The Best EASY Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and made without an electric beater. No waiting for butter to soften, no creaming, the batter is simple and quick to make. These are the cupcakes I make most often – with good reason!
Chocolate Cupakes
Using the term “BEST” is not something I do lightly.
I do feel a bit uncomfortable saying that these are the BEST Easy Chocolate Cupcakes. But in the cupcake world, I truly do believe these to be the best that can be for a simple no-standmixer, no creaming butter recipe.
I was back and forth about which cupcake recipe to share. I was tempted to go for a “100% perfect” version which requires a stand mixer / electric beater to cream butter. And I wanted to be able to talk to you about how perfect they are.
But you know what? The Perfect version is not the one I make the most. This Easy version is. It’s my “go to”, the one I can make right now, without waiting for butter to soften, without pulling out my hand beater. And the difference between this Easy version and the Perfect version is so insignificant, I don’t care.
And so it was settled. I went for the Easy version. 🙂
WHERE THIS FALLS SHORT (and why I don’t care!)
A perfect chocolate cupcake should have:
- A tender crumb that is soft, not crumbly. Like Red Velvet Cake – it should be “velvety”;
- Be moist;
- Actually taste of chocolate (unfortunate many lack this!);
- While delicate, it should still be sturdy enough to support a generous pile of frosting (just in case!); and
- Have a very slight dome with a soft (not crusty), blemish free surface.
This EASY Chocolate Cupcake recipe ticks all the boxes except #5. The Perfect version I use is….well, it’s perfect. The dome is slight, it’s always even, and it’s smooth and blemish free.
Whereas this one is blemished. In the photos below, see how there are minor cracks? And the dome is slightly higher than it should be.
And I don’t care. Not in the slightest. Because no cupcake ever leaves my kitchen without frosting!!!
After all that back and forth about which chocolate cupcake recipe to share, then settling on a no stand mixer version, I stupidly pulled out my stand mixer to make a butter cream frosting. So illogical, right? Buttercream requires softened butter AND a stand mixer. 🙄
I was swayed by the pretty swirls I wanted to use in the photos. But actually, when I make these Easy Chocolate Cupcakes, I usually make a quick Chocolate Fudge Frosting made with melted butter. This is my everyday chocolate frosting because it takes minutes to make, it has a buttercream-like consistency (but obviously not as fluffy because you don’t have to beat it for 10 minutes!), smooth and spreadable and pipe-able (but I don’t, too lazy).
I also like that this Chocolate Fudge Frosting is a lovely deep chocolate colour (Chocolate Buttercream is a pale brown colour). Perfect for scattering with sprinkles – so pretteeee!
I’ve shared the Chocolate Buttercream Frosting in a separate post because I think it’s worthy of being a separate recipe. 🙂 Also because I’ve done a video for that too – I didn’t want to cram it into the cupcake recipe video.
The weekend is here!! Do I hear chocolate cupcakes calling your name?? I think I do….. 😉 – Nagi xx
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Best Easy Chocolate Cupcakes
Ingredients
Dry:
- 3/4 cup white flour, plain/all purpose
- 3/4 cup caster sugar, (super fine sugar, or sub with normal white sugar)
- 1/2 tsp baking soda / bi carbonate soda (Note 1)
- Pinch of salt
Wet:
- 120g / 8 tbsp unsalted butter, cut into 1" / 2cm pieces (1 US stick / 1/2 cup)
- 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 eggs (medium, around 60-65g / 2 oz each)
- 1 tsp vanilla extract
- 1 1/2 tsp white vinegar
Chocolate Fudge Frosting:
- 120g / 8 tbsp unsalted butter, cut into 1" / 2cm pieces (1 US stick / 1/2 cup)
- 2 1/2 cups soft icing sugar / powdered sugar
- 1/2 cup cocoa powder, preferably Dutch processed
- 3 - 4 tbsp milk (any)
- Sprinkles and other decorations, if desired
Instructions
- 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!
Frosting:
- Melt butter and chocolate in a large heatproof bowl (45 second on high, followed by 30 seconds then 20 second bursts if required). Mix 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).
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Best Easy Chocolate Cupcakes recipe video!
LIFE OF DOZER
No chocolate cupcake for Dozer. Bad for you! How about a giant bone instead? (Mind you, it’s a dry aged one from a fancy butcher. Got it for free! 💪🏻)
Hi can I add banana to the recipe?
Hi Sara, it will change the texture – would love to know if it works though! N x
Ooh these are soooooo delicious. Just made them for the first time (first of many i think) and they have turned out lovely. I used the chocolate buttercream frosting recipe for the tops. Very decadent. Thank you for the recipe.
Hey Nagi
I was wondering if it was possible to adapt this to use white chocolate instead and remove the cocoa powder?
Hi Kelly, I haven’t tried to be honest – I’d need to test this! N x
I have made these ten times or more. Perfect every time, usually makes 11 cupcakes for me.
Can I replace milk with other thing? I would love a fluffy chocolate cake but dairy free please. Which recipe to use?
Hi Rebecca, soy/oat/nut milk or lactose free milk will work here 🙂 N x
These were light, fluffy, moist and chocolaty. By far the easiest recipe and best tasting I’ve made. Can I double or triple this recipe to make a layer cake?
Hi Cheng, Nagi has a Chocolate Cake recipe on her site, which is two 9 inch (22-3cm) layers with buttercream frosting, and I just made it on the weekend- fabulous and chocolatey! (It’s not the fudge cake- I haven’t tried that yet).
Beautiful chocolate flavour. Lovely rise. Kids enjoyed helping me make them.
In step 1 of the instructions for the fudge icing it says melt the butter and chocolate. There is no chocolate in the frosting ingredients other then cocoa powder. I also dont recommend adding chocolate to the butter for this fudge icing recipe *insert face palm* The icing still tastes good just looks curdled..
Hi,
Can I omit vinegar ? Will it make a significant difference in the cake ? Would like to bake for Father’s Day this weekend .
Thank you for this recipe Nagi. I have made it several time and they are delicious. I am curious though; you mentioned that you have a “perfect” version of chocolate cupcakes. Are you able to share the recipe please?
Thank you.
Antoinet
Hi if I wanted to make these into mini cupcakes would i half the time in the oven?
Hi Steph, I’d just check at 10 minutes to ensure they are cooked and keep an eye on them. N x
It was amazing.. Thank you so much.
Looking forward to making these, but was just unsure about the vinegar would it be white distilled vinegar or white wine vinegar
Thanks
Hi Amy, either would be fine – N x
They were the lightest cupcakes I’ve ever made ,absolutely beautiful 😋
Love all your recipes,thank you
Thanks so much for letting me know Colleen!