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
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These cupcakes have great flavor and moist. Mine were a bit crumbly and fell apart. Did this happen for others? What may have caused it?
They are fairly light and delicate, if that’s what you mean. That’s due to the thinner batter.
These are perfection! I sifted the dry ingredients and it resulted in a moist delicate interior texture. Using an icecream scoop to measure, every cupcake baked to a perfect mound just above the cupcake liner. The cupcake brings a perfectly delicate sweet to chocolate ratio. I mind immediately returned to chocolate cake as a child. This is my new favorite chocolate cupcake. 10/10 recommend!
Thanks for sharing your experience with the recipe. Glad it was a success and that you are enjoying the cupcakes!
OMG!!! These were the best chocolate cupcakes I ever made. This is the best recipe I have found by far. Guys if you haven’t yet do them ASAP!!!! I also tried your chocolate chip cookies I must say I did them for my co workers & in less than 30 mins they were all gone. Thank you so much for sharing your recipes!! 🙂
Yay! I’m so glad to hear that you are enjoying my recipes Bee. I love to hear what you’ve made and loved. Your feedback is so appreciated!
I have made your pumpkin cupcake, cinnamon cookies, cream cheese frosting, butter cream frosting, thumb print raspberry cookies, chocolate chip cookies, triple chocolate cheese cake, orange bars, carrot cake cream cheese bars, cookies & cream cupcakes, oatmeal cookies, pistachio pudding cookies, snow ball cookies lemon crinkle cookies, banana crumb muffins, banana bread, and last but not least carrot cupcakes.
Lets just say I basically have tried everything!! May I mention everything has been AMAZINGGGGGGGLY YUMMMMMMY!!! Thank you SO much for sharing your recipes 😊
Btw next I’ll be trying the yellow cupcakes, chocolate butter cream & also the pumpkin loaf for the holidays.
This makes my heart so happy! I’m thrilled you’ve tried so many, and are enjoying them all. 🫶🏼
do you have a chocolate buttercream frosting
Yes, it’s right here: https://www.dessertnowdinnerlater.com/chocolate-buttercream-frosting/
Can red food coloring be used to make these red velvet?
Red Velvet cupcakes have a smaller amount of cocoa powder in them as well as vinegar. I have a recipe for red velvet cupcakes here: https://www.dessertnowdinnerlater.com/red-velvet-cupcakes/
I’ve made a lot of Pinterest fails so I was skeptical about trying these. BUT, AM I EVER GLAD THAT I DID! I made these, as well as your vanilla cupcakes, for my daughters first birthday and both were a huge hit. I even used gluten free flour and no one could tell they were gf. In fact, once they were told they were gluten free, no one could believe it. I will definitely be using both recipes again! Thanks so much!!
I’m so glad to hear that you were able to make these chocolate (and my vanilla) cupcakes work with gluten free flour Tina. Thanks for sharing your experience with the recipe(s)! Happy birthday to your little one!
This is the BEST chocolate cupcake/cake recipe I’ve ever tried! It’s so easy and they come out so moist and flavorful! I use this recipe with the Vanilla Buttercream frosting recipe from this site as well for the most delicious cupcakes ever! Thank you so very much for sharing such easy and delicious recipes that anyone can make! Today I’m going to be trying your vanilla cupcake recipe – can’t wait!
I’m wondering if maybe I can substitute cocoa powder for cacao powder? Would that make a difference? Would it change anything?
I use Hershey’s Special Dark, which is technically 100% cacao (dutched cocoa). So I think for this particular recipe, you should be fine. Otherwise, there are lots of things you might consider changing like using less of cacao powder, adding more liquid, and only using baking soda as the leavening agent.
Amber, this is the best chocolate cupcake recipe I have EVER made. And I have been collecting “best” recipes for 55 years. Honey, you made my day and I applaud you!!!!! Keep them coming and God bless you.
Adeline, this comment made my day! I’m so glad the cupcakes were a success and you are enjoying my recipes.
Hi!! I love this recipe can it be used to make cake instead of cupcakes?
Yes! A 13×9-inch pan should take about 35-40 minutes. It would be enough for three 8-inch round pans and should take about 30-35 minutes. You can even do a bundt pan, which would take about 50-55 minutes.