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
Harley says
SO DELICIOUS! I have made this recipe so many times as a cake and cupcakes, always a huge hit! I was wondering the cooking time for using this recipe in a 6in round cake pan so it’s tall enough for a two layer drip cake.
Sugar Spun Run says
I am so glad that you have enjoyed the chocolate cupcakes/cake, Harley! I haven’t tried it in a 6″ pan before, but another bake has and said that it took approximately 50 mins. Again, without trying it myself, I can not give you an exact bake time. I recommend just keeping an eye on it. 🙂
Laura says
I make this every birthday now, it’s a huge hit. I make it with coffee or espresso instead of the hot water, it just adds depth to the flavour.
Sugar Spun Run says
I am so glad that you have enjoyed this chocolate cupcake recipe, Laura! Thank you for commenting. 🙂
Krishakrisha says
Hey Sam,
My frosting tastes kind of weird
Would you suggest anything??
Btw the cupcakes turned out awesome 🙂
Wendy says
Hi,
I don’t have baking soda, can I use more baking powder to compensate?
Sam says
I’m sorry but I don’t recommend it 🙁
TRina says
I did that once and they turned out horrible and rubbery. Just make the recipe a different day, instead of getting frustrated.
Aarthi says
These have been now made (for my daughter’s birthday party) and filed away as the only chocolate cupcake recipe I’ll ever need! Love that it makes 24 cupcakes. Made as written – quick, easy, convenient prep/ingredients… Results were perfect cupcakes with a beautiful rise. Made and frosted the next day with stabilized strawberry whipped cream topping. Thank you!
Sugar Spun Run says
Thank you so much! I am so glad that you enjoyed the chocolate cupcakes, Aarthi! Thank you for commenting. 🙂
Erika says
WOW. I don’t think I’ve ever had such light and fluffy cupcakes before! These are amazing, my 3 year old son and I had fun making these! The recipe yielded 36 cupcakes which was perfect. I think I’m going to frost with a cream cheese frosting for a bit of decadence but these are now our go to chocolate cupcakes!
Nelia Delima says
Thank you for this wonderful recipe!
Sugar Spun Run says
I am so glad that you enjoyed the chocolate cupcakes, Neila! Thanks for commenting. 🙂
Zofia says
Love this recipe! Do you have a vanilla version??
Sam says
I do have a great vanilla cupcake recipe if you want to check that out! 🙂
Alexandria Schuttenberg says
I have made these 2 or 3 times and they are now my favorite cupcake hands down, and everyone whose had them agrees!! Great recipe, I’m going to make it into a cake today, but I only have 9in pans rather than 8. Do you think it would be ok?
Sugar Spun Run says
I am so glad that you enjoy them, Alexandria! Yes, a 9″ will be fine. Happy Baking! 🙂
Alexandria Schuttenberg says
Im drawing a blank, when it says 1 3/4 cup is that 1 cup + 3/4c + 2tbs for flour?
Aarthi says
Could I carve these to make them into “pinata cupcakes” (using the method from your site/recipe) – based on their finished consistently, would they hold up ok?
Looking forward to trying these for my daughter’s birthday – Thanks!
Sam says
Hmm, I haven’t tried carving this cupcake recipe. It is pretty light and fluffy so I’d be a bit worried it wouldn’t hold the sprinkles very well but it’s hard to say for sure. I’m sorry Aarthi! If you do try it would you please let me know how it turns out for you?
Maria says
These are definitely, my go to chocolate cupcakes. My mother in-law is in love with them. It’s requested again! I made them into a salted caramel cupcakes. Buttercream icing and I added Dulce de Leche to the icing and topped it off with coarse sea salt.
Sugar Spun Run says
That sounds amazing, Maria! I am so glad that everyone enjoyed the chocolate cupcakes. Good luck with your next batch! 🙂
Caitlin Hartwigsen says
Hi I love love love this recipe and am wanting to try it in bundt pan form. I see directions for cake pans but was wondering cook time range for a Bundt?
Thank you for this amazing recipe!!
Sugar Spun Run says
Hello, Caitlin! I am so glad that you enjoyed the Chocolate Cupcake recipe. I have not made it in a Bundt Pan before so, unfortunately, I can’t give you an exact baking time. I would just keep an eye on it. Enjoy! 🙂