This easy chocolate cupcake recipe makes rich, moist cupcakes topped with a simple buttercream frosting. Perfect for birthdays or any chocolate craving!
If you can stir ingredients together in a bowl, you can make these chocolate cupcakes. This recipe is almost like magic. The batter comes together so quickly, and you don’t need any eggs or dairy.
Every time I make these cupcakes, I’m blown away by how incredible they are. I use this chocolate cupcake recipe for birthdays, family get-togethers, and really anytime I need chocolate cake in my life.
Key Ingredients
- Flour: I use all-purpose flour for these cupcakes. To make them gluten-free, substitute your favorite 1:1 all-purpose gluten-free flour blend.
- Cocoa Powder: This is what gives the cupcakes their deep chocolate flavor. Use natural cocoa powder (or cacao powder), not Dutch-processed, since it reacts best with the baking soda.
- Sugar: A mix of granulated and brown sugar balances the cocoa’s bitterness. Granulated sugar maintains a light texture, while brown sugar adds moisture and a subtle caramel flavor.
- Baking Soda: Helps the batter rise and react with the cocoa powder, vinegar, and brown sugar to create light, fluffy cupcakes.
- Oil: Oil keeps these cupcakes really tender and moist. Use any light-flavored oil you like, such as vegetable, avocado, or a light olive oil.
- Vinegar: Just a splash helps the cupcakes stay soft and airy inside. I use apple cider vinegar, but white vinegar works too.
- Hot Coffee or Water: This is the secret to incredible chocolate flavor! Stirring hot coffee or water into the cocoa “blooms” it, intensifying the chocolate and warming the batter for a better rise. Coffee deepens the flavor, but hot water works if you prefer. I use the same trick when making my favorite chocolate cake recipe.
- Frosting: I’ve shown our simple vanilla buttercream in the photos. It calls for butter, powdered sugar, cream, and vanilla. For a vegan version, substitute plant-based butter and non-dairy milk (it’s slightly softer, but still delicious). I also love this chocolate buttercream if you’d like more chocolate.
Find the full recipe with measurements below.
How to Make the Best Chocolate Cupcakes
Tip 1: Make the simple batter. This chocolate cupcake recipe couldn’t be easier. The batter comes together fast with basic pantry ingredients. Start by whisking the dry ingredients to remove any lumps, then mix in the wet ingredients, except the hot coffee (or water). Once the batter is smooth, whisk in the hot coffee to thin it out and deepen the chocolate flavor. It may look runny, but trust me, the cupcakes bake up perfectly moist.
Tip 2: Know when they’re done. These cupcakes are ready when a toothpick inserted in the center comes out clean. You can also press the tops gently. If they spring back, they’re done. If they leave an indent, bake for another minute or two.
Tip 3: Let them cool. Be patient before frosting! Let the cupcakes cool completely, or your buttercream will melt and slide right off.
More Chocolate Desserts
- Double Chocolate Cupcakes
- The Best Fudgy Brownies
- One Bowl Brownies
- Chocolate Snickerdoodles
- Salted Chocolate Covered Caramels
Easy Chocolate Cupcakes
- PREP
- COOK
- TOTAL
These chocolate cupcakes are so easy to make. They are rich, moist, and perfectly chocolaty! The batter happens to be naturally vegan (no eggs or dairy), though that wasn’t intentional. They’re simply amazing cupcakes that just work. My buttercream frosting isn’t vegan, but I’ve included simple tips for making it dairy-free if you need to. For a chocolate version, see this chocolate buttercream frosting.
Watch Us Make the Recipe
You Will Need
Cupcakes1 ½ cups all-purpose flour, spooned and leveled (195g)
3/4 cup unsweetened cocoa or cacao powder, sifted if needed (75g)
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
¾ cup granulated sugar (150g)
¾ cup brown sugar (150g)
½ cup neutral oil or light and fruity olive oil (120ml)
2 tablespoons apple cider vinegar or white vinegar (30ml)
1 teaspoon vanilla extract
1 ½ cups hot coffee, can substitute hot water (355ml)
Vanilla Buttercream1 cup unsalted butter or vegan butter sticks, softened to room temperature (230g)
4 cups powdered sugar, also called confectioners’ sugar (480g)
2 to 4 tablespoons heavy cream, milk or non-dairy milk at room temperature (30-60ml)
2 teaspoons pure vanilla extract
⅛ teaspoon fine sea salt
Directions
- Chocolate Cupcakes
1Prep: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes 16 cupcakes, so line 4 more cups in a second pan if your oven fits both, or bake the last 4 after the first batch.
2Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended. If your cocoa powder is lumpy, sift these ingredients instead.
3Mix wet ingredients: In another medium bowl, whisk the sugars, oil, vinegar, and vanilla extract until combined.
4Combine the batter: Using a large rubber spatula, scrape down the sides and bottom of the bowl, then add the dry ingredients in two additions, stirring gently until they disappear. Pour in the hot coffee (or hot water) and stir until smooth and well combined.
5Fill and bake: Divide the batter between the liners, filling each about three-quarters full. Tap the pan gently on the counter to release any large air bubbles. Bake the cupcakes for 20 to 25 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean. Cool the cupcakes completely in the pan before frosting.
- Vanilla Buttercream
1This recipe makes enough frosting to generously frost all the cupcakes. We usually have a little left over since we prefer a lighter layer of frosting. If you plan to pipe swirls using a piping tip, this amount will be plenty.
2Prepare the sugar: If your powdered sugar is lumpy, sift it before using.
3Beat the butter: Add the butter (or vegan butter sticks) to a bowl and beat with a handheld mixer until light and fluffy. You can also use a stand mixer fitted with the paddle attachment.
4Add the remaining ingredients: Beat in the vanilla, salt, and powdered sugar until smooth and fluffy. If the frosting seems too thick, add a splash of cream, milk, or non-dairy milk. If it’s too thin, mix in an additional ¼ to ½ cup of powdered sugar until you reach your desired consistency.
Adam and Joanne's Tips
- Storing unfrosted cupcakes: Keep in an airtight container at room temperature for 2 to 3 days, or freeze for up to 2 months. Bring to room temperature before frosting (about 2 hours).
- Storing frosted cupcakes: Refrigerate for 3 to 5 days or freeze for up to 2 months. To freeze, place the cookies on a baking sheet until the frosting has hardened, then transfer them to an airtight container. Thaw at room temperature before serving.
- Leftover buttercream: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let it soften before using.
- Vegan cupcakes: The batter is naturally vegan. Use vegan-labeled sugar, vegan butter sticks, and non-dairy milk for the frosting.
- Mini cupcakes: Makes approximately 36 minis. Bake at 350°F (177°C) for 10 to 12 minutes.
- The nutrition facts provided below are estimates.
These cupcakes were so easy! Admittedly they weren’t my favorite the first day eaten just a couple hours after baking. however, after spending some time in the fridge I brought them to a gathering with some friends and they were delicious! They had a fudgy quality to them after being in the fridge that my husband and I were really happy with compared to that first night. And it worked out perfectly that the cupcake itself was vegan since that meant our dairy-free friend could have some too:)
So happy they turned out well for you!
Excellent, moist and tender. Took only 15 minutes to bake in my oven, which runs a bit cool. Made a half batch of frosting, which was plenty. Used an instant espresso powder, which worked well. Have made a gingerbread with this technique for years, but this is a first for me for a chocolate cake. Now Im curious about other flavors. Thanks so much for a recipe that’s a definite keeper.
You are so welcome and we are thrilled that you loved the recipe 🙂
Hi! I was wondering if i can make this in about an 8×11 baking tray instead. Would i have to double the recipe, or leave it as it is? Thank you! 😀
Question, Instead of Vinegar (as I’m allergic to it…) Can I use lemon juice or Buttermilk?…( that I make myself with lemon juice.) Thank you for all ur delicious recipes.
Lemon juice would be my next best substitute.
This was a super easy recipe and the resulting cupcakes were so yummy…very rich but not overly sweet!
Oh my ! These are simply delicious! The best I’ve made to date!
Yummmmy
Will be making these for my vegan daughter. I actually have everything needed. Wonderful.
Hello! I’ve tried making these for my nephew’s birthday and it was so good! Everybody loved it. I was just wondering if it’s possible to convert this into red velvet cupcakes as well. Thanks!
Omg! Amazing without eggs! Thank you for sharing this full proof recipe. We all loved it. A quick qn, can we use the same recipe for vanilla vegan cupcakes? Thanks again!
I was skeptical of vegan cupcakes but these are so delicious that I am now a true believer! Sooooo scrumptious! Thanks for another great recipe. With love from, A former Walla Wallan
These are the best chocolate cupcakes ever. Moist and absolutely delicious. Thank you for sharing this amazing recipe.
Hi! Can’t wait to make these for my 3 yr old’s bday tomorrow. Was wondering, could I bake a cake using this? We wanted to make one 9 inch round (instead of a stacked cake of 2) and then a few cupcakes depending on batter left over. Would you recommend the temp remain the same? How about time suggestions? We will tweak and work with it. Thanks!
Hi Renee, We have not made a cake with this recipe (only cupcakes), but yes it should work just fine. I’d stick to the same oven temperature and expect that the cake will take a little longer to bake. When this recipe for a 9-inch round pan, you may have a little extra batter. Fill the cake pan about 2/3 full.
These cupcakes were an absolute hit at the Super Bowl party. My husband didn’t even want to share. They’re easy to make no mixer. Delicious deliciously soft and moist. And then buttercream was perfect. Not overly sweet.
Any recommendations for gluten free flour type or brand. My daughter is allergic and needs gluten free as well. Looking forward to making these.
Hi Diane, We have not tested it ourselves, but we usually have Bob’s Red Mill in our kitchen.
Hi 😊. Does the recipe yield 16 or 12 cupcakes? The serving says 16 but the recipe body says to use a 12 cupcake tray? I don’t know if there are 16 cupcakes trays out there in the market. So I am just confirming. Thank you.
The recipe makes 16 cupcakes. We use a 12 cupcake pan and do it in two batches or we bake with two pans at once.
When it comes to “box” mixes I use applesauce in place of oil… would that work here as well?
Hi Elizabeth, We have not tested using applesauce in these cupcakes. If you wanted to try yourself, we recommend only substituting some of the oil for applesauce (no more than half the amount) to see how they turn out.
made these again last night…sooo delicious! both times when i have made these the top of the muffin sinks in a bit…why do you think that is? thank you for your wonderful recipes..one of my very favorites is ‘cinnamon streusel swirled coffee cake.
So glad that you enjoyed the cupcakes 🙂 You might want to try baking them a bit longer.
Umm, wow. This is amazing!!
These cupcakes are AMAZING! I made them last weekend and gave them to everyone I know! They were a hit! So easy and my mom who is allergic to eggs loved them too! Inspired Taste for a win once again!
Hi. I noticed in the description of the chocolate cupcake recipe, it mentions a simple sour cream frosting. Do you have a recipe for that? Thank you.
Hi Chandra, these Double Chocolate Cupcakes have a simple sour cream frosting spooned on top.
Sounds easy and amazing, however when i got to the sugar content holy cow that much is way worse than any Dairy for the body. Having said that, can’t wait to make them for special occasion thank you for the recipe
In almost every recipe I have ever baked,I cut the sugar in half.Always turns out well and definitely sweet enough with no change in texture.Try it,you’ll be pleasantly surprised and a whole lot healthier too.
Just made the cupcakes and buttercream frosting. Delicious and very easy. This is the 5th or 6th recipe I’ve used from Inspired Taste and everything has been so good. I love to cook and your recipes are awesome!
Hi Sue, This makes us so happy! Hearing feedback like this makes us so happy 🙂
They look amazing with the buttercream frosting. No eggs? I must try them.
Thats right. You don’t need eggs. We started working on this recipe because we were out of eggs but now would make them even if we had eggs in the fridge.