This easy chocolate cupcake recipe produces some of the tastiest cupcakes I’ve ever had. Made with just 10 ingredients, these chocolate cupcakes take just a touch longer to get in the oven than boxed mix, but they’re truly so much better! I enriched them with buttermilk and salted butter to create the most moist and flavorful cupcakes I’ve ever tasted!
I’m a huge proponent of using boxed cake mixes to make life easier, so you know if I’m telling you to make a recipe from scratch, it must really be worth it. Whenever I have the extra time, I always make this easy chocolate cupcake recipe in place of using a boxed mix. It only takes a few extra minutes to put together, and it just tastes so good!
What’s in This Easy Chocolate Cupcake Recipe?
- Flour: All-purpose flour gives these cupcakes structure.
- Cocoa Powder: Unsweetened cocoa powder infuses these cupcakes with rich chocolatey flavor. I used natural unsweetened cocoa powder. Dutch-process cocoa powder can also be used.
- Sugar: Granulated sugar sweetens the cupcakes.
- Leaveners: Baking soda and baking powder work together to produce light and fluffy cupcakes.
- Salt: Kosher salt enhances the chocolate flavor of these cupcakes.
- Buttermilk: Makes these cupcakes super moist and tender and helps them rise to become light and fluffy. If you don’t have buttermilk, you can substitute it with whole milk instead.
- Eggs: Bind the cupcakes and help keep them moist.
- Vanilla Extract: Enhances the chocolate flavor of the cupcakes.
- Butter: Salted butter makes these cupcakes super rich and flavorful. You can also use vegetable oil in a pinch, though.
Don’t forget to make up a batch of my favorite chocolate buttercream frosting to top them off! Or try my chocolate cream cheese frosting or chocolate whipped cream frosting.
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How to Store
Store leftover easy chocolate cupcakes in an airtight container on the countertop for 2 days or in the refrigerator for up to 4 days. You can also freeze your cupcakes to keep them longer as well. If they are frosted or unfrosted, you can store them in an airtight container for up to 3 months.
Tips for Success
- You can bake the cake batter in traditional round cake pans – bake times will vary depending on size, but two 8-inch rounds will bake for about 30 minutes or a sheet cake (9×13) will bake for about 35 minutes.
- This is a light, moist cupcake with a light crumb. The cupcakes are delicate. Keep refrigerated (or even frozen) if you want to pile high with frosting. This will provide more stability to the cupcake base during the frosting process.
Easy Chocolate Cupcake Recipe
Ingredients
- 1¾ cups all-purpose flour 210 grams
- ¾ cup unsweetened cocoa powder 63 grams
- 2 cups granulated sugar 400 grams
- 1½ teaspoons baking soda 9 grams
- 1½ teaspoons baking powder 6 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup buttermilk 227 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- ½ cup salted butter 113 grams, melted (1 stick)
- 1 cup water 227 grams, boiling (212°F)
- Chocolate buttercream frosting (click for recipe!)
Equipment
- Kitchen Scale (optional)
- 2 Cupcake Tin
- Hand Mixer (optional)
Instructions
- Preheat oven to 350°F. Spray cupcake pans with nonstick cooking spray or line with cupcake liners and set aside.
- In a medium bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together. Set aside.1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1½ teaspoons baking soda, 1½ teaspoons baking powder, 1 teaspoon kosher salt
- In a large heatproof bowl, whisk the buttermilk, eggs, vanilla, and melted butter together.1 cup buttermilk, 2 large eggs, 2 teaspoons pure vanilla extract, ½ cup salted butter
- Combine the wet and dry ingredients and beat together with a hand mixer or by hand with a whisk. Gradually add in the boiling water while mixing to help break apart the batter. Batter will be thin.1 cup water
- Pour the batter into the prepared muffin tins (filling about 3⁄4 of the way full).
- Bake for 22-25 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
- Cool cupcakes completely.
- Meanwhile, prepare the frosting.Chocolate buttercream frosting
- Top the cooled cupcakes with buttercream.
Notes
How to Make Chocolate Cupcakes Step-by-Step
Mix the Dry Ingredients: Preheat your oven to 350°F, spray a cupcake tin with nonstick cooking spray (or line with cupcake liners), and set aside. In a medium bowl, whisk 1¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 cups of granulated sugar, 1½ teaspoons of baking soda, 1½ teaspoons of baking powder, and 1 teaspoon of kosher salt together. Set aside.
Whisk the Wet Ingredients: In a large heatproof bowl, whisk 1 cup of buttermilk, 2 large eggs, 2 teaspoons of vanilla extract, and ½ cup of melted salted butter together.
Combine the Batter: Combine the wet and dry ingredients and beat together with a hand mixer or by hand with a whisk. Gradually add in 1 cup of boiling water while mixing to help break apart the batter.
Bake the Cupcakes: Pour the batter into the prepared muffin tins (filling about 3⁄4 of the way full). Bake for 22-25 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs. Cool cupcakes completely.
Frost the Cupcakes: While the cupcakes cool, prepare chocolate buttercream frosting. Top the cooled cupcakes with buttercream.
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