Chocolate cupcakes are a delightful treat that can satisfy any sweet tooth. They are rich, moist, and topped with creamy frosting, making them perfect for birthday parties, celebrations, or simply as an indulgent snack. This recipe for Best Easy Chocolate Cupcakes is simple and quick, ensuring that anyone can whip up a batch in no time.
Why Make This Recipe
This recipe stands out because it requires minimal ingredients and is very straightforward. You don’t need to be a baking expert to create fluffy and delicious cupcakes. Plus, they can be decorated in so many fun ways, turning a simple cupcake into a festive treat. Enjoying homemade chocolate cupcakes is also a wonderful way to bond with family and friends, making it a great choice for gatherings.
How to Make Best Easy Chocolate Cupcakes
Making these chocolate cupcakes involves simple steps that lead to delectable results. Follow along with these easy directions!
Ingredients
- 3/4 cup plain/all-purpose flour
- 3/4 cup caster sugar (super fine sugar, or substitute with normal white sugar)
- 1/2 tsp baking soda/bicarbonate soda (Note 1)
- Pinch of salt
- 120g/8 tbsp unsalted butter, cut into 1″ / 2cm pieces (1 US stick / 1/2 cup)
- 60g/2 oz dark chocolate, preferably 70%+ cocoa, broken into pieces (Note 2)
- 1/2 cup cocoa powder, preferably Dutch processed (Note 3)
- 1/2 cup milk
- 1/4 cup vegetable oil (or another neutral flavor oil)
- 2 large eggs (55 – 60g / 2 oz each)
- 1 tsp vanilla extract
- 1 1/2 tsp white vinegar
- 120g/8 tbsp unsalted butter, cut into 1″ / 2cm pieces (1 US stick / 1/2 cup)
- 1/2 cup cocoa powder, preferably Dutch processed
- 2 1/2 cups soft icing sugar/powdered sugar (NOT pure icing sugar)
- 3 – 4 tbsp milk (any)
- Sprinkles and other decorations, if desired
Directions
- Preheat oven to 180°C/350°F (160°C fan) and place the oven rack in the middle.
- Line a cupcake tin with 12 cupcake liners.
- In a bowl, sift together the dry ingredients: flour, caster sugar, baking soda, and salt. Whisk briefly to combine.
- In a separate large heatproof bowl, add the butter and dark chocolate. Microwave for 45 seconds, stir, then microwave for another 30 seconds. Continue mixing until the chocolate is melted and smooth. If needed, microwave in 20-second bursts.
- Add the cocoa powder to the melted butter and chocolate mixture, then mix well.
- Pour in the milk and vegetable oil, then add the eggs, vanilla extract, and white vinegar. Whisk until everything is smooth.
- Gradually add the flour mixture and whisk until it is lump-free.
- Divide the cupcake mixture between the liners. An ice cream scoop works well for this and fill them just over 3/4 full.
- Bake for 18 – 20 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and transfer the cupcakes to a cooling rack using a spoon or knife.
- Once they are cool, spread your frosting on top and decorate with sprinkles if you like. You can also use Chocolate Buttercream Frosting for an extra treat!
How to Serve Best Easy Chocolate Cupcakes
Serve these delicious chocolate cupcakes on a pretty plate, and enjoy them with a glass of milk or your favorite beverage. They are perfect for sharing with friends and family.
How to Store Best Easy Chocolate Cupcakes
Store your chocolate cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best taste!
Tips to Make Best Easy Chocolate Cupcakes
- Make sure to measure your ingredients accurately for the best results.
- Do not overmix the batter; whisk until the dry ingredients are just combined.
- You can experiment with different types of chocolate in your frosting or batter to change the flavor.
Variation
For a twist on this classic recipe, you can add chocolate chips or nuts to the batter for extra texture and flavor. You can also change the frosting to vanilla or cream cheese for a different taste!
FAQs
1. Can I make these cupcakes in advance?
Yes, you can bake these cupcakes a day in advance. Just store them in an airtight container once they are cooled.
2. Can I freeze the cupcakes?
Absolutely! Let the cupcakes cool completely, then freeze them in an airtight container. When ready to enjoy, thaw them at room temperature and frost as desired.
3. What can I use instead of eggs?
You can substitute eggs with unsweetened applesauce (1/4 cup per egg) or a commercial egg replacement product.
Chocolate Cupcakes
Ingredients
Cupcake Ingredients
- ¾ cup plain/all-purpose flour
- ¾ cup caster sugar (super fine sugar or substitute with normal white sugar)
- ½ tsp baking soda/bicarbonate soda (Note 1)
- Pinch of salt
- 120 g unsalted butter, cut into 1″ / 2cm pieces (1 US stick / 1/2 cup)
- 60 g dark chocolate, preferably 70%+ cocoa, broken into pieces (Note 2)
- ½ cup cocoa powder, preferably Dutch processed (Note 3)
- ½ cup milk
- ¼ cup vegetable oil (or another neutral flavor oil)
- 2 large eggs (55 – 60g / 2 oz each)
- 1 tsp vanilla extract
- 1 ½ tsp white vinegar
Frosting Ingredients
- 120 g unsalted butter, cut into 1″ / 2cm pieces (1 US stick / 1/2 cup)
- ½ cup cocoa powder, preferably Dutch processed
- 2 ½ cups soft icing sugar/powdered sugar (NOT pure icing sugar)
- 3 – 4 tbsp milk (any)
- Sprinkles and other decorations if desired
Instructions
Preparation
- Preheat oven to 180°C/350°F (160°C fan) and place the oven rack in the middle.
- Line a cupcake tin with 12 cupcake liners.
- In a bowl, sift together the dry ingredients: flour, caster sugar, baking soda, and salt. Whisk briefly to combine.
- In a separate large heatproof bowl, add the butter and dark chocolate. Microwave for 45 seconds, stir, then microwave for another 30 seconds. Continue mixing until the chocolate is melted and smooth. If needed, microwave in 20-second bursts.
- Add the cocoa powder to the melted butter and chocolate mixture, then mix well.
- Pour in the milk and vegetable oil, then add the eggs, vanilla extract, and white vinegar. Whisk until everything is smooth.
- Gradually add the flour mixture and whisk until it is lump-free.
Baking
- Divide the cupcake mixture between the liners. An ice cream scoop works well for this and fill them just over 3/4 full.
- Bake for 18 – 20 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and transfer the cupcakes to a cooling rack using a spoon or knife.
Frosting
- Once they are cool, spread your frosting on top and decorate with sprinkles if you like. You can also use Chocolate Buttercream Frosting for an extra treat!
