These easy chocolate cupcakes 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!
(Full printable recipe just below the video)
Easy Chocolate Cupcakes
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
- Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).
- In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Stir in canola oil and milk, stirring until combined.
- Add eggs, one at a time, stirring after each addition.
- Stir in vanilla extract.
- 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). Batter will be very thin, don't panic!
- 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).
- Allow cupcakes to cool completely before frosting.
Chocolate Buttercream Frosting
- In electric mixer cream butter
- Add sugar, one cup at a time until completely combined
- Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
- 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).
- Pipe icing on completely cooled cupcakes and add sprinkles (if desired).
- Serve and enjoy.
Notes
Nutrition
You Might Also Like:
Dark Chocolate Mini Cupcakes with Salted Caramel Frosting
Mini Peanut Butter Cupcakes with Milk Chocolate Frosting
Britt says
Can you use almond milk instead of milk for this recipe?
Sugar Spun Run says
Hi, Britt! Almond milk may alter the taste and texture of the cake, however, I have not tried it myself. If you do, I’d love to know how it turns out for you. 🙂
Becky says
I made these a couple time and they were AWSOME!!! They were so easy to make and so good as well. I want to make these as a cake for someone next, how will I be able to fit this is a 6inch mold?
Sugar Spun Run says
I am so glad that you have enjoyed the cupcakes, Becky! As far as adapting this recipe to fit a 6″ pan, I am not 100% certain, but my best guess would halve the recipe, filling the cake pan about 2/3 of the way full. You will have some leftover batter (cupcakes for yourself). Since you will be changing the size of the pan, then the bake time will be different so I recommend keeping an eye on it. I hope that helps! Keep me posted on how it turns out! 🙂
Tori says
I have made these 3 times now! The first time was for valentines day and I made a strawberry french buttercream to ice them with and they were incredible!! I use strong coffee instead of water and these are by far the best chocolate cupcakes/cake I have ever had. Thanks so much for this recipe!! I will be making these cupcakes the rest of my life:)
Sugar Spun Run says
Thank you so much, Tori, for trying my recipe. I am so glad that it has become a favorite of yours. Enjoy! 🙂
Mesa B. Puls says
Maybe I should of used coffee instead of water, but my cupCAKE did turn out wonderful though!
mesa says
Looks super cute and a great easy recipie to make and read! I can’t wait to bake these! And looks toatally capablle for a kid to make! Thanks so much! ♥😋😍💯
Sugar Spun Run says
I hope that you both have a blast making this recipe together, Mesa! Happy Baking. 🙂
Mesa Puls says
I made them tonight and it is wonderful besides the frosting!! (btw, I am a kid!) 🙂
Sugar Spun Run says
I love that you tried this recipe, Mesa. I loved baking at a young age myself so I greatly appreciate your feedback. Glad you enjoyed the cupcakes and thanks for the heads up on the milk. 😉
Alveera says
Hey i really want to try this recipe but i dont want to bake 24 cupcakes as it is my first time trying to bake. How do i alter the measurements if i want to bake 12 cupcakes only?
Will taking exactly half measurements of everything mentioned above work?
Sugar Spun Run says
Hi, Alveera! To only make 12 cupcakes you will divide all the ingredients listed in half. Baking time will remain the same. Enjoy! 🙂
Pat says
What kind of milk did you use for the batter and buttercream?
Sugar Spun Run says
Hi, Pat! I typically use whole milk. 🙂
Anabel says
Can I make these with Olive oil? That’s all I have at home.
Sugar Spun Run says
Hi, Anabel! Olive oil has a strong flavor so I usually don’t recommend it as it will alter the taste of the cake. 🙁
Anabel says
Thank you. I tried them anyway and you’re right, they have a bit of weird taste, haha. They’re still pretty good and super moist. My family didn’t seem to mind the taste either as half of them are gone already. Thanks for the recipe.
Sugar Spun Run says
I am glad that they still enjoyed them, Anabel! 🙂
Indira Coleman says
I tried this recipe and i loved it. This is a total win win.
Sugar Spun Run says
I am so glad that you enjoyed the cupcakes, Indira! Thank you for trying my recipe. 🙂
Anna says
The cupcakes raised then inverted
Sugar Spun Run says
OH NO, Anna! I am so sorry that this happened. If your cupcakes sink in the middle, usually it is the result of over-beating the batter. By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Regardless, I hope that they taste delicious! 🙂
Aisha says
Okay, none of the cupcake recipes I ever tried work out for me EXCEPT for this one. I can’t express how amazing the cupcakes taste, and the smell is amazing!
Sugar Spun Run says
I am so glad that you have had such great success with this recipe, Aisha! Thank you so much for commenting. I am so happy to hear how much you enjoy them! 🙂
Rachel says
These cupcakes were easy and so good! I made for my son’s birthday party and when following recipe they turn out perfect. Thank you so much for sharing, I will definitely keep this as a top chocolate cupcake recipe! ☺️
Sugar Spun Run says
I am so glad that they turned out so well and were a birthday party hit, Rachel. Thank you for commenting. 🙂