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.
Preheat the oven to 375 degrees Fahrenheit. Line the cupcake pan with paper liners then 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
All nutrition information is a rough estimate and this recipe card may contain affiliate links. Store in an airtight container for up to a week or in the freezer for several weeks.Defrost cupcakes in the fridge overnight. Make it into a cake by preheating the oven to 350 degrees Fahrenheit. 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.