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.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
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?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
I don’t think I have ever had cupcakes that soft and moist. They are wonderful, but do need to be paired with a really sweet frosting or buttercream. If I am being honest, they are quite bitter. Almost like dark chocolate cupcakes.
Thanks for your review Sara! These cupcakes are incredibly moist!
These turned out well! Not overpoweringly chocolatey which I am always afraid of when using cocoa powder (I’m a novice and had a bad prior experience). I’ll make these again. Super runny batter but it’s amazing how they turned out.
Yes! It’s always a little bit nerve wracking when the batter is so thin, but they turn out perfect every time! Thanks for your review Allison!
If I’m using foil baking cups, do I need to adjust the time and temp to ensure the cupcakes still turn out moist? Thank you.
They might bake slightly faster, so I would just check them a couple minutes early.
How can I alter baking temp and time to make this into a cake?
Yes. This should make two 8-inch rounds. Same baking temp (350˚F) for about 30 minutes.
Turns out so good everytime! I do 20g of cocoa powder and then 20g of black cocoa powder. Absolutely amazing!
I also love doing half and half with the cocoa powder! Glad you enjoyed this recipe Callie!
I have been making these cupcakes since I found you years ago. They have always been a hit and people comment on how moist they are.
Thank you so much for sharing your recipe. They are truly the best cupcakes my family has ever tasted, and super easy to make too.
I appreciate you taking the time to share your experience with the recipe Marie! That means a lot. I’m so happy to hear this is a regular recipe for you.
I have made this recipe three times this week — once for a cookout with friends, once for my son’s birthday, and once because we loved it so much we needed (?!) another. Thank you for a great recipe!
Wow! So glad you liked these cupcakes so much to make them 3x in one week! Appreciate you taking the time to share your experience with the recipe Brenna.