Easy Chocolate Cupcakes Recipe

Name: Easy Chocolate Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 0.33 cup unsweetened cocoa powder (preferably Dutch-processed); 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup buttermilk (at room temperature); 0.25 cup vegetable oil; 1 large egg (at room temperature); 1 teaspoon vanilla extract; 0.5 cup boiling water (needed at the end)

Dessert

Home » Easy Chocolate Cupcakes Recipe

ByMaria July 18, 2025

Okay, chocolate lovers, buckle up! We’re diving headfirst into the easiest, most ridiculously delicious chocolate cupcakes you’ll ever make. Seriously. This Easy Chocolate Cupcakes Recipe isn’t just a recipe; it’s a chocolate therapy session disguised as baking. And the best part? You probably have most of the ingredients already lurking in your pantry.

My fam loses it when I make these. Like, full-on “are there any more?!” twenty minutes after they’re frosted. One time, I made them for my niece’s birthday party, and I swear, grown adults were elbowing kids out of the way to get seconds. My husband, bless his heart, pretends he’s “taste-testing” but really just wants to eat half the batch before they even cool. Last week, I tried to hide a few in the back of the fridge for myself. Didn’t work. He found them. He always finds them.

Why You’ll Love This Easy Chocolate Cupcakes Recipe

Because they’re chocolate. I mean, duh.
They’re so easy a toddler could almost make them (with supervision, obvi, unless you want flour everywhere).
Forget fancy equipment – a bowl, a whisk, and you’re basically a baking genius.
They’re the perfect excuse to eat frosting for breakfast. I won’t judge.
They’re like, aggressively moist. No dry cupcakes allowed in this house!

How to Make It

Alright, let’s get down to brass tacks. First, you wanna preheat your oven to 350°F (175°C). While that’s heating up – which I always forget to do and then have to wait impatiently – line a muffin tin with cupcake liners. Or don’t. Sometimes I just grease the pan. Live on the edge, you know?

Now, in a big ol’ bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Just get it all mixed up, no need to be precious. In another bowl (yes, more dishes, I know, sorry!), whisk together the eggs, milk, oil, and vanilla extract. Make sure you actually whisk it. I tried using a fork once. Don’t do that.

Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! Unless you want hockey pucks. Nobody wants hockey pucks.

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Fill those cupcake liners about 2/3 full. I usually just eyeball it. Some end up a little bigger, some a little smaller. It’s called character!

Bake for 18-20 minutes. I usually start checking around 18 minutes with a toothpick. If it comes out clean, you’re golden. If not, give it another minute or two. Let them cool in the pan for a bit before transferring them to a wire rack to cool completely. And then… frost! Or don’t. Honestly, sometimes I just eat them plain.

Ingredient Notes

Flour: All-purpose is my go-to, but I’ve used gluten-free blends and they work pretty well! Just watch the baking time – they can dry out faster.
Sugar: Regular granulated sugar is fine. Brown sugar adds a nice little depth of flavor if you’re feeling fancy. I’ve even used coconut sugar when I was trying to be “healthy.” It was… okay.
Cocoa Powder: Unsweetened cocoa powder is what you want. Dutch-processed or natural, whatever you got. I usually just grab whatever’s cheapest.
Baking Powder & Baking Soda: Don’t skip these! They’re what make the cupcakes all fluffy and awesome. Also, make sure they’re not ancient. Old baking powder is a real buzzkill.
Salt: A little salt enhances the chocolate flavor. Trust me. I forgot it once, and they tasted… flat.
Eggs: Large eggs, please! They bind everything together. I’ve used flax eggs in a pinch (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), and it worked surprisingly well.
Milk: Any kind of milk works! Dairy, almond, soy, oat… whatever floats your boat. I’ve even used coffee creamer once. Desperate times, desperate measures.
Oil: Vegetable oil, canola oil, melted coconut oil… you get the idea. Just something to keep things moist. I’ve used olive oil, but it gives it a weird aftertaste, so I don’t recommend it.
Vanilla Extract: Don’t skimp on the vanilla! It adds a warm, cozy flavor. Imitation vanilla is fine too, if that’s what you got.

Recipe Steps:

Preheat: Set oven to 350°F (175°C) and line a muffin tin.
Whisk Dry: Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
Whisk Wet: In another bowl, whisk eggs, milk, oil, and vanilla.
Combine: Pour wet into dry ingredients, mixing until just combined.
Fill: Fill cupcake liners 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool: Let cool in pan before transferring to a wire rack to cool completely.
Frost: Frost as desired and enjoy!

What to Serve It With

Honestly? A tall glass of milk. Or coffee. Or a scoop of ice cream. Or just eat them straight from the pan while nobody’s looking. No judgement here.

Tips & Mistakes

Don’t overmix the batter! Seriously. Overmixing develops the gluten in the flour, which makes the cupcakes tough. Nobody wants tough cupcakes.
Use an ice cream scoop to fill the cupcake liners. It makes it so much easier and you get even cupcakes.
Let the cupcakes cool completely before frosting. Otherwise, the frosting will melt and slide right off. I’ve learned this the hard way.
Don’t be afraid to experiment with different frostings! Chocolate frosting is classic, but vanilla, peanut butter, or even cream cheese frosting would be amazing.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Or in the fridge for up to a week. I’ve also frozen them before. Just wrap them individually in plastic wrap and then put them in a freezer bag. They’re still delicious cold. I may or may not have eaten one straight from the fridge for breakfast this morning. Don’t judge me!

Variations and Substitutions

Add chocolate chips to the batter for extra chocolatey goodness.
Stir in a tablespoon of instant coffee granules for a mocha flavor.
Top with chopped nuts or sprinkles before baking.
Use a different extract instead of vanilla. Almond extract would be delicious!
I once tried using applesauce instead of oil when I was out, and it was… edible. But definitely not as good.
If you don’t have cupcake liners, you can use parchment paper squares. They look all rustic and cool.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the flour for a gluten-free blend. I’ve done it more times than I can count. Still tastes bomb.

Do I have to use cupcake liners?

Nah, not *have* to. Just grease the pan really well. Unless you like scraping cupcake bits off the bottom.

Can I use a stand mixer instead of whisking by hand?

Yup! Just be careful not to overmix. Low speed is your friend.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of regular sugar.

What if I skip the vanilla extract?

It’s fine. But honestly, don’t. Vanilla makes everything better.

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