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 400g
- 1 3/4 cup + 2 Tbsp all-purpose flour 235g
- 3/4 cups natural unsweetened cocoa powder 75g
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup canola oil vegetable oil would also be fine (157ml)
- 1 cup milk (236ml)
- 2 large 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) (236ml)
Chocolate Buttercream Frosting
- 1 cup salted butter softened to room temperature, 2 sticks (226g)
- 4 cups powdered sugar 500g
- 1/2 cup cocoa powder 50g
- 1 tsp vanilla extract
- 3-5 Tbsp milk
Instructions
Cupcakes
- Preheat oven to 350F (175C) 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 (175C) 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
Cindy
Love these cupcakes!! I didn’t notice the comment about not overfilling until they were in the oven. I got 24 cupcakes, and I filled to almost the top of the large sized papers. I baked them 5 minutes longer than the allotted time and they were perfect. No issues at all.
Sam
I’m so glad you enjoyed them so much, Cindy! 🙂
CinBin
This recipe changed my life!!! Since the first time I made it, I have made no other. It’s the most moist, delicious chocolate cake EVER! I use half the recipe to make my heart shaped cake.
Thank you!!
Sam
I am so glad you enjoy it so much! 🙂
Sprinkles
Hi! can I use melted butter instead of oil because we don’t have canola oil and not that great vegetable oil here? if i do use melted butter how many cups would that be? Thanks:)
Sam
Melted butter will work here but you will lose a little bit of moisture. You will want to use the same amount. (2/3 cup) 🙂
Tera
Wondering your thoughts on replacing the canola oil with coconut oil? Either way, excited to try these out for my daughters bday on Saturday!
Thank you!
Sam
Hi Tera! I haven’t tried it but I think it should work here. 🙂
Natalia
This is the best chocolate cupcake recipe out there! I made them so many times already and they are always so light, rich and delicious! Works great even cutting in half the ingredients for only 12 cupcakes. Thank you for sharing this recipe. It’s one for the cooking book!
Sam
I’m so glad you enjoy them so much, Natalia! 🙂
La
Hello! Any tips for high altitude? Mine did not rise (stayed at ⅔ level inside cupcake liner.) Also very bland, I would love to try these again. Thanks in advance!
Sam
Unfortunately I don’t have any suggestions for high altitude baking as I am not familiar with it. 🙁
Leslie
Hello! Thanks for the recipe! I’m hoping to make these on a Thursday evening for my daughter’s birthday. We won’t celebrate until Saturday. Do you think they will still be good 2 days later? Thanks again!
Sam
Oh yes! Just store in an airtight container until ready to serve. Enjoy, and happy birthday to your daughter! 🙂