Chocolate Cupcakes

Perfect and easy chocolate cupcakes with buttercream frosting that are so easy to make. Might sound like a tall order to say this is the only recipe you will ever need. These chocolate cupcakes with chocolate buttercream frosting are so easy to make – they don’t even require a mixer!

 

Recipe updated 02/20/2026: Cupcakes have been updated to make a smaller amount from 24 cupcakes to 12-14 cupcakes. And now have even more chocolate flavor!

So when it comes to certain recipes, I think every good baker should have a few foolproof go to ones that never disappoint.  This easy chocolate cupcake recipe is that recipe. Trust me.

And around here obviously we love baking from scratch, but we also love easy dessert recipes! Like my Easy Vanilla Cupcake Recipe that doesn’t require a mixer because it’s made with melted butter. Or my easy Red Velvet Cupcakes topped with The BEST Cream Cheese Frosting.

The best part about this chocolate cupcake recipe is that they don’t require a mixer and they take about 15 minutes to throw together. That’s it!

When it comes to Valentine’s Day, nothing beats a homemade chocolate cake! Check out these 15 chocolate cakes that are sure to have everyone falling in love with you.

Before you know it…the best chocolate cupcakes are waiting for you.

Ingredients Needed

• All-purpose Flour
• Granulated Sugar
• Unsweetened Natural Cocoa Powder – You can use natural unsweetened or Dutch process, which has a different acidity and will react differently in your cupcake batter. I prefer Dutch process because it has a smoother taste but either will work.
• Salt
• Baking Powder
• Baking Soda
• Vegetable (or canola) oil – You want to use a neutral-tasting oil, I like to use either vegetable or canola oil.
• Milk – I used full-fat milk for best texture of the cupcakes, but a low-fat milk or dairy-free milk would also work.
• Sour cream – I used full-fat sour cream for richness and tenderness. Low-fat may work but do not use fat-free. Greek yogurt would be a fine substitution.
• Vanilla extract
• Eggs
• Hot Coffee – You want the coffee hot so it blooms the cocoa and brings out the chocolate flavor. I tested with both hot water and hot coffee and the hot coffee had a much stronger chocolate flavor. You can also add instant espresso powder to hot water if you don’t have any coffee on hand. I add 2 teaspoons.

How To Make These Chocolate Cupcakes – Step By Step

First things first. Prepare your pans and pre-heat that oven to 350F. My Favorite Go To Cupcake Liners Are These. 

You can also give the pan and liners a quick spray with non-stick cooking spray so the cupcakes don’t stick.

In a large bowl you need to combine the dry ingredients (flour, sugar, baking powder, cocoa powder, baking soda, and salt.) If your cocoa powder is really lumpy you can sift to remove any lumps and will help prevent any over-mixing.

In the a second mixing bowl whisk together your wet ingredients- milk, sour cream, vegetable oil, vanilla, and eggs until smooth and combined.

Make sure your eggs, milk and sour cream are at room temperature, so they rise properly.

Then stir in your dry ingredients, stirring just until combined. You want to make sure to not overmix at this point otherwise your cupcakes will come out chewy and dense.

Then you need to add in your the hot coffee. The batter will be thin, don’t worry! It’s supposed to be. The coffee is going to help make these cupcakes VERY moist.

To fill your cupcake pans, I find it easiest to pour the batter into a liquid measuring cup and pour then into my cupcake pans.

You want to fill these up about 3/4 of the way to leave a bit of room for them to rise and create that beautiful domed cupcake. 

And then bake in the preheated oven for 18-22 minutes until done. The cupcakes should spring back to the touch. If you insert a toothpick into the center of a cupcake it should have moist crumbs but no wet batter.

Remove from the oven and let cool in a pan 10 minutes then transfer to a wire rack to cool completely before frosting.

Make The Chocolate Buttercream Frosting

In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.

With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy.

With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.

Add in the cocoa powder and mix on low speed at first until incorporated.

Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days.

Make sure your cupcakes are completely cool before frosting. Spoon or pipe your frosting onto each cupcake. Start in the center and swirl outward if piping. Smooth or swirl the frosting as desired.Add any optional toppings, like sprinkles, chocolate chips, or crushed cookies. Serve and enjoy!

Buttercream Variations

Now once you have let them completely cool you will want to top them with the best vanilla buttercream ever. This buttercream frosting is the one I use time and time again. It’s a traditional American buttercream frosting made with powdered sugar, but it’s not cloyingly sweet like some can be. It’s smooth with just the right hint of sweetness. 

But with chocolate cupcakes you don’t have to stop at vanilla frosting! Here are some delicious options;

• Oreo Frosting Recipe
• Peanut Butter Cream Cheese Frosting
• Strawberry Buttercream Frosting
• Easy Chocolate Buttercream Frosting
• Caramel Buttercream

Storage Instructions

You can also make the cupcakes and freeze for up to 2 months. I place mine in a plastic bag, or you can also individually wrap them in plastic wrap and then store in a bag. Thaw at room temperature, uncovered, before frosting.

If unfrosted, I would store covered at room temperature for up to 2 days. If frosted, then store in the fridge for up to 5 days.

Recipe FAQ’s

More Recipes To Try

If you’re craving more cupcakes be sure to try my oreo cupcakes with Oreo frosting. They are fluffy vanilla cupcakes with lots of Oreo cookies stirred in and a creamy Oreo frosting piped on top.

Another great chocolate cupcake option are these German chocolate cupcakes. They have a chocolate cupcake base topped with a coconut pecan filling and a chocolate buttercream frosting.