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Simply Perfect Chocolate Cupcakes

Scratch-Made Chocolate Cupcakes that are Moist, Deeply Chocolatey, and So Easy to Make!  These Cupcakes have a Slightly Domed Top and a Fluffy Texture, but are Sturdy enough to stand up to your Favorite Buttercream.

Simply Perfect Chocolate Cupcakes

After settling on my favorite vanilla cupcake recipe, I knew it would be a tough act to follow with chocolate.  Those Vanilla Cupcakes by Cookies and Cups are so outstanding, and were so easy to make, they made me realize that my usual chocolate cupcake recipe was maybe a little lacking!

In the past, I’ve always relied upon the Perfectly Chocolate Cake recipe on the back of the Hershey’s Cocoa Can.  I’ve been making it for decades!  As a matter of fact, it was probably the first from-scratch cake I ever baked.

It tastes pretty fabulous, especially as a layer cake topped with their Perfectly Chocolate Frosting.  But as cupcakes, I’ve found it to be a little too delicate to stand up to the generous pile of frosting that I prefer to top them with (evil).

Not to mention the batter is extremely runny.  When filling well after well of a cupcake tin, this recipe’s proven to be a bit of a drippy mess.

So I went into this challenge with some pretty specific ideas about what I wanted:

  • A sturdy enough cupcake to stand up to a generous pile of frosting.
  • A thicker batter that’s easier to portion out without dribbling everywhere.
  • A moist texture.
  • A nicely domed top.
  • A deeply chocolatey flavor.

That last requirement is achieved in rather a counter-intuitive way.  I prefer a chocolate cake that doesn’t actually contain any chocolate.  I know!  Sounds crazy, but if you think about what exactly it is that constitutes “chocolate,” it makes perfect sense.  Chocolate, in bar form, is made up of cocoa butter, milk, emulsifiers, vanilla, sugar, and cocoa solids.  The cocoa solids are what flavor the chocolate.  And all of those other ingredients are already in a cake recipe, in one form or another.  All we are really after is the chocolate taste, and that is distilled (or rather, dried, roasted, and ground) down to its essence in the form of cocoa powder.  I suggest using the highest quality cocoa powder you can get your hands on.  For the most chocolatey flavor of all, use pure, unsweetened cocoa powder.

Also I am a lazy baker and I prefer not to have to chop and melt chocolate, and dirty all those dishes.  (Real talk.)

I looked at a crap-ton of chocolate cupcake recipes, and while they all sounded super fabulous, none of them really met all of my criteria.  So, I’ve gone out on a limb and developed my own recipe.  That’s right, this one’s all me, baby.  Although I did take a lot of inspiration from this recipe, and also this one by Sally’s Baking Addiction.  I was a little nervous tasting it for the first time, but I have to say, it’s pretty terrific!  And my taste-testers all agreed.  (I tested it out on around 40 of my closest friends :))

Simply Perfect Chocolate Cupcakes

You are going to love how quick and easy this recipe is!  Only one dirty bowl when it’s all said and done,  and the shortest list of ingredients I’ve seen in my extensive chocolate cupcake recipe research.  😉

The method is a little bit unusual.  I’ve taken a cue from Billy’s Vanilla Vanilla Cupcake recipe.  It’s no-muss, no-fuss!  Easy peasy.

Throw all the dry ingredients (including the sugar) into the mixing bowl and give them a little stir to combine them.  Then add the butter in, all at once.

Simply Perfect Chocolate Cupcakes

Mix it on low until it resembles moist crumbs.  Then just crack in your eggs, a splash of vanilla, and a few dollops of Greek Yogurt.  (I’m a big fan of Chobani 0% Plain.)  You’ll never miss the added fat and it keeps the batter thicker than milk would.  Also the natural acidity of the yogurt helps to activate the baking powder and make the cake super fluffy.  Plus, I always keep it on hand, unlike other typical chocolate cake ingredients like buttermilk or sour cream.  Although I’m sure those would probably work well too, if that’s what you have in your fridge.  If you try, be sure to let me know how they work out, k?

The batter is so nice and thick!  But you’ll notice, it’s fluffy like a mousse.  Fluffy batter = fluffy cupcake.  😉

Simply Perfect Chocolate Cupcakes

I love to use an ice cream scoop to portion out the batter.  It helps to ensure an even measure in each cup, and it’s also mess-free.  Great investment!

I’m sure I’m not the only one who loves to dip a finger in the cake batter and give it a taste, right?  Well, when you do, you’ll know how good these cupcakes are going to taste!  Soooooo chocolatey, almost like a brownie!  All that cocoa powder gives these cupcakes such an incredibly rich, deep flavor!

Simply Perfect Chocolate Cupcakes

The addition of cake flour keeps the texture fluffy and light, but the all purpose flour gives them enough structure to be durable.  My Simply Perfect Chocolate Cupcakes are light and fluffy without being overly delicate or wimpy.  Go ahead and pile that frosting on, these cupcakes won’t buckle under the pressure!

Simply Perfect Chocolate Cupcakes

Simply Perfect Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 32 cupcakes
Scratch-Made Chocolate Cupcakes that are Moist, Deeply Chocolatey, and So Easy to Make! These Cupcakes have a Slightly Domed Top and a Fluffy Texture, but are Sturdy enough to stand up to your Favorite Buttercream.
  • 1½ cups granulated sugar
  • 1 cup all purpose flour
  • ½ cup cake flour
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 4 eggs
  • 1 cup greek yogurt
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 350 degrees F.
  2. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
  3. Mix in the butter on low speed, until the mixture resembles moist crumbs.
  4. Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
  5. Fill lined cupcake wells just over half full (approx. ¼ cup of batter).
  6. Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
  7. Cool completely before frosting.
Nutrition Information
Serving size: 1 cupcake Calories: 160 calories/cupcake (without frosting)

Simply Perfect Chocolate Cupcakes

Simply Perfect Chocolate Cupcakes will pair well with just about any kind of frosting you can imagine, but my hands-down favorite has to be Swiss Meringue Buttercream.  The vanilla version is here, and the chocolate version is here.  Both are just heavenly!

Simply Perfect Chocolate Cupcakes

I like to top them with a pinch of this India Tree Chocolate Vermicelli.  It looks like just regular chocolate jimmies, but the flavor is more like real chocolate shavings.  It’s the little details…!

Simply Perfect Chocolate Cupcakes

I’m sure I’ll be dreaming up all sorts of incredible ways to top these cupcakes over the coming months, but for now, I just wanted to share the base.  It’s part of a recurring series on Baking a Moment called “Simply Perfect,” where I share my favorite recipes for basic “building block” baked good recipes.  Many of these recipes are tried and true, that I’ve made over and over again, through the years, tested on my friends and family, and deemed to be the best.  Here’s a sampling of what I’ve posted so far (just click the pic to snag the recipe):

Peanut Butter Cookies | Baking A Moment

Simply Perfect Peanut Butter Cookies

Simply Perfect Vanilla Cupcakes

Simply Perfect Vanilla Cupcakes

Simply Perfect Pizza Dough

Simply Perfect Pizza Dough

These recipes are no-fail!  Stash them away for future use, and feel free to get creative with them!  They’re practically begging to be jazzed up in some innovative and inventive way…




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  1. Just one bowl and no need to melt the chocolate?? That’s genius! I never make cupcakes, because they aren’t exactly fuss-free and there’s so much to clean up after you’re done, wow I hate it. But this recipe sounds great… and these look so chocolaty, I love a deep chocolate flavour.
    Glad you found your perfect cupcake recipe, there’s nothing like the feeling of developing a new recipe by yourself which works like charm and turns perfect every time! Well done! :–)

    1. Thanks, Consuelo! I know what you mean about cupcakes being kind of a fussy process. I just wanted to see what I could do to simplify it, and it worked! I won’t be so hesitant to make them now that I have a recipe I really love. So happy you liked! <3

    1. I just made these and THEY ARE LOVELY quite possibly the softest cupcakes i have ever eaten! Thank you for sharing this recipe :’)

      1. Oh, that is SO great to hear. I absolutely adore this recipe and I’m so happy you enjoyed it too! Thanks so much for reading my blog and trying one of my recipes. And thank you for the great feedback too, you’ve made my day!

  2. Hi these cupcakes look super delicious! So impressed by the way you went about throwing it together! I was just wondering how they turn out as a whole cake instead! Would it be possible to make a two layer 9 inch cake from this recipe?
    Thank you!

    1. It’s like you’ve read my mind, Angela! I was just thinking about how I should maybe try it out. Well, I’ve just got done making around eleventy-dozen cupcakes, between these and the Simply Perfect Vanilla go-’round, so I think I’m going to have to finish eating/giving away all of those before I start baking more cake (or my hubs might commit me, lol!). If you’d like to try it out and report back, I’d certainly be grateful! Otherwise, stay tuned and I’ll let you know just as soon as I get a chance… 😉

      Ps- Thanks for stopping by!

    1. Thanks, Laura! For the lovely compliment. Learning photography has been an uphill battle for me, so it’s so nice to hear encouraging words! I shoot on an older model Canon Rebel. It’s the EOS T3i, and I have a 50 mm fixed lens on it. I had been using a point and shoot for a long time but I traded it in towards this used dSLR, and noticed an immediate improvement!

      I hope you enjoy the cupcakes! I’ve made a ton of them over the last few weeks, and I love how easy they are! You’ll have to let me know how you like them… 😉

        1. A dSLR can be intimidating, in so many ways, but particulary for the price tag. I eased into it by buying used and trading in the old one. Between those two factors, I was able to obtain a decent camera for around $500. It’s not the best thing out there, but it was definitely a step up from what I had been using, and a good model to learn on. Best of luck! 🙂

          1. You are 100% right. Good tools make the job a bit easier though! I toiled on the point and shoot, learning the basics of Aperture Priority and even a little about Manual Mode (although I was afraid to actually give it a go, I did learn what it was all about), and then finally made the leap. I wish you the best of luck, and have fun playing and researching for the time being!

  3. Allie, these really do look simply perfect! I have yet to find a chocolate cupcake recipe I love (to host, as you said, the mounds of frosting I like to pile on each one). This looks like a serious contender and I’m pumped to try it out!

    1. Hi, Vera! I don’t mind at all, but I’m wondering if perhaps your readers would appreciate a link to the recipe…? I didn’t see one on your page but maybe I’ve just missed it. Feel free to add it, if you haven’t already, and thanks for the feature and for crediting me! 🙂

  4. Hi Allie,

    I’ve bookmarked this page and I will definitely try your recipe after grabbing some Greek yogurt from the grocery store =)

    I got a question though. When you add the wet ingredients, do you mix them together first or add them one after one and then stir by a spatula? Or do you fold them in?

    Thanks again for sharing your recipe. Happy baking!


    1. Hi Elaine! I just kinda threw it all in to my stand mixer and let it go. I don’t think it would make much difference at all if you mixed them together first or not. And I don’t think you need to handle it too gently with the folding. Like I said, I just threw everything in and turned it on, mixed until everything was well blended. I love the way they come out and I hope you do too! Thanks so much for reading and bookmarking! Hope to see you here again 🙂

      1. I finally got my Greek yoghurt and tried your recipe so i thought i’d like to give you a report. It was so good! I only had 35g of all purpose left in my kitchen so I made half of the recipe and used cake flour for the rest of the flour called for. The batter gave me 9 cupcakes as I filled them 2/3 full so I baked them for 18 minutes. I really loved them! The top was slightly crunchy and the cupcake had intense chocolate flavor. Three were gone right away (no frosting yet) as my niece came over to play with my daughter. I gave the rest to my sister and I decided to make them again right away even though I only got cake flour. However, I think I kinda over mix the butter and dry ingredirnts though as they started turning into dough-like. This time I got 10 cupcakes and baked them for 15 mins. With all cake flour the texture was very tender and flakey/crumby. The shape was less domed and cake was more moist and flat (maybe because I baked 3 mins less). I love the texture of the first batch more. After I buy all purpose flour I will try your recipe again and see what the texture is like.

        So did I really over mix my batter in my second batch? Is the top suppose to be hard and crunchy (baked for 18mins) or soft and moist (baked for 15 mins)?

        Thanks Allie for sharing this wonderful recipe! The aftertaste from my newly purchased Ghirardelli cocoa powder is still in my mouth…yum yum yum!


        1. Hi Elaine! I’m so happy you liked the chocolate cupcakes! I’ve made them numerous times since publishing that post, and I just love them!

          I also had one incident where I over mixed the butter + dry. It started to look almost like cookie dough. But I continued on and the cupcakes came out ok. (Not crunchy though. I’m not sure why yours were crunchy…???) But I’m so glad that you mentioned that to me, because I think I should go back and edit the recipe. I was doing some research over the weekend and now I’m thinking the butter should be cold. I think that would prevent the over-mixing.

          Again, I’m not sure why yours came out crunchy on top. Mine have not done that, they’ve always been soft and moist. But I’m so happy that you liked the flavor (isn’t that Ghirardelli cocoa powder great?), and thank you so much for the report! And thanks for reading too! <3

          1. Hi Allie,

            I made 15 dozens of full sized and mini cupcakes for a gathering last weekend and your recipe was one of my choices.
            The cupcakes turned out great when I made them mini sized. Baking time was about 10 to 12 minutes. I also added espresso powder to my second batch to turn them into “simply perfect mocha cupcakes”…they were just delicious! The toppings I used were chocolate and espresso SMBC. Everyone loved them!
            The other cupcakes were red velvet and lemon…just to let you know =)

            Please keep up your simply perfect series!

          2. That’s great, Elaine! I’m so glad you liked them, your flavors sound amazing! I also prefer a slightly less sweet cupcake, I think the frosting is often sweet enough and I like the cake to balance that. It’s good to know that can be done to this recipe without any problems! Thanks so much for sharing 🙂

          3. I forgot to mention that I reduced the sugar to about 1 1/4 cup. I always do this when I make American cupcakes to suit my personal taste. The amount of sugar in weight I use is usually the total weight of flour (and other dry ingredients) less 10%.

    1. Hi Brianna! I do think that cake flour makes a difference. It’s got a lower gluten content, so the cake ends up being more tender and less chewy. I love the lighter texture I get when I sub in cake flour. It costs around $3 or $4 and it’s easy to find in a regular supermarket. Or, you can purchase it through my shop. Just click the link within the recipe card. You can give it a try with all-purpose, and I’m sure it wouldn’t be terrible, but I do think the cake flour helps give a lighter, fluffier texture. Let me know how it all works out, ok? And thanks for reading! 🙂

  5. Hi Allie – just wondering if you have recovered from your huge batch of choc cupcakes to test run the cake version yet? Great site and recipe’s – will be whipping up your swiss choc buttercream in my kitchen in Australia this weekend! X

    1. Hi there Anna! I’m so sorry for the delayed response- I’ve been out of town for several days and I’m just now catching up!

      I have not had a chance to work out a layer cake version of this recipe, but I do hope to get on to that soon! In the meantime, have you ever tried the Hershey’s recipe? I made it here:, and several other times besides, and it never fails! The batter is a bit runny, but the cake comes out so moist and chocolatey. I usually substitute a higher quality cocoa powder (, so delish!

      Also, I thought maybe you’d find this chart to be useful: When I do get around to developing the layer cake recipe, this will likely be my starting point. Just at a glance, I’m seeing that (2) 8-inch layers require 7 cups of batter, and since my recipe yields 2 1/2 dozen 1/4-cup cupcakes, that works out to about 7 cups of batter. If you’re up for giving it a try, I’d love to hear how it works out for you!

      Thanks so much for reading, Anna, and I’ll do my best to get you that layer cake recipe soon!

  6. Hey there 🙂 yr recipe sounds great ! I would love to try making them, but what can I do if I want to make about 12 cupcakes only ?

    1. Hi, it’s me again. I’m just wondering what’s the volume of the cup size and if the chocolate powder I’m using is sweetened, do I substitute any ingredients ? Do u recommend using dark chocolate powder or normal chocolate power 🙂 ? Btw, I’m reading this in Malaysia and that’s probably why the time difference is alittle started there …

      1. Hi again, Rachel! Actually, I would not recommend using chocolate powder for this. The recipe was developed with “unsweetened cocoa powder,” which is sometimes also called “natural cocoa powder.” Not “dutch-processed cocoa,” “alkalyzed cocoa,” “hot chocolate mix,” or “chocolate powder.” If you are having difficulty sourcing it in Malaysia, try clicking this link to have it shipped to you: As for the cup to metric conversion, I hope you will find this chart to be useful: Good luck with the cupcakes, I hope you enjoy them! And thanks so much for reaching out with some really excellent questions 😉

    1. Hi again, Kris! For the cupcakes, I find that it works best if the butter is cold, and cut into small cubes. Just mix it on low speed, until it looks like moist crumbs. Don’t overdo it or you’ll have cookie dough! But the pieces should be pretty small, like the size of breadcrumbs. I love this method, it’s such a great shortcut for rushed bakers, who don’t want to wait hours and hours for butter to soften! I hope you like it as much as I do! Thanks for reading my blog, and for reaching out with an excellent question! 😉

  7. Wow! Perfect melt-in-your-mouth cupcakes. And the batter Is perfect to bake little surprises Inside, such as a peanut butter cup. It didn’t sink to the bottom; it remained perfectly placer in the middle!

    1. Oh my gosh, Julie! I am so happy and relieved to hear that they worked out for you! Is it weird that I was seriously on pins and needles over it??? Maybe I need to get a life, lol! Anyway, I’m so happy you enjoyed and I hope they make your birthday party a big success! Yay! Thanks for reading my blog and for keeping me in the loop… 😀 😀 😀

    2. Ok, so by now you’ve either decided that I’m a complete lunatic, or figured out that I had you mixed up with another commenter…! Gah! I thought you were somebody else… Would you believe that another reader left me a comment yesterday and told me she would be making my cupcake recipe this weekend, for a birthday party? With peanut butter cups??? Crazy coincidence. Sorry for the mixup, but I am still really happy that they came out so well for you!

  8. The recipe says COLD butter but the directions say softened butter. Which one?? I’m making these tomorrow for my daughters b-day. Thanks!

    1. Hi Sara! I’ve come to prefer cold butter in this recipe. I was initially using soft, and then found that cold works better. I updated the recipe but missed that within the post. Thanks for letting me know. Hope you enjoy the cupcakes, and happy birthday to your daughter!

    1. Hi Irish! That’s a great question. I think any kind of dairy would probably work well, so if you don’t want to use greek yogurt, you could probably substitute milk, buttermilk, sour cream, or regular plain (unsweetened) yogurt. I like the greek yogurt because it’s so thick, and when I was developing the recipe, I was really trying for a thicker batter. If you decide to try it with a substitution, I’d love to hear about the results! Thanks so much for reading, and enjoy what’s left of your weekend, k? 😉

  9. Hi, I wanted to say thanks for sharing your lovely recipe. I made (2 batches) of your chocolate cupcakes with vanilla buttercream frosting (with chocolate lego people on top) for my 6 year old to take to school for his birthday and they were a complete hit. A couple of people have asked for the recipe. Foolproof, easy recipe that tastes divine and is appealing to all ages.

    Thanks so much

  10. Hello! These cupcakes are AMAZING! I made 2 batches tonight for my fathers birthday with a white chocolate buttercreme and he’s asking for more already! Thanks for the great recipe, this is just what I was looking for; sweet, moist & chocolatey

    1. Oh, that’s so great, Bree! I’m so happy you like the recipe so much. It’s my favorite for sure. Thanks so much for taking a minute from your day to let me know. You’ve put a smile on my face! Thanks for reading and I hope to see you here again 🙂

    1. Hi Elaine! And no, I’m sorry but self-raising flour is not the same thing as cake flour. Self-raising flour is basically all-purpose flour with leavening agents added (such as baking powder and baking soda). Cake flour is a very finely milled flour made from a hard, winter wheat that is very low in natural glutens. It provides a lighter texture and a finer crumb in cakes. I can usually find it pretty easily in the regular supermarket, right in the flour section (look for Swan’s Down or Softasilk brands), but if you have any trouble I’ve linked to a mail order source within the recipe card. Good luck, I hope you enjoy the cupcakes, and thank you so much for reading! And for the excellent question! 🙂

  11. Lol, you had me at ‘crap-ton’!

    I’ve been searching high and low for the perfect chocolate cupcake recipe, most have been either too dry, too muddy, or simply not chocolatey enough. I’m going to try these this weekend, substituting the yoghurt for full fat sour cream.

    If they work, these babies are destined to be filled with liquered cherries and topped with vanilla buttercream for a truly decadent ‘black forest cupcake’.

    1. Oh my gosh, Jess, I think we may have been separated at birth, lol! That is one of my absolute FAVORITE flavor combinations! I adore chocolate and cherries together. Sounds fabulous!

      I hope you enjoy this recipe! I really love how rich the chocolate flavor is. Good luck and thanks so much for reading!

      1. These turned out amazing! The sour cream as a substitute worked well, I couldn’t believe how light they were, but moist and beautifully chocolatey at the same time. This recipe is very worthy of ‘the book’ and made a perfect Black Forest ish treat!

        Thank you!

        P.s mine turned out a bit crunchy on the tops as well, but all my cupcakes do, I think it has something to do with electric cooking….

        1. Oh yay! I’m so glad to hear that you liked them! And good to know that about electric cooking + crunchy tops. I’ve had quite a few readers question me about crunchy tops and I had no idea what to tell them. Now I know! Thank you so much, Jess!

  12. hi! i tried baking this tonight but instead as a cupcake, i baked it in a 2 9 inch round pan, and it turned out perfectly beautiful. i was even able to level it using your tips of wrapping it around with a towel. i’ve been baking and i always have this dome shape cake, but thanks to you, now it will never be a problem anymore.

    i also baked a few into a mini cupcake so i can taste it. 🙂 and it was so delicious. i was really happy with the outcome, having few mixing bowls and to top it all no melting of chocolates. it left me with a little mess.

    tomorrow i will be making your swiss meringue buttercream icing for the frosting. i’m so excited.

  13. Hey! Your pics look too good, and my mouth is watering! I am planning to try these cupcakes out tomorrow for a tea party sprinkle. 🙂 But, I just wanted to make 12. I’m assuming I’ll be ok if, I just divide the batter by half as the yield is about 24 cupcakes? I should add I am skipping cake flour and only using all purpose flour. Hope you reply soon 🙂

    1. Hi Naina! I hope I’m getting to you in time! Sorry for the delay. I think you should be fine! I often halve the recipe and it always comes out beautifully. I think you’ll be ok with all-purpose flour as well. The cake flour helps them to be a little lighter but I would think they’d still come out pretty good with all-purpose. Let me know, ok? I’m curious to hear how you like them. Good luck!

  14. I just baked these and, seriously, they are so delicious! The batter alone was enough to make me crazy, but the cupcakes themselves are fantastic! Working on some icing now… my hubby is going to be so happy!! 🙂 Thanks for the recipe

    1. Yay!!! I’m so happy you like the cupcakes, Kassie! I have made them soooo many times since I posted this over the summer, and I’m still crazy about them! Aren’t they so easy to make? And chocolatey? I hope your hubby enjoyed too! Thanks for reading, and for the sweet comment!

  15. Hi Allie,
    I’m a first time visitor to your site while looking for a chocolate cupcake recipe and I’m in love with it. I would like to make these for my son to share with his friends in school to celebrate his 5 year old birthday. Do you have any advice on whether these will stay fresh if I make them (including frosting) a day ahead? I need to drop them off in the morning at 8.30am.


    1. Hi Jinsi! Thank you so much for visiting my site! I make these cupcakes for my kids and their friends all the time, and they are always a big hit. I think you will be fine making them a day ahead; I’ve done that many times and the cake stays nice and moist. I usually store them in one of those foil pans that comes with a clear plastic lid. Sometimes I’ll put the whole thing in a plastic grocery bag, just to be sure it’s really well wrapped. I wish you lots of luck and I hope you enjoy! xoxo

      1. Hi Allie,

        Just want to let you know that the cupcakes were a hit with the kids. I’ve used the same recipe to make a cake for a party this weekend. Best chocolate cake ever, Thanks for sharing.


  16. thanks for the wonderful recipe. I can tell it will be a big hit.
    I can’a get any fancy cocoa powder where I live.
    Can I use Hershey’s?

      1. Thanks a million.
        Regarding the buttercream. We should use the butter the moment we remove it from the fridge or it should be a bit softened but still cold?
        I have looked everywhere today for the greek yougurt and found it but only with flavors, they dont have it plain. Can I use the strawberry flavor or it will affect the taste/ texture?
        M planning to use sour cream but if the flavor yougurt will work I will use it next time.

        1. Hi Hala! It should be softened but not totally soupy-warm. If it’s too warm the buttercream will not be stiff enough, if it’s too cold, you’ll have trouble getting it to incorporate with the meringue. I’d advise you to take a minute to read through the comments on the chocolate buttercream post, and maybe even those on the vanilla buttercream post, if you’re making swiss meringue buttercream for the first time. The temperature thing can be a little tricky and I’ve answered lots of great questions from other readers that you might find useful. Good luck and thanks again for reading!

        2. Oops, sorry, Hala I neglected to answer your other question. I don’t know if strawberry would work or not, with the added sugar. But I had another reader substitute sour cream for the yogurt, and she was really happy with the result. I say go for it!

  17. Hello!! I was thinking of making these cupcakes in about the next hour. It looks really really nice. I would like to ask, how long can it last? In the refrigerator and without.

  18. hi Allie! I just tried this recipe today and I really like it. Very good. I did not have cake flour on hand, but in reading some of the questions and comments between you and others I can see where that would make a difference. I also had a Dutch processed unsweetened cocoa powder on hand so that’s what I used. And finally, I did not have any Greek yogurt on hand so I used sour cream. Thanks a million for this easy recipe. The next time I use it (and I will for sure). I will try it with the original ingredients (I was in a hurry this time). I will start following you, because if this is any example, I want to keep up with what you share! Thx again.

    1. Hi Catherine! Thanks so much for reading my blog and trying one of my recipes! And for the follow! I’m so happy you enjoyed the cupcakes. That is one of my very favorite recipes of all time. Sour cream is a great substitution! Enjoy, and Happy New Year! 😀

  19. Hi allie! I’m a new baker and would love to try your recipe. I just have one question is there a substitute for greek yogurt? I really cant find it here in our local groceries or even baking supply stores. Thank you and may God continue to bless you and your family.

    1. Thank you so much for the blessings, Karen! I’m so happy you are going to try this recipe- it’s probably my favorite recipe on this website! I just made another batch yesterday, and even after making these so many times, it still surprises me every time I take a bite: how chocolatey, rich, and moist they are! I think they will work really well with just about any kind of dairy, I would suggest sour cream, buttermilk, or whole milk. Good luck and I hope you enjoy!

    1. Yay! You have no idea how happy I am to hear that. Girl, these cupcakes blow me away every time I make them. And I make them a lot, lol! As a matter of fact, I just whipped up a big batch for my hubby’s bday over the weekend. I topped them with peanut butter frosting, salted caramel, and chopped Snickers and oh my good lord…! The toppings were insane but I’ll tell you, I was really impressed by how well the cake held it’s own. They are so super chocolatey! I hope you like them as much as I do! 😀

  20. I REALLY want to make these but I can’t really get “all-purpose” here in belgium but only CAKE FLOUR!! Can I just sub and use only cake flour in this recipe? Should I use MORE cake flour??

    1. Hi Raquel! I would definitely give it a try with the cake flour! Cake flour gives a really tender result. I don’t think you will need any more than stated, I’d go cup for cup. Let me know how they turn out, ok? Thanks for reading and for the great question 😉

  21. my batter had tons of little pieces throughout (that looked almost like chocolate chips but were in fact the little crumbs of butter with dry ingredients)… which created weird pockets in the cupcakes (which were in fact VERY easy to make — awesome! — and tasted very good) and hence the cupcakes didn’t look great and when I bit in there were little air pockets too…

    did I just not beat enough after I added the wet ingredients?? I was afraid to overbeat the flour… my butter was very very room temperature and soft… what do you think went wrong??

    the butter -dry ingredients part looked like your photos exactly but then when I added the liquid ingredients, like I said, the butter never completely smoothed out.

    delicious and UNBELIEVABLY easy but I want them to look better as I make them for events.
    they will be a LIFE SAVER if they work for me as they are easy and delish.

    thanks so much.

    1. Hey Raquel! Thanks so much for trying one of my favorite recipes ever! I’m so happy you liked the flavor but sorry about the pockets. I do think you can beat the batter a little longer to get it smooth. That is what I usually do. It’s ok to beat the batter for like a minute and a half to two minutes. It helps to develop the structure of the cake, in addition to smoothing things out. Hope that helps! And thanks for reading and for the great question 😉

      1. hi again — i’m obssessed with this recipe because it is SO easy. I did it again today and got the batter to whip up beautifully exactly like in your pictures. However… it grows beautifully in the oven and then when I pull it out it become all shriveled up and even sinks in the middle a little! 🙁
        the taste is very very good… but I can’t get it to look slightly and perfectly domed like yours… it wrinkles tremendously, doesn’t look nice! what’s wrong??!?!? I can’t get all purpose flour here in Belgium… could it be that?? I use all pastry flour. do you think that could be the reason it is sinking like that?? help!

        1. Hey Raquel! I’m not really sure about the flours but I guess it’s possible…??? I wonder if it would help if you baked them a little longer? I’m thinking perhaps they are still a little too soft in the middle when you pull them, and maybe that’s why they’re sinking/wrinkling. Good luck and be sure to let me know if that solves the problem, ok?

  22. Hi Allie, I’m wanting to try making your swiss chocolate meringue frosting however I have to make the cake and frosting a day before my daughters birthday would I store this in the fridge and would it be ok for the next day?


    1. Hi Jess! Both the cupcakes and the frosting keep really well. I actually find that the cupcakes get even more moist overnight. For the frosting, if it’s only one day ahead you can absolutely pipe it on and keep everything in the fridge. For anything more than a couple days, I’d say keep the frosting in an airtight container, and then fluff it up again with the mixer before piping in on. It tends to get a little hard in the fridge so you may want to let it warm up on the counter for a bit first. Hope that helps, and happy birthday to your daughter!

  23. Hi Allie, I am so excited to bake this tomorrow as Amazon just delivered me my ice cream scoop! 🙂
    Question, have you tried freezing them? And would it be advisable to freeze them frosted or unfrosted? I have heard of bakeries freezing frosted cupcakes and just thaw them before selling. I am planning on using swiss buttercream.

    1. Hi Grace! I have absolutely frozen these cupcakes and they hold up beautifully! But I’ve never actually tried freezing them frosted. If I need to make them ahead, I usually freeze them “naked,” and freeze the buttercream in an airtight container. Then, on the night before I plan to serve them, I set it all out at room temp, and fluff the frosting up in the mixer before piping it on. It works great! (I always do Swiss Meringue Buttercream too.) Thanks for the great question, and have fun with your new ice cream scoop! 😀

      1. Oh Allie, I just baked them and you are so right! They are firm without being dense and moist without being gooey, basically perfect! I like that they are not too sweet so they will go well with frosting. Mine took 17 minutes to bake. This is my go to chocolate cupcake recipe now. Thank you for creating this recipe! And oh yeah, I love the batter consistency too, so easy with the scoop. I hate scooping watery batter. 🙂

        1. Me too Grace! I’m so happy you love this recipe as much as I do!!! It is probably my favorite thing on this entire blog. Yay!!! We have very similar taste in cupcakes 😉 Thank you so much for taking the time to let me, and the other readers, about your experience with this recipe. Enjoy! <3

          1. Allie, me again. Just wondering, can I whip this up by hand? My free time to bake is mostly when the little one naps. Will it affect the texture?

          2. Hi again Grace! You could certainly try, but it might be tough to get the butter into the flour/sugar mixture. You know you want the flour and butter to be well incorporated. If you’ve got big biceps then definitely go for it! 😛

  24. sour cream and yogurt is too expensive here so can i substitute the yogurt with milk or buttermilk? if ever, should i change the measurements or just use a cup? please reply. i really want to make this later or tommorow :)))

    1. Hi Mary Rose! Hopefully I’m getting to your question soon enough! I haven’t tried subbing milk in this particular recipe- but it’s worth a try! I don’t think you would need to change any of the measurements though. The only concern I might have is if you’d get the same amount of “rise,” without the acidity from the yogurt. Another good substitution would be buttermilk, if that happens to be more readily available to you. But I’m thinking there’s a good chance that milk would work ok too. If you try it, I’d love to hear about the result! Thanks so much for reading, Mary Rose, and for the great question!

      1. hello Allie! 😀 i know this is a little late but anyway, better late than never! 🙂 so here’s the outcome of substituting BUTTERMILK with the yogurt…*drums beating*. PERFECT!! haha. i used a cup of buttermilk so the consistency is a bit thinner than yours but it is a lot thicker and better than my previous go-to-recipe.i used buttermilk because the acid i think will react to the baking soda. the texture is light and it is perfectly moist enough for me (i dont like too moist cakes. it makes the cake gooey) and the taste is soooo good. its not too sweet, way better than other recipes i tried. and next time i will make this, which is tommorrow, i will add coffee to the buttermilk for enhancement 😀 but overall. it is just SIMPLY PERFECTO! thanks a bunch! this is the best chocolate cake recipe so far! all the ingredients are just in our pantry! but it is sooo

        1. oh i almost forgot! my cupcakes had a perfect dome in the oven but when i took it out of the oven to check if its done, my cupcakes suddenly sank. actually they didnt really sank,they are just deflated. any suggestions? this problem happens to me a lot 🙁

          1. Mine always sink a little bit too, but they still usually have somewhat of a dome. Were yours still a little domed, or did they go concave on you? Maybe try upping the oven temp and decreasing the bake time. Lmk if that helps!

        2. That’s such great news, Mary Rose! I’m so happy to hear you like the recipe as much as I do. Smart thinking using buttermilk- I’m sure you’re right about the acid. Thanks so much for the terrific feedback. Hope you enjoy the coffee version too!

  25. Love this recipe! Rich, chocolate flavor and easy to make. I love that you use butter in this, instead of oil. I substituted silken tofu for the yogurt and they turned out amazing.

    Thanks for posting.

    1. Oh that’s so great to know! I have readers ask all the time what they can substitute for the Greek yogurt, so thanks so much for letting me know that silken tofu works so well. I’ll be sure to pass that along! I’m so happy you liked the recipe, Renee, and thanks so much for taking the time to tell me so! 😀

      1. Hi Allie! I am searching for a good recipe for chocolate cupcakes! Im glad I saw this site.. and I am excited to try it. But I only have Hershey’s cocoa powder and dutche processed cocoa powder Im not sure if I can get the same chocolatey taste what do you think? Thank you

        1. Hey Mary! Thanks for the great question! I’ve actually used Hershey’s cocoa plenty of times in this recipe, and it works great. My preference is for Ghirardelli, just because I feel like the flavor is a bit richer, but I don’t think you’ll be disappointed in the result either way. I’ve never actually tried it with a dutch processed cocoa, but if you feel like giving it a try I’d love to hear about the results! Thanks so much for stopping by and I hope you enjoy the cupcakes!

          1. Hi Allie! I already tried your recipe and it turn out well with Hershey’s, I dont have cake flour on hand, I tried to use allpurpose flour instead and I got the moist and chocolatey taste. But my concern was.. the taste is good but the top was crunchy and i cracks! I didn’t get the same moist perfectly doomed like yours in the picture.. any suggetions please?

          2. Hi Allie! I forgot to ask what is the icing tip# that u used on your frosting seen on the picture.. its nice. Thanks

  26. Hi Allie and Mary, I had issue with crunchy tops too so I looked it up. It usually happens in electric ovens, in this case maybe our ovens are hotter on the top than the bottom. So maybe try baking at a lower rack. The cracked top happens when the oven is too hot at the start of baking. Hope that helps.

  27. Hi! Ur recipe looks delicious n mouth watering. Planning to try it out soon. However I wanted to ask can I use blueband margarine instead of butter. Hoping to hear from u soon

  28. Hey Allie,
    I tried ur recipe n it turned out to b amazing totally melt in the mouth. I substituted butter with margarine (its a shortening) n still turned out wonderful. I halved the recipe n made 1 cake instead of cupcakes. Thanks for such a great recipe. God bless:)

      1. Hi Ms. Allie about the frostings.. because its summer here in our country the frostings use to melt on an outdoor party. Please help if you have recipe for icings or frostings that does not melt on the heat. Thank you

        1. Hi Mary! I think if you read the comments above, you’ll note that this recipe is very good in the heat. The meringue really helps to stabilize the frosting. Let me know if you have any other questions, and thanks so much for reading!

          1. Thanks Ms. Allie! I tried the vanilla swiss meringue once.. but the frostings still melts since its really hot here in our place… do you think it will help if I put some shortening and cornstarch on it? But im afraid that the frosting will be too much dry and hardened like icing candies… im quite in a panic because I need to bake 5 dozens of cupcakes with frostings on May3.. for my first client using ung chocolate cupcake recipe(thank you so much). Please help me. Thank you

          2. The egg gets cooked over a double boiler. If you are serving it to pregnant women, very small children, elderly people, or anyone who is not in good health, cook the egg to 160°F (70°C) to kill any bacteria. Good luck!

  29. Thank you Ms. Allie.. i really want to use ur recipe.. so i tried it once more this morning but the result was its like a thick milk.. I cant even frost it.. I dont know what went wrong.. is there something to do with the mixer? Im using a hand mixer only.. please help

    1. I’m so sorry, Mary, I wish I knew what to tell you. I make it pretty regularly and it always works well for me. Did you try popping it in the fridge to help it cool down? As stated in the recipe, there should be no hint of warmth on the bowl before you add in the butter… ?

  30. Hello Ms. Allie! Its me again.. after reading the instrucyions again regarding the SMB I think I had a mistake in warming the egg white and sugar.. I only cooked it for 3 mins I think.. I going to try it again tonight.. If ill be cooking the egg whites and sugar to 70degree u think I can still come up with the same result as shown I the picture? Can it affect its texture, firmness etc. I am I a panic right now..the event is getting close and yet I dont have the frostings yet. can I use candy thermometer to check the temperature? Thank you so much Ms. Allie you’re like a teacher to me since I dont have any formal baking schooling i just learned my chocolate cupcake recipe from you and I am so greatful because everyone who tasted it really loves the cup cakes!

    1. Yes of course, do use a candy thermometer. Three minutes is not long enough to dissolve the sugar. Please be sure to read the recipe carefully, and maybe even the comments, to make sure you’re understanding it well. Good luck and I hope you get the result you’re after!

  31. Please help.. can I use the meringue powder instead and remove the egg white? Do you think I can come up with the same result? Thak you so much

      1. Hi Allie! Thank you so much! I finally did it! swiss meringue chocolate frosting! Its really delicious and holds in place I love it because its not too sweet perfect frosting for my chocolatey cupcakes! Thank you so much

  32. I made these today for the first time, and they were great! This is probably the best chocolate cupcake recipe I’ve tried. The chocolate swiss meringue buttercream frosting was DIVINE; I cannot believe I’ve never had that type of frosting until now. It’s pretty much my new favorite thing. Thanks so much for this recipe! I really enjoyed it.

  33. I just made these and they are delicious, I only made two minor adjustments. I used a little less butter and replaced it with a mini tub of applesauce (the lunch box size) and a quarter cup of fresh coffee.

    I have been told to NEVER make any other type of chocolate cupcake other than these! That was before I had even frosted them.

    They are extremely moist and very light.

    This recipe made 24 cupcakes, well it could have made a bit more but I overfilled mine a little bit, they still came out awesome!

  34. FAB recipe!!!! I’ve made these cupcakes quite a few times since the very first time I discovered it, it’s absolutely perfect, I haven’t used another recipe since! THANK YOU! Haha 😀

    I’d like to ask, how do I make a cake out of this, instead of cupcakes. Which size tin would I use??!!!!!

    1. Hi Ruby! I’m so happy you like the recipe so much! I’ve actually made this into cake layers many times, and it never disappoints! It’s pretty adaptable, I’ve used (2) 9-inch pans, (2) 8-inch pans, and (2) 6-inch pans, and they all produce great results. Obviously, the layers will be thicker with the smaller sized pans, and you’ll need to keep checking for doneness because of the varying thickness. Another great tip is to bake them at a lower temperature (like 325 F) for a longer time, to avoid that big hump in the middle. I love doing it that way! Good luck and thank you for reading my blog and trying one of my favorite recipes!

  35. Hi there, just bake these and they’re awesome!! Light and fluffy,chocolatey and most important not too sweet, I’m Asian so normally will adjust sugar for Western recipe but I follow urs to T except I use my own homemade vanilla extract 1 Tbsp and it turn out so great. By the way that day I make ur Swiss meringue buttercream and add cooked strawberry puree and it’s fabulous. Will top this chocolate cake with it again so it’s perfect. Thank you so much for ur great recipes and all ur effort to write and share with us. Love ya 😉

    Catherine from Malaysia

    1. Thank you so much, Catherine! I’m so happy you like the recipe, and it sounds so great with strawberry frosting! Thanks for reading, trying one of my recipes, and for taking the time to comment. Love you too!

    2. Hello Catherine,

      Can you please share how you did the strawberry purée? i have tried few recipes and none would give the result m expecting.

      Thank you,

  36. These look wonderful. Any chance you can do any of the work ahead of time? Have you ever baked them and then put in refrigerator before frosting at a later time? (even just a day ahead?)

  37. Hi Alile,
    I’m a little hesitant on using cold butter as I have always mixed in room temperature butter for cupcakes/cakes. Can you tell me why it should be cold?


    1. Hi Josephine! Honestly, it works just as well with softened butter so if that’s what you prefer then I’m sure the result will be just as good. I’ve actually done it both ways, but I personally feel like the cold butter gives a little more of than “damp sand” kind of feel. Sometimes with soft butter it just becomes a little more like a dough- but that’s totally ok too! Just typically with the reverse creaming method people look for that damp sand thing. Good luck and thank you for reading!

  38. I just tried this recipe today and it’s totally easy and successful. I reduced the sugar by 20% and it still tastes great! Thank you for sharing such a wonderful recipe!

  39. I HAD to comment on these… they are PERFECT! I too turn to the Hershey’s recipe for cake but am always disappointed with how it makes for cupcakes. Thank you so much! I subbed sour cream for the Greek yogurt – the only greek yogurt I had was vanilla. These domed beautifully in the oven!
    They are my base for a smores cupcake 🙂

    1. Ooh, yum…! They’d be perfect as s’mores cupcake because the chocolate flavor really shines. I’m so happy you liked them Lauren! I’ve subbed sour cream before too and it’s outta this world! Thanks so much for the great feedback!

  40. Dear Allie, I tried making these cupcakes last weekend. They turned out perfect and all my family members loved them so much! Now I’m trying to make this into a birthday cake for my going-to-be-2 year old girl using a 8″ pan. May I know through your experience, how long roughly does it take for the cake to bake? Thanks!

    1. Hey HH Loh! I’m so happy you and your family were happy with the recipe. I would try setting the timer for 30 minutes, and checking the cake with a toothpick or bamboo skewer every 5 minutes thereafter. You’ll know it’s done when the cake is springy to the touch and the skewer comes out clean or with a few moist crumbs. Good luck, and enjoy!

  41. Hi Ally, thank you so much for this recipe. I made this twice and both came perfect. The only problem i have is that the cupcake liners detached few hours after baking. I used different liners for second batch and i still had the same problem. Any idea where i did wrong?

    1. The batter was grainy? Or the finished product? What were the granules, butter? Or sugar? Obvs the sugar is granular but if you had granules of butter it sounds like maybe you didn’t spend enough time incorporating the butter into the dry ingredients. You want it to look like damp sand before you start adding the eggs… But honestly I wouldn’t worry about what the batter looks like so much as how it comes out of the oven. 15 minutes in a 350 degree oven can do wonders…

  42. Hi Allie,

    Your cupcakes looks gorgeous! I’m not a fan of yoghurt though, could I use anything else to substitute the yoghurt in the recipe? Thank you!

    1. Sorry, I just saw that others used sour cream as a substitute. Any others I can use, like milk maybe? I’m just kinda afraid it’ll have the ‘sour’ taste from the yoghurt, which I hate. But if the final product doesn’t have the yoghurt taste, I’m up for it!

      1. You can use milk but the final product tastes nothing like yogurt, I assure you. The acidity in the yogurt reacts with the baking soda to make the cake fluffier. It tastes like chocolate, really, not much else. Good luck, Clar, and I hope you enjoy!

  43. Hi there! I just stumbled upon this recipe and I was wondering if I could substitute the greek yogurt with buttermilk? Or maybe some other option? Please do share…

      1. Thank you for replying! It’s pretty difficult to get greek yogurt where I’m from. (Zamboanga City, Philippines)… Thank you for sharing this delightful recipe. I’m planning on trying this out soon! 😀

  44. Hiii,
    Read the reviews, it sounds like an amazing recipe. But here’s the thing, I don’t have cake flour available, so should I just use simple flour? Also can I use any yogurt? homemade? Or do it like half yogurt, half milk?
    Please let me know so I can go bake 😀

  45. What is your advice for freezing cupcakes? I tried your chocolate cupcake recipe, and my family loved it! I do not usually enjoy homemade cakes, because they always turn out dry. This recipe is phenomenal! I thought I’d never make a box mix again! I got so excited about how easy they were to make, I made two batches to save for future events at school, etc. I made so many that I didn’t want to spend the time wrapping each cupcake individually. So, I put them in baking pans and covered the pans tightly with foil before putting them in the freezer. One day later, I taste tested a cupcake I had frozen and it was much dryer than when I had eaten it fresh 🙁 I’ve always been told that freezing cake makes it more moist. So, I am very disappointed today that I will be serving dry cupcakes at the school fundraiser next week. I’d appreciate if you have any advice I can follow for the next time.

    1. April- If you check out the previous comments on this post, I think you’ll find the answer you’re looking for. In a nutshell, I usually freeze the unfrosted cupcakes in a zip-top bag. They always come out really great! So happy you like the recipe; thanks for reading!

  46. I just made these..! one word: amazing! I never make cupcakes other than carrot-cupcakes,because they always came out too dry and heavy..but those are..just wow:) light as a feather:) will be my go to recipe from now on. I added a chocolate-hazelnut-coffee icing and added a piece of dark chocolate on top..death by chocolate,but totally worth it.Not sure what made these so light,maybe the combo of baking soda and the acid in the yoghurt?My battter was a tiny bit thinner,because I used normal yoghurt instead of greek,but came out just as tasty..can’t get over how light and soft they are:)Thanks for sharing:)

  47. Hi Allie! I tried out these cupcakes with sour cream (no buttermilk on hand) and everyone still loved them! It gave a kind of tanginess to the cake yet wasn’t too overpowering. I also used a simple vanilla buttercream frosting that balanced out the flavors. Thanks for the recipe!

  48. Hi! I just want to ask what can i substitute for the greek yogurt? I don’t have it in my fridge and I think it’s rarely available here in the Philippines. I would really love to make the exact cupcakes that you did.

  49. Hey Allie! These cupcakes are DELICIOUS! I made 50 of them for my daughter’s birthday party and frosted them with blueberry cream cheese frosting and they came out perfect! You are very talented, indeed! I want to make them for my staff holiday party, but this time, I was hoping to adapt the recipe to include a peppermint mocha flavor. There are some recipes out there, but your chocolate recipe is tried and true. I might just frost with peppermint frosting and call it a day, but I thought I’d check in to see if you have been playing with adding flavors, yourself, or if you had any suggestions.

    1. Hey KayO that’s great! I’m so happy you like the recipe and thanks for the sweet compliments! Peppermint mocha sounds incredible, that’s definitely one of my favorite flavor combos, especially at this time of year. I think you could easily add peppermint extract (maybe like half a teaspoon?) to the batter, and even a few teaspoons of instant espresso powder. If you want! Or the peppermint frosting sounds like another great option. Good luck and enjoy!

  50. Oh, my god! This looks truly amazing and those pictures! :))
    I got inspired after visiting our local pastry company. I tasted there chocolate cupcakes which were like all chocolate, without the paper (it stands in a all-chocolate cup) and it was delicious. And when I’ve heard the owner of the bakery even makes those delicious cupcakes on her own I was stunned.
    So, I’ve decided I want to be a skilful baker, too and stumbled upon your recipe! And I’m so thankful that finally someone shows how to do it in HD pictures and step-by-step recipe. It looks amazing, hopefully my cupcakes will turn out that way either! 🙂 And that icing/frosting is something I’ll have a problem with, but as soon as I’m done, I’ll send a link/picture 🙂


  51. I love these cupcakes! They’re soooo chocolatey!

    I’m just wondering… why my cupcakes are never light and fluffy after I leave them overnight? While they are warm they are soooo soft and fluffy and melt in your mouth. But once they cool and sit for a few hours they are denser and although they still taste great it just doesn’t have that airy texture.

    I have tried all sorts of recipes and follow them exactly. When my friends make cupcakes they are soooo fluffy even the next day. I have tried the same recipe as theirs. I just can’t figure it out 🙁

    Do you have any insight or any tips?

    1. You know I’m really not sure, Elle… Even trying the same recipe as your friends are using and still getting a different result? That’s strange. I’m wondering if it’s something to do with your oven? Have you ever tried putting one of those little oven thermometers in to see if the temperature is accurate? A lot of times ovens aren’t properly calibrated and it can wreak all sorts of havoc. Hope that helps!

      1. I’ve never thought of the oven! It is quite an old oven so it might be the problem. I’ll have to find one of those thermometers – thank you!

        P.S. I’ve had a look around your site and the recipes all sound gorgeous! So glad I found it 🙂

  52. Hi. I made these cupcakes yesterday for my son’s birthday party, and the batter was extremely runny. It never got fluffy, and I followed the directions exactly. Should I cut back on the Greek yogurt and just add it in small clumps, as opposed to all at once?
    -The Swiss chocolate buttercream was amazing!

    1. Hi Stephani! The batter should not be runny. I don’t know why it came out runny for you; I have made this recipe dozens of times and it’s always quite thick. I’m not sure what went wrong there, but something was most definitely not right. I would not advise cutting back on any of the quantities. I’m so sorry things didn’t work out, but I’m glad you liked the frosting!

    1. I think it’s worth a try Maddie! I’m sure the batter probably won’t be as thick because regular yogurt tends to be runnier than the Greek kind, but I think the flavors will still be nice. Good luck and I’d love if you’d stop back and let us know how it all works out for you!

  53. Alright, my cupcakes are in the oven, I used regular yogurt, the batter was still thick, so it wasn’t that much of a difference. The batter tasted great ! However some of the butter cubes didn’t go away. Should I have mixed it longer ?

      1. Hi Allie,

        I made these cupcakes today and the flavor is fabulous. The appearance, however, is lacking. My poor cupcakes caved in during baking and every single one looks like a mini volcano. I also had a bit of trouble taking them out of the paper liners. They didn’t come out as clean as cupcakes normal do – lots of small chunks stuck to the paper. Any advice for these two problems? I am so happy with the flavor, I just want them to make a better presentation.

        Secondly, I wanted to thank you for the simply perfect vanilla cupcakes recipe. I made that one a couple of weeks ago and I think it made the BEST cupcakes I’ve every had! So delicious! So, I was wondering if I could add cocoa powder to that recipe to turn them into chocolate cupcakes? Could you please give the instructions on how I could do this?

        1. Hey Sydney! Thanks so much for reading and I’m so glad you had such great success with the vanilla cupcakes. I really don’t think that a chocolate version is as straightforward as just adding cocoa powder though. The cocoa almost acts a little bit like flour in that it dries out the cupcake a bit, and so you need to alter the quantities of other ingredients in order to keep the chemistry in balance. I’m not totally sure why your cupcakes caved in, but a lot of times that can happen if you open the oven door while the cupcakes are still rising and not completely set. A lot of times too if you take them out and they’re underbaked. As for the paper liners- I would definitely recommend using grease-proof papers. You can order them on Bake It Pretty and they make all the difference in the world. Good luck!

  54. I love this recipe, these are just amazing. The nicest, moistest, most chocolaty cakes I’ve ever had. Thank you so much 🙂

  55. I just made these cupcakes and am trying one right now: They’re amazing! The best cupcakes I’ve ever eaten. I was surprised that the recipe required yogurt, but these cupcakes are really good. I prepared a raspberry whipped cream frosting on top. Thanks so much for sharing!

  56. Hello Allie, I like the sound of your recipe so I am trying it tomorrow. I do want to fill them with caramel after they are baked. Do you think that will work with these cupcakes? Thanks!