35 of the Best Chocolate Cakes and Cupcakes for Chocolate Monday

Welcome to our celebration of 35 of the best chocolate cakes and cupcakes you can imagine. Select your favorites and give them a try. I dare you to pick just one – I am personally going to make at least a dozen of these beauties! Which ones caught your eye? 

Chocolate Angel Food Cake with Strawberry Sauce from Julie of Julie’s Eats and Treats

Chocolate Chai Cake from Cindy of Cindy’s Recipes and Writings

Chocolate Cherry Rum Cake Bites from Angie of Big Bear’s Wife

Chocolate Curls Cupcakes from Roopa of Organized Island

Chocolate Hazelnut Mousse Cake from Tricia of Saving Dessert

Chocolate Magic Custard Cake from Zerrin of Give Recipe

Chocolate Mousse Cake from Kate of I Heart Eating

Chocolate Mug Cake (Gluten-Free, Paleo) from Lisa of Downshiftology

Peanut Butter Chocolate Mug Cake (Vegan & Gluten-Free) from Melissa of My Wife Can Cook

Chocolate Olive Oil Cake from Amanda of Cookie Named Desire

Chocolate Ombre Cake from Heather of Hezzi D’s Books and Cooks

Chocolate Sheet Cake (Allergy Friendly) from Megan of Allergy Awesomeness

Frosted Coffee Chocolate Cake from Jane of The Heritage Cook

Chocolate Zucchini Cake from Kristin of Dizzy Busy and Hungry

Chocolate Zucchini Date Cake from Brandy of Nutmeg Nanny

Crock Pot Chocolate Caramel Dump Cake from Tammilee of Tamilee Tips

Frosted Devil’s Food Chocolate Cake (GF) from Jane of The Heritage Cook

Chocolate Bundt Cake from Julie of Julie’s Eats and Treats

Flourless Mexican Chocolate Cupcakes from Ashley of Spoonful of Flavor

Gluten Free Chocolate Raspberry Layer Cake with Chocolate Buttercream from Sandi of Fearless Dining

Gluten-Free Chocolate Zucchini Cake from Valentina of Cooking on the Weekends

Gluten-Free Vegan Chocolate Avocado Cupcakes from Kathy of Healthy Slow Cooking

Gluten-Free Vegan Double Cherry Chocolate Cake (Top 8 Free) from Megan of Allergy Awesomeness

Homemade Hostess Chocolate Cupcakes from Callie of A Girl Worth Saving

Le Bete Noire Flourless Chocolate Cake from Liz of That Skinny Chick Can Bake

Loaded Chocolate Chip Cookie Cake from Rachael of Rachael Hartley Nutrition

Mini Almond Flour Chocolate Cakes from Lisa of Snappy Gourmet

No Bake Icebox Chocolate Éclair Cake from Amanda of Amanda’s Cookin’

Peanut Butter Chocolate Lava Cake from Taylor of Food Faith Fitness

Raspberry Chocolate Cake from Larisha of We’re Parents

Small Batch Healthier Chocolate Cupcakes from Julie of Wholefully

Texas Sheet Cake Cupcakes from Kate of I Heart Eating

The Best Chocolate Chip Coffee Cake Ever from Mary of This Old Gal

We Want S’Mores Cupcakes from Amy of Mom Spark

Dark Chocolate Layer Cake from Jane of The Heritage Cook

So, did you enjoy this collection of the 35 best chocolate cakes and cupcakes? I know I did! And now I have a ton of new recipes to make and bet you do too.

With 35 to choose from, I’m sure you’re going to have plenty of the chocolate cakes and cupcakes to enjoy and will find many that you want to make again and again!

Happy Chocolate Monday my friends!

Gluten-Free Tips: 

You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices, just be sure to spoon the blend into a measuring cup, level off the top, and weigh the remaining flour. Use that weight for that specific flour. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour if your blend doesn’t already contain it. They both help avoid crumbly baked goods. 

Weighing your dry ingredients improves your results and gives you recipes that are easy to replicate. It is much more accurate and faster than using measuring cups. If you are using a kitchen scale, spoon your GF flour blend into a cup with straight sides and no spout, until mounded and then use a straight edge to even the top and scrape off the excess. Weigh the flour left in the cup and use that as your base weight for the flour measurements. 

Let the mixed doughs rest for about 30 minutes before baking, if possible, to let the flours fully absorb all the liquids. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. Jane Bonacci is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases. This page may contain affiliate links. This site is not intended to provide medical advice. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. Always consult your doctor. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Oct 2017. The article was updated in 2024.