Easy Chocolate Cupcake Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
My easy chocolate cupcake recipe yields two-dozen light, fluffy, and chocolatey cupcakes that are better than a box-mix (and just as easy!). Made quickly and easily in one bowl, they can be baked and frosted in less than an hour. Recipe includes a how-to video!
The Perfect Chocolate Cupcakes
You’re going to be so happy you found this recipe. After all, who doesn’t love a perfectly balanced chocolate cupcake (preferably topped with a generous swirl of chocolate buttercream). My recipe is incredibly moist, so soft, and so perfectly fluffy. Taste wise, they’re sweet without being too sweet and have a pronounced chocolate flavor (I’ll share a few tricks to pull this off). Plus, they’re incredibly quick and easy to make in just one bowl!
I first published this recipe six years ago and it’s been a huge hit with my readers and my own faithful go-to chocolate cupcake recipe (I prefer my slightly heavier chocolate cake recipe for cakes). However, the original recipe made a large, awkward number of cupcakes, so I’ve scaled down the recipe to now make a neat 24 cupcakes with subtly domed tops.
What You Need
Making chocolate cupcakes from scratch is just as easy as using a box mix, but they taste so much better. Here are a few of the ingredients you’ll be using today:
- Cocoa powder. I recommend using natural, regular cocoa powder in your chocolate cupcakes. Dutch process will change the flavor and could impact the texture (if the baking soda isn’t fully neutralized), so I’d recommend sticking with the recipe as written.
- Hot water/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 fully develop the rich flavor of the cocoa.
- Oil. Don’t be tempted to replace the oil with melted butter, please! Using oil makes these chocolate cupcakes super moist without weighing them down. The cocoa powder (when bloomed by the hot liquid) provides plenty of flavor, so butter is unnecessary (never would have thought I would type those words!) and actually yields a less-desirable cupcake.
- Cornstarch. I’ve updated this recipe to include a tablespoon of cornstarch. One of my favorite secret ingredients (you may recognize it from my best chocolate chip cookie recipe), this simple addition keeps them tender, soft, and fluffy and it also gives these formerly completely flat cupcakes a slight rounded dome.
SAM’S TIP: If you choose to use coffee, your chocolate cupcakes will not taste mocha-esque; rather the coffee helps to enhance the rich chocolate flavors of the cocoa powder. I recommend you use it!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make My Favorite Chocolate Cupcake Recipe
Make the Batter
- Whisk all of the dry ingredients and sugar together.
- Add the oil, egg, and vanilla and mix to combine. It’ll seem a bit stiff, dry and crumbly, but just keep mixing and go until all of the dry ingredients are moistened. Feel free to use your electric mixer for this step, but I usually just use a spatula.
- Slowly drizzle in the milk and continue stirring until the batter looks uniform.
- Gradually and carefully add the hot liquid and mix until everything is completely combined.
SAM’S TIP: While you might be able to get away with using buttermilk straight from the fridge, room temp eggs are key here! If your eggs are cold, straight from the fridge, they will not incorporate well into your dry ingredients, leaving you with a batter that’s clumpy, clunky, and not uniform. This can lead to sunken or otherwise wonky cupcakes.
Divide the Batter & Bake
It’s very important to not fill your cupcake liners higher than ⅔ full. If you do, the batter will spread out over the tops and the resulting cupcakes will have flat tops that are likely to sink in on themselves. Opt for under-filling rather than over-filling, and if you do happen to have leftover batter, make extra cupcakes or discard it.
- Evenly divide the batter among a lined cupcake pan and bake for 17-19 minutes.
- Let cupcakes cool completely before frosting.
SAM’S TIP: I recommend baking one pan of chocolate cupcakes at a time, just in case your oven bakes unevenly or does something funky while baking, or even just in case you accidentally leave the first batch in too long. The batter will be fine to wait on the counter while the first batch bakes!
While you can always stick with chocolate buttercream (shown here), my chocolate cupcake recipe tastes lovely with just about any topping. Some of my top recommendations are brown butter frosting (my husband’s favorite pairing), marshmallow frosting, cream cheese frosting, peanut butter frosting (perfect for peanut butter & chocolate lovers!), Swiss meringue buttercream, or vanilla frosting.
Frequently Asked Questions
This chocolate cupcake batter will be very, very thin–much different from the thick batter of my vanilla cake recipe. It’ll seem almost watery/soupy. This is normal and means you’ve done everything right!
While I do have a great chocolate cake recipe, you can use this recipe to make a two layer 8″ or 9″ cake. I provide instructions on how to do this in the recipe notes.
I don’t recommend it. This batter was carefully developed and the inclusion of the cocoa is critical for the proper texture. Even if you swapped an equal amount of flour, it’s not likely to turn out nearly as well as a recipe that was actually designed to be a vanilla cupcake. I suggest you make my easy vanilla cupcake recipe instead!
With only 15 minutes to prep and only one bowl to dirty, what are you waiting for!?
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Truly the Best Chocolate Cupcake Recipe
Equipment
Ingredients
- 1 ⅔ cups (333 g) granulated sugar
- 1 ½ cups (188 g) all-purpose flour
- ⅔ cup (65 g) natural cocoa powder, see note 1
- 1 Tablespoon cornstarch, see note 2
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon table salt
- ½ cup (118 ml) avocado, canola or vegetable oil
- 1 large egg + 1 large egg yolk, room temperature preferred
- 2 teaspoons vanilla extract
- ⅔ cup (157 ml) whole milk, room temperature preferred
- 1 cup (236 ml) hot coffee, see note 3, may substitute hot water
- 1 batch chocolate buttercream, or preferred frosting
Instructions
- Arrange rack to center of oven and preheat oven to 350F (175C). Line two 12-count muffin tins with paper liners.
- In a large bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt (I make this recipe with an electric mixer but it can be done by hand using a whisk and spatula instead).1 ⅔ cups (333 g) granulated sugar, 1 ½ cups (188 g) all-purpose flour, ⅔ cup (65 g) natural cocoa powder, 1 Tablespoon cornstarch, 1 ½ teaspoons baking powder, 1 ¼ teaspoons baking soda, 1 teaspoon table salt
- Add canola oil, egg, egg yolk, and vanilla extract and stir until batter is combined (it will be a bit dry and crumbly but all of the flour mixture should be moistened before proceeding).½ cup (118 ml) avocado, canola or vegetable oil, 1 large egg + 1 large egg yolk, 2 teaspoons vanilla extract
- Drizzle in milk while stirring and stir until batter is uniform and completely combined.⅔ cup (157 ml) whole milk
- Gradually add hot coffee or hot water (take care not to burn yourself!) and stir until liquid is completely incorporated into the batter and you have a smooth chocolate batter. Scrape the sides and bottom of the bowl to ensure everything is well-combined. The batter will be very thin, this is normal!1 cup (236 ml) hot coffee
- Evenly divide batter into prepared muffin tin, but take care to fill liners between ½ and not more than ⅔ of the way full, this is typically about 3 Tablespoons of batter or less per cupcake liner. Over-filled liners will result in cupcakes with flat tops and they may cave in on themselves. If you have excess batter, discard it (or make extra cupcakes!).
- Transfer one pan of cupcakes to 350F (175C) preheated oven and bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean). Allow to cool for 10-15 minutes in baking pan before carefully removing to cooling rack to cool completely before frosting (I like to use a knife to gently pry up the cupcake from the bottom and then carefully lift it out to a cooling rack). Repeat with second pan of cupcakes
- Once cupcakes have cooled, frost with my chocolate frosting or your favorite frosting recipe.1 batch chocolate buttercream
Notes
Cocoa powder
I recommend using natural unsweetened cocoa powder for best results. However, in a pinch Dutch process cocoa powder can be used instead, but note that the flavor will be slightly different and the cupcakes will be darker.Cornstarch
Cornstarch is my secret ingredient, it makes the cupcakes tender and fluffy and gives them the perfect, slight domed tops. However, if you do not have it on hand you may omit it, note that your cupcakes will likely be flatter though.Hot coffee/hot water
A hot liquid is essential to properly blooming the cocoa powder (which gives the cake a pronounced, rich chocolate flavor). I like to use hot coffee because the coffee flavor enhances the chocolate, making the flavor even richer and deeper. However, you can just use hot water instead. The hotter the liquid the better; boiling is fine, just be careful! Please note I don’t recommend using other hot liquids such as hot chocolate which often have other additives and sugar added and could adversely affect the final outcome.Frosting
I used my Ateco 848 tip to pipe the frosting on the cupcakes in the photos above and in the video. If you wish to frost all of your cupcakes this generously you will want to double the frosting called for in the recipe that I linked to, but honestly you don’t need to and a more modest amount (half the amount shown) works great and allows the cupcake flavor to really shine, it just didn’t look quite as nice in the pictures!Baking chocolate cupcake batter in different sized pans
You may bake these cupcakes in two 8” pans for 35-37 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. In two 9” pans the cakes will take a bit less time, start checking at 30-32 minutes. This recipe should also work just fine in a 13×9” pan, but I would keep an eye on it as I haven’t tested it in this size pan yet.Original recipe
I’ve received a lot of requests for the original recipe. As I mentioned in my post, this current recipe is the one I recommend, it’s simply scaled down from that one to make an even 24 cupcakes, to prevent the overflowing issue many people were having, and a bit of cornstarch has been added to improve structure. It’s a slightly better cupcake recipe for the changes and I recommend using the recipe as seen here. However, since so many of you have asked, here is the original recipe. Please note that I am not accepting comments or questions on the original and recommend you use the recipe I have published here currently.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Related Recipes
My chocolate cupcake recipe was originally published in March of 2016. A few small modifications were made to scale the recipe down to 24 even cupcakes without changing the texture, and the post has been updated to be more informative and a how-to video has been added.
I don’t usually leave reviews for recipes, but I feel like I HAVE to rave about this one! These cupcakes were the lightest, fluffiest, most amazing cupcakes I’ve ever had, let alone made! The best part is, there aren’t even any specialty ingredients. I’ve had everything for these cupcakes lying around all along, I wish I would have known it was this easy to make perfect cupcakes sooner!
Thank you so much, Kanden! I am so glad that you enjoyed the cupcakes and thank you for taking the time to leave a comment. I appreciate it! 🙂
Can I replace the milk with buttermilk? And the egg with mashed bananas?
Hi, Talia! Yes, you can substitute with buttermilk. I have not tried adding bananas and egg in addition to the other ingredients lists so I am not sure how the consistency of the batter will be. If you try it, I’d love to know how it turns out for you. 🙂
The cupcakes turned out to be way better then what I expected it was amazing 😉
I am so glad that the cupcakes exceeded your expectations, Isabell! I am so glad that you enjoyed them. 🙂
Can you freeze this batter? We made too much!
Hi, Irene! I have never frozen this batter, however, I have frozen the baked cupcakes (unfrosted) and they have turned out well. 🙂
Can you use almond milk instead of milk for this recipe?
Hi, Britt! Almond milk may alter the taste and texture of the cake, however, I have not tried it myself. If you do, I’d love to know how it turns out for you. 🙂
I made these a couple time and they were AWSOME!!! They were so easy to make and so good as well. I want to make these as a cake for someone next, how will I be able to fit this is a 6inch mold?
I am so glad that you have enjoyed the cupcakes, Becky! As far as adapting this recipe to fit a 6″ pan, I am not 100% certain, but my best guess would halve the recipe, filling the cake pan about 2/3 of the way full. You will have some leftover batter (cupcakes for yourself). Since you will be changing the size of the pan, then the bake time will be different so I recommend keeping an eye on it. I hope that helps! Keep me posted on how it turns out! 🙂
I have made these 3 times now! The first time was for valentines day and I made a strawberry french buttercream to ice them with and they were incredible!! I use strong coffee instead of water and these are by far the best chocolate cupcakes/cake I have ever had. Thanks so much for this recipe!! I will be making these cupcakes the rest of my life:)
Thank you so much, Tori, for trying my recipe. I am so glad that it has become a favorite of yours. Enjoy! 🙂
Maybe I should of used coffee instead of water, but my cupCAKE did turn out wonderful though!
Looks super cute and a great easy recipie to make and read! I can’t wait to bake these! And looks toatally capablle for a kid to make! Thanks so much! ♥😋😍💯
I hope that you both have a blast making this recipe together, Mesa! Happy Baking. 🙂
I made them tonight and it is wonderful besides the frosting!! (btw, I am a kid!) 🙂
I love that you tried this recipe, Mesa. I loved baking at a young age myself so I greatly appreciate your feedback. Glad you enjoyed the cupcakes and thanks for the heads up on the milk. 😉
Hey i really want to try this recipe but i dont want to bake 24 cupcakes as it is my first time trying to bake. How do i alter the measurements if i want to bake 12 cupcakes only?
Will taking exactly half measurements of everything mentioned above work?
Hi, Alveera! To only make 12 cupcakes you will divide all the ingredients listed in half. Baking time will remain the same. Enjoy! 🙂
What kind of milk did you use for the batter and buttercream?
Hi, Pat! I typically use whole milk. 🙂
Can I make these with Olive oil? That’s all I have at home.
Hi, Anabel! Olive oil has a strong flavor so I usually don’t recommend it as it will alter the taste of the cake. 🙁
Thank you. I tried them anyway and you’re right, they have a bit of weird taste, haha. They’re still pretty good and super moist. My family didn’t seem to mind the taste either as half of them are gone already. Thanks for the recipe.
I am glad that they still enjoyed them, Anabel! 🙂
I tried this recipe and i loved it. This is a total win win.
I am so glad that you enjoyed the cupcakes, Indira! Thank you for trying my recipe. 🙂
The cupcakes raised then inverted
OH NO, Anna! I am so sorry that this happened. If your cupcakes sink in the middle, usually it is the result of over-beating the batter. By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Regardless, I hope that they taste delicious! 🙂
Okay, none of the cupcake recipes I ever tried work out for me EXCEPT for this one. I can’t express how amazing the cupcakes taste, and the smell is amazing!
I am so glad that you have had such great success with this recipe, Aisha! Thank you so much for commenting. I am so happy to hear how much you enjoy them! 🙂
These cupcakes were easy and so good! I made for my son’s birthday party and when following recipe they turn out perfect. Thank you so much for sharing, I will definitely keep this as a top chocolate cupcake recipe! ☺️
I am so glad that they turned out so well and were a birthday party hit, Rachel. Thank you for commenting. 🙂