Chocolate Cupcakes Easy Recipe

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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.chocolate cupcakes

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Why you’ll love this recipe

  • Basic recipe that can be adapted to deferent flavors.
  • Cupcakes are soft, moist, and fluffy.
  • Great for beginner bakers or professional chefs.

Ingredients note

How to make this recipe

Preheat the oven to 350oF (177oC) and line cupcake tins with plain white cupcakes liner (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, fresh 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.

chocolate cupcakes batter in the cupcakes liners in the baking tray.

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.

chocolate cupcake cut in half.

Expert Tips

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chocolate cupcakes

Chocolate Cupcakes Easy Recipe

Marina
This Chocolate Cupcakes Easy Recipe will become your favorite. Cupcakes are moist and fluffy. Simple ingredients and no eggs.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 154 kcal

Equipment

  • 1 stand mixer or electric hand mixer

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 pinch of salt. 
  • In a second mixing bowl, mix the oil, granulated sugar, fresh 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 min.
  • Cool for 5 minutes in the pan then transfer to a rack to cool completely to room temperature before filling and frosting. 

Notes

Use a kitchen scale to measure all ingredients. 
Cool the cupcakes completely before decorating with cream. 

Nutrition

Serving: 1cupcakeCalories: 154kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 45mgPotassium: 49mgFiber: 1gSugar: 13gCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

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