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
Lolita says
Hello Sam,
I am writing to you from Sydney Australia. I made your easy chocolate cupcakes for the first time yesterday (a little hesitant as I think measuring cups are a little different here to the US ) but as the name says it was very easy, so delicious, moist and overwhelmingly perfect. I have never made such successful cupcakes before. Next I will be making your vanilla cupcakes.
Thank you so much for a great recipe and such an amazing website.
Wishing you all the very best
Lolita 🧁 😊
Sugar Spun Run says
Lolita, I am so glad that the Chocolate Cupcakes turned out so well and you found them enjoyable. I hope you love the Vanilla Cupcakes just as much! Thanks for commenting. 🙂
Sheryl says
Great cupcakes. Perfect chocolate flavor. My 7 year old picked this recipe to make for her class for her birthday. We got 29 from this recipe and after tasting 3 can’t eat any more or we won’t have enough. 🙁 We need to make more ASAP.
Sugar Spun Run says
I am so glad that the chocolate cupcakes were such a hit. I hope that her classmates enjoy them and that she has a nice birthday celebration. Thanks for commenting, Sheryl! Enjoy! 🙂
Nate Gainey says
Amazing! I just made these cupcakes with the frosting and they were so good! My secret addition to this recipe, though, is putting an Oreo in the middle. 😉
Kate says
This cupcake recipe is amazing!! I’ve made it many times now (in different sizes and with a variety of fillings and toppings) and it is pretty much fool-proof and always yields light and moist cupcakes (and plenty of compliments). Thank you so much for such a brilliant recipe!!!!
Sugar Spun Run says
I am so glad that you enjoyed the Chocolate Cupcake Recipe, Kate! Thanks for commenting. 🙂
Maddie says
This chocolate cupcake recipe is seriously the BEST and so easy! I would say that a good, fluffy. moist cake is difficult for the average baker (aka me) to perfect without a boxed mix. I found this recipe after making a different chocolate cupcake recipe from scratch that turned out dry and tougher – these turned out delicious! Thank you!!
Sugar Spun Run says
Thank you so much, Maddie! I am so glad that you enjoyed the Chocolate Cupcakes. I am happy you found the recipe easy to follow and delicious. Thanks for trying my recipe. 🙂
Emily S. says
I made mini cupcakes using this recipe. It make 96 + a bit extra. 😳 They taste great and I love the light texture. I used super strong coffee so it did have a bit of a mocha flavor. I didn’t make the buttercream, just the sponge. I’m going to bookmark this recipe for sure.
Sugar Spun Run says
Thank you so much, Emily! I am so happy that you enjoyed the chocolate chip cupcakes. By the sound of it, you have plenty of mini’s. Enjoy! 🙂
Okino says
My toddlers and I just made these cupcakes. It worked out so well! And I’m not very good with cupcakes so I am pleased! Thank you!
Sugar Spun Run says
Thank you so much, Okino! I am so glad that the chocolate cupcakes worked out well for you and your kids. Enjoy! 🙂
Vrinda says
🙂 she was a professional cook once upon a time, too, and prides herself on her cooking and baking, so this was a serious home run.
Vrinda says
My mother-in-law, who legit hates me, asked for the recipe. I owe you one!
Sugar Spun Run says
LOL. I am so glad that she approved and enjoyed the chocolate cupcakes. 🙂
Ronessa says
Hi Sam,
I really would like to try out your recipe. Is it possible to get the metric measurements please???
Thanks 😊
Sam says
Ho Ronessa! This is an older recipe of mine that I have to re-make using metric measurements so I don’t have them listed just yet. However, if you’d like to do a conversion, generally for me:
1 cup of flour = 125 grams
1 cup of sugar (granulated or firmly packed brown) = 200g
1 cup of powdered sugar = 125g
1 cup cocoa powder = 100g
1 cup butter = 226g
1 cup milk or canola oil or other fluid = 236ml
Hoping to have the recipe updated soon!
Ronessa says
Thank u so much, I’ll wait for the metrics as we don’t work with cup measurements and the conversion charts I looked at for the ingredients above are totally different 😳
Kelly says
Hi. Can we use unsalted butter for the chocolate buttercream frosting and then add salt?
Lexie says
I just finished my first batch and I am so happy! I don’t eat cake. Like at all. I’ve never liked it. I’m making these cupcakes for my cousins bridal shower and I am seriously amazed. I will eat these. They are sooo good! Getting ready to make batch number two now 🙂
Sugar Spun Run says
Thank you so much, Lexie! I am so glad you found a cake you will enjoy. I hope that your cousin enjoys the chocolate cupcakes and has a nice bridal shower as well. Enjoy! 🙂
Vera Di Nunno says
Hello,
My first time trying this recipe and I love it. The cupcakes are moist, flavorful, fluffy inside and delicious. I will definitely try the other flavors.
Sugar Spun Run says
Thank you so much, Vera! I am so happy that you enjoyed the chocolate cupcakes. I look forward to you trying some of my other recipes. Enjoy! 🙂
Pavi says
Hi, I was just wondering if I could use this recipe to make a cake instead? and if so how many layers will it make if I want a layered cake?
Abigal says
It says in the notes how to make a cake and I’m pretty sure when you male a layered cake you can have as many layers as you want.
Anne says
The cupcakes tasted great. But it was difficult to remove the cupcake liners as cake got stuck to it and the cupcakes lost its shape. What can I do differently.
Sugar Spun Run says
Hello, Anne! I’m sorry to hear that the cupcakes are sticking to the wrapper. There are many factors that could cause your cake to stick to the liner so it’s hard to pinpoint just one. Cupcake liners are made out of a variety of papers and foils, I have found that the least expensive papers tend to be the ones that stick the most. There are cake liners that are non-stick that you may want to try next time. You can also lightly spray your liners before filling with batter if you choose. Regardless, I hope that the chocolate cupcakes tasted delicious. 🙂