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.
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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.
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.
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 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.
- Pipe the buttercream onto the cooled cupcakes and decorate with chocolate squares, mini chocolate chips or chocolate curls.
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.
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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!
High Altitude Chocolate Cupcakes with 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.
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.
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!
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.
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.
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!
I’m so glad to hear that, thank you so much for taking the time to leave a review. 🙂
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.
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/
Where do you live in Colorado? I’m in Aurora about 5800-6000 feet I think.
I’m also in Aurora! According to Google, the altitude here is 5400 feet. 🙂
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.
I’m so glad you found my site! 🙂
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?
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!
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.
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!
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!
Thank you so much!
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!!!
Liz, I’m so happy you loved them!