Chocolate Cupcakes Recipe
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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.
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. 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
This basic homemade Chocolate Cupcakes Recipe creates the best rich, moist, tender cupcakes and is easy to make. A classic done right!
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour (stir, spoon, and level when measuring)
- 1/2 cup unsweetened cocoa powder (not hot chocolate mix)
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large/XL egg
- 1/2 cup milk
- 1/3 cup oil (vegetable/canola)
- 1 tsp vanilla extract
- 1/2 cup boiling water
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.
Notes
*I like to use half regular cocoa and half dark cocoa for a richer and darker looking cupcake.
*HIGH ALTITUDE: Only use 1/2 tsp baking powder (instead of 3/4 tsp) and add 2 Tbsp all-purpose flour. (Other ingredients stay the same.) Bake at 375˚F for 15-18 minutes.
*Recipe altered from Hershey's
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Nutrition Information:
Yield: 15 Serving Size: 1 cupcakeAmount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 174mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
This data was provided and calculated by Nutritionix, and is an estimation only.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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28 Comments on “Chocolate Cupcakes Recipe”
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!
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. 🙂
Could I substitute oil with butter?
You can feel free to alter the recipe how you choose, but I recommend using oil.
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 : )
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.
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.
How many cupcakes does this make?
Approximately 18 cupcakes.
I made these yesterday and they turned out FREAKING AMAZING!! Thank you so much for this recipe 💗
So glad they were a hit!
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 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!
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.
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.
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.
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!