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
Cheri says
IT WAS AMAZING
First time making cupcakes and i got them perfect
So good
Sam says
I am so glad you enjoyed them so much, Cheri! 🙂
Sarah says
Hi, I have made these cupcakes and also the cake. They were delicious! I was just wondering if you have ever frozen either? Have a big event coming up and would like to get these done early. I do know that they cant be decorated before freezing.
Thanks
Sam says
Hi Sarah! I have not frozen them myself, but I don’t see any issue why these would freeze well as long as they are in an air tight container. 🙂
Avril says
The most delicious and easy cupcakes! This is my go to recipe when I’m in the mood for cake
Sugar Spun Run says
I am so glad that you enjoyed it, Avril! I am happy that you now have a new go-to recipe. Thank you for commenting. 🙂
Ntokozo Mdunge says
I made them and they were so delicious
Sam says
I’m so glad you enjoyed!
Eliana says
Hello Sam! If I could I would give you a million stars for this recipe! I never ate a cupcake that it is so soft, flavorful and not sickly sweet! My husband wanted to bake cupcakes for my birthday and he was very pleased with with the results. We got 24 cupcakes and they are amazing with and without frosting. This recipe is going for the approved recipes of our family cookbook!
Thank you so much for sharing this jewel with us!
Sam says
Thank you so much, Eliana! I am so glad everyone enjoyed them so much! 🙂
Chris says
Hi! Super thank you for this yummy recipe 🥰 I made this with your chocolate cream cheese frosting and it was superb 😋.
Everybody loves it moist cake and delicious frosting. I cut 1/2c of sugar to the cupcake and frosting though, but it’s still a box office on the dessert counter.
Sam says
I am so glad everyone loved them, Chris! 🙂
Angela Elliott says
These are super easy and delicious! Very moist and light. They were a tad sticky/almost oily though…is that normal? I dont bake cupcakes very often, this could be completely normal. Delicious with the chocolate buttercream!
I have a question for you regarding flour. Back in high school home economics class I remember learning to sift the flour BEFORE you measure it. I do this when I bake, but I dont think I’ve ever seen a recipe say to! What is your method, do you sift before, after, or not at all? This recipe is very precise in the amount of flour and so I was just wondering because sifting before does yield a bit less.
Thanks for the great recipe! I will be coming back to your site to try other:)
Sam says
Hi Angela! They shouldn’t be sticky/oily, they may have needed another minute or so in the oven. In regards to measuring flour I ALWAYS use weights. It is so much more accurate. If for some reason my scale is broken or isn’t working I will use my methods for how to properly measure flour. 🙂
Angela says
Thank you next time I will try another minute or so. I guess I should get a scale then ! But I’m confused because the recipe calls for 1 3/4 cups + 2 tablespoons flour…. not a weight! Sorry I have serious mama brain right now lol!!
Sam says
Hi Angela! Sorry this is an older recipe that I should really update with gram measurements. The weight for the flour there is 233 grams, so I don’t think you are having mama brain, but I definitely know how that goes! 🙂
Angela Elliott says
Ok I followed your link to your the flour measuring info. Thank you that is EXACTLY what I was looking for 🙂
Sam says
You’re very welcome 🙂
Sadie says
Hi Sam! I am so excited to try these out this weekend. How long would you suggest baking these when using a jumbo muffin tin? Would I need to adjust the oven temperature as well?
Sam says
Hi Sadie! I honestly haven’t tried it. The temperature will be the same and they will definitely need more time. Let me know how it goes. 🙂
Flavia says
The cupcakes were good and fluffy, the only flaw is that they were to sweet for my taste, next time I will try to put less sugar.
Sam says
I’m glad you enjoyed, Flavia! 🙂
Lory says
I am a kid and I just started my own business and these are Cupcakes I am
using everyone loves these are so good they’re my favorite
Sam says
That is so awesome, Lory! Good luck in your adventure. 🙂
Sierra says
Thanks and Sierra is my name not lory that is my mom
Sophie says
I tried my cupcakes with Coffee, OMG. It was so good, the coffee was in the background and aliciuos ( cross between amazing and delicious . I don’t think that’s a word but it describes these cupcakes.
Sam says
Thank you so much, Sophie! I am so glad you enjoyed them so much. 🙂