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High Altitude Chocolate Cupcakes

August 18, 2022 by Heather Smoke 19 Comments

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An easy recipe for high altitude chocolate cupcakes with rich and fluffy chocolate buttercream. These cupcakes are completely made from scratch, and they come together quickly with just a bowl and whisk. If you’re looking for a moist chocolate cupcakes recipe that’s high altitude tested, you’ll love these cupcakes!

Looking for more high altitude cupcake recipes? You’ll love these chocolate coconut cupcakes, cookies and cream cupcakes, red velvet cupcakes, and the best vanilla cupcakes.

Chocolate cupcake with a bite taken.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Perfected for High Altitude. One of the most frequently asked questions about cake recipes is, can this be made into cupcakes?  The answer isn’t always straightforward, because some cake batters simply bake better in cake pans than they do in individual cupcakes.  I’ve had cake batter that bakes beautifully in cake pans, but is a disaster as cupcakes. And for high-altitude bakers, the answer can be even more uncertain. With a cupcake, you want a batter that rises into a gentle dome, not spilling over the edges into a muffin top, and definitely not collapsing with the dreaded sunken center. Today’s chocolate cupcakes are based on my popular high altitude chocolate cake recipe, and they truly are perfect.

Moist for Days. One of the best things about these cupcakes is how moist they are, which means they can be made a day or two in advance, if needed, without fear of them drying out.  Whole milk, sour cream and vegetable oil add moisture and richness, and the result is a beautiful cupcake with a tender crumb that stays soft for days.

Pair with Any Flavor Frosting. A chocolate cupcake is delicious with chocolate buttercream, but it goes great with pretty much anything you want to put on top! Vanilla, peanut butter, espresso, caramel, coconut, they’re all amazing with chocolate.

Decorate for Any Occasion. You can change the whole mood of these cupcakes depending on the occasion. For a kid’s birthday party, add some colorful rainbow sprinkles on top. For the chocolate lovers in your life, decorate the cupcakes with a variety of milk and dark chocolate squares, mini chocolate chips, chocolate truffles or chocolate curls. You can even fill the centers of the cupcakes with creamy dark chocolate ganache.

Chocolate cucpakes with chocolate buttercream and chocolate chips.
Chocolate cupcakes with chocolate buttercream, chocolate chips and squares of dark chocolate.

Ingredients

  • Cocoa Powder. I only bake with Dutch-processed cocoa powder, and if a recipe specifies Dutch, then you cannot substitute natural cocoa powder instead. A good chocolate cupcake depends on good cocoa powder, and I’ve been through several brands lately, but am currently using Rodelle Dutched Cocoa Powder.  The flavor is rich and deliciously chocolatey. Other favorites are Drost and Cacao Barry Extra Brute.
  • Flour. I like to use cake flour in white cakes, but all-purpose flour works great in chocolate cakes. It’s still a very light and fluffy cake with a beautiful crumb.
  • Sugar. Granulated sugar sweetens and moistens the cake.
  • Baking Powder + Baking Soda + Salt. I use both baking powder and baking soda to leaven this cake. And of course, every cake needs salt to balance the sweetness and enhance the flavor of the chocolate. I use coarse Kosher salt in all my cooking and baking.
  • Espresso Powder. Enhances the flavor of the chocolate.
  • Eggs. Give the cake its structure, and add richness.
  • Whole Milk + Sour Cream. A combination of milk and sour cream gives this cake flavor and moisture. Sour cream is just fantastic in cakes.
  • Vegetable Oil. Most cake recipes contain either butter or oil. Butter, of course, has a superior flavor, but oil is known for making an incredibly moist and light cake.
  • Vanilla. Flavor.
Ingredients for making chocolate cupcakes.

Instructions

Cupcakes

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.
  • Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
  • Dry ingredients whisked together in a bowl.
  • Bowl of dry ingredients for chocolate cupcakes.
  • Bowl of chocolate cupcake batter.
  • Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 – 3/4 full.
Chocolate cupcakes about to be baked.
  • Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean.  Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.
  • Chocolate cupcakes in a muffin pan.
  • Chocolate cupcakes cooling in a muffin pan.
Unfrosted chocolate cupcakes on a black cooling rack.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on medium speed until smooth.
  • With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder, salt and vanilla.  Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk as needed for desired piping consistency.
Bowl of chocolate buttercream.
  • Pipe the buttercream onto the cooled cupcakes and decorate with chocolate squares, mini chocolate chips or chocolate curls.
Chocolate cupcakes on a stack of plates.
Chocolate cupcakes with chocolate frosting, squares of dark chocolate and chocolate chips.

Frequently Asked Questions

How long do these chocolate cupcakes stay moist?

These cupcakes can be baked 1 day in advance, and stored in an airtight container in the refrigerator, and they will taste moist and fresh.  Bring to room temperature before serving. Keep them refrigerated for up to 3 days.

What piping tip did you use?

I used tip 1M. The buttercream recipe yields a generous amount of frosting for piping onto the cupcakes.  If you like to use less, you can certainly cut the recipe in half.

Will this recipe work at low altitudes, too?

This is a high altitude recipe, so you will likely need to make a few minor adjustments for low altitude, such as reducing the flour a little and increasing the leavening. This article provides good guidance on specific adjustments.

Chocolate cupcakes with chocolate frosting topped with mini chocolate chips.

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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Chocolate cupcake with a bite taken.

High Altitude Chocolate Cupcakes with Chocolate Buttercream

Heather Smoke
An easy recipe for light and fluffy chocolate cupcakes, frosted with rich, creamy chocolate buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dessert
Cuisine American
Servings15 cupcakes

Equipment

  • Stand Mixer with Paddle Attachment

Ingredients
 

Cupcakes

  • 1 cup (130g) all-purpose flour, spooned and leveled
  • ¾ cup + 2 tbsp (189g) granulated sugar
  • 6 tbsp (31g) unsweetened Dutch-processed cocoa powder
  • ¼ tsp baking powder
  • ¾ tsp (scant) baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp espresso powder, optional
  • 2 (110g) large eggs
  • ½ cup (135g) whole milk
  • ½ cup (120g) sour cream
  • ½ cup (112g) vegetable oil
  • 1 ½ tsp vanilla extract

Buttercream

  • 1 ½ cups (339g) unsalted butter, softened to room temperature
  • 2 ¼ cups (315g) powdered sugar
  • ¾ cup (62g) unsweetened Dutch-processed cocoa powder
  • ½ tbsp meringue powder, optional
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ tsp vanilla
  • 2-3 tbsp (33-50ml) milk or cream, only if needed

Instructions
 

Cupcakes

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.
  • Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
  • Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 – 3/4 full.  Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean.  Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.

Buttercream

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
  • With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder, salt and vanilla.  Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency.
  • Pipe the buttercream onto the cooled cupcakes and decorate with mini chocolate chips, chocolate curls or chocolate squares.

Notes

These cupcakes can be baked 1 day in advance, and stored in an airtight container in the refrigerator, and they will taste moist and fresh.  Bring to room temperature before serving.
Keyword Chocolate, Cupcakes, High Altitude
Tried this recipe?Let us know how it was!
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Filed Under: Cupcakes

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Reader Interactions

Comments

  1. Janet Platt-Brown

    March 28, 2021 at 2:25 pm

    5 stars
    Hi I live at 6500 feet so I decreased the baking soda to 1/2 teaspoon and the cupcakes turned out perfect!!!!! So moist, perfectly shaped and delicious!

    Reply
  2. Kim B

    May 18, 2021 at 10:58 am

    Question… Can I safely cut this recipe in half to make 15 cupcakes? I live at 6100ft. I’ve never baked a cake at this altitude before.

    Reply
    • Heather

      May 18, 2021 at 1:48 pm

      Yes, I often halve this recipe for smaller batches. The recipe should work well at your altitude, but since you’re a thousand feet higher than me, I’d probably reduce the baking soda from 1 1/4 tsp to 1 tsp.

      Reply
    • Lizzy R

      March 15, 2022 at 2:44 pm

      5 stars
      I never comment on recipes or blogs, but this high altitude cupcake recipe was amazing! Same with your pumpkin bread recipe! It’s so nice to not have to make any adjustments for my recipes now 🙂 Thanks for sharing!

      Reply
      • Heather Smoke

        March 15, 2022 at 4:19 pm

        I’m so glad to hear that, thank you so much for taking the time to leave a review. 🙂

        Reply
    • Pat

      September 3, 2022 at 6:17 pm

      5 stars
      Hi, are you using the baking soda due to the altitude? I ask because we were taught not to use dutch process cocoa in recipes with baking soda. I live in a coastal Re at very low altitude and hope to make these for my granddaughter’s birthday. Thanks in advance.

      Reply
      • Heather Smoke

        September 3, 2022 at 6:38 pm

        I use it because it simply works best in this particular recipe, and I’ve tested it with many variations of baking soda and baking powder to get the best rise and texture. You can definitely use baking soda with Dutch processed cocoa powder, regardless of altitude, and I talk a little about how leavening and cocoa powder interact in this chocolate cake post: https://curlygirlkitchen.com/best-high-altitude-chocolate-cake-recipe/

        Please see my FAQs for information on adjusting recipes for other altitudes: https://curlygirlkitchen.com/baking-faqs/

        Reply
  3. Nancy Gass

    May 28, 2021 at 7:38 pm

    Where do you live in Colorado? I’m in Aurora about 5800-6000 feet I think.

    Reply
    • Heather

      May 29, 2021 at 3:11 pm

      I’m also in Aurora! According to Google, the altitude here is 5400 feet. 🙂

      Reply
    • Andrea Ciovacco

      August 16, 2021 at 2:36 pm

      Hello from Boulder! I don’t know why I didn’t think to specifically search for high altitude recipes until now – I have lived here for 8 years – but I am so stoked I found you, Heather! Looking forward to trying your chocolate cupcakes for my twins’ birthday this weekend.

      Reply
      • Heather

        August 16, 2021 at 3:29 pm

        I’m so glad you found my site! 🙂

        Reply
  4. Kelly

    September 1, 2021 at 8:18 pm

    5 stars
    Hello! This recipe turned out better than I had hoped (mostly because I don’t bake…). I am in Central AZ at over 5100 ft. I prepaid for cupcakes at a local bakery for my daughter’s baby shower on Sept 5th, but they have had an emergency and are not able to fulfill the order (I will be refunded). So I had to make my own! These turned out perfect! Thank you. Do you think I can keep them in the fridge until I frost or should I wrap individually and freeze until I frost?

    Reply
    • Heather

      September 2, 2021 at 3:26 pm

      Five days is a long time for the cupcakes to sit in the fridge, and they’ll probably get dry. Definitely freeze them until you’re ready to frost them!

      Reply
  5. Mel Carr

    January 29, 2022 at 11:17 am

    5 stars
    I live in Prescott, AZ and our altitude is 5,600 ft. I have had so many misses in creating baked goods in the 6 years I’ve been here. I made these exactly as written, except I had no choice but to use Hershey’s cocoa, and they came out very nicely! They are rich in flavor and are the perfect texture. I piped out the frosting and came up short on the frosting and have 5 bare cupcakes. Next time I won’t pipe them and will make a traditional smooth top. I am extremely happy with this recipe and defintely recommend it!!! Thank you.

    Reply
  6. Angie

    March 5, 2022 at 3:08 pm

    Hi,
    I’m trying out high altitude cupcakes for my daughter’s graduation party. We live north of Taos about 7800ft. Keep the recipe the same? Add more of something? I’m not a big baker AT ALL, but found your site and want to try!

    Reply
    • Heather Smoke

      March 5, 2022 at 3:31 pm

      Angie, you might be able to make the recipe as is, but I’d probably recommend increasing the flour by 1-2 tablespoons, and decreasing the baking soda from 1 1/4 teaspoons to 3/4 teaspoon. Happy baking!

      Reply
      • Angie

        March 6, 2022 at 1:00 pm

        Thank you so much!

        Reply
  7. Liz

    August 23, 2022 at 6:29 pm

    5 stars
    I live at 6000 ft. I followed this recipe exactly with the chocolate buttercream icing and the cupcakes turned out PERFECT. It was my first time baking cupcakes from scratch! Highly recommend!!!

    Reply
    • Heather Smoke

      August 23, 2022 at 8:30 pm

      Liz, I’m so happy you loved them!

      Reply

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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