Chocolate Cupcakes are the ultimate classic treat—rich, moist, and deeply chocolatey. Whether I’m baking for a birthday, a celebration, or just a sweet craving, these cupcakes never disappoint. They’re soft and fluffy with a tender crumb, and they pair perfectly with a smooth, creamy frosting of my choice.
Why You’ll Love This Recipe
I love this recipe because it’s easy, dependable, and produces bakery-worthy cupcakes every time. The batter comes together in one bowl, and the ingredients are probably already in my pantry. These cupcakes rise beautifully, stay moist for days, and have that perfect balance of sweetness and deep chocolate flavor. Whether I top them with buttercream, ganache, or leave them plain, they always taste amazing.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Unsweetened cocoa powder
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Baking soda
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Baking powder
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Salt
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Eggs
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Milk
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Vegetable oil
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Vanilla extract
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Boiling water or hot coffee (for enhanced chocolate flavor)
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
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In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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I add in the eggs, milk, oil, and vanilla, mixing until smooth.
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I carefully stir in the boiling water or hot coffee—this makes the batter thin, but it’s what gives the cupcakes their rich texture.
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I divide the batter evenly among the cupcake liners, filling each about ⅔ full.
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I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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I let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 standard cupcakes. It takes me 10–15 minutes to prepare the batter and about 20 minutes to bake, so the total time is around 35 minutes.
Variations
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For extra richness, I sometimes add mini chocolate chips to the batter.
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I love topping them with cream cheese frosting, peanut butter frosting, or whipped ganache.
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I’ve made them gluten-free by using a 1:1 gluten-free flour blend.
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To make them dairy-free, I use almond or oat milk and dairy-free chocolate.
storage/reheating
I store the cupcakes in an airtight container at room temperature for up to 3 days. If I’ve frosted them with something perishable, like cream cheese frosting, I refrigerate them and let them come to room temp before serving. I’ve also frozen them (unfrosted) for up to 2 months, and they thaw beautifully.
FAQs
Why are my cupcakes dry?
I make sure not to overbake them—checking at the 18-minute mark usually keeps them soft and moist. Also, using oil instead of butter helps retain moisture.
Can I double the recipe?
Yes, I’ve doubled this recipe with great results. I just make sure not to overmix and bake in batches if needed.
What frosting goes best with chocolate cupcakes?
I personally love chocolate buttercream or vanilla buttercream. Cream cheese frosting or salted caramel buttercream also work really well.
Can I make these cupcakes ahead of time?
Absolutely. I often bake them a day in advance and store them unfrosted until I’m ready to decorate and serve.
Can I use this recipe for a cake instead?
Yes, I’ve poured the batter into a cake pan and baked it as a single-layer cake. I adjust the baking time to around 30–35 minutes.
Conclusion
Chocolate Cupcakes are a timeless dessert that I never get tired of making—or eating. They’re rich, fluffy, and full of deep chocolate flavor, making them a guaranteed crowd-pleaser. Whether I dress them up or keep them simple, they always bring smiles with every bite.
Chocolate Cupcake
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Cupcakes are rich, moist, and full of deep cocoa flavor—the perfect go-to dessert for birthdays, parties, or chocolate cravings. Made in one bowl with pantry staples, these cupcakes are easy to prepare, beautifully soft, and delicious with any frosting you choose.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water or hot coffee
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Carefully stir in boiling water or hot coffee—the batter will be thin.
- Divide batter evenly into prepared liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip the hot water/coffee—it enhances the cocoa flavor and keeps the texture moist.
- Avoid overmixing once wet and dry ingredients are combined.
- Add-ins like mini chocolate chips or a surprise filling work well with this batter.
- Store unfrosted cupcakes in the freezer for up to 2 months.
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