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A chocolate cupcake with a large swirl of vanilla frosting in an orange cupcake liner.

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.