These are truly the best homemade chocolate cupcakes! They're incredibly moist, bursting with a ton of chocolate flavor, and are topped with a rich chocolate cream cheese frosting. Not only do they take just minutes to prep, but you'll also have freshly baked cupcakes in under 35 minutes.
Every home baker needs a perfect chocolate cupcake they can turn to for any and all occasions.
I believe the same thing is true for a classic vanilla cupcake recipe. You can never go wrong with these flavors!
These cupcakes are moist, tender, and have a deep chocolate flavor. If you are a chocolate cake lover like me, you'll also love my triple chocolate cupcake recipe and even this single layer chocolate cake.
Why You'll Love These Cupcakes
- Easy to make. With just 5 minutes of prep and no need for a stand mixer, these cupcakes are definitely beginner-friendly.
- Rich chocolate flavor. I love to use dark cocoa powder (dutch-processed) in my chocolate desserts. It creates an even more intense chocolate flavor that is so intense and delicious.
- Simple pantry ingredients. You most likely already have all of the ingredients you need in your pantry and refrigerator.
- Chocolate frosting. To really go along with the chocolate cake, I topped my cupcakes with an easy chocolate cream cheese frosting. You could also make a classic chocolate buttercream frosting too!
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Ingredients For Easy Chocolate Cupcakes
- Flour: I used all-purpose flour.
- Cocoa Powder: My go-to cocoa powder is dutch-processed, specifically Hershey's Special Dark or Ghirardelli. You can most definitely use natural cocoa powder too.
- Milk: I used 2% milk, but you can also use whole milk, buttermilk, of whichever type you prefer.
- Oil: Use either canola or vegetable oil.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Chocolate Cupcakes From Scratch
Step 1: In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: In a large bowl, whisk together the milk, oil, warm water, egg, and vanilla extract.
Step 3: Add the flour mixture to the wet ingredients and whisk just until combined.
Step 4: Fill the cupcake liners a little more than ½ way full and bake for 16-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.
Frosting Flavors For Chocolate Cupcakes
There are so many flavor pairings that go along with chocolate. Check out these frosting recipes that would compliment these cupcakes.
- Cookies & Cream Frosting: Who doesn't love the combination of chocolate and Oreos?
- Salted Caramel Buttercream: The toasty flavors of salted caramel pair nicely with the rich chocolate.
- Simple Vanilla Buttercream Frosting: Can't decide between chocolate or vanilla? This vanilla frosting allows you to have both flavors in one bite!
- 4-Ingredient Cream Cheese Frosting: The tanginess of the cream cheese adds a wonderful bite to these cupcakes.
- Best Strawberry Frosting: I am a huge fan of chocolate covered strawberries, so this combination is a must-try.
Honestly, I could list out so many more flavors, but those are probably my top choices besides chocolate frosting.
Check out all of my homemade frosting recipes for even more ideas!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
Professional Home Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Combining Ingredients: Be careful not to overmix the batter. Whisk just until the flour is combined.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, filling them a little over ½ way full (exactly 3 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
Recipe FAQs
You can use whichever one you prefer. I personally use dutch-processed cocoa powder, specifically Hershey's Special Dark or Ghirardelli. But, you can also use natural cocoa powder. You can also use black cocoa powder, like I did with these black velvet cupcakes.
Yes! That consistency results in super moist and tender chocolate cupcakes.
More Chocolate Cupcake Recipes
📖 Recipe
The Best Homemade Chocolate Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
Ingredients:
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ¾ cup sugar
- 6 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil (or canola)
- ⅓ cup warm water
- 1 large egg
- 1 teaspoon vanilla extract
- chocolate cream cheese frosting
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the milk, oil, warm water, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk just until combined (the batter will be thin).
- Fill the cupcake liners a little more than ½ way full (exactly 3 tablespoons) and bake for 16-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
- Top each cupcake with your favorite frosting, like this chocolate cream cheese frosting or chocolate buttercream. Use a piping bag and frosting tip to frost the cupcakes. I used the Wilton 1M.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
These are hands-down the best chocolate cupcakes. Super moist, decadent, and this recipe makes exactly 12 cupcakes!