Chocolate Cupcake Recipe Easy

ByDorothy Miller
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This easy chocolate cupcake recipe delivers the best chocolate cupcakes with minimal effort. Perfect for any occasion, these moist, rich treats come together quickly with simple ingredients. If you enjoy chocolate desserts, you might also like the Salted Caramel Chocolate Muffins Recipe or the German Chocolate Cheesecake Recipe for more decadent options.

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Chocolate Cupcake Recipe

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A moist and rich chocolate cupcake made with cocoa powder, buttermilk, and oil, providing a tender crumb and deep chocolate flavor.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 35-37 minutes
  • Yield: 12 cupcakes 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1½ cups all-purpose flour (180g)
  • 1¼ cups granulated sugar (250g)
  • ¼ cup unsweetened cocoa powder (25g)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk, room temperature (240ml)
  • ½ cup vegetable oil (80ml)
  • 1 large egg
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
  3. In a medium mixing bowl, whisk the buttermilk, oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined with no dry streaks remaining.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes completely on a wire rack before frosting or serving.

Notes

Ensure all ingredients are at room temperature for best results. You can add a tablespoon of espresso powder to enhance the chocolate flavor. Do not overmix the batter to keep cupcakes light and moist.

Nutrition

  • Calories: 215
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

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Frequently Asked Questions

Can I make this Chocolate Cupcake Recipe without buttermilk?

Yes, you can substitute buttermilk. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using in your Chocolate Cupcake Recipe.

How do I store chocolate cupcakes to keep them moist?

Store cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to a week. Bring to room temperature before serving for the best texture.

Why did my chocolate cupcakes turn out dry?

Overmixing the batter or overbaking are common causes. Mix just until ingredients are combined and check for doneness a few minutes before the timer. This Chocolate Cupcake Recipe yields moist results when followed carefully.

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