Blissfully luscious, these Chocolate Miso Cupcakes are moist and delicious, heightened by the layer of flavor from the miso paste. Every bite is something special!

A close-up image of a chocolate miso cupcake with white frosting topped with silver sprinkles, on a wooden board.

When you think of miso, you may think of savory Asian dishes like soups, salad dressings, and marinades. But, it’s really terrific when used in sweet treats like miso cakes, cookies and cupcakes! Much like salted caramel or when sea salt is sprinkled on top of chocolate chip cookies, miso adds a bold and salty component to round out the sweeter profiles and adds such complexity.

A close-up image of a chocolate miso cupcake with white frosting and silver sprinkles, on a wooden board.

Not gonna lie. These Chocolate Miso Cupcakes are probably the best chocolate cupcakes I’ve tasted in quite some time! I used to have a cupcake business when I lived overseas in Sweden. But I never thought to use miso paste in cupcakes back then. No turning back now!

What is miso paste?

container of organic white miso on a white background

Miso paste is made with fermented soy beans, rice barley, and wheat. It has a rich taste that’s salty, savory, earthy, and mildly sweet. There are different types of miso paste. I used white miso paste in this cupcake recipe because of it’s mild flavor. These are the most popular types:

White Miso Paste — The smooth flavor of white miso makes it a popular choice in Japan, and is perfect for soups, dressings, marinades for fish, and desserts.
Red Miso Paste — The flavor of red miso paste is more intense yet perfect for hearty soups and marinades for meat and poultry.
Yellow Miso Paste — This miso paste has a mild, earthy flavor and is better for general use like as a condiment, in soup, marinades, and glazes.

WHERE TO BUY MISO PASTE: You can find miso paste at most grocery stores in the Asian section, or here on Amazon. Organic is always best.

A clear mixing bowl filled with flour and cocoa powder and a whisk on top, and a blue Kitchen Aid mixer on the side, with boxed ingredients in the background.

The dry ingredients consist of flour, cocoa powder, baking soda, and baking powder. Add them slowly into your wet ingredients after they’ve been creamed in a stand mixer.

Steps to make these chocolate miso cupcakes

Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners.
In a mixer using the paddle attachment, cream the sugar, coconut oil, and miso paste together until smooth and creamy. Add in the egg and vanilla extract and mix until full incorporated.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Slowly add to the wet mixture in batches and blend until smooth.
With the mixer on, add the buttermilk and boiling water to the batter until fully incorporated (scraping down the sides of the bowl).
Fill the cupcake liners with the batter about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool completely before frosting the cupcakes.

Batter for miso cupcakes in a silver mixing bowl with a white paddle and a bowl of cocoa powder on the side with a whisk.

These cupcakes come together so quickly in a stand mixer using the paddle attachment. You can always use a hand mixer if you don’t have a stand mixer.

I used this cool cupcake batter dispenser to fill my cupcake liners. It makes it so easy to get perfect cupcakes without spillover!

Chocolate miso cupcakes on top of a black wire rack with a piping bag frosting the individual cupcakes.

Let the cupcakes cool completely on a baking rack before frosting them or the frosting will melt off! I made a classic buttercream frosting for these chocolate miso cupcakes, but use whatever frosting you’d like (like chocolate, cream cheese, etc.)!

You can use a piping bag with your favorite tips to frost these cupcakes, or simply frost them with an icing spatula. Get creative when decorating!

How to make buttercream frosting

In a mixer using the paddle attachment, beat the softened butter at medium speed until smooth and creamy.
Slowly add in the confectioners sugar in batches until fully incorporated, scraping down the sides.
Add in the vanilla extract and salt and beat at low speed until combined. Raise speed to medium and beat until smooth and creamy.
With the mixer on, add in the milk and mix another 2 minutes until desired consistency.
Frost the miso cupcakes with a piping bag or a frosting knife. Top with your choice of sprinkles!

Frosted chocolate miso cupcakes on top of a black wire rack with a piping bag in the background.

Cupcakes need sprinkles! Any kind will do, but these silver sprinkles are so fancy.

Tips and tricks

You can always use a hand mixer if you don’t have a stand mixer, like my KitchenAid.
Make sure to allow the cupcakes to cool completely before frosting them, or the frosting will melt!
I used this cupcake batter dispenser to fill the cupcake liners. Makes it SO easy!
These cupcakes keep well in an airtight container for a few days, or can be wrapped in plastic wrap and frozen for a few months.
Make ahead: The frosting can be refrigerated in an airtight container for up to two days. Return to room temperature before using.

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