Easy Chocolate Cupcakes Recipe

Introduction

These easy chocolate cupcakes are rich, moist, and incredibly simple to make. With everyday ingredients and a straightforward method, they’re perfect for a quick treat or any special occasion. Enjoy a tender crumb with deep chocolate flavor in every bite.

Ingredients

• 1 1/2 cups all-purpose flour (measured correctly)
• 1 cup granulated sugar
• 1/3 cup natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup warm coffee (or substitute with room temperature buttermilk*)
• 1 Tbsp white distilled vinegar
• 1/3 cup light olive oil (or vegetable oil)
• 1 large egg (room temperature)
• 2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350˚F and position a rack in the center. Line a 12-count muffin tin with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Break up any cocoa clumps to create a smooth mixture.
3. Step 3: In a separate bowl, combine the warm coffee, vinegar, oil, egg, and vanilla extract. Whisk until everything is well blended.
4. Step 4: Pour the wet ingredients into the dry mixture and gently whisk until just combined. The batter should be slightly loose and may have a few lumps.
5. Step 5: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full. Bake for 18-22 minutes, checking at 20 minutes with a toothpick for doneness—it should come out clean.
6. Step 6: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Tips & Variations

• Substitute warm coffee with room temperature buttermilk for a milder chocolate flavor and tender crumb.
• Use light olive oil or vegetable oil to keep cupcakes moist without overpowering the chocolate taste.
• Don’t overmix the batter to avoid dense cupcakes; a few lumps are okay.
• Add chocolate chips or nuts to the batter for added texture and flavor.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When freezing, wrap each cupcake individually and thaw at room temperature before frosting or serving. Reheat refrigerated cupcakes slightly in the microwave for a fresher taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coffee or buttermilk?

Regular milk can be used, but coffee enhances the chocolate flavor, and buttermilk adds tenderness. If using regular milk, consider adding 1 tablespoon of vinegar to mimic buttermilk’s acidity.

How can I make these cupcakes dairy-free?

Use a non-dairy milk like almond or oat milk in place of coffee or buttermilk, and ensure your frosting is dairy-free as well. The vinegar and oil in the recipe help keep the cupcakes moist without dairy.

Easy Chocolate Cupcakes Recipe

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★★★★★

4.5 from 72 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

These Easy Chocolate Cupcakes are moist, rich, and simple to make. With a blend of cocoa powder and warm coffee to enhance the chocolate flavor, these cupcakes come together quickly using basic pantry ingredients. Perfect for any occasion, they offer a tender crumb and a deep chocolate taste without requiring complicated steps or fancy equipment.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour (measured correctly)
• 1 cup granulated sugar
• 1/3 cup natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup warm coffee (or substitute with room temperature buttermilk)
• 1 Tbsp white distilled vinegar
• 1/3 cup light olive oil (or vegetable oil)
• 1 large egg (room temperature)
• 2 tsp vanilla extract

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Instructions

1. Quick prep: Preheat the oven to 350˚F and place the oven rack in the center. Line a 12-count muffin tin with cupcake liners to get ready for baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Make sure to break up any lumps in the cocoa powder to achieve a smooth mixture.
3. Mix wet ingredients: In a separate bowl, whisk together the warm coffee, white distilled vinegar, light olive oil, room temperature egg, and vanilla extract until fully combined.
4. Combine batter: Pour the wet mixture over the dry ingredients and gently whisk just until all ingredients are incorporated and there are no visible dry streaks. The batter should be slightly loose and somewhat lumpy—avoid overmixing.
5. Fill and bake: Use an ice cream scoop or spoon to fill each cupcake liner about two-thirds full. Bake the cupcakes in the preheated oven for 18–22 minutes, checking around 20 minutes by inserting a toothpick into the center; it should come out clean when done. Avoid overbaking to keep the cupcakes moist.
6. Cool: Let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely to room temperature before frosting or serving.

Notes

• Warm coffee enhances the chocolate flavor but can be substituted with buttermilk for a different taste and texture.
• Be careful not to overmix the batter to avoid dense cupcakes.
• Watch the baking time closely as overbaking leads to dry cupcakes.
• Allow cupcakes to cool completely before frosting to prevent melting.
• Can be made dairy-free by using vegetable oil and coffee without cream.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cupcakes, easy cupcake recipe, moist chocolate cupcakes, homemade cupcakes, simple dessert