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The BEST Chocolate Cupcake Recipe

The BEST Chocolate Cupcake Recipe

You heard that right! This is the best chocolate cupcake recipe around – I promise you! I am kind of a chocolate snob, especially when it comes to anything in the realm of chocolate cake. Almost a year ago, I made some adjustments to the recipe I had been using for years. I really loved the recipe, but I started noticing some ways I could make it even better, and dare I say, I did! 

High Altitude Friendly Recipe

One of the things I love about this new adaptation, is how it is so altitude friendly. This is one of my constant battles, given that when I am baking home in southern California I am at sea level, which saves me from stressing about high altitude baking. However, when I am working while up at school in Utah, at over 4000 feet of elevation, I run into lots of issues with the altitude.  😅 This recipe works great at both elevations!

chocolate cupcake recipe

The Secret

One of my favorite aspects to this recipe that always get complimented, is the addition of chocolate chip bits in the cake. While this might sound strange, it makes all the difference! The bits of chocolate melt in your mouth with each bite, intensifying the chocolate flavor! 

chocolate cupcake recipe

The Recipe

Yield: 2 dozen

Tiny Bird Bakeshop's Chocolate Cupcakes

Chocolate cupcake recipe

This is the BEST chocolate cupcake recipe! From the rich chocolate flavor to the melting bits of chocolate in the cake, your chocolate craving is sure to be satisfied!

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 1 minute
Total Time 34 minutes


  • 350ml flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 60 grams 100% pure cacao powder
  • 150 grams chocolate chips
  • 1 cup hot water
  • 3 large eggs, at room temperature
  • 370 grams granulated sugar
  • 225 ml vegetable oil
  • 1 cup buttermilk


  1. Preheat the oven to 325 degrees F and spray two 12-cup standard muffin pans with cooking spray. Then line with cupcake liners.
  1. In a medium size bowl, combine dry ingredients.
  2. In a large bowl, combine wet ingredients.
  3. Mix the dry mix into the wet mix until combined. 
  4. Divide batter between the two cupcake pans, filling each cup about 2/3 full.
  5. Bake until a toothpick can be inserted and come out with moist crumbs/clean. About 16-18 minutes. Cool on a cooling rack completely before frosting the cupcakes. Enjoy!
You won’t be disappointed with this recipe! Top these cupcakes with your favorite buttercream, and you are all set! Feel free to comment any questions that come up, and be sure to follow along on Instagram @tinybirdbakeshop for more tips and tricks!

Happy baking!



Baker & Owner at Tiny Bird Bakeshop
Ashley has contributed 15 articles on since December 18, 2023.
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