Chocolate Cupcakes Recipe + Video
This basic homemade Chocolate Cupcakes Recipe creates the best rich, moist, tender cupcakes and is easy to make. A classic done right!
Everyone needs a basic chocolate cupcakes recipe in their back pocket and this one is classically simple and delicious.
Chocolate Cupcakes Recipe
This chocolate cupcakes recipe is almost as easy as a store-bought mix. The dry ingredients are sifted together to make the cupcake soft and tender to chew. I recommend these large round sifters that I used in bakeries to make sifting quick and easy.
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TIP: Sift ingredients onto a piece of parchment paper. Then bring both ends together to create an easy pour spout to empty the contents.
Then you mix in an egg, oil, vanilla, and milk. Lastly boiling water is added to bloom the cocoa and boost the chocolate flavor. Hot coffee can also be substituted in place of the hot water for added richness.
An Important Tip for Cupcakes
This chocolate cupcake batter will be thin, so don’t be alarmed. One of the most important factors in getting nice cupcakes is to not overfill the cupcake liners. It is especially important with a thin batter like this one.
You can see through the liners I used, that I filled mine about 2/3 full, just over halfway full. They had risen to the top of the cup, without spilling over during baking. The best way to do this is by using a #24 scoop.
As much as you want that perfect 12 cupcakes only recipe, it is better to have extra cupcakes, than a huge mess in your oven and cake stuck to your muffin tin. Do not overfill your cupcakes!
I used my Chocolate Cream Cheese Frosting to top these with and it was a heavenly and decadent combination. If you’re not a fan of cream cheese, you can make my Chocolate Buttercream Frosting instead. A great cupcake for birthdays or any get together.
Be sure to grab my recipe for classic Vanilla Cupcakes as well. Another must-have for every recipe box.
Chocolate Cupcakes Recipe
Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour, (stir, spoon, and level when measuring)
- ½ cup (40 g) unsweetened cocoa powder, (not hot chocolate mix)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 large/XL egg
- ½ cup (118 ml) milk
- ⅓ cup (80 ml) oil, (vegetable/canola)
- 1 tsp vanilla extract
- ½ cup (118 ml) boiling water
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper cupcake liners. (About 18.)
- Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl. (Sifting will create a lighter/softer cupcake. If you don't have a sieve, whisk these ingredients well.)
- Add the egg, milk, oil, and vanilla. Stir until incorporated.
- Heat 1/2 cup of water in a large glass measuring cup in the microwave until boiling (1-2 minutes). Pour boiling water into batter and mix until fully incorporated. The texture of the batter should be consistent throughout. Batter will be thin, but shouldn't have watery spots.
- Use a #24 scoop to fill prepared cupcake liners 2/3 full (just barely over halfway full). Do NOT overfill. Bake for 20-22 minutes. To test doneness — a toothpick will come clean out of the center or the cake will spring back when touched.
- Cool completely and decorate with desired frosting. I used this Chocolate Cream Cheese Frosting, but this Chocolate Buttercream Frosting would be great too.
Video
Notes
Nutrition
Did you make this?
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I love these!! Every time I make these my family loves them and they are gone in seconds. I like to double recipes and this is very easy to double as well!! Highly recommend!!!!!
So glad you are enjoying this recipe Kirstin! Thanks for sharing your experience!
I tried to make these and my cupcakes sunk in the middle, and idea what I messed up? They still tasted great though!
Hi Maddie! Cupcakes can sink in the middle from over-beating the batter, the oven temperature being too high (helps to have an oven thermometer inside the oven), opening the oven door too soon, or if the baking powder/soda are old/expired. Also, if you happen to be high altitude, make sure to use the alterations in the notes. Glad they still tasted good though!
I made these yesterday and they turned out FREAKING AMAZING!! Thank you so much for this recipe 💗
So glad they were a hit!
How many cupcakes does this make?
Approximately 18 cupcakes.
Hi, how long with the cupcakes be good in the fridge and freezer until I’m ready to frost them?
In the refrigerator about 1 week. In the freezer I’d say several months, approximately 3-6 depending on how well you store them.
Excited to try this recipe! What type of milk did you use? The recipe didn’t specify (unless I missed it). Thank you!
Any milk will be fine. Buttermilk will make the crumb extra tender.
This recipe is such a hit with my family. Just wondering, would the measurements be the same if I were to make one big round cake? Many thanks
It should be fine, but if you want multiple layers, you will want to double the recipe.
Thank you so much. Appreciate you taking the time to answer : )
Could I substitute oil with butter?
You can feel free to alter the recipe how you choose, but I recommend using oil.
I just made these and accidentally put 1 and a 1/3 cup in (distracted by a 2 year old and 6 month crawler). Thought it would be a disaster but they actually turned out pretty well. Thank you so much for this recipe!
Glad it still worked out even with your cute little distractions. 🙂
These came out great! I didn’t have buttermilk so I used a sour cream milk combo and then didn’t have oil so used some melted salted butter. I found a recipe for a peanut butter glaze to put on top. Yummy 😋
Glad to hear it! Thanks for sharing your experience Cheryl!