There’s something timeless and magical about chocolate cupcakes. They’re rich, moist, and melt-in-your-mouth good — the kind of treat that turns an ordinary day into something special. Whether you’re baking for a birthday, a school event, or just a cozy night in, these little cakes deliver big flavor. Today, I’m sharing my go-to chocolate cupcake recipe — tried, tested, and loved by friends, family, and readers alike. It’s simple enough for beginners and delicious enough to impress even the pickiest sweet tooth. Let’s dive into a recipe that’s not only delicious but also easy to make and perfect every time.
Quick Facts
Let’s start with a quick snapshot of what to expect from this chocolate cupcake recipe:
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 12 cupcakes |
| Prep Time | 15 minutes |
| Cook Time | 18–20 minutes |
| Calories | ~220 per cupcake |
Equipment Needed
Before we get to baking, here’s what you’ll need. Having the right tools makes everything smoother:
- Mixing bowls: At least two — one for wet, one for dry ingredients.
- Measuring cups and spoons: Accuracy is key when baking.
- Electric mixer or whisk: A hand mixer is great, but a whisk works too.
- Rubber spatula: For folding and scraping down the bowl.
- Cupcake pan: Standard 12-cup size.
- Cupcake liners: Paper or silicone.
- Oven: Preheated to 350°F (175°C).
- Cooling rack: Helps cupcakes cool evenly after baking.
- Toothpick: For testing doneness.
Ingredients
Here’s everything you need to make rich, chocolatey cupcakes:
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 1 tsp pure vanilla extract
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup hot water or brewed coffee (enhances the chocolate flavor)
Instructions
Let’s break this down step-by-step to make it easy:
- Preheat oven to 350°F (175°C). Line your cupcake tray with liners.
- Whisk dry ingredients: In a bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In a larger bowl, beat eggs, both sugars, oil, and vanilla until smooth.
- Combine and mix: Slowly add the dry mix to the wet, alternating with buttermilk.
- Add hot water or coffee: This makes the batter thin — that’s normal! It creates super moist cupcakes.
- Fill liners: Pour batter into liners about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool on a rack before frosting.
Essential Note:
Don’t overmix the batter. A few lumps are okay! Overmixing leads to tough cupcakes. Also, using hot coffee deepens the chocolate flavor, but if you’re making these for kids, hot water works just fine.
