How to make a Easy Chocolate Cupcake Recipe

K.Randimal -

Easy Chocolate Cupcake Recipe

Chocolate cupcakes are the ultimate party food. These are super moist and bursting with rich, chocolaty flavor — and they're so easy to make. Frost these delicious chocolate cupcakes with buttercream or cream cheese frosting, or try royal icing or even whipped cream.

Easy Chocolate Cupcake Recipe

Chocolate Cupcake recipe is so easy and the results are amazing every time. Top them with our 6-minute Chocolate Buttercream Frosting and you have the ultimate chocolate lovers cupcake.


Why you will Love these Chocolate Cupcakes

First, this recipe is SO EASY! Simply mix the dry ingredients, then mix the wet ingredients, and whisk them together. They bake up with a beautiful domed top.

These Chocolate cupcakes are moist and fluffy at the same time with a tender crumb.The coffee is the secret ingredient here and makes these intensely chocolatey and gives the cupcakes a deeper color. You can’t really taste the coffee in these and you probably wouldn’t know it’s there if you didn’t read the recipe, but it really makes the chocolate flavor shine. 


Ingredients 

  • Cocoa Powder

 Of course, chocolate cupcakes need chocolate flavor. Use unsweetened cocoa powder for the most chocolatey results.

  • Flour

All-purpose flour will work best for these chocolate cupcakes.

  • Sugar

One and ½ cups will be the perfect amount of sugar to sweeten these cupcakes.

  • Butter

Make sure your butter is softened for easy beating.

  • Vanilla

Vanilla extract adds a hint of sweetness to these decadent cupcakes.

  • Eggs

You'll need two eggs to bind the batter together for this recipe.

  • Milk

Milk ensures the cupcakes stay moist.

  • Leavening Agents

Use both baking powder and baking soda for the perfect rise on these cupcakes.

  • Salt

A little bit of salt adds a nice depth of flavor.

How to Make Chocolate Cupcakes




  1. Quick prep – Preheat the oven and line a 12-count cupcake pan.
  2. Mix dry ingredients – In a large mixing bowl, whisk together dry ingredients (flour, sugar, cocoa, baking soda, salt), breaking up any big clumps of cocoa.
  3. Mix wet ingredients – In a second bowl, whisk together wet ingredients (warm coffee, vinegar, oil, egg, vanilla)
  4. Combine batter – Pour wet ingredients over dry ingredients and whisk just until combined. The batter will be a little loose with small lumps.
  5. Fill and bake – Fill each cupcake liner 2/3 full and bake at 350˚F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes then transfer the cupcakes to a rack to cool before frosting.
Common Questions


     What is the best cocoa to use?

    For best results, use unsweetened natural cocoa powder.
What oven settings do you recommend?

Our recipes are written for using a conventional oven. We bake at 350˚F on the center rack of the oven for exactly 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Can I make this into a Cake?

This cupcake batter converts well to a cake and you will want to double the recipe for a 9-inch, 2-layer cake. See our Chocolate Cake Recipe for guidance on baking the cake.

Can I Substitute the Coffee?

You can substitute 1 cup coffee with 1 cup room temperature buttermilk. In my tests, the coffee gave the best color and more chocolate flavor (see photo below). If you are concerned about caffeine, decaf coffee will also work.


The Best Frosting for Chocolate Cupcakes


There are so many ways to frost a cupcake. We love them with Chocolate Buttercream Frosting. You could also make Chocolate Cupcakes with Vanilla Frosting, or any of these cupcake icings:

  • Chocolate Cream Cheese Frosting
  • Vanilla Cupcake Frosting
  • Cream Cheese Frosting
  • Swiss Merignue Buttercream Recipe
  • Chocolate Ganache
Make-Ahead

  • Storing at Room Temperature: Make the cupcakes a day in advance, cool completely to room temperature then cover and store at room temperature until ready to frost and serve.
  • Freezing: Freeze un-frosted cupcakes for up to 2 months in a freezer safe zip bag or storage container.
  • To Thaw: Defrost cupcakes in the refrigerator overnight. For the softest texture, allow the cupcakes to come to room temperature before serving.
Domed cupcakes baked and ready for freezing.

I hope this Chocolate Cupcake recipe becomes a go-to favorite for you! I cranked out 8 batches of cupcakes when I was developing the recipe and I am confident these are the ultimate chocolate cupcakes.



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