If you have a chocolate craving and want something ridiculously simple yet incredibly delicious, this Best Easy Chocolate Cupcakes Recipe is exactly what you need. These cupcakes come out moist, rich, and perfectly chocolatey every single time, making them an instant favorite for both everyday treats and special celebrations. With straightforward ingredients and a no-fuss method, you can whip up a batch of these cupcakes quickly, impressing friends and family without breaking a sweat. Trust me, once you try these cupcakes, they’ll become your go-to recipe for every chocolate dessert occasion.
Ingredients You’ll Need
Getting started on this recipe is so easy because it uses simple, everyday ingredients that come together beautifully. Each item plays its part: the flour builds the structure, the cocoa powder brings deep chocolate goodness, and the combination of butter, oil, and milk ensures that perfect moist crumb.
- All-purpose flour: 3/4 cup, providing the base to make these cupcakes soft but sturdy.
- Caster sugar: 3/4 cup, for that essential sweetness that balances rich chocolate flavors perfectly.
- Baking soda: 1/2 tsp, this little bit of leavening gives a light, fluffy texture that’s essential in cupcakes.
- Pinch of salt: just enough to enhance all the chocolatey notes without being salty.
- Unsalted butter: 120g (8 tbsp), cut into pieces, which adds a creamy richness to the batter.
- Dark chocolate (70%+ cocoa): 60g broken into pieces, for that intense, decadent chocolate flavor.
- Cocoa powder (preferably Dutch processed): 1/2 cup, boosting the depth of chocolate and giving a darker color.
- Milk: 1/2 cup, to lighten and soften the batter’s texture.
- Vegetable oil: 1/4 cup, keeps the cupcakes moist and tender.
- Eggs: 2 large, these bind everything together and add richness.
- Vanilla extract: 1 tsp, a splash to elevate that chocolate flavor perfectly.
- White vinegar: 1 1/2 tsp, surprising but essential for helping the cupcakes rise and stay fluffy.
- Cocoa powder for frosting: 1/2 cup, to make a luscious, chocolatey buttercream topping.
- Soft icing sugar: 2 1/2 cups, this smooths out the frosting with just the right sweetness.
- Milk for frosting: 3-4 tbsp, to get that perfect creamy consistency.
- Sprinkles or decorations: optional, but they add a fun and festive touch!
How to Make Best Easy Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Liners
Start by preheating your oven to 180°C (350°F), or 160°C if using a fan oven, and place the oven rack in the middle. This ensures even cooking. Line your cupcake tin with 12 cupcake liners to prepare for your luscious batter.
Step 2: Mix Dry Ingredients
Sift the flour, caster sugar, baking soda, salt, and cocoa powder together into a large bowl. Give them a quick whisk to blend everything well—this step prevents lumps and helps your cupcakes bake up evenly fluffy.
Step 3: Melt Butter and Chocolate
In a separate heatproof bowl, combine the chunks of unsalted butter and dark chocolate. Microwave in 45-second bursts, stirring in between, until everything is melted smooth and glossy. If needed, give it a few extra 20-second rounds but keep a close eye so it doesn’t burn.
Step 4: Add Wet Ingredients to Chocolate Mixture
Mix in the cocoa powder, then slowly whisk in the milk and vegetable oil. Crack in the eggs, add vanilla extract and white vinegar, and whisk until the batter is silky and smooth with no lumps in sight. This rich liquid mix is what makes the cupcakes irresistibly moist.
Step 5: Combine Wet and Dry
Pour the sifted dry ingredients into your chocolate mixture and whisk briskly until just lump-free. Overmixing can lead to tough cupcakes, so stop once the batter is homogeneous and silky.
Step 6: Fill and Bake
Divide the batter evenly among your cupcake liners; using an ice cream scoop makes this step super easy and mess-free. Fill each liner just over three-quarters full for perfectly domed tops. Bake for 18 to 20 minutes, or until a skewer inserted into the middle of a cupcake comes out clean.
Step 7: Cool and Frost
Remove cupcakes from the oven and immediately transfer them to a cooling rack using a spoon or butter knife to gently lift them out. Once cool, spread with the homemade chocolate buttercream frosting and sprinkle on your favorite decorations for a delightful finish.
How to Serve Best Easy Chocolate Cupcakes Recipe
Garnishes
The easiest way to make these cupcakes pop is with a simple swirl of chocolate buttercream icing topped with colorful sprinkles. For a grown-up twist, add a dusting of cocoa powder or shavings of dark chocolate. Fresh berries or a mint leaf can elevate them into mini works of art too.
Side Dishes
Pair these luscious cupcakes with a tall glass of cold milk or a steaming cup of your favorite coffee or tea. For parties, consider serving alongside vanilla custard or fresh cream to balance the intense chocolate flavor beautifully.
Creative Ways to Present
Try stacking the cupcakes on a tiered stand decorated with flowers for a stunning dessert table. You can also place them in decorative cupcake wrappers or tie a little ribbon around each one for gifts or celebrations. For a fun gathering, let guests decorate their own cupcakes with various toppings.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your cupcakes in an airtight container at room temperature for up to two days. If your home is warm, storing them in the refrigerator is better; just bring them back to room temperature before serving for optimal softness.
Freezing
You can freeze unfrosted cupcakes for up to three months by wrapping them well in plastic wrap and placing in a freezer-safe container. Freeze the frosting separately. When ready, thaw the cupcakes at room temperature and frost fresh for that “just-baked” taste and texture.
Reheating
If your cupcakes have cooled too much or been refrigerated, warm them gently in a microwave for 10 to 15 seconds. This softens the crumb and slightly melts the frosting, enhancing their homemade warmth and indulgence.
FAQs
Can I substitute dark chocolate with milk chocolate?
Yes, you can, but keep in mind milk chocolate is sweeter and less intense so the cupcakes may be milder in chocolate flavor. To balance sweetness, consider slightly reducing the sugar in the recipe.
What can I use instead of white vinegar?
If you don’t have white vinegar, lemon juice works well as an acid to activate the baking soda, helping cupcakes rise and stay fluffy.
Why use both butter and oil in the batter?
Butter adds flavor and richness, while oil keeps the cupcakes moist and tender. Together they create a perfect texture that isn’t too dense or dry.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add a tiny bit for structure.
What is the best way to get smooth, lump-free frosting?
Use soft butter and sift your icing sugar before mixing. Beat the frosting on medium speed gradually adding milk until creamy and silky. Avoid overbeating which can cause frosting to become too runny.
Final Thoughts
This Best Easy Chocolate Cupcakes Recipe is truly a game-changer for anyone who loves a quick, dependable, and utterly delicious chocolate treat. Simple ingredients, straightforward steps, and a result that looks as good as it tastes make this a recipe to keep in your baking repertoire forever. Go ahead and bake these cupcakes — you’ll fall in love with every bite and wonder how you ever lived without this little chocolate marvel in your life!
Print
Best Easy Chocolate Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Best Easy Chocolate Cupcakes are rich, moist, and perfectly chocolatey. Made with simple ingredients like cocoa powder, dark chocolate, and a touch of vinegar to enhance the chocolate flavor, these cupcakes are topped with a smooth and creamy chocolate buttercream frosting. Perfect for any occasion, they bake up fluffy and tender with a velvety crumb.
Ingredients
Cupcake Batter
- 3/4 cup plain/all purpose flour
- 3/4 cup caster sugar (super fine sugar, or sub with normal white sugar)
- 1/2 tsp baking soda / bicarbonate soda
- Pinch of salt
- 120g / 8 tbsp unsalted butter, cut into 1″ / 2cm pieces (1 US stick / 1/2 cup)
- 60g / 2 oz dark chocolate, preferably 70%+ cocoa, broken into pieces
- 1/2 cup cocoa powder, preferably Dutch processed
- 1/2 cup milk
- 1/4 cup vegetable oil (or other neutral flavour oil)
- 2 large eggs (55 – 60g / 2 oz each)
- 1 tsp vanilla extract
- 1 1/2 tsp white vinegar
Chocolate Buttercream Frosting
- 120g / 8 tbsp unsalted butter, cut into 1″ / 2cm pieces (1 US stick / 1/2 cup)
- 1/2 cup cocoa powder, preferably Dutch processed
- 2 1/2 cups soft icing sugar / powdered sugar (NOT pure icing sugar)
- 3 – 4 tbsp milk (any)
- Sprinkles and other decorations, if desired
Instructions
- Preheat the oven: Preheat oven to 180°C/350°F (160°C fan). Place the oven rack in the middle of the oven to ensure even baking.
- Prepare cupcake tin: Line a 12-cup cupcake tin with cupcake liners to prevent sticking and for easy removal.
- Sift dry ingredients: Sift the flour, sugar, baking soda, cocoa powder, and salt into a large bowl and whisk briefly to combine.
- Melt butter and chocolate: Place the unsalted butter and dark chocolate pieces in a heatproof bowl. Microwave for 45 seconds, stir, then microwave for another 30 seconds. Continue microwaving in 20-second bursts if needed until smooth and melted.
- Add cocoa powder: Mix in the cocoa powder thoroughly with the melted chocolate and butter mixture.
- Add wet ingredients: Stir in the milk, vegetable oil, eggs, vanilla extract, and white vinegar. Whisk until the batter is smooth and homogenous.
- Combine wet and dry: Add the sifted flour mixture to the wet ingredients and whisk until the batter is free of lumps.
- Fill cupcake liners: Use an ice cream scoop or spoon to divide the batter evenly among the cupcake liners, filling each just over 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and immediately transfer them to a cooling rack using a spoon or knife to lift them out of the tin without damaging them.
- Make frosting: For the chocolate buttercream, beat unsalted butter in a bowl until creamy. Gradually add cocoa powder and sifted soft icing sugar, alternating with 3 to 4 tablespoons of milk until smooth and spreadable.
- Frost and decorate: Once cupcakes are completely cool, spread the chocolate buttercream evenly over each cupcake and decorate with sprinkles or any desired decorations.
Notes
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- The white vinegar reacts with the baking soda to help the cupcakes rise and creates a tender crumb.
- You can substitute caster sugar with regular granulated sugar if you don’t have it.
- Microwaving chocolate and butter in bursts and stirring prevents burning and ensures even melting.
- Ensure cupcakes are cooled completely before frosting to avoid melting the frosting.
- For a dairy-free version, substitute butter with margarine and use non-dairy milk.
