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Best Chocolate Cupcakes Recipe

This Best Chocolate Cupcakes recipe makes decadent, moist, rich, and delicious cupcakes! They are quick and easy to make and are always a crowd favorite!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 162 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup all-purpose flour
  • 1 1 cup sugar
  • 1/2 1/2 cup unsweetened cocoa powder
  • 1 1 teaspoon baking powder
  • 1/2 1/2 teaspoon baking soda
  • 1/2 1/2 teaspoon kosher salt
  • 1/2 1/2 teaspoon espresso powder homemade or store-bought
  • 1/2 1/2 cup milk buttermilk, oat milk, or other favorite plant-based milk
  • 1/4 1/4 cup oil canola, vegetable, extra-virgin olive oil, melted coconut oil, melted butter *see notes in the recipe post
  • 1 1 large egg
  • 1/2 1/2 teaspoon vanilla extract
  • 1/2 1/2 cup boiling water
  • vanilla buttercream frosting half of full recipe (or another favorite frosting)

Instructions

    Cup of Yum
  1. Prep. Preheat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
  2. Whisk dry ingredients. Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk to combine.
  3. Add wet ingredients. Add milk, oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add the boiling water to the cupcake batter. Mix until well combined and the batter is smooth. Note that the batter will be very thin.
  4. Bake. Evenly distribute the cupcake batter. Each cupcake liner should be about 1/2 full. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. You can follow my tips for how to tell when your cake is done. Remove from the oven and allow the cupcakes to cool completely.
  5. Frost and serve. While the cupcakes are cooling, prepare the frosting according the recipe instructions. Note that you'll need 1/2 of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.

Notes

  • The nutritional values are for one cupcake without frosting.
  • To make ahead and store. Store the cupcakes at room temperature on the counter. I like to store them under a cake dome or in a cupcake carrier to keep them fresh. I do not recommend storing them in the refrigerator unless you use a frosting that requires refrigeration, such as cream cheese frosting.
  • To freeze. Allow the cupcakes to cool completely, and place them into an appropriate-sized freezer-safe, airtight container. Freeze the cupcakes for up to one month.
  • To frost once frozen. To frost the cupcakes, remove them from the freezer and allow them to thaw in the refrigerator. Then, frost once they have completely thawed.
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Nutrition Information

Serving 1cupcake Calories 162kcal (8%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 15mg (5%) Sodium 154mg (6%) Potassium 118mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 36IU (1%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 162

% Daily Value*

Serving 1cupcake
Calories 162kcal 8%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 154mg 6%
Potassium 118mg 3%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 36IU 1%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.