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.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
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
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- baking powder
- expresso powder
- pinch of salt
- vegetable (or canola) oil
- fresh brewed coffee
- white distilled vinegar
- vanilla extract
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.
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.
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!
More Delicious Recipes
- Dark Chocolate Rasberry macarons
- Red Velvet Cupcakes
- Raspberry Mousse Cups
- Lemon curd
- Coffee macarons
- Milk Chocolate Ganache
If you make these Chocolate Cupcakes Easy Recipe please tag me on social media and leave a rating below.
Chocolate Cupcakes Easy Recipe
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.