Chocolate Cupcakes Easy Recipe
This post may contain affiliate links.
After posting my Perfect Vanilla Cupcakes recipe, I had many requests for chocolate cupcakes. I hope this Chocolate Cupcake Easy Recipe will become your favorite, too! These cupcakes are moist and fluffy. 
Why you’ll love this recipe
- It’s a basic recipe that can be adapted to different flavors. Try also Red Velvet Cupcakes.
- Cupcakes are soft, moist, and fluffy, like Pumpkin Muffins.
- Great for beginner bakers or professional chefs.
Ingredients note
- Flour. All-purpose flour was used in this recipe.
- unsweetened cocoa powder
- Sugar. White granulated sugar
- baking powder
- expresso powder
- pinch of salt
- Oil. Vegetable, canola, or other neutral oil.
- fresh brewed coffee
- Vinegar. White vinegar.
- vanilla extract
How to make this recipe
Preheat the oven to 350oF (177oC) and line cupcake tins with plain white cupcake liners (or any other kind to your liking). Set aside. In a large mixing bowl, sift together dry ingredients -all-purpose flour, expresso powder, unsweetened cocoa powder, baking powder, and a pinch of salt.
In a second mixing bowl, mix the oil, granulated sugar, freshly brewed coffee, vinegar, and vanilla extract. Pour wet ingredients over dry ingredients and whisk just until the ingredients come together. Be careful not to overmix! As soon as you see no more streaks of dry mixture, stop whisking.
Fill each cupcake liner 2/3 full. Use an ice cream scoop or pastry/piping bag.
Tip from Marina: Do not overfill the cupcake tin. Other way, it will flow over and won’t form that perfect dome top.
Bake the cupcakes for about 18 min. Start checking the cupcakes at the 15-minute mark. The toothpick inserted in the center should come out clean. Or gently press with your fingers on top of the cupcakes, and if they spring right back, that means they are done backing. Cool for 5 minutes in the pan then transfer to a rack to cool completely to room temperature before filling and frosting.
This recipe makes 12 cupcakes. I would recommend doubling or tripling this recipe. Cupcakes are so delicious.
Expert Tips
- You can make cupcakes a day in advance, cool completely to room temperature then cover and store at room temperature until ready to frost and serve.
- Decorate the cupcake with Swiss Meringue Buttercream or American Buttercream. Do not forget homemade caramel or strawberry compote for the center of the cupcakes.
- Chocolate cupcakes easy recipe is a “must have” in your cook book!
Recipe FAQs
Store in an airtight container at room temperature for 2-3 days.
Yes, cupcakes in an airtight container for 2-3 months.
Absolutely. The baking time may be shorter then.
If you make these Chocolate Cupcakes Easy Recipe, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Chocolate Cupcakes Easy Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 muffin/cupcakes tin
- 1 spatula
Ingredients
- 160 gr (1 1/4 cup) all-purpose flour
- 15 gr (2 Tablespoon) unsweetened cocoa powder
- 150 gr (3/4 cup) granulated sugar
- 5 gr (1 teaspoon) baking powder
- 5 gr (1 teaspoon) expresso powder
- 70 gr (1/3 cup) vegetable oil (or canola)
- 190 gr (1 cup) fresh brewed coffee
- 5 gr (1 teaspoon) white distilled vinegar
- 8 gr (2 teaspoon) vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350oF (177oC) and line cupcake tins with cupcake liners.
- In a large mixing bowl, sift together dry ingredients: all-purpose flour, expresso powder, unsweetened cocoa powder, baking powder, and a pinch of salt.
- In a second mixing bowl, mix the oil, granulated sugar, freshly brewed coffee, vinegar, and vanilla extract.
- Pour wet ingredients over dry ingredients and whisk just until the ingredients come together.
- Fill each cupcake liner 2/3 full.
- Bake at 350oF (177oC) for 15-18 minutes.
- Cool cupcakes for 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before filling and frosting.