This classic chocolate cupcake recipe is perfect for any occasion.

Moist, chocolatey, and made with simple ingredients, these sweet treats will turn any frown upside down!

Enjoy them frosted, filled, or simply sprinkled with powdered sugar.

The Best Chocolate Cupcakes!

• Quick and easy chocolate cupcakes can be baked in mini, regular, or jumbo-sized!
• Perfect for birthday party decorating! Let little guests frost and decorate their creations with sprinkles, gummy candies, chocolate, or white chocolate chips.
• Bake, cool, and freeze cupcakes for up to a month.
• Perfectly portable! Pop one in a backpack, briefcase, or lunch kit for a quick treat!

Ingredients for Homemade Chocolate Cupcakes

• Flour: This recipe uses all-purpose flour; other varieties of flour have not been tested.
• Oil: Use a neutral oil, like canola or vegetable oil. This will keep cupcakes moist without changing the flavor.
• Brown Sugar: Adds a rich, caramel-like sweetness and adds texture.
• Buttermilk: Creates a tender crumb and helps these cupcakes to rise. No buttermilk? Mix a bit of lemon juice or vinegar with regular milk as a quick fix.
• Egg: Room-temperature eggs mix more evenly; if you’re short on time, warm your egg in a bowl of warm water.
• Vanilla: Adds flavor.
• Cocoa Powder: Unsweetened cocoa powder adds a rich chocolate flavor and adds to the texture of these cupcakes.
• Baking Soda: This leavening agent gives rise to your cupcakes. Fresh baking soda is crucial for proper lift.

How to Make Chocolate Cupcakes

1. In one bowl stir together the wet ingredients until combined, as described in the recipe card below.
2. In another bowl, whisk the dry ingredients together. Add the dry ingredients to the wet.
3. Bake in prepared muffin tins until a toothpick comes out clean.
4. Cool completely before frosting.

Frosting for Cupcakes

Keeping Cupcakes Fresh

• Keep chocolate cupcakes in a covered container for up to 4 days.
• Pop baked and cooled cupcakes into zippered bags, toss them in the freezer, and they’ll stay fresh for up to 4 months. When you’re ready to frost, simply thaw them out first.
• For frosted cupcakes, wrap them snugly in plastic and freeze for up to 3 months.

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Chocolate Cupcakes

Chocolate cupcakes are moist, fluffy, and have a burst of rich chocolate flavor in every bite!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Holly Nilsson

• Preheat oven to 350℉. Line a muffin tin with 12 paper liners.

• In a large bowl stir together oil, brown sugar, buttermilk, egg and vanilla.

• In a second bowl whisk together the flour, cocoa powder, baking soda, and salt.

• Slowly add the dry ingredients into the wet ingredients and stir just until mixed. Be careful not to overmix.

• Evenly divide cupcake batter into prepared muffin tin.

• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

• Allow cupcakes to cool completely before covering with frosting.

Chocolate cupcakes can be stored in a covered container on the counter for up to 4 days.  To freeze, let them cool and store in a zippered bag in the freezer for up to 4 months.

Calories: 186 | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 215mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 45IU | Calcium: 41mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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