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.

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.
• This recipe requires no eggs.
• Great for beginner bakers or professional chefs. Check also the Easy Macarons Recipe.

Ingredients

• Flour: All-purpose flour, use your favorite brand.
• Cocoa Powder: Unsweetened cocoa powder.
• Sugar: White granulated sugar.
• Baking Powder: Use your favorite brand.
• Espresso Powder: Used for flavor.
• Salt: A pinch of salt used for flavor. Do not skip this ingredient.
• Oil: Vegetable, canola, or other neutral oil.
• Coffee: Fresh-brewed coffee or spresso. Do not use instant.
• Vinegar: White vinegar.
• Vanilla: Use vanilla extract or vanilla bean paste.

How to Take This Recipe

Preheat the oven to 350^oF (177^oC) 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, espresso 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 a pastry/piping bag or ice cream scoop. You can also use a digital kitchen scale if you need all the cupcakes to be the same size.

Tip from Marina: Do not overfill the cupcake tin. Otherwise, it will flow over and won’t form that perfect dome top.

Bake the cupcakes in the preheated oven at 350°F (177 °C) for about 15-18 minutes. 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 baking. Do not overbake cupcakes, or they will be dry. Cool cupcakes for 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before filling and frosting.

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 the homemade caramel or strawberry compote for the center of the cupcakes.
• Chocolate cupcakes easy recipe is a “must have” in your cookbook!
• This recipe makes 12 cupcakes. I would recommend doubling or tripling this recipe. Cupcakes are so delicious.

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