Easy Chocolate Cupcakes

This easy chocolate cupcake recipe makes rich cupcakes that are wonderfully chocolatey. It’s a one-bowl recipe. To make it, simply mix all the ingredients together, spoon into a cupcake pan, and you’re ready to bake. It’s not quite as easy as a mix but it’s very close!

I love a good chocolate cupcake. And by “good”, I mean one that’s dense, moist and really tasty. I like it when a little of the cake clings to the paper wrapper. These cupcakes are that and more. They’re a classic－so they feel right at home on a bake sale table or served for a birthday party. It’s one of those recipes that I make again and again and again. 

Ingredient Notes

There’s only a handful of ingredients in this recipe. And you might already have them on hand!

• Cocoa Powder. This recipe works best with either natural cocoa powder or Dutch process. Both add a nice chocolate flavor. 
• Flour. All-purpose flour helps hold everything together.
• Sugar. Regular granulated (white) sugar adds sweetness.
• Oil. I like to use oil. It makes for cupcakes that are tender with a really nice crumb. If you prefer to bake with butter, you can. Just know that cupcakes made with melted butter turn out a little more dense than those made with oil.
• Milk. Use whatever milk you keep in the house. Traditional, oat, and almond milk all work.
• Eggs. Two eggs add flavor and help with rise.
• Baking Powder. Be sure to use baking powder, not baking soda. 
• Salt. Enhances the chocolate flavor.

How to Make These Easy Chocolate Cupcakes

Follow these simple steps and you’ll get great cupcakes every time. 

• Whisk the dry ingredients together. This helps the cupcakes to rise evenly because the baking powder is mixed evenly throughout the other ingredients. 
• Add the wet ingredients. Stir in the milk, oil, and eggs. Mix until the batter is thin and smooth.

• Fill the pans. Line your cupcake pan with paper liners. After I line them, I spray the pan. This keeps the top of the cupcake from sticking to the pan. Fill each cup about ⅔ full. 
• Bake until set. A pan takes about 22 minutes to bake. Check for doneness by inserting a toothpick into the center of the cupcake. 
• Cool on a rack. Let the cupcakes cool in the pan for about 5 minutes and then place them on a wire rack. 
• Frost when cool. It’s really important to wait until the cupcakes are cool before frosting. If you frost a warm cupcake, the frosting runs off－making a mess!

Cook Fast, Eat Well Tip: Make your own cake mix! 

If you want to make this recipe even easier, turn it into a homemade cake mix! Place the dry ingredients into a bag or container. Remember to include the recipe with it. When you’re ready to bake, you’ll want to know how much oil, eggs, and milk to add.

Storing Leftover Cupcakes

These cupcakes are so good the leftovers won’t last long! Here’s how to keep them tasting fresh. 

1. On the counter: Store them covered on the counter. They keep for about three days. 
2. In the freezer: Frosted or unfrosted cupcakes can be frozen for up to 3 months. Place them in a freezer container. When you’re ready to eat, let them thaw overnight. 

Print

Easy Chocolate Cupcakes

This simple chocolate cupcake recipe makes moist and tender cupcakes with a rich chocolate flavor.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 cup all-purpose flour (4 ½ ounces; 125 grams)
• 1 cup granulated sugar (7 ounces; 200 grams)
• ½ cup cocoa powder, sift if lumpy (1 ½ ounces; 42 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup milk (4 ounces; 113 grams)
• ⅓ cup vegetable or canola oil (2 ⅓ ounces; 65 grams)

Vanilla Frosting

• 2 cups powdered sugar, more as needed (8 ounces; 226 grams)
• ½ cup softened butter (4 ounces; 113 grams)
• 2 tablespoons milk, more as needed (1 ounce; 28 grams)
• 2 teaspoons vanilla extract

Instructions

1. For the cupcakes: Preheat oven to 350℉. Line a 12-cup muffin pan with paper liners and lightly grease the top of the pan with nonstick cooking spray.

2. Whisk together flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Add eggs, milk, and oil. Mix until smooth. Batter will be thin.

3. Spoon batter into prepared muffin pan. Fill each cup about ⅔ full.

4. Bake cupcakes until set, about 22 minutes. A toothpick inserted into the center of the cupcake should come out clean or with a few moist crumbs.
5. Let cupcakes cool in the pan for about 5 minutes then place on a wire rack to cool.

6. To make the vanilla frosting: Mix softened butter until light. Add powdered sugar, milk, and vanilla extract. Mix until fluffy If frosting is too thin, add more powdered sugar. If it’s too thick, add a little more milk.

7. Frost cupcakes when they’re totally cool. Store leftover cupcakes wrapped on the counter for up to three days.