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Home Baking Recipes

Best EASY Chocolate Cupcakes (no stand mixer)

By:Nagi
Published:5 May '17Updated:9 Nov '20
177 Comments
Recipe v Video v Dozer v

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. Excellent emergency cupcakes!

After Vanilla Cupcakes? Here they are!

No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com

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. 🙂

No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com

No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com

These Chocolate Cupcakes are…

  1. Soft and tender, not crumbly. Like Red Velvet Cake – it should be “velvety”;

  2. Moist;

  3. Actually taste of chocolate (unfortunate many lack this!);

  4. Delicate, but still be sturdy enough to support a generous pile of frosting; and

  5. Have a sweet dome, shaped such that it looks nice enough if you just dust with icing sugar / powdered sugar, but flat enough to pipe on tall swirls of frosting.

Being the quick and easy version these are, you’ll notice that the surface of the dome does have some small cracks on it. But for the easy of this recipe, it is a very small price to pay.

Besides, no cupcake ever leaves my kitchen without frosting!!!

No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com

Best frosting for Chocolate Cupcakes

Hard to go past chocolate-on-chocolate, but I will put forward some non chocolate options too!

  • Chocolate Buttercream – I realise how ironic it is that I’d feature these cupcakes with tall swirls of buttercream frosting which calls for both softened butter and and stand mixer! 😂 But hey, frosting is worth the effort. 😇 Pipe on swirls, or spread on with a knife;

  • Speedy Chocolate Fudge Frosting (pictured below, in recipe card) – made with cocoa powder mixed with melted butter, then thickened with icing sugar/frosting until it’s a spreadable consistency, this frosting is quite rich so I’d recommend just spreading onto the cupcakes rather than piping tall swirls;

  • Decadent Chocolate Ganache Frosting – made with melted chocolate and cream, this is a deluxe chocolate frosting that I use for my sinfully decadent Chocolate Fudge Cake. Once melted, it’s cooled until it thicken into a spreadable consistency. I don’t recommend piping this on in tall swirls, it would be overly rich I feel!

  • Vanilla Buttercream – White frosting on chocolate cupcakes looks striking and makes for a lovely flavour combination! Use the recipe in my Vanilla Cake recipe – it will frost 12 cupcakes generously (tall swirls) though if you just want to smear it on then you can halve the batch; and

  • My Secret Less-Sweet Fluffy Vanilla Frosting – this frosting is magical! It’s like a cross between whipped cream and buttercream. Far less sweet and fluffier than buttercream, and it’s also 100% silky smooth (buttercream will always have a faint grit to it, the icing sugar/powdered sugar never fully dissolves). Dense than whipped cream, and unlike whipped cream, it holds its form for days.

No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com
Chocolate cupcakes with speedy chocolate fudge frosting
No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com
Chocolate Cupcakes with Chocolate Buttercream
No stand mixer required to make the Best EASY Chocolate Cupcakes. Moist, deeply chocolatey with a tender crumb, these are unbelievably fast & easy. www.recipetineats.com
Chocolate Cupcakes with Chocolate Buttercream

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


WATCH HOW TO MAKE IT

Best Easy Chocolate Cupcakes recipe video!

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Best Easy Chocolate Cupcakes

Best Easy Chocolate Cupcakes

Author: Nagi
Prep: 15 mins
Cook: 20 mins
Total: 30 mins
Baking, Cupcakes, Dessert
Western
5 from 55 votes
Servings12
Tap or hover to scale
Print
  • 104
Recipe video above. These cupcakes are deeply chocolatey, they're moist - and stay moist for 3 days - and have a terrific tender crumb. It's extremely simple to make - no creaming butter, no beater required. By far the best chocolate cupcakes I've ever had made with such little effort!

Ingredients

Dry:

  • 3/4 cup plain/all purpose flour
  • 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 large eggs (55 - 60g / 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)
  • 1/2 cup cocoa powder , preferably Dutch processed
  • 2 1/2 cups soft icing sugar / powdered sugar (NOT pure icing sugar)
  • 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!

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).

Recipe Notes:

1. You can substitute the bi carb with 1 1/2 tsp baking powder. The cupcake is not quite as fluffy, but it is still lovely and soft.
2. Use dark chocolate purchased from the baking section of the supermarket, not eating chocolate. You can use any dark chocolate you want, but a good quality one with 70% or more cocoa (will say on packet) will give a better chocolate flavour.
3. Dutch processed cocoa has a more intense chocolate flavour than normal cocoa. However, you can use normal cocoa if you want.
Using a normal cocoa and normal dark chocolate will still yield a lovely chocolate tasting cupcake. It is just that by using 70%+ chocolate & Dutch processed cocoa powder makes a more intense chocolatey flavour. 🙂
4. For BAKING NERDS: Mixing cocoa powder with hot butter (or hot water, as is usually done in recipes) makes it "bloom", enhancing the chocolate flavour. Also, I add the milk and oil first into the melted butter mixture to bring the temperature down so you can add the eggs without worrying about the heat from the butter "cooking" the eggs!
This recipe is deliberately and specifically made with both oil and butter. Butter for flavour, oil for moisture.
Cup sizes in the US are slightly different to those in the rest of the world. For most recipes, the difference is immaterial and won't affect the recipe. For baked goods, it can matter. I have made this recipe using US cups, Australian cups (same as UK, EU) and weight measures and noticed no difference in the results. I find this recipe pretty forgiving compared to most cupcake recipes - because it's made like a quick bread / muffin batter.
5. The Frosting recipe makes enough to slather each cupcake quite generously - around 2.5 tbsp per cupcake. If you want less, use the SCALER (hover over servings) to reduce the butter to 70g - this will make enough frosting to just spread frosting on each cupcake.
6. These cupcakes stay beautifully moist for 3 days, in an airtight container. If it is very hot where you are, refrigerate them (because of the frosting) but ensure they are brought to room temperature before serving. They also freeze great (even with he frosting) - I've made so many in recent weeks, I've been freezing tons of them!
7. Nutrition includes the Chocolate Fudge Frosting.

Nutrition Information:

Serving: 97.5gCalories: 408cal (20%)
Keywords: chocolate cupcakes, easy chocolate cupcakes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 


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! 💪🏻)

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Hi, I'm Nagi!

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177 Comments

  1. N Wong says

    March 15, 2022 at 4:05 pm

    Do you have any recipes that are gluten free? Desserts?

    Reply
    • Nagi says

      March 16, 2022 at 4:40 pm

      Try these! N x https://www.recipetineats.com/brownies-fudgey-easy-gluten-free/. https://www.recipetineats.com/italian-almond-cookies-ricciarelli/

      Reply
  2. Mel Masterson says

    February 21, 2022 at 9:29 am

    5 stars
    This is definitely a recipe to keep in the arsenal. Much simpler than having to get out the stand mixer, but yields an excellent, moist chocolatey cupcake with a yummy crunchy crust. I used buttermilk instead of milk and vinegar which I think worked well.

    Reply
  3. Lisa says

    February 19, 2022 at 4:56 pm

    5 stars
    These were easy and delicious!

    Reply
  4. Kim says

    January 28, 2022 at 1:18 am

    Can a stand mixer be used to make this recipe

    Reply
    • Nagi says

      January 28, 2022 at 4:42 pm

      Hi Kim – you can use one on low if you like but they are also easily mixed by hand! N x

      Reply
  5. Rosie says

    January 19, 2022 at 10:37 am

    5 stars
    Hi Nagi! I just wanted to thank you for this amazing cupcake recipe. I’ve made several of your recipes now and they are always soooo yummy. I also love your dog, he is so cute! I have found myself coming directly to your website when I want a good baking recipe for something, and if anyone ever asks, I will definitely be recommending this website! I hope you are well! ^_^

    Reply
  6. Nathalie says

    January 8, 2022 at 4:51 pm

    Hi Nagi,
    I LOVE LOVE this cupcake recipe. Definitely the best I have made and tried so far. I was wondering if I could use this recipe to make a cake? Could I double it to make 2x 8inch cakes?
    Thank you so much for everything!

    Reply
  7. Rosie says

    December 26, 2021 at 11:00 am

    5 stars
    This is a fabulous recipe. I subbed buttermilk for the milk and vinegar as I was unsure of the purpose of the vinegar. I also used semisweet (45%) chocolate and normal cocoa and the cakes still had a lovely chocolate flavour. I used muffin tins and the amount of mixture was perfect for 12 and needed 22 minutes to cook in my oven. The cakes had a soft even texture and I topped them with ganache. Best cupcakes i have made in a long time.

    Reply
  8. Sascha says

    December 22, 2021 at 11:17 am

    Hi Nagi,

    Do you think egg replacers will work for this recipe? I really want to bring them for our Christmas lunch, but my daughter has an egg allergy.

    Thank you

    Reply
  9. Gail says

    December 8, 2021 at 12:35 pm

    5 stars
    Great cup cakes , next time I would reduce the amount of frosting by half – I had lots left over

    Reply
  10. Robyn says

    December 5, 2021 at 3:21 pm

    I made these but it the cupcake cracked on top, it’s didn’t make 12 and took longer than 18min. Ideas on what went wrong?

    Reply
    • Nagi says

      December 6, 2021 at 10:28 pm

      Hi Robyn – it sounds like they baked too long and were too big perhaps? You are meant to divide the batter between the 12 cupcake liners and that size should take 18 minutes and not crack. N x

      Reply
  11. Walker says

    November 9, 2021 at 10:10 pm

    Has anyone substituted the milk and vinegar for buttermilk… Does it work as well!!!???

    Reply
    • Rosie says

      December 26, 2021 at 10:24 am

      5 stars
      I substituted the milk with buttermilk as I was not sure about adding the vinegar and the cakes worked out fine. In fact I think that this is a fabulous recipe and I will continue to use buttermilk and omit the vinegar.

      Reply
      • Walker says

        December 27, 2021 at 4:11 pm

        Thanks Rosie. I ended up doing likewise and turned out fantastic. I also added a little instant coffee to the fudge icing… It was amazing!!!

        Thanks Nagi for the recipe

        Reply
  12. Meg says

    November 6, 2021 at 8:32 am

    5 stars
    So delicious! Thank you Nagi

    Reply
  13. Amelia jones says

    October 14, 2021 at 6:16 pm

    You are the best! I am starting a stall called charming cupcakes and these are go to for my customers thanks so much😁

    Reply
  14. Emily.grant says

    October 13, 2021 at 1:43 pm

    5 stars
    Omg this is amazing nagi your recipes are amaze gaze! I just have a question what is a replacement for the part where you melt the chocolate and butter becuase i dont have chocolate

    Reply
    • Kato says

      November 10, 2021 at 6:28 pm

      Can you tell me please what’s is the secret of making your cupcakes flat mine comes with a dome thank you.

      Reply
  15. Kato says

    October 11, 2021 at 5:14 pm

    Hi Nagi,I made this amazing chocolate cupcake it’s was very delicious the test it’s like cafes promise you guys try only this recipe you will blow your family and friends same thing wit red velvet 🤍

    Reply
    • Nagi says

      October 11, 2021 at 6:41 pm

      Thanks! N x

      Reply
  16. Donna says

    October 3, 2021 at 6:16 pm

    Hi Nagi, I can’t wait to make these as a gift for my friends (maybe only 10 will make it into the box ;-))
    Quick question – how do you think it would go with cacao powder instead of cocoa powder? Google tells me they’re interchangeable, but I only really trust you on these things.
    Thank you!

    Reply
  17. Barb says

    October 3, 2021 at 1:45 pm

    5 stars
    These choc cupcakes are amazing. Love this recipe. Everyone that’s tried them each time I’ve baked them think they are the most delicious light tasty cupcakes ever. Always an OMG response worth using the cocoa powder & choc that’s recommended

    Reply
  18. Amy says

    September 20, 2021 at 1:08 am

    5 stars
    Excellent! Fluffy, moist chocolatey, not too sweet, and quick and easy to make. My new go—to ( as are an ever-increasing number of Nagi‘s recipes!)

    Reply
  19. Chrissy says

    August 20, 2021 at 10:35 pm

    Hi Nagi, this choc cupcake recipe is just wonderful. I have just baked for my beautiful 7 yr old grandson for a treat while in lockdown. Thank you for your recipes/website. Just love it!! Kind Regards
    Chrissy a co.

    Reply
  20. Chloe says

    August 6, 2021 at 6:39 pm

    Hi Nagi, I was just wondering how did you make these cupcakes? Usually, in vanilla cupcakes or something like that there are connections e.g 180g self-raising flour, 180g caster sugar, 180g butter. I would really like to know how you came up with this because I’m a keen baker who wants to learn especially from a professional baker.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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