These easy chocolate cakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. Made quickly and easily in just one bowl, these from-scratch easy chocolate cupcakes can be out of the oven in under 30 minutes, then ice them with an equally easy, fudgy, chocolate buttercream frosting.
I’m going back to the basics today with an incredibly easy and oh-so-perfect chocolate cupcake recipe. Light, fluffy, moist, chocolaty and so much better than ANY box mix, these are the perfect chocolate cupcakes.
While I have a good number of chocolate cake recipes on my blog (all appropriately and carefully designed for their specific recipe and flavor combinations), this one cannot be beaten in terms of ease.
Only one bowl required, easy ingredients, phenomenal results; try these perfect chocolate cupcakes out and I guarantee you (and this is not a guarantee I make lightly) you’ll never look at another cupcake recipe again.
If you follow me on Instagram, you saw the faux-mushroom decorated chocolate cake that I made for Zach’s birthday celebration this past weekend. Since I was up to my ears in baking and recipe-testing this weekend, I kept his cake simple and used this same cupcake recipe to make his 8-inch, 2-layer cake, too, and it will definitely be my go-to in the future when I need cupcakes or cake in a pinch (or, probably, not even in a pinch).
This recipe is a versatile one, so use it for cake or cupcake alike (increased baking time for cake, I’ve included notes on this in the recipe below). It lacks nothing in terms of texture or flavor (or just general deliciousness).
You’ll note that the recipe calls for hot water or coffee. It is very important that you use a hot liquid (the hotter the better, but be careful not to splash yourself with it while mixing) as this reacts with the cocoa powder, causing it to “bloom” and therefore fully develop the rich chocolaty flavor of the cocoa.
If you choose to use coffee, your cupcakes will not taste mocha-esque, rather the coffee helps to enhance the rich chocolate flavors of the cocoa powder and I recommend you use it if possible.
Don’t be tempted to replace the oil with butter, please. Despite the fact that I am a butter fiend (as is my dog) using oil is what makes these cupcakes so moist without weighing them down. The cocoa powder (when bloomed by the hot water/coffee) provides plenty of flavor, so butter is unnecessary (never would have thought I would type those words!) and actually yields a less-desirable cupcake.
Oh, and I haven’t even mentioned the frosting! Another easy, classic recipe, fudgy (though you can make it as thick or light and creamy as you’d like, depending on how much milk you add) and it is the perfect crowning glory for these cupcakes.
The frosting can also be made in just one bowl (just, uh, not the same bowl, please) and is ready in a matter of minutes.
15 minutes… one bowl… best cupcakes ever… what are you waiting for!?
Make these cupcakes and tag them #sugarspunrun on Instagram so I can see what you’ve made!
Enjoy!
Easy Chocolate Cupcakes
A supremely easy chocolate cupcake recipe! Only one bowl needed!
Ingredients
Cupcakes
- 2 cups granulated sugar
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 3/4 cups natural unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup canola oil vegetable oil would also be fine
- 1 cup milk
- 2 eggs lightly beaten (preferably room temperature)
- 2 tsp vanilla extract
- 1 cup hot water (or hot coffee or 1 tsp instant coffee dissolved into 1 cup hot water)
Chocolate Buttercream Frosting
- 1 cup salted butter softened to room temperature, 2 sticks
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 3-5 Tbsp milk
Instructions
Cupcakes
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Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).
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In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
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Stir in canola oil and milk, stirring until combined.
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Add eggs, one at a time, stirring after each addition.
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Stir in vanilla extract.
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Add hot water and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water the batter will separate a bit, stir until it is even in texture. Be careful with the hot water as it may splatter as it is stirred).
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Fill prepared muffin tin cavities just over 2/3 of the way full and bake at 350F for 18-22 minutes (use the toothpick test to check).
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Allow cupcakes to cool completely before frosting.
Chocolate Buttercream Frosting
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In electric mixer cream butter
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Add sugar, one cup at a time until completely combined
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Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
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Add milk, 1 Tbsp at a time and beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use, the stiffer the frosting will be).
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Pipe icing on completely cooled cupcakes and add sprinkles (if desired).
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Serve and enjoy.
Recipe Notes
To make this as a cake, lightly but thoroughly grease and flour 2 8" cake pans, divide the batter evenly between the pans and then bake on 350 for 25-35 minutes (check with toothpick at 25 minutes)
You Might Also Like:
Dark Chocolate Mini Cupcakes with Salted Caramel Frosting
Mini Peanut Butter Cupcakes with Milk Chocolate Frosting
These chocolate cupcakes look incredibly scrumptious! I’ll take two, please!
Thank you, Marsha!!
Gorgeous photos!! I love those sprinkles and I can tell how moist these beautiful cupcakes are 🙂
Thank you so much, Sues! 🙂
These chocolate cupcakes look to die for! Chocolate on chocolate is where it’s at 🙂
Definitely! Thank you, Medha! 🙂
Recipes like this one are so great. I love being able to use it for either a cake or cupcakes. And there so cute! And that frosting looks GOOD!
Thank you, Amanda! It’s my new go-to! 🙂
Do you use the same amount of frosting for cake as you do for cupcakes?
Yes, that will be just enough.
i meant to put 5 ***** this is an AWESOME CAKE..THANK YOU SOO MUCH!!!! <3
Thanks for coming back and rating, I really appreciate it! 🙂
I hadn’t tried it that way, but if it turned out alright then it must be just fine! 🙂 Thank you so much Chimain, I’m glad that you loved them, these are my favorite cupcakes! 🙂
this cake came so delicious…i just made it..I did use buttermilk instead of milk and no hot water because it was already so creamy…is that ok?
I hadn’t tried it that way, but if it turned out alright then it must be just fine! ? Thank you so much Chimain, I’m glad that you loved them, these are my favorite cupcakes! ?
Tried it the moment I saw this because it looked so good. I made it in a bundt cake pan, should I be worried about the rings it formed and how liquidy the batter was?
Thanks, xo.
Hi Zainna! The batter is very thin and liquidy, so that’s fine! I’m not sure what you mean by rings, though. Make sure the batter is stirred well enough so that it’s the same consistency throughout. I’ve never made this in a bundt pan before, so Id love to hear how it turns out!
I just wanna ask, would this probably work on the microwave ?
Hi Putri, I would be worried that they would not turn out in the microwave, I would only make them in the oven.
My batter never thickened back up after adding the water I’m going to try them anyway, but tips for next time? I hope they turn out they are for this after noon lol fingers crossed!
It’s a very thin batter, it should be fine (makes for some nice and fluffy cupcakes)! :). I’d love to hear how they turn out, though!
Hi! First of all I just wanted to say that the cupcakes look awesome and I can’t wait to try out the recipe. I just wanted to check that the recipe called for salted butter for the frosting. Every other recipe I’ve tried has asked for unsalted so I just wanted to be sure.
Hi Aysha! That is correct. However, if you want to use salted you certainly can, just also use 1/4-1/2 tsp salt (sprinkle it in with the cocoa powder). I hope you love them!
Hi is there anything I can substitute for cocoa powder?
I just made these with my son and they came out perfect! They taste delicious. The cake is moist and the icing is awesome. It made 30 cupcakes for me.
This will be my only recipe for chocolate cupcakes or cake from now on!
Wonderful! I’m so glad you both enjoyed them so much. Thanks for commenting, Ashley! 🙂
I love those gorgeous cupcakes with the sprinkle! So festive!
These are pretty! Great photography too
Thank you! 🙂
THese are so pretty. Your pictures are gorgeous. Makes me want to bite right into one!
Thank you so much, Melanie! 🙂 <3
These look absolutely perfect!
Thank you, Nellie! 🙂
I have made this recipe numerous times and each time it is a HUGE success! It is officially my go-to recipe for chocolate cupcakes – the best that I’ve tried! And just as a side note, I’ve even been asked to make these for a school bake sale so that just goes to show how good these really are 🙂
Thanks so much for sharing!
Daphne, this comment completely made my day. I’m so glad that you have enjoyed these cupcakes so much and am honored that you’ve made them for bake sales, even! Thank you so much for commenting!! 🙂 <3
Just made these with my 6-year-old niece and they were absolutely delicious — and absolutely easy. Definitely found my go-to chocolate cupcake recipe.
Note to those who are making this for the first time: the batter will be *very* thin – about the consistency of a cream soup. Don’t be afraid, it’ll thicken right up when you bake it. The batter was enough for 12 cupcakes plus a 9-inch cake. (It might’ve been enough for 24 cupcakes, but I only have the one muffin tin.) Also, if you use a stand mixer like I did, make sure you pause and scrape the bowl at least once.
Another note: I used dutch-process cocoa instead of the regular cocoa the recipe calls for, and it worked just fine.
I’m so glad you and your niece enjoyed them, Martha! And thank you for sharing your tips! 🙂