Homemade Chocolate Cupcakes
Classic and tasty, these homemade Easy Chocolate Cupcakes use simple ingredients to create light and fluffy cupcakes with a silky chocolate buttercream frosting!
THE BEST CHOCOLATE CUPCAKES
When it comes to baking, chocolate is one of my favorite flavors to work with. I really don’t care what we are having: cake, cookies, bars, etc., chocolate is just one of my favorites. This Easy Chocolate Cupcakes recipe is my go-to when I want to make homemade chocolate cupcakes. You can change up the frosting but the cupcake itself is moist and delicious! Definitely a classic that you have to add to your recipe box ASAP. If you have been looking for that perfect chocolate cupcake recipe, then you absolutely have to make this Easy Chocolate Cupcake recipe.
FREQUENTLY ASKED QUESTIONS:
Soft, moist, fluffy cakes with a rich, sweet and chocolatey frosting.
Using room temperature ingredients help the cupcakes themselves be fluffy and tender. If you want to make your cupcakes even more moist you can adjust the recipe and add in some sour cream or greek yogurt.
Some great additions include chopped nuts, mini chocolate chips, chopped candy pieces, etc.
If you are not a fan of chocolate frosting you can use a cream cheese frosting, vanilla buttercream, strawberry buttercream, raspberry buttercream or even store-bought!
I find it easiest to pipe the frosting on the cupcakes. Add frosting to a piping bag fitted with a Wilton 1M tip and pipe swirls on top of each cupcake. I will admit though that it took me a while to master the process of piping on frosting, so if you are the same, just spread the frosting on top with a butter knife.
Besides sprinkles you could use crushed Oreos, chocolate shavings, etc. Top with whatever you love most.
These can be stored in an airtight container at room temperature where they will keep for up to 3 days. These can also be frozen. Place in a freezer container and they will keep for up to 3 months. To defrost, remove from the freezer into the refrigerator or on the countertop.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cocoa powder
- boiling water
- eggs
- salted butter
- granulated sugar
- all-purpose flour
- baking powder
- powdered sugar
- milk
- chocolate sprinkles, optional
HOW TO MAKE HOMEMADE CHOCOLATE CUPCAKES:
Preheat the oven to 350 degrees F and line a 12 well cupcake pan with cupcakes liners. Sift the cocoa powder into a large mixing bowl. Pour in the boiling water, mix until dissolved.
Add all remaining cupcake ingredients and mix with an electric mixer until combined.
Evenly distribute the mixture between your cupcake liners and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, add the butter to a large mixing bowl. Mix with an electric mixer until smooth and creamy.
Gradually sift in the powdered sugar and cocoa powder a little at a time, mixing after each addition. When the mixture starts to become a little too thick to mix, add the milk a splash at a time until the desired consistency is reached. The frosting should hold its shape but still be spreadable/pipeable. Mix for a final 2-3 minutes to get the frosting super smooth.
Spoon, spread or pipe swirls of the chocolate frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
Add some chocolate sprinkles on top for decoration (optional).
WANT MORE DELICIOUS RECIPES?
Homemade Chocolate Cupcakes
Ingredients
For the cupcakes:
- ¼ cup cocoa powder
- ⅓ cup boiling water
- 3 large eggs, at room temperature
- ¾ cup salted butter, softened
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
For the frosting:
- 1 cup (2 sticks) salted butter at room temp
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- ¼-⅓ cup milk
For decoration (optional):
- Chocolate sprinkles
Instructions
- Preheat the oven to 350 degrees F and line a 12 well cupcake pan with cupcakes liners.
- Sift the cocoa powder into a large mixing bowl.
- Pour in the boiling water, mix until dissolved.
- Add all remaining cupcake ingredients and mix with an electric mixer until combined.
- Evenly distribute the mixture between all the cupcake liners and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, add the butter to a large mixing bowl. Mix with an electric mixer until smooth and creamy.
- Gradually sift in the powdered sugar and cocoa powder a little at a time, mixing after each addition.
- When the mixture starts to become a little too thick to mix, add the milk a splash at a time until the desired consistency is reached. The frosting should hold its shape but still be spreadable/pipeable. Mix for a final 2-3 minutes to get the frosting super smooth.
- Spoon, spread or pipe swirls of the chocolate frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
- Add some chocolate sprinkles on top for decoration (optional).
Notes
- These can be frozen, see my tips above.
- You can use other frostings if you are not a fan of chocolate.
- Add mix-ins to your cupcakes, see some suggestions above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
