Chocolate Cupcakes Recipe
There’s nothing quite like this Easy Chocolate Cupcake Recipe to satisfy a sweet tooth and impress at any gathering. Moist, fluffy, and intensely chocolatey, these cupcakes never disappoint.
A hint of coffee deepens the chocolate flavor, while the simple batter comes together quickly, making this a perfect go-to treat for busy bakers or last-minute celebrations.
What You’ll Need for These Easy Chocolate Cupcakes
- All-purpose flour – Creates a soft yet sturdy crumb to hold the rich frosting beautifully.
- Granulated sugar – Sweetens and keeps each cupcake moist and tender.
- Natural unsweetened cocoa powder – Provides that deep, true chocolate flavor.
- Warm coffee – Enhances the cocoa notes, making them bolder and more complex.
- Baking soda – Gives the cupcakes their irresistible lift and fluffy texture.
- Salt – Balances sweetness and intensifies the chocolate.
- White distilled vinegar – Reacts with baking soda for extra rise and lightness.
- Light olive oil or vegetable oil – Adds moisture for a soft, luscious bite.
- Large egg – Binds everything together for a perfect crumb.
- Vanilla extract – Rounds out the chocolate with a subtle warmth.
How to Make This Easy Chocolate Cupcake Recipe
Start by preheating your oven and lining a muffin tin with cupcake liners. Whisk all the dry ingredients together in one bowl, breaking up cocoa lumps for an even batter.
In another bowl, whisk the wet ingredients until smooth and combined. Gently pour the wet mixture over the dry, then whisk until just incorporated—don’t overmix. The batter will be slightly thin and a bit lumpy, which is perfect.
Scoop the batter into your liners, filling each about two-thirds full to avoid overflow. Bake until a toothpick inserted in the center comes out clean—around 20 minutes. Let the cupcakes rest briefly in the pan, then transfer to a rack to cool completely before frosting.
Sweet Success Tips for Perfect Chocolate Cupcakes
For cupcakes that rise beautifully every time, measure flour carefully and avoid packing it down. Using warm coffee brings out an extra dimension of chocolate flavor, but buttermilk works nicely if you’d rather skip the coffee.
Don’t skip the vinegar—this simple step helps activate the baking soda, giving the cupcakes their signature fluffy crumb. To make these extra special, swirl on a decadent chocolate buttercream, top with sprinkles, or drizzle with caramel for a fun twist.
Storing Your Chocolate Cupcake Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to three days. For longer storage, freeze unfrosted cupcakes in a freezer bag for up to two months—thaw overnight and frost when ready to serve. If frosted, pop them in the fridge for up to four days, bringing them to room temperature before enjoying every moist, chocolatey bite.
Chocolate Cupcakes Recipe
Ingredients
- 1 tsp baking soda
- 1/3 cup light olive oil or vegetable oil
- 1/2 tsp salt
- 1 large egg room temperature
- 1 cup granulated sugar
- 1 Tbsp white distilled vinegar
- 2 tsp vanilla extract
- 1 cup warm coffee or substitute with room temperature buttermilk
- 1 1/2 cups all-purpose flour measured properly
- 1/3 cup natural unsweetened cocoa powder
Instructions
- Preheat the oven to 350˚F, positioning the rack in the center. Line a standard 12-cup muffin pan with paper liners. Combine the flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking thoroughly to break up any cocoa lumps. In a separate bowl, blend the warm coffee (or buttermilk), vinegar, oil, egg, and vanilla extract until fully incorporated. Pour the wet mixture into the bowl of dry ingredients, whisking gently until just combined and no streaks of flour remain; the batter will appear slightly runny and lumpy. Divide the batter evenly among the cupcake liners, filling each about two-thirds full—avoid overfilling. Bake for 18–22 minutes (20 minutes is ideal) or until a toothpick inserted into the center emerges clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before applying frosting.
