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This super easy homemade chocolate cupcake recipe is light and fluffy and perfectly chocolatey. This classic recipe is ready in under 1 hour and only require a handful of pantry staple ingredients. Serve them plain or topped with frosting and sprinkles for a delightful treat.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
As you guys know, I love cooking and baking. Special occasions are a fun opportunity for me to try new recipes or to make my family their favorite foods to celebrate them on their special day.
For my nephew’s birthday, he requested that I make him a homemade chocolate cake. My older sister helped me brainstorm and tweak this recipe and it came out great. He is a huge chocolate fan and he absolutely LOVED the cake. My younger sister helped him decorate it and he really enjoyed his birthday.
We remade this recipe as cupcakes a few weeks later and we had fun topping them with different flavors of frosting and lots of sprinkles. These cupcakes were thoroughly enjoyed and would make a great birthday dessert or afternoon treat with a cup of tea or coffee.
How to Make These Moist Chocolate Cupcakes:
Step 1. Preheat the oven to 375 degrees Fahrenheit. Line a cupcake pan with paper liners, then set it aside.
Step 2. In a large mixing bowl add all the dry ingredients - all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
Step 3. In either a large mixing bowl or the bowl of a stand mixer, add the brown sugar, cane sugar, oil, whole milk, eggs, and vanilla extract. Whisk until combined.
Step 4. Mix the dry ingredients into the wet. Then slowly add in the coffee. The batter will be loose.
Step 5. Next, fill up each cupcake liner ¾ of the way with the batter.
Step 6. Bake for 15 - 20 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cupcakes to cool completely on a wire rack.
Step 7. Top with the frosting of your choice and enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Kitchen Items You Might Need For This Recipe:
Recipe Notes:
- To Make A Cake: If you want to make a cake instead of cupcakes, preheat the oven to 350 degrees F. Butter and lightly flour two cake pans. Divide the batter between the pans. Bake for 30 - 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a wire rack, then assemble the cake with frosting.
Frequently Asked Questions
Why are my chocolate cupcakes dry?
Using oil instead of butter really helps to create a light and fluffy cupcake. I like to use my homemade ghee but you could also use vegetable oil.
How can I make my cupcakes moister?
There are a few things you can do to make your cupcakes extra moist. Use vegetable oil instead of butter, add enough milk, use a mixture of brown and white sugar, and start with room temperature ingredients.
Looking For More Recipes?
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Best Ever Blueberry and Cranberry Muffins
Bakery-Style Orange Cranberry Muffins
Homemade Vanilla Ice Cream Recipe
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Have a blessed day!
Print📖 Recipe
Homemade Chocolate Cupcakes Recipe
Description
This super easy homemade chocolate cupcake recipe is light and fluffy and perfectly chocolatey. This classic recipe is ready in under 1 hour and only requires a handful of pantry staple ingredients. Serve them plain or topped with frosting and sprinkles for a delightful treat.
Ingredients
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup cane sugar
- ¾ cup oil
- 1 cup whole milk
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 cup strong coffee
Optional toppings
-
Chocolate Pecan frosting
-
Milk Chocolate frosting
-
Rainbow sprinkles
Instructions
- Preheat the oven to 375 degrees F. Line the cupcake pan with paper liners, set aside.
- In a large mixing bowl, mix together the dry ingredients - all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl or stand mixer, add the brown sugar, cane sugar, oil, whole milk, eggs, and vanilla extract. Whisk until combined.
- Mix the dry ingredients into the wet. Then slowly add in the coffee. The batter will be loose.
- Next, fill up each cupcake liner ¾ of the way with the batter.
- Bake for 15 - 20 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cupcakes to cool on a wire rack.
- Add frosting and enjoy!
Notes
Store in an airtight container for up to a week or in the freezer for several weeks.
Defrost in the fridge overnight.
Make it into a cake by preheating the oven to 350 degrees F. Grease and lightly flour two round cake pans. Divide the batter between the two pans. Bake for 30 - 40 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool completely on a wire rack, then frost and assemble the cake.
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