Skip the boxed chocolate cupcake mix — homemade chocolate cupcakes are just as easy to make (and even more delicious). In just 30 minutes, you’ll have rich and moist chocolate cupcakes ready to serve for your next holiday, party, or potluck. Be prepared to have everyone asking you for this decadent chocolate cupcake recipe!

Chocolate Cupcake Ingredients

You’ll only need a few ingredients to make these chocolate cupcakes, and you probably already have most of them on hand:

Cocoa PowderOf course, chocolate cupcakes need chocolate flavor. Use unsweetened cocoa powder for the most chocolatey results.

FlourAll-purpose flour will work best for these chocolate cupcakes.

SugarOne and ½ cups will be the perfect amount of sugar to sweeten these cupcakes.

ButterMake sure your butter is softened for easy beating.

VanillaVanilla extract adds a hint of sweetness to these decadent cupcakes.

EggsYou’ll need two eggs to bind the batter together for this recipe.

MilkMilk ensures the cupcakes stay moist.

Leavening AgentsUse both baking powder and baking soda for the perfect rise on these cupcakes.

SaltA little bit of salt adds a nice depth of flavor.

How to Make Chocolate Cupcakes

Making homemade chocolate cupcakes is so much easier than you would expect. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect from this simple recipe:

Sift the dry ingredients (except the sugar) together. Cream the butter and sugar together. Then add the eggs and vanilla. Alternate adding the dry ingredients and milk. Beat until well combined. Spoon batter into prepared cupcake cups — only fill the cups ¾ of the way full so they don’t overflow in the oven. Bake until a toothpick inserted in the center comes out clean. Frost as desired.

How to Decorate Chocolate Cupcakes

You can really decorate these chocolate cupcakes anyway your heart desires. We love topping them with buttercream, cream cheese frosting, chocolate ganache, or simply whipped cream. Dress these chocolate cupcakes up even more with sprinkles or other garnishes.

Learn more: 3 Easy Ways to Frost Cupcakes

How to Store Chocolate Cupcakes

Store chocolate cupcakes in an airtight container in the fridge for up to five days.

Can You Freeze Chocolate Cupcakes?

You can easily freeze unfrosted chocolate cupcakes. Store completely cooled chocolate cupcakes in a zip-top freezer bag in the freezer for up to three months. Defrost and serve — or defrost, decorate, and serve.

Allrecipes Community Tips and Praise

“These were my first cupcakes that I’ve ever made and I have to say they are amazing,” raves Sursika. “They are moist and perfect for every chocoholic. My niece and nephew loved them and I put some rum over the ones for us grown ups.”

“My 4-year-old daughter helped me make these,” says Angela Torgerson Breinholt. “They were easy and delicious! I will definitely be making them again. They turned out so moist and tasted more like brownies than cake.”

“I usually use a Betty Crocker to help me make cupcakes, but after trying out this recipe I’m definitely not going to depend on her anymore,” according to Kim Nguyen. “I topped them off with a cream cheese frosting and coconut flakes…they were a hit!.”

Editorial contributions by Bailey Fink

Ingredients

1 ⅓ cups all-purpose flour

1 ⅓ cups all-purpose flour

¾ cup unsweetened cocoa powder

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon baking soda

⅛ teaspoon salt

⅛ teaspoon salt

1 ½ cups white sugar

1 ½ cups white sugar

3 tablespoons butter, softened

3 tablespoons butter, softened

2 large eggs

2 large eggs

¾ teaspoon vanilla extract

¾ teaspoon vanilla extract

1 cup milk

1 cup milk

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.

Sift together flour, cocoa, baking powder, baking soda, and salt.

Flour, cocoa, baking powder, baking soda and salt all sifted together into a bowl.

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Sift together flour, cocoa, baking powder, baking soda, and salt.

Dotdash Meredith Food Studios

Cream together sugar and butter in a large bowl until light and fluffy.

Sugar and butter creamed together in a large bowl.

Dotdash Meredith Food Studios

Cream together sugar and butter in a large bowl until light and fluffy.

Dotdash Meredith Food Studios

Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; beat well.

Flour added to mixture, along with milk, until well beaten.

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Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; beat well.

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Spoon batter into the prepared muffin cups, filling each 3/4 full.

Batter spooned into prepared muffin tins.

Dotdash Meredith Food Studios

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Dotdash Meredith Food Studios

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool before serving or frosting.

low angle looking at chocolate cupcakes served on a plate with more cupcakes in the background

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Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool before serving or frosting.

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Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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