These Easy Chocolate Cupcakes are a dream come true for any chocolate lover, offering a moist, tender crumb and rich cocoa flavor in every bite. With just 15 minutes of prep and 17 minutes in the oven, you’ll have a batch of 24 irresistible treats ready to enjoy. Perfectly balanced with a hint of sweetness, they’re light enough to savor without guilt, yet decadent enough to satisfy your cravings.
Each cupcake boasts a velvety texture that melts in your mouth, complemented by a subtle richness from the cocoa. Whether you’re baking for a party or a cozy night in, these cupcakes are a crowd-pleaser that’s as simple as it is delicious. Plus, at just 96 calories per serving, you can indulge without hesitation. Let’s get baking!
Ingredients for Easy Chocolate Cupcakes
- 1 ⅔ cups (333 g) granulated sugar
- 1 ½ cups (188 g) all-purpose flour
- ⅔ cup (65 g) natural cocoa powder (see note 1)
- 1 Tablespoon cornstarch (see note 2)
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon table salt
- ½ cup (118 ml) avocado, canola, or vegetable oil
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 2 teaspoons vanilla extract
- ⅔ cup (157 ml) whole milk (room temperature preferred)
- 1 cup (236 ml) hot coffee (see note 3, may substitute hot water)
- 1 batch chocolate buttercream or preferred frosting
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and arrange the rack to the center. Line two 12-count muffin tins with paper liners.
- In a large bowl, whisk together the sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. (You can use an electric mixer or do this by hand with a whisk and spatula.)
- Add the oil, egg, egg yolk, and vanilla extract. Stir until the batter is combined. (It will look dry and crumbly, but ensure all the flour mixture is moistened.)
- Drizzle in the milk while stirring until the batter is uniform and completely combined.
- Gradually add the hot coffee (or hot water) and stir until the liquid is fully incorporated. Scrape the sides and bottom of the bowl to ensure everything is well-mixed. (The batter will be thin—this is normal!)
- Evenly divide the batter into the prepared muffin tins, filling each liner between ½ and ⅔ full (about 3 Tablespoons or less per liner). Avoid overfilling to prevent flat or caved-in cupcakes. Discard any excess batter.
- Bake one pan at a time in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (or clean).
- Allow the cupcakes to cool in the pan for 10-15 minutes, then carefully transfer them to a cooling rack to cool completely before frosting.
- Once cooled, frost the cupcakes with chocolate buttercream or your preferred frosting. Enjoy!
Perfect Pairings: Frosting and Topping Ideas
While the recipe suggests chocolate buttercream, feel free to get creative with your frosting! Try a salted caramel buttercream for a sweet-and-salty twist or a marshmallow fluff frosting for a gooey treat. For toppings, sprinkle with crushed nuts, chocolate shavings, or rainbow sprinkles for a festive touch.
Storage Tips: Keep Your Cupcakes Fresh
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, refrigerate them for up to 3 days, but let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months.
Time-Saving Hacks for Busy Bakers
To save time, measure all your dry ingredients the night before and store them in a sealed container. Use a cookie scoop to portion the batter evenly into the liners—it’s quicker and less messy than a spoon. If you’re in a rush, skip the coffee and use hot water instead; it still enhances the chocolate flavor!
Common Questions Answered
Can I use Dutch-process cocoa powder?
Yes, but reduce the baking soda to 1 teaspoon to balance the acidity.
Why is the batter so thin?
Don’t worry—this is normal! The hot coffee or water creates a thin batter that bakes into moist, fluffy cupcakes.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend.
Equipment Guidance: Tools for Success
For best results, use a stand mixer or hand mixer to combine the ingredients quickly and evenly. A cooling rack is essential to prevent soggy bottoms, and a toothpick ensures your cupcakes are perfectly baked. If you don’t have paper liners, lightly grease the muffin tins instead.
Easy Chocolate Cupcakes
Ingredients
- 1 ⅔ cups granulated sugar 333 g
- 1 ½ cups all-purpose flour 188 g
- ⅔ cup natural cocoa powder 65 g, see note 1
- 1 Tablespoon cornstarch see note 2
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon table salt
- ½ cup avocado, canola or vegetable oil 118 ml
- 1 large egg + 1 large egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- ⅔ cup whole milk 157 ml, room temperature preferred
- 1 cup hot coffee 236 ml, see note 3, may substitute hot water
- 1 batch chocolate buttercream or preferred frosting
Instructions
- Arrange rack to center of oven and preheat oven to 350F (175C). Line two 12-count muffin tins with paper liners.
- In a large bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt (I make this recipe with an electric mixer but it can be done by hand using a whisk and spatula instead).
- Add canola oil, egg, egg yolk, and vanilla extract and stir until batter is combined (it will be a bit dry and crumbly but all of the flour mixture should be moistened before proceeding).
- Drizzle in milk while stirring and stir until batter is uniform and completely combined.
- Gradually add hot coffee or hot water (take care not to burn yourself!) and stir until liquid is completely incorporated into the batter and you have a smooth chocolate batter. Scrape the sides and bottom of the bowl to ensure everything is well-combined. The batter will be very thin, this is normal!
- Evenly divide batter into prepared muffin tin, but take care to fill liners between ½ and not more than ⅔ of the way full, this is typically about 3 Tablespoons of batter or less per cupcake liner. Over-filled liners will result in cupcakes with flat tops and they may cave in on themselves. If you have excess batter, discard it (or make extra cupcakes!).
- Transfer one pan of cupcakes to 350F (175C) preheated oven and bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean). Allow to cool for 10-15 minutes in baking pan before carefully removing to cooling rack to cool completely before frosting (I like to use a knife to gently pry up the cupcake from the bottom and then carefully lift it out to a cooling rack). Repeat with second pan of cupcakes
- Once cupcakes have cooled, frost with my chocolate frosting or your favorite frosting recipe.