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
Alan says
Great recipe, thank you, Sam! These are moist like cake and pair well with the frosting.
Sam says
I’m glad you enjoyed them, Alan! 🙂
Talia says
I simply have found my favorite cupcake recipe! Thank you!
Sam says
I am so glad you enjoyed them so much, Talia! 🙂
Catalina H. says
I used this recipe and modified it for mini cupcakes! I just halved everything and baked for 12 minutes:) I also used a coffee substitute which worked perfectly. Great recipe! The whole family loved it.
P.s: the batter I had made about 34 mini cupcakes.
Catalina H says
^i should note that I did not use the frosting recipe if anyone was curious but the cupcakes were delicious 🙂
Sam says
I am so glad you enjoyed them so much, Catalina! 🙂
Keylan says
Do you also used unsweetened cocoa powder for the frosting? Or just regular cocoa powder?
Sam says
Hi Keylan! I usually use the natural unsweetened cocoa powder like I do for the cupcakes. 🙂
Swe says
can you store the extra better for the next day from this recipe??
will it rise up the same or will there be a difference in quality of the cupcake i tried to reduce the recipe by half and still end up yielding more cupcakes since there was an overflow when filled 2/3rd.
please let me know what to do!!
also what size cupcake liners should do good for this recipe?
But the results from this recipe is too good and everyone loved it myself included 🙂
Sam says
Hmm I haven’t tried saving the batter so I’m not sure how it would do the next day. The best bet is to wrap it tightly and store it in the refrigerator. I just use the standard size cupcake liner for these. Mine don’t say a particular measurement. I can normally get mini, normal, or jumbo liners. 🙂
swe says
so i actually tried saving the batter overnight in the fridge and taking it out in the morning, used only in the evening after keeping for atleast 4-5 hrs at room temperature and when i baked the cupcakes it came out perfectly!!
Sam says
Thanks for the update! I’m glad they turned out for you. 🙂
Ema says
how hot should the water be?
Sam says
The hotter the better! Boiling is best but be careful to not burn yourself!
Preet says
The batter was SO runny I ended up using a funnel to pour it into the cupcake tray, I read in the recipe that it was going to be runny but this was outta pocket lol. The cupcakes turned out GREAT! Everyone loved them, and the cream was very nice as well. I had a little batter and cream left over to make a few more the next day, but I’m saving this recipe for the future, it really tastes like I bought it from the store!
Sam says
I am so glad everyone enjoyed the cupcakes so much! 🙂
Kaiya says
These cupcakes are amazing! They’re light and moist but hold their form. The only problem I had is that they overflowed onto the baking tin when I filled them two-thirds of the way. However, the second batch I made, I only filled the liners halfway and they came out perfect. I will definitely make these again, and maybe try out the frosting.
Sam says
I’m so glad you enjoyed them, Kaiya! The frosting is really tasty too. 🙂
Shaz says
i’ve used your recipe for both cupcakes and a cake. Super great!
perfect chocolate taste.
the icing was great, although i reduced the powder sugar into half.
Your recipe is the best
Sam says
I am so glad you enjoy it so much, Shaz! 🙂