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Homemade Chocolate Cupcakes

Classic and tasty, these homemade Easy Chocolate Cupcakes use simple ingredients to create light and fluffy cupcakes with a silky chocolate buttercream frosting!

THE BEST CHOCOLATE CUPCAKES

When it comes to baking, chocolate is one of my favorite flavors to work with. I really don’t care what we are having: cake, cookies, bars, etc., chocolate is just one of my favorites. This Easy Chocolate Cupcakes recipe is my go-to when I want to make homemade chocolate cupcakes. You can change up the frosting but the cupcake itself is moist and delicious! Definitely a classic that you have to add to your recipe box ASAP. If you have been looking for that perfect chocolate cupcake recipe, then you absolutely have to make this Easy Chocolate Cupcake recipe.

Easy Chocolate Cupcakes topped with sprinkles on wooden platter.

FREQUENTLY ASKED QUESTIONS:

What is the taste and texture of these cupcakes?

Soft, moist, fluffy cakes with a rich, sweet and chocolatey frosting.

How do I make my cupcakes moist and tender?

Using room temperature ingredients help the cupcakes themselves be fluffy and tender. If you want to make your cupcakes even more moist you can adjust the recipe and add in some sour cream or greek yogurt.

Can I add anything to these cupcakes?

Some great additions include chopped nuts, mini chocolate chips, chopped candy pieces, etc.

Do I have to use chocolate frosting?

If you are not a fan of chocolate frosting you can use a cream cheese frosting, vanilla buttercream, strawberry buttercream, raspberry buttercream or even store-bought!

What is the best way to frost these cupcakes?

I find it easiest to pipe the frosting on the cupcakes. Add frosting to a piping bag fitted with a Wilton 1M tip and pipe swirls on top of each cupcake. I will admit though that it took me a while to master the process of piping on frosting, so if you are the same, just spread the frosting on top with a butter knife.

What else can I top these with?

Besides sprinkles you could use crushed Oreos, chocolate shavings, etc. Top with whatever you love most.

How do I store leftovers?

These can be stored in an airtight container at room temperature where they will keep for up to 3 days. These can also be frozen. Place in a freezer container and they will keep for up to 3 months. To defrost, remove from the freezer into the refrigerator or on the countertop.

Pinterest image slightly overhead of Easy Chocolate Cupcakes on marble showing sprinkle garnishes.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • cocoa powder
  • boiling water
  • eggs
  • salted butter
  • granulated sugar
  • all-purpose flour
  • baking powder
  • powdered sugar
  • milk
  • chocolate sprinkles, optional
Ingredients needed: cocoa powder, boiling water, eggs, unsalted butter, granulated sugar, all-purpose flour, baking powder, powdered sugar, milk and chocolate sprinkles.

HOW TO MAKE HOMEMADE CHOCOLATE CUPCAKES:

Preheat the oven to 350 degrees F and line a 12 well cupcake pan with cupcakes liners. Sift the cocoa powder into a large mixing bowl. Pour in the boiling water, mix until dissolved.

Cocoa powder and boiling water mixed together in bowl.

Add all remaining cupcake ingredients and mix with an electric mixer until combined.

Remaining cupcake ingredients added to bowl and mixed together.

Evenly distribute the mixture between your cupcake liners and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Batter portioned into cupcake pan.

To make the frosting, add the butter to a large mixing bowl. Mix with an electric mixer until smooth and creamy.

Butter beaten in bowl.

Gradually sift in the powdered sugar and cocoa powder a little at a time, mixing after each addition. When the mixture starts to become a little too thick to mix, add the milk a splash at a time until the desired consistency is reached. The frosting should hold its shape but still be spreadable/pipeable. Mix for a final 2-3 minutes to get the frosting super smooth. 

Finished frosting in bowl.

Spoon, spread or pipe swirls of the chocolate frosting on top of each cupcake. I used a Wilton 1M piping nozzle.

Cupcakes cooled and being frosted and decorated.

Add some chocolate sprinkles on top for decoration (optional).

One of the Easy Chocolate Cupcakes with the paper liner pulled down.

WANT MORE DELICIOUS RECIPES?

Square close up image of one of the Easy Chocolate Cupcakes with paper liner pulled down.

Homemade Chocolate Cupcakes

Classic and tasty, these homemade Easy Chocolate Cupcakes use simple ingredients to create light and fluffy cupcakes with a silky chocolate buttercream frosting!
5 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12

Ingredients

For the cupcakes:

For the frosting:

For decoration (optional):

  • Chocolate sprinkles

Instructions

  • Preheat the oven to 350 degrees F and line a 12 well cupcake pan with cupcakes liners.
  • Sift the cocoa powder into a large mixing bowl.
  • Pour in the boiling water, mix until dissolved.
  • Add all remaining cupcake ingredients and mix with an electric mixer until combined.
  • Evenly distribute the mixture between all the cupcake liners and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  • To make the frosting, add the butter to a large mixing bowl. Mix with an electric mixer until smooth and creamy.
  • Gradually sift in the powdered sugar and cocoa powder a little at a time, mixing after each addition.
  • When the mixture starts to become a little too thick to mix, add the milk a splash at a time until the desired consistency is reached. The frosting should hold its shape but still be spreadable/pipeable. Mix for a final 2-3 minutes to get the frosting super smooth.
  • Spoon, spread or pipe swirls of the chocolate frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
  • Add some chocolate sprinkles on top for decoration (optional).

Notes

  • These can be frozen, see my tips above.
  • You can use other frostings if you are not a fan of chocolate.
  • Add mix-ins to your cupcakes, see some suggestions above.
Course: Dessert
Cuisine: American

Nutrition

Calories: 468kcal | Carbohydrates: 53g | Protein: 4g | Fat: 29g | Sodium: 144mg | Fiber: 2g | Sugar: 42g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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