Easy Chocolate Cupcakes
My easy Chocolate Cupcake recipe comes out light and moist with the deepest chocolate flavor. It is as easy as using a mix and tastes way better than store-bought! A surprising ingredient makes these moist, fluffy, and super chocolatey cupcakes. They only get better topped with my fan-favorite Chocolate Buttercream Frosting.
Ingredients
- 1 1/2 cups all-purpose flour, measured correctly
- 1 cup granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee, or substitute with room temperature buttermilk*
- 1 Tbsp white distilled vinegar
- 1/3 cup light olive oil, or vegetable oil
- 1 large egg, room temperature
- 2 tsp vanilla extract
Instructions
- Quick prep - Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
- Mix dry ingredients - In a large mixing bowl, thoroughly whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Break up any larger cocoa clumps with your whisk.
- Mix wet ingredients - In a second mixing bowl, add the wet ingredients: coffee, vinegar, oil, egg, and vanilla, and whisk until well blended.
- Combine batter - Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. The batter will be a little loose and lumpy.
- Fill and bake - Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center comes out clean. Don't overbake. Cool 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before frosting.
Notes
Make ahead: Cool the baked cupcakes, cover and store at room temperature for 1 day until ready to frost and serve. Or freeze in an airtight container, unfrosted, for up to 2 months. Thaw in the fridge overnight and allow to come to room temperature before frosting.
Storage: Store frosted cupcakes in an airtight container on the counter for 1 day, then refrigerate for 4-5 days.
*Room temperature buttermilk can be used in place of coffee. I prefer the flavor and moisture of coffee, so if caffeine is your concern, try decaf coffee!
Nutrition Facts
Easy Chocolate Cupcakes
Amount per Serving
Calories
187
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
14
mg
5
%
Sodium
195
mg
8
%
Potassium
69
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
20
IU
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
