The Best Homemade Chocolate Cupcakes

Homemade chocolate cupcakes that are super moist and topped with a rich chocolate cream cheese frosting.

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 148kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition