for sharing :)

  • http://palegirlinthecity.tumblr.com (Another) Annie

    Awesome! Thanks so much for the info.

  • http://emilialiveslife.wordpress.com/ Emilia

    I am so very excited about this cupcake series! I am definitely interested in refining my cupcake making techniques and am looking forward to seeing what you recommend. Already I’m eager to know your suggestions for frosting and decoration. :)

  • http://stateofnicole.blogspot.com/ Nicole

    I am SO excited about this series! And bonus, I was just looking for a good chocolate cupcake recipe. Thanks!

  • http://www.tiptopshape2.blogspot.com Liz @ Tip Top Shape

    Can you do a post on filling cupcakes? It always seems so daunting to me.

  • http://successalongtheweigh.blogspot.com/ The Mrs @ Success Along the Weigh

    I’m exciting to give these a try and for nutrient sake, I will try the greek yogurt first.

    As far as what I’d like you to cover, a really great consistent Nutella frosting is on my wish list! :)

  • Lynn

    I am so super excited about the “Cupcake Series”. I look at your site everyday for new cupcake receipes. I only use the ones you post. Now I need a good “orangesicle cupcake recipe” in time for halloween. Thank you for sharing all your trade secrets. I now get orders from friends for their children’s birthday parties because of you. Please put lots of pictures in your future posts for “Cupcake Dummies” like me.

  • liz

    That is such a great idea! Looking forward to reading more.
    Sometimes I don’t have much time, and I make a box mix instead. Do you know of any ways to make the mixes taste better? Like any extra ingredients to put in?

  • Annie

    Honestly, I never use boxed mixes. Making cupcakes from scratch probably only takes me 10 minutes from beginning to oven because I do it so often, and I prefer knowing what goes into them versus all the artificial ingredients and preservatives in boxes.

  • Annie

    I’ve actually already done one. Just search “how to fill a cupcake”. I need to tag it with this series.

  • http://justeverydayme.com Amilia (justeverydayme)

    This sounds like a great series! I love making cupcake (and eating them for that matter!) I’d love to learn more about different tools and decorating techniques since most of what I’ve done as far as decorating has been pretty basic :)

  • http://sweetsimplesandee.blogspot.com sandee

    annie…
    at what altitude are your recipes successful? my altitude of 7600 feet does not always cooperate with cake recipes.

    liz…
    google “cake mix doctor” and you’ll find a plethora of what youre looking for.

  • Kerry

    Try a regular Swiss meriengue buttercream and add 1/2 c to 3/4 c Nutella at the end! It is amazing, sturdy and not super sweet.

  • Joscelyn E

    Just ordered some dutch processed cocoa… can’t wait to try this one out! I’m sure it will be a hit like all your recipes are :)

  • Pat Regan

    Doesn’t the combination of Dutch-processed cocoa and baking soda give your product a soapy taste? I have always been cautious about mixing the two together for just that reason.

  • Anna P.

    Have you ever tried it with hot coffee instead of water? Ive tried a similar recipe and swapped it with good results. But, I’m always on the hunt for the perfect chocolate cupcake so I will try these for sure. One problem I always seem to have is they sink down a little when cooling. any tips on getting the beautiful domed tops?
    Thanks Annie!

  • Jennifer

    I can’t wait to try this! Of course, chocolate is a favorite in my house. Ok, it’s mommy’s favorite and everybody else has to suck it up! I think I am most looking forward to your post on how to frost a cupcake. You can make the most delicious cupcake in the world, but if it doesn’t LOOK pretty, what’s the point?

  • http://www.thethreelittlepiglets.com/2011/10/chocolate-for-b Jen at The Three Little Piglets

    Good quality cocoa powder makes ALL the difference!

  • http://myfudo.com Anna

    Thanks for your blog. I am very excited about your cupcake series most specially since it will be featuring the basics. I sometimes get frustrated because some bloggers assume everyone has gone to cooking school or has the expertise that is at par with a chef…I am happy that you are taking your time to help us review the basics and enhance our emerging kichen skills…More power and more cupcake posts!

  • Rachael G

    This may be a no-brainer question but I figured it can’t hurt to ask – when you say to alternate the flour mixture with the sour cream in 3 additions, does that mean 1) add half of the flour mixture, 2) add all of the sour cream, and 3) add the remaining flour mixture? Or does it mean to divide both the flour mixture and the sour cream into 3 small additions each and alternate them until you have added them all (so basically just adding it all in very small doses)? I always assumed it was the former but when I read through your recipe, it randomly occurred to me that perhaps I was doing it wrong. How do you add them? Thanks in advance!

  • Jessica

    This is an awesome idea! I have tried and loved many of your recipies and am looking forward to your cupcake “lessons”! I would love to get an awesome recipie for peanut butter frosting because it is my husbands favorite on his chocolate…well anything! Haha! Maybe you could incorporate it into a blog! Thanks for all you do!

  • http://Cakefairyblog@blogspot.com Cakefairyblog

    I am definitely excited about this. I’m searching for the best vanilla cupcake at the moment, the next recipe I am going to try has sour cream in it so fingers crossed! x

  • Annie

    It’s the latter, though the flour mixture is divided into three parts and the sour cream in half. So you do flour, sour cream, flour, sour cream, flour. It’s a minute point and unlikely to make a major difference, but that’s supposed to be the “proper” method. Hope that helps!

  • Annie

    I haven’t made this particular recipe with coffee, but that technique is used in many chocolate cakes to intensify the chocolate flavor and I do that often. The domed tops are really a function of the particular recipe itself so some cupcakes will have them and some won’t. However, if your cupcakes have domes initially and then sink a lot after you take them out, it’s likely they are underbaked a bit. I hope that helps!

  • Annie

    Not at all. I’ve never heard of that. I certainly wouldn’t recommend anything that tasted like soap!

  • http://teenbaker.blogspot.com Lucy

    I think people love cupcakes because they’re always so cheery – I’m looking forward to more of your cupcake posts. These look classically delicious :)

  • jen

    i just ordered black cocoa powder for the first time from KAF and this is the first thing i’m going to make with it! as for suggestions of what to cover, i personally would love a post or series on gluten-free substitutions. we just found out our boys are gluten sensitive and they love pasta, bread and baked goods. the gf mixes and gluten-free flours are difficult to find and ridiculously expensive :(

  • http://www.saborconna.blogspot.com/ Conna

    Perfect !!!!

    I’m soooo excited about these cupcake series !!!!

    Thank you for doing this.

    Just a question, you say that you may substitute sour cream with greek yoghurt. Since here in Greece sour cream cannot be found, i have to use the yoghurt, but why low-fat ? and how low ?

    Keep up the good work ! I love your blog.

    Kisses, Constantina

  • Kelly

    Who cares about cupcakes when you can have Pumpkin cream cheese muffins. OMG I can’t stop baking them or eating them!!!!!!

  • Cara

    Love Love Love the idea Annie. This is just what I am looking for! I hope you keep it up. I need a good start with the basics and the basic recipes for cakes and icings and fillings! Will so be keeping up with this series!

  • http://livelaughlynae.blogspot.com Chelsea F

    I’m really excited about this series! As a student minister, I cook for my kids nearly every week so I love making it something for them to look forward to- like these cupcakes!

  • Cookies4kids

    Can this batter be frozen if you only want 12 cupcakes? I am looking forward to this series in hopes of getting some of my cupcake questions answered. Thanks so much.

  • http://atthepatisserie.wordpress.com Ann P.

    Awesome post as always, Annie! I am thrilled that you’re doing this cupcake series, what a great idea!! I would love it if you maybe included some “rules” about modifying these basic recipes, if you know any–e.g. If you add this liquid flavoring, decrease this ingredient, stuff like that! I am sure you’ve already got some awesome things planned, but just wanted to give my suggestion :)

  • Tanya

    while i definitely love almost every single recipe you post, i do find everything {in most cooking blogs} to be overly complicated.

  • http://www.kokolikes.com Koko

    I love that you are doing basics posts, this is so helpful, thank you!

  • Annie

    I would recommend halving the recipe to get the quantity you actually need rather than trying to freeze the batter.

  • Annie

    Actually I think low fat or full fat would be fine. Low fat is just what I tend to keep on hand (I use 2%). Hope that helps!

  • Annie

    I’m pretty sure I’m around sea level. Altitude has never affected my recipes. There are lots of resources out there for baking at altitude but I have no knowledge on the subject.

  • Annie

    Jen, thanks for the suggestion. I probably won’t cover gluten-free baking simply because I don’t think I have enough knowledge on the topic. There are lots of really great gluten free blogs out there though, so just do some searching and I think you’ll get a lot of good info.

  • http://not-thekitchensink.blogspot.com/ Janine

    If it’s of any help, I’ve used the same recipe and quartered it to make 6 cupcakes only and it works fine :D loving this series too Annie!

  • Emily

    I swear you are psychic! I’ve been looking for a basic chocolate cupcake recipe. The past couple that I have tried just ended up dry and overly sweet. I’m looking foward to trying your recipe this week! Thanks!

  • Vickie

    Annie’s Vanilla Bean cupcakes are the BEST!! I can’t even eat anyone else’s cupcakes now, they are just so good!! Have made them dozens of times to rave reviews; give them a go because they are flaming awesome! Thanks for the best ever vanilla cupcake, Annie! I’ve also made these chocolate ones, and while I’m definitely prefer vanilla cake over chocolate – these chocolate cupcakes rock!

  • Joelyn Wong

    I have to agree with Emily, you know us so well and what we wanted :) This is an absolutely great post, Annie. I was looking for a basic chocolate cupcake too! And also love the new auto-pdf function for the printer friendly page. Thanks heaps Annie.

  • Annie

    I would think if you quartered the original recipe you would actually get 8 cupcakes since the original yield is 32. I have altered the yield here to make 2 dozen, so a quarter of my version would make 6.

  • Pam

    I tried this recipe and they baked up beautiful and consistent with domes. They just didn’t have enough chocolate flavor for my family, even using high quality cocoa powder. If I increase the cocoa powder, should I also increase the hot water?

  • Annie

    I’m not sure. I would assume so but if you do that, it will affect all the other proportions of the recipe. Good luck.

  • http://www.fortyninefiftyone.blogspot.com Amibeth

    If I need a smaller yield, I always make the full amount and freeze what I don’t need – the baked cupcakes freeze very well in my experience and I just take them out the day I want to frost and use them and they’ve always tasted great!

  • http://www.fortyninefiftyone.blogspot.com Amibeth

    I’m about to make these and I’m so excited! Ever since I made your orange muffins, which call for sour cream, I’ve been wanting to use it in cupcakes too. I know I won’t have to come back to post a review because your recipes always come out great! I am baking for a party my aunt is throwing, and she is queen baker and party planner… normally I wouldn’t use a recipe I haven’t perfected but I know I can count on yours! :)

  • http://www.fortyninefiftyone.blogspot.com Amibeth

    One more thing… how do you measure and pour out your batter into the cupcake pans? Its fairly simple to divide evenly, but do you use a measuring cup as a guide? And I know I am just a little messy in the kitchen by nature, though I’ve slowly improved on getting the majority of the batter in the actual cups, I’m wondering how you pour your batters out for cupcakes. This question especially applies to mini-cupcakes, if you’ve made them. Thanks!

  • Mahvish

    Can’t wait to try these!! And just like someone else said.. I would also love to see more pictures in these series if at all possible for you to do so :)
    Looking forward to the rest of the series!

  • Annie

    I just use a dough scoop. I’m honestly not super careful about making them all the exact same size. I figure any discrepancies end up covered with frosting anyway :)

  • Ana

    I baked a big cake out of this recipe on my birthday (the day you shared this awesome recipe) and it turned out to be sooo good! I used fresh cream instead of sour cream but it was excellent, so soft and moist. One thing I wanted to ask is that is it caster sugar that we’ve to use? I first used granulated sugar but it was never smooth, so I used powdered. And how much tablespoon does one stick of butter make?

    Thanks for this awesome recipe, I’ll bake cupcakes out of it the next time.

  • Annie

    Yes, granulated sugar is correct and is what you can assume when not otherwise indicated. One stick of butter has 8 tablespoons.

  • Ana

    Thanks!

  • Lynna

    I love the baking cups…where did you get them? I make tons of cupcakes, but I’ve not seen any with that jewel-tone look. (I’m hoping it’s not just lighting that makes them look so unique.)

  • Jesslyn

    Hi annie, may I ask when your recipe state milk (eg: in the vanilla cupcakes entry) can I use buttermilk or full cream milk to substitute it? If not what u mean by milk us it like those daily drinking HL milk? Hope you reply soon, thank you! ;)

  • Jesslyn

    Hi Annie, this then is my correct email. Typed the wrong one from my previous comment. Thanks!

  • Annie

    Please see the FAQ page regarding substitutions. Thanks!

  • Annie

    Unfortunately I don’t remember where these specific liners came from. I think it may have just been the grocery store.

  • Jesslyn

    Hi Annie thanks for your prompt reply. After googling I stil can’t find the answer of YOUR definition of milk in your recipe. But because I’m new in baking. Hope you can let me know what milk you mean. Full cream milk can? Your help would be greatly appreciated ;)

  • Annie

    I’m not sure what full cream milk is called here, I’ve never heard of it. Any type of regular milk is what the recipe refers to.

  • http://Cakefairyblog@blogspot.com Cakefairyblog

    Thanks for the tip, I will try it soon!

  • Stephanie

    Annie, do you have a “go to” vanilla cupcake recipe? Thanks in advance!

  • http://www.vivianhernandez.scentsy.us/ Vivian

    Hi Annie, Can you substitute oil for the butter? I like using oil better..but dont want to compromise the cupcake…Where do I find your Vanilla cupcake recipe? I have tried sooo many vanilla cupcakes with not so good results..I want t moist vanilla!

    Thanks for your time!

  • Annie

    I have only made them as written here and love them that way, so I can’t recommend any substitutions in that regard. You can find vanilla cupcakes via the search bar. Enjoy!

  • Annie

    I will do a post about that in the future :)

  • http://www.thefeastforall.com Chelvi

    Your website is amazing. And… with your busy life I am amazed you make all these delicious food and present them so nicely. I came to know this site from the “Better Homes and Gardens” magazine where your website and an introduction was featured in the November 2011 magazine.

    I love this site!

  • Charmaine

    Hey Annie! I’ve been a loyal reader of your blog & I LOVE all your recipes (esp desserts) thanks for all the detailed instructions and pictures! you’ve been a great help & inspiration to me! :D <3
    thanks! ohh and I suggest vanilla cupcakes for your CUPCAKEBASICS series :D

  • Rick

    Do you wait until the the sugar is completely dissolved into the butter (not gritty) or just wait until the butter melts?

  • Stephanie

    Is it alright to use cake flour for this recipe instead of all purpose flour? I noticed in your vanilla bean cupcake recipe, you used cake flour. Is it just better suited for the vanilla cake recipe, or does it not make a huge difference?

  • Annie

    I use whatever type the recipe calls for because that is what it was designed with.

  • Annie

    No, I just do what the recipe says – cook until the butter is completely melted.

  • A Young Baker

    Hey Annie :) Your website is wonderful, and I spend hours just scrolling through your posts with wide eyes and a watering mouth, excited to try and bake what I see for my family and friends (who all appreciate my liking with your website as well, haha). I’m stoked for the new cupcake section, as my basics are my most definite weakness. What I’d really like to see is a basic butter cream recipe. I’ve tried making one before and it just didn’t turn out very good; any good go-to recipes?

  • Tracey

    I recently discovered your blog (loving it!) and I made the black bean burgers tonight for dinner and my husband was surprised and really liked it when I told him what it was. I’m going to make these tonight as tomorrow is my birthday – none of my family members in town bake so I have to cook and bake my own birthday food.

  • Bridgette

    This is now my favorite chocolate cupcake recipe!! AMAZING

  • Nikilynn

    I think these turned out to be pretty bitter. They were very moist but I was disappointed in how non sweet they were.

  • Anonymous

    I’ve never had that experience. Did you use dutch-process cocoa?

  • Acey Holmes

    I replaced the water with Framboise and they are AMAZING. Thanks for the recipe, this will be definitely be my ‘go-to’ recipe to tweak with flavors…

  • Nithajay

    Dutch-process is not available here. Can i use natural cocoa powder instead?

  • Anonymous

    Please see the FAQ page or the link provided within this post.

  • Xioely Moran

    Hi annie first congratulation for your website I just love, thanks for sharing so much! I would like ask you about the replace that sour cream, in my country it’s not available, but I read in some recipe that use whole milk and “cut” with white vinegar (in proportion 1 cup of milk and mix with 1 tbls of vinegar and let repose about 5 minutes), do you think that this may be usefull or is better to use yogurt, or low-fat yogurt? I hope you may help me please. Thanks a lot… greetings from venezuela!! Xioe

  • Anonymous

    I would recommend yogurt (strained, or greek-style yogurt if it is available to you.) Enjoy!

  • Emily

    I made 2 recipes of these for my son’s birthday party and they are fabulous! I was able to find Dutch -process cocoa powder at a specialty store (Fresh Market, if you live in the Southeast).

    I did find that I didn’t want to rotate the pans. I was able to put them side by side in my oven. I rotated the first batch from one side to the other, but not the second and I felt like the second did better. The tops spread funny the first time. However, if they were on different racks, then I think I would rotate them.

    So good! Thanks!

  • Robynne

    Hi, unexperianced baker here….. All purpose flour??… is it the same as say plain flour or self raising??? I also measure in grams or Oz could you transfer and last but not least….. Dutch process powder, I live in the UK?

  • Anonymous

    I would guess AP flour is plain flour to you, definitely not the same as self-rising. Please see the FAQ page regarding conversions and questions about Dutch-process cocoa.

  • Jubisanchez

    hi. i would like to ask if you use 2 oz or 3 oz cupcake pans for this recipe to yield 24 cupcakes? also, may i ask what scooper size did you use? i read yourfaqs page first but i didnt find the answer.

    i also love your site so much… i always check this page before i surf other pages:)
    hope to hear from you soon.

    -jin

  • annieseats

    I don’t know the exact size of the cupcake pans. There is only one standard size that I’m aware of, so any standard size will do (not mini or jumbo). I don’t know what size the scoop is either, and it certainly doesn’t have to be a specific size. The point of the scoop is mainly to know you are putting a consistent amount of batter in each well. I hope that helps!

  • http://www.facebook.com/people/Machel-Stair-Hogan/713947702 Machel Stair-Hogan

    Good afternoon Annie!

    I know you mentioned this is your go-to cupcake recipe… I am wondering, do you use this same recipe for your standard cakes as well? If so, does it bake up with the same results as your cupcakes (i.e.- moist, sturdy)? I know that cake batter is cake batter, and it should be the same no matter what pan it is baked in. However, I have done some that actually DO act differently (not sure why).

  • Sarah

    I made these last night. These cupcakes are amazing – nice and chocolatey, light, and moist. I iced the cupcakes with the cream cheese frosting – perfect combination. Thanks, Annie!

  • Natalie

    These cupcakes are awesome! Definitely one of the best ones we’ve ever tried.
    As a side note to some, we found they baked a little faster than the 18-20 so make sure to check.

    Thank you so much for the recipe!

  • annieseats

    Hi Machel,
    Sorry it took me so long to respond. When I do chocolate layer cakes, I generally use one of a few different recipes for the cake layers depending on my particular needs with that cake. I have used this recipe often and it is great that way as well. It does bake up with a significant dome so the cakes need to be leveled but that’s no big deal. Hope that helps!

  • Kristi

    Where do you get your cupcake liners? I remember reading it somewhere on your blog, but I cannot seem to find it now.

  • annieseats

    FAQ page :)

  • Angeles Álvarez

    What is the weight of each stick of butter?

  • annieseats

    See the conversion chart in the right sidebar.

  • http://www.facebook.com/people/Machel-Stair-Hogan/713947702 Machel Stair-Hogan

    Thank you Annie! I know you have a pretty busy schedule, so I always appreciate when you find the time to respond.

    I may try this as a standard cake, and see what happens. I am always searching for something that will work for sheet and stacked cakes. Thanks again!

  • Mrs.Calvin

    Hi Annie – I am new to your site and I am loving everything so far, I have already made the vanilla cupcakes (earlier this week), the lemon cake (today) and as soon as my husband gets back with the cream cheese I need, I will make the chocolate cupcakes and your chocolate butter cream frosting! Everything has been delightful – Thank you so much for a fluffy, easy to be proud of recipe in all the flavors I tried thus far. My son will be a year old in August and I plan to make 4 of your recipes for that special day.

  • Angel

    I need to make several hundred cupcakes for a baby shower. Can I freeze them after they are baked? If so, what do you freeze them in? How long can they freeze for? How do you thaw them? Will they be sticky on top after? Can I just make them a day in advance and frost them and store them in the fridge overnight? I’m wondering if you have tried any of these methods and if they make the cupcakes dryer or sticky?

  • Angel

    This is from your FAQs page: Can I frost cupcakes in advance of when I plan to serve them?
    Absolutely! I frost most of my cupcakes a day in advance and as long as they are stored properly, it works just fine.

    What do you mean by “stored properly” Do you put them in sealed containers in the fridge or how do you do this?

  • annieseats

    An airtight container.

  • annieseats

    Please see the FAQ page. Thanks!

  • E Longoria0416

    Why is it that when i bake my cupcakes they r greasy on the underside of cupcake?

  • annieseats

    I’m not sure why that would happen. Possibly something to do with your liners.

  • Amy

    Hi Annie :) This is a VERY odd question but I’m going to ask it anyways. I am a huge cook but baking, totally not my thing. I just never get stuff to turn out :( LOL but I’m attempting to make these cupcakes for my son’s dedication this weekend. They look delicious!! Sooo… here is the weird question (I went to look under FAQ but I didn’t see it), 24 cupcakes is a bit too much for my lil family….so can I freeze the extra batter for later use, or no?? Weird, I know. But if you could let me know, I would appreciate it much!

  • annieseats

    I haven’t tried freezing batter. I’d just make a smaller batch.

  • http://www.facebook.com/profile.php?id=1757181724 Sarah Gutekunst

    I work at a cupcake bakery, and for easier operation in the morning we refrigerate our batter. As long as you use it within like 5 days it should hold up.

  • Charlotte

    Hi Annie!
    I have a baby shower coming up (this Saturday!) and I want to make chocolate cupcakes. I’ve been struggling for a few days to try and find Dutch-processed cocoa powder. The only one I found is “Ghirardelli Sweet Ground Chocolate and Cocoa”, but it seems like other brands that I see online are unsweetened, so I’m wondering if the recipe specifically requires unsweetened powder. If so, should I just leave the sugar out of the recipe?? Thanks in advance for your help! And thank you for all the wonderful recipes that you keep posting :).

  • annieseats

    You can get it very easily online if that is an option. King Arthur, Penzey’s, etc. Most grocery stores do carry it now, and so do stores like Williams Sonoma, Sur La Table, etc. Whatever you do, do not omit the sugar. That is a huge portion of the dry ingredients for this recipe and would result in a failed attempt. Please see the FAQ page for more info. Thanks!

  • Charlotte

    Thank you so much for taking the time to answer! I kept searching frantically after posting my comment and finally found a grocery store that carried it. The cupcakes turned out awesome!

  • ashleysydneynicoleandlainey

    These are delicious!!!!!!!!! We didn’t have any sour cream so we just used milk and butter and they turned out really great!!!!!!!!!!!!! My friends and I are 13 and find your blog very inspiring. Thanks so much!!!!! We love your desserts!!!!!!!:)

  • Laurel Wickberg

    best cupcakes I’ve ever made – everyone loves them :D

  • Sarah

    These seriously are the best chocolate cupcakes ever! Paired with the chocolate frosting its a match made in heaven! Thank you Annie :D

  • Erin Jackman

    How much is a stick of butter? We have ours in square blocks, not sticks. (i’m from Canada.

  • annieseats

    There is a conversion chart in the right sidebar.

  • Erin Jackman

    Thanks! :)

  • sneha

    Made these cupcakes today morning…delicious, tender, and chocolatey! But the batter looked a lil’ too thin. I got worried and added half a cup flour to it. They turned out fabulous! Thanks for the recipe..it’s going to be my go-to chocolate cupcake recipe :)

  • Jackie Duguay

    Can you substitute veg oil for the butter?

  • annieseats

    I wouldn’t recommend it. Enjoy!

  • HB

    Hi Annie!
    Just made these (Thurs morning) for Saturday evening.
    I read the FAQs but want to know what you personally do for these cupcakes & the vanilla bean cupcakes.
    I haven’t iced them & prob will on Saturday.
    Do you ever bake 2 days ahead?
    Airtight on the counter thru Saturday or airtight + fridge?
    Thought about freezing too but not sure I need to since it’s day after tomorrow.
    Thanks!

  • annieseats

    I would frost them as early as possible, to help seal in moisture. Unfrosted cupcakes will dry out the longer they are left that way, even if they are stored airtight (though refrigeration helps, I think.)

  • Vanessa F.

    It seems odd to me that the recipe says “room temperature” butter when it has us melt it anyway. Do you know, Annie? That said, the second tray is the oven as I type this, and if the taste of the batter is any indication, they are going to be DELISH!

  • annieseats

    You’re right, it really doesn’t have to be, I guess it’s just convention in most baking recipes :)

  • Tina

    I just made these with the vanilla SMBC. OH MY GOODNESS, they were addicting. My class loved them! They were the perfect treat to end winter intersession on (because who likes going to school during winter break?).

  • Surita

    Thanks this is really an exceptional recipe. Even without Dutch processed cocoa – we don’t get that here in South Africa it is most definitely the best chocolate cupcake I’ve baked.