When people say “the best chocolate cupcake,” they usually mean one thing: deep cocoa flavor, a plush crumb that stays soft for days, and a frosting so smooth it practically sighs when you swipe a knife through it. These Ultra-Moist Chocolate Cupcakes with Silky Chocolate Buttercream tick every box. They’re rich but never heavy, beautifully domed, and unapologetically chocolatey from crumb to swirl. The method is straightforward — one bowl for the batter, one bowl for the frosting — yet the results are true bakery quality. This is “simple but gourmet” in cupcake form.

What makes them special? Three smart moves. First, we bloom cocoa with hot coffee (or hot water) to coax out maximum chocolate flavor. Second, we use a blend of oil and butter — oil keeps the cake tender; butter adds nuanced flavor. Third, a quick whisk of sour cream and buttermilk keeps the crumb lush and velvety, even on day two and three. The frosting leans luxurious: real melted chocolate plus cocoa for depth, whipped with butter and a touch of cream for a cloudlike finish that pipes like a dream.

Why You’ll Love This Recipe

• Intense chocolate flavor: Bloomed cocoa + melted chocolate (in the frosting) give layered, sophisticated richness.
• Incredibly moist crumb: Oil, butter, sour cream, and buttermilk keep cupcakes soft without greasiness.
• Bakery domes: A slightly higher heat blast at the start helps lift and set those picture-perfect tops.
• Silky, pipeable buttercream: Smooth, stable swirls that hold shape but melt on the tongue.
• Make-ahead friendly: Cupcakes and frosting both hold beautifully, so you can bake, chill, and assemble when you’re ready.

Ingredients (Makes 14–16 cupcakes)

Chocolate Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup Dutch-process cocoa powder (level, not heaping)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 cup buttermilk, room temperature
• 1/3 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup neutral oil (canola or vegetable)
• 1/2 cup very hot brewed coffee (or very hot water)
• 1 teaspoon instant espresso powder (optional, boosts chocolate)

Silky Chocolate Buttercream

• 8 ounces semi-sweet chocolate, finely chopped and melted, then cooled to room temp
• 1 cup unsalted butter, softened to cool-room temperature
• 2 1/2 cups powdered sugar, sifted
• 1/3 cup Dutch-process cocoa powder, sifted
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3–5 tablespoons heavy cream (add to desired silkiness)

Equipment

• 12-cup muffin pan (plus a second pan or bake in two rounds)
• Paper liners
• Two mixing bowls and a whisk (or a hand/stand mixer)
• Wire cooling rack
• Piping bag with large star tip (optional)

Step-by-Step: Cupcakes

1) Prep

Heat oven to 350°F. Line 14–16 wells with paper liners. (If using one 12-cup pan, keep the extra batter at room temp for the second round.)

2) Whisk Dry Ingredients

In a large bowl whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined. Breaking up cocoa lumps now ensures a silky batter later.

3) Add Wet Ingredients (Except Coffee)

To the dry bowl add buttermilk, sour cream, eggs, vanilla, melted butter, and oil. Whisk just until smooth. Don’t overmix; you’re building a tender crumb.

4) Bloom Cocoa with Heat

Stir espresso powder into the hot coffee (or hot water). Pour the hot liquid into the bowl in a slow, steady stream while whisking. The batter will look thin — that’s correct. The heat blooms the cocoa for a deeper, rounder chocolate flavor and a glossy batter.

5) Fill & Bake

Divide batter among liners, filling each just past halfway (about 1/4 cup per well). Bake for 18–21 minutes until domed and a tester comes out with a few moist crumbs. Rotate the pan once if your oven browns unevenly.

6) Cool

Cool cupcakes in the pan 5 minutes, then transfer to a rack to cool completely. Frost only when the cakes are fully cool to keep swirls pristine.

Step-by-Step: Silky Chocolate Buttercream

1) Melt, Then Cool the Chocolate

Melt chopped chocolate in a heatproof bowl in short microwave bursts or over a gentle water bath. Stir until smooth and glossy, then let cool to the cool-room range — still fluid, not warm. (Warm chocolate will loosen the frosting too much.)

2) Cream the Butter

In a mixer bowl, beat butter on medium-high until very smooth and slightly paler, 2–3 minutes. Silky butter now equals silky frosting later.

3) Add Dry Ingredients

Sift in powdered sugar, cocoa, and salt. Mix on low until mostly combined, then raise to medium and beat 1 minute, scraping the bowl. Add vanilla.

4) Stream in Chocolate & Cream

With the mixer on low, pour in the cooled melted chocolate. Increase to medium-high and beat until lush and uniform, 1–2 minutes. Add heavy cream a tablespoon at a time until the texture is glossy, airy, and perfectly spreadable. If needed, chill the bowl 5–10 minutes, then rewhip for firm, pipeable swirls.

5) Frost

Transfer buttercream to a piping bag fitted with a large star or round tip and swirl generously onto cooled cupcakes. If you prefer a rustic look, swoop with a small offset spatula. Finish with chocolate shards, sprinkles, or cocoa dust.

Pro Tips for Bakery-Level Results

• Room-temp dairy & eggs: Prevents curdled batter and promotes even rise.
• Don’t overfill liners: A little more than half full gives tall domes without spillover.
• Check early: Pull when a toothpick shows a few moist crumbs. Dry cupcakes are usually overbaked by 2–3 minutes.
• Buttercream temperature: If frosting looks loose, it’s too warm — chill briefly and rewhip. If dense, add a teaspoon more cream and whip.
• Pipe like a pro: Hold the bag straight up, apply steady pressure, and spiral from the outer edge inward, then release pressure and lift.

Flavor & Texture Breakdown

Expect a tender, “plush” crumb that’s moist without being wet — thanks to the oil-butter blend and cultured dairy. The chocolate reads deep and layered (coffee simply amplifies the cocoa; it won’t taste like coffee), while the frosting is satin-smooth with a clean finish: not cloying, not gritty, just melt-away chocolate. Together, they deliver the exact bite you want from a gourmet cupcake: rich, balanced, and shockingly light.

Make-Ahead, Storage & Freezing

• Make-ahead: Bake cupcakes a day in advance; store covered at room temperature. Buttercream can be made 3 days ahead; refrigerate and bring to cool-room temperature, then rewhip with a splash of cream before piping.
• Storage: Frosted cupcakes hold at cool room temperature for 1 day or refrigerated up to 4 days (bring to room temp before serving for best texture).
• Freezing: Freeze unfrosted cupcakes, well wrapped, up to 2 months. Thaw wrapped at room temperature; frost once fully thawed.

Variations (Same Base, New Mood)

• Blackout Cupcakes: Core a small center after baking and fill with quick chocolate pudding; top with crumbs.
• Chocolate-Salted Caramel: Drizzle a thin ring of caramel over the frosted swirl; finish with flaky salt.
• Mocha: Add 1 teaspoon espresso powder to the buttercream and an extra tablespoon of cream; finish with cocoa dust.
• Chocolate-Raspberry: Tuck a raspberry into the batter of each liner and top finished swirls with a fresh berry.

Troubleshooting

• Sunken centers? Oven door opened early or liners overfilled. Fill a bit less and avoid opening the door for the first 15 minutes.
• Gritty frosting? Your powdered sugar wasn’t sifted or the butter was too cold. Let the butter soften properly and sift sugar/cocoa.
• Frosting separated? Chocolate was too warm or too cold. Let it cool to room temp; if curdled, keep whipping — it often comes back together — or warm the bowl’s exterior for a few seconds and whip again.

Quick Recipe Card

• Prep Time: 25 minutes
• Bake Time: 18–21 minutes
• Total Time: about 55 minutes
• Yield: 14–16 cupcakes

1. Whisk dry ingredients. Add buttermilk, sour cream, eggs, vanilla, melted butter, and oil; whisk smooth.
2. Whisk espresso into hot coffee; stream into batter. Divide among liners.
3. Bake at 350°F for 18–21 minutes; cool completely.
4. Beat butter; add sifted powdered sugar, cocoa, salt, and vanilla. Stream in cooled melted chocolate. Whip with cream to silky.
5. Pipe swirls and garnish as desired.

Conclusion

These Ultra-Moist Chocolate Cupcakes with Silky Chocolate Buttercream deliver serious chocolate in a package that’s elegant enough for events and easy enough for any weeknight craving. Keep this recipe in your rotation and you’ll never need to search for a “best” chocolate cupcake again — you’ll already have it.