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
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). Batter will be very thin, don't panic!
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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
Zara says
First off, these are Delicious. They are moist, and kinda crunchy on the outside which makes it wonderful to eat. However, these rise up a lot so I recommend filling them quarter of the way instead of 2/3. Apart from that, these were perfect. Thank you so much for the recipe. I’m a beginner baker so this was a great guide 🙂
Lisa says
These were the best chocolate cupcakes I’ve ever had. The frosting was scrumptious!! My husband loved this cake too.
Sam says
I’m so glad to hear they were such a hit!! 🙂
Priya says
I am always trying to find a really good chocolate cake / cupcake recipe thats not dry….and I have now found my one and only go to recipe!!! I made these and I loved how moist it was!! I baked it a day in advanced put in the fridge and still came out moist!!! Thank you for a wonderful recipe!! 🙂 🙂
Sam says
I’m so glad to hear you loved them!! 🙂
Cassandra says
I don’t really like chocolate cake but I ate three of these. Your recipes are always a hit for me.
Sam says
So happy to hear this! Thank you for commenting, Cassandra! 🙂
April Menk says
These have become my go to for cupcakes! Made these and my usual vanilla cupcakes for an anniversary party this last weekend. The chocolate cupcakes were gone before midnight while the vanilla had barely been touched!
Sam says
I’m so happy to hear these were such a hit, April!! Thank you for commenting to let me know how they turned out for you!! 🙂
Kate says
Thanks for sharing the recipe! Excited to try it out for my daughter’s birthday party soon! I intend to make it one night before the event, do I need to keep them in the fridge? Will the frosting melt when I get them out of the fridge? I live in Malaysia, the average temperature is about 30 Deg (even at night). Thank you!
Sam says
I usually do not refrigerate mine, but if you are frosting them I would probably keep them chilled in an airtight container to keep the frosting from getting too soft, it shouldn’t melt but it would probably get very soft at that temperature.
Cintya Maria says
Hi Sam! I made this recipe last Tuesday for Valentine’s Day here in Brazil (June 12th) and my husband simply loved it! Thanks a lot for sharing such an amazing recipe! I put “brigadeiro” on top and it worked well! Thanks again! xxoo (I will tag you and post it on instagram, ok?)
Sam says
I’m so glad to hear that you (and your husband!) enjoyed the recipe! I will look for the Insta tag, thank you!! 🙂
Jenny Bridges says
I made this and it turned out perfect. I don’t use canola or vegetable oil, so I used olive oil instead. Huge hit! The cupcake was moist, delicious and not overly sweet. I wanted to eat more! But I made it for a baby shower. I topped it off with melted jumbo marshmallows because I don’t have time to make frosting and ensure it keeps its shape while transporting it in my car for a long commute. Thanks so much!!!
Sam says
I’m so happy to hear they were such a hit, Jenny!!
Emily says
I was looking for a simple chocolate cupcake recipe I could modify slightly to make chocolate-chili-lime cupcakes and yours looked like the best. Turned out great…and my mom’s 1960 wedding shower tins are smaller than modern tins, so I ended up with 30 cupcakes. I think my next experiment will be chocolate-orange-cinnamon cupcakes, again using this fantastic recipe as a base.
(Tech specs: I added two teaspoons of chili powder and the zest of a small-ish lime.)
Sam says
So glad they turned out so well for you, Emily! Thank you for commenting!! The addition of chili powder and lime sounds neat!
Lauren says
These are the most amazing cupcakes! So moist, and the flavor is so rich (I did use coffee and totally agree how it helps the chocolate flavor). I had so many compliments the other day when I made them. I used your “favorite chocolate frosting” recipe instead, just because I wanted to try a frosting with chocolate chips instead of cocoa.
Sam says
So happy to hear you enjoyed them, Lauren!! 🙂
Cindy Brown says
My son’s 11th birthday is tomorrow, July 10th( The Bahamas’ 45th Independence) and he wanted chocolate cupcakes instead of a traditional birthday cake. I just got done baking 4 dozen of these and half dozen are gone before I got a chance to frost them. They are very moist and delicious. HE lOVES THEM!
Sam says
I’m so glad that your son enjoyed them!! Happy Birthday to him! Thanks for commenting, Cindy!