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
Amy Gilbert says
So easy and delicious!
Sam says
Thank you so much Amy! I am so glad you enjoyed the cupcakes! 🙂
Erika says
Only my first time making cupcakes without using those in the boxes and it was the best cupcake i have ever eaten, thank you! I did not have enough butter for the frosting though so I made a peanut butter frosting and it was delicious with this moist fluffy cupcake.
Sam says
I’m so happy you enjoyed the chocolate cupcakes, Erika!! Thank you so much for commenting 🙂
Elle says
How far in advance can I make these? And how are they best stored if able to bake in advance
Sam says
Hi Elle! I typically don’t keep them longer than a week at room temperature in an air tight container. 🙂
Madison says
Love it!
Sam says
Thank you so much, Madison! I am glad you enjoyed the chocolate cupcakes. 🙂
Harley says
Will 9inch pans work as well?
Sam says
Hi Harley! This will work in 9 inch pans, I am just not sure how long they would need to bake. 🙂
Heather H says
When circumstances demanded that I bake my own birthday cake this year, I whipped up a batch of these cupcakes, and they were perfect! I made a 1/3-sized batch, using my favorite cocoa that comes blended with chai tea spices. They are absolutely as moist and delicious as promised! Thanks so much for this terrific recipe!
Sam says
I am so glad you enjoyed the chocolate cupcakes so much, Heather! 🙂
Karthika Srinivasan says
If I need to make 12 cupcakes can I use half the measurement of everything that is mentioned ?
Sam says
That will work just fine. 🙂
Kade says
I loved these cupcakes! I didnt use the frosting and regretted it but the cupcake is moist and yummy!
Sam says
I am so glad you enjoyed the cupcakes, Kade! 🙂
Patrycia says
Best cupcakes of my life. Ever. Ever!! So easy!!!! Cupcake recipe for life.
Sam says
Yay! So happy to hear you enjoyed the chocolate cupcakes, Patrycia!! 🙂
Stephanie says
These are the best chocolate cupcakes I have ever made/had. After some attempts with other recipes, this recipe is golden. I will use this for everything and to share with family and friends. Thank you for this amazing recipe! It also has COFFEE! What more do you need?!
Sam says
Thank you so much, Stephanie! I am so glad you enjoyed the cupcakes so much. 🙂
Holly Boyd says
Awesome cupcakes !! These were so good that they kept 11 girls quiet ,during my twins 10th birthday party !! Chocolate coma and unbelievably yummy !! The hubby said I could give the professional baker ” a run for her money !!”
Sam says
Thank you so much, Holly! I am so glad everyone enjoyed the cupcakes so much. 🙂
Abdul sadique says
This recipe genuinely works
Great and easy recipe
And NOTE make my cupcake more tasty😊😋
Sam says
Thank you so much, Abdul! I am so glad you enjoyed the cupcakes. 🙂
Stephanie says
Fantastic recipe and I think my first successful frosting, ever! Also, THANK you for the hyperlink to just jump to the recipe. It’s hard to scroll and scroll and scroll to the recipe, especially on sites with so many ads! I’m gearing up for another round this afternoon.
Also, funny thing – I didn’t have a piping bag or tip so I just used a ziploc bag to frost the cookiees. They 100% ended up looking like the poo emoji! LOL! I have since bought a piping bag and am looking forward to a hopefully prettier final product.
Sam says
I am so glad you enjoyed the frosting so much, Stephanie! I have frequently used ziploc bags in a pinch. The tip in the piping bag is what really makes the difference. 🙂
Alex says
Can i use water for the frosting i stead of milk?
Sam says
I don’t recommend it as water is much thinner.
Jasmina says
Hi! I just tried this recipe. I did literally step by step, to a T. It took almost 30 minutes for them to finally cook, and the cupcakes look so flat like I made cookies. What do you think went wrong? They taste great, but I cant use them now unfortunately.
Thanks!
Sam says
Hi Jasmina! Was your oven fully preheated before you put the cupcakes in? By chance could your oven temperature be running lower than it is saying? Or could the cupcake liners have been filled up too high? Those would be my best guesses.
Jasmina says
Hi Sam!
I honestly have no clue what happened. I filled the liners 2/3rds full. I normally don’t have an issue with my oven. I dis hear the temperature timer ring, I believe i put the cupcakes in about 10-12 minutes later.
I had some left over batter, those 9 cupcakes came out perfect.
I will be making these again, as they were THE BEST CHOCOLATE cupcake I have ever tried.
Sam says
I’m so glad the second set turned out for you. 🙂
j says
AMAZING!!
Sam says
So glad you enjoyed!! 🙂