Best Easy Chocolate Cupcakes

Name: Best Easy Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: 3/4 cup all-purpose flour; 3/4 cup caster sugar; 1/2 tsp baking soda; salt; 120g / 8 tbsp butter; 60g / 2 oz dark chocolate; 1/2 cup cocoa powder; 1/2 cup milk; 1/4 cup vegetable oil; 2 egg; 1 tsp vanilla extract; 1 1/2 tsp white vinegar; 120g / 8 tbsp butter; 1/2 cup cocoa powder; 2 1/2 cups icing sugar; 3 - 4 tbsp milk; Sprinkles

User Reviews

5

141 reviews

Excellent

Prep Time
15 mins
Cook Time
20 mins
Total Time
30 mins
Servings
12
Calories
408 kcal
Course
Dessert, Baked Goods
Cuisine
American

Best Easy Chocolate Cupcakes

Kai Walton

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These chocolate cupcakes combine melted dark chocolate, cocoa powder, and butter to create a moist and tender crumb with a rich chocolate flavor. The batter is made smooth by whisking eggs, oil, and vinegar into the chocolate mixture before folding in the dry ingredients. After baking until a skewer comes out clean, they are topped with a creamy chocolate fudge frosting that balances sweetness and cocoa intensity. You can decorate them with sprinkles or other toppings as desired.

Description

Best Easy Chocolate Cupcakes feature a combination of melted dark chocolate and Dutch-processed cocoa powder mixed with butter, milk, and oil. The batter includes eggs and vanilla with a splash of white vinegar to enhance rise and texture. The cupcakes have a moist, tender crumb with a chocolate-rich flavor, baked until a skewer inserted is clean. Once cooled, they are generously frosted with a smooth chocolate fudge frosting made from butter, cocoa powder, icing sugar, and milk, creating a creamy and thick topping. These cupcakes can be decorated with sprinkles for a festive touch.

The method involves melting the chocolate and butter together, then adding the wet ingredients before incorporating the dry ones, resulting in a lump-free batter. Baking at 180°C for about 18 to 20 minutes yields tender cupcakes with a delicate crumb. The use of both butter and oil gives richness and moisture, while the vinegar reacts with baking soda to leaven the cupcakes effectively.

They store well for up to three days in an airtight container, and refrigeration is recommended in warm climates due to the frosting. The cupcakes also freeze well, including the frosted ones, allowing batch preparation. Using good quality 70% dark chocolate and Dutch-processed cocoa powder intensifies the chocolate flavor but substitutions can still produce tasty results.

The frosting quantity yields enough to cover the cupcakes generously, but it can be scaled down if less is desired. The recipe is forgiving and adaptable to different measuring systems, making it practical for various kitchens.

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Ingredients

Servings

Dry:

3/4 cup all-purpose flour aka plain flour
3/4 cup caster sugar (super fine sugar, or sub with normal white sugar)
1/2 tsp baking soda Note 1, aka bicarbonate soda
salt pinch

Wet:

120g / 8 tbsp butter cut into 1" / 2cm pieces (1 US stick / 1/2 cup, unsalted
60g / 2 oz dark chocolate , preferably 70%+ cocoa, broken into pieces (Note 2)
1/2 cup cocoa powder , preferably Dutch processed (Note 3)
1/2 cup milk
1/4 cup vegetable oil (or other neutral flavour oil)
2 egg 55 - 60g / 2 oz each, large
1 tsp vanilla extract
1 1/2 tsp white vinegar

Chocolate Fudge Frosting:

120g / 8 tbsp butter cut into 1" / 2cm pieces (1 US stick / 1/2 cup, unsalted
1/2 cup cocoa powder , preferably Dutch processed
2 1/2 cups icing sugar NOT pure icing sugar, soft, aka powdered sugar
3 - 4 tbsp milk (any)
Sprinkles and other decorations, if desired

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Instructions

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Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
Place 12 cupcake liners in a cupcake tin.
Sift Dry ingredients into a bowl. Whisk briefly.
Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
Add cocoa powder and mix.
Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
Add flour mixture and whisk until lump free.
Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!

Speedy Chocolate Fudge Frosting:

Melt butter then mix in cocoa powder until smooth.
Add icing sugar and milk. Mix until smooth. Use milk to adjust consistency if required - it should be a soft spreadable consistency (like peanut butter).

Notes

Baking soda can be substituted with 1½ teaspoons baking powder for slightly less fluffy cupcakes.
Use baking-quality dark chocolate with at least 70% cocoa for best flavor, not eating chocolate bars.
Dutch-processed cocoa powder enhances the chocolate flavor but natural cocoa can be used as a substitute.
Mix cocoa powder with warm butter to "bloom" it and intensify taste before adding other wet ingredients to protect the eggs from heat.
Butter adds flavor while oil contributes moisture to the batter.
These cupcakes freeze well, including with frosting, and keep moist for up to three days refrigerated or at room temperature in cooler climates.