Chocolate Cupcake Recipe

Why You’ll Love This Recipe

This Chocolate Cupcake Recipe delivers rich, moist, and fluffy cupcakes with deep cocoa flavor and a tender crumb. Whether you top them with classic chocolate buttercream, cream cheese frosting, or a simple dusting of powdered sugar, these cupcakes are perfect for birthdays, holidays, or satisfying any chocolate craving.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powderbaking sodaunsweetened cocoa powdereggsvegetable oilmilkvanilla extractboiling water or hot coffee (enhances chocolate flavor)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk eggs, milk, oil, and vanilla until well combined.

Gradually add the wet mixture to the dry ingredients, stirring until smooth.

Carefully mix in the boiling water or hot coffee—the batter will be thin.

Fill each cupcake liner about 2/3 full with batter.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frost with your choice of frosting once completely cooled.

Servings and timing

This recipe yields 12–14 cupcakes.Preparation time: 15 minutesBaking time: 18–22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour

Variations

Add chocolate chips for a melty surprise.

Use almond or peppermint extract for a twist on flavor.

Fill the center with ganache or caramel before frosting.

Top with crushed cookies, sprinkles, or fruit for decoration.

Make mini cupcakes by adjusting the baking time to 10–12 minutes.

storage/reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.Frosted cupcakes should be stored in the refrigerator and brought to room temperature before serving.Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before frosting.

FAQs

Can I use Dutch-processed cocoa?

Yes, but adjust the baking soda or use baking powder to maintain balance.

Why is the batter so thin?

The hot liquid loosens the batter and enhances the chocolate flavor, resulting in moist cupcakes.

Can I make this into a cake?

Yes, pour the batter into an 8-inch cake pan and bake for 30–35 minutes.

Can I use a hand mixer?

Yes, but whisking by hand works fine for this easy batter.

What’s the best frosting to use?

Chocolate buttercream, vanilla buttercream, cream cheese frosting, or ganache all work beautifully.

How do I prevent dry cupcakes?

Measure ingredients accurately and don’t overbake—check with a toothpick for doneness.

Can I make these dairy-free?

Use plant-based milk and oil, and a dairy-free frosting.

Can I reduce the sugar?

A slight reduction is fine, but too little may affect texture and moisture.

Do I need to sift the cocoa powder?

Sifting helps avoid clumps but is optional if it mixes well.

Can kids help make these?

Absolutely! This is a simple, fun recipe perfect for baking with kids.

Conclusion

This Chocolate Cupcake Recipe is a go-to favorite for its rich taste, easy prep, and soft, moist texture. Whether you’re baking for a celebration or just because, these cupcakes are sure to satisfy chocolate lovers of all ages. Once you try them, they’ll become a staple in your baking rotation.

Print