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chocolate cupcakes with chocolate frosting
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5 from 6 votes

Chocolate Cupcakes

A perfectly moist easy chocolate cupcake with a fluffy vanilla buttercream frosting on top!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: cupcakes
Servings: 24 cupcakes
Calories: 104kcal


For the cupcakes

  • 2 cups (400 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (63 g) unsweetened Cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup (120 ml) milk room temperature
  • 1/2 cup (113 g) sour cream
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water


  • Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F. Prepare two muffin pans with cupcake liners.
  • Combine dry ingredients. In a large mixing bowl, sift together the sugar, flour, cocoa, baking powder, and baking soda. Stir in the salt. Set aside.
  • Combine wet ingredients. In a second large mixing bowl, whisk together the eggs, milk, sour cream, oil, vanilla extract until well combined.
  • Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula, together just until the last of flour has been incorporated.
  • Add boiling water. Stir in boiling water to batter and stir to combine. (batter will be thin).
  • Bake cupcakes. Fill each cupcake well about 3/4 cup full of batter. Bake for 18-22 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from the oven and cool in the pans for 5 minutes, then transfer to a cooling rack and cool on a wire rack. Cool completely. Repeat with the additional cupcake batter if needed. (about 6 additional cupcakes)


  • Recipe was updated 3/15/2022: If you are looking for the original recipe its from Hershey's kitchen, and uses 1 cup milk and 1 3/4 cup flour. 
  • Frosting: I used my Easy Chocolate Buttercream Frosting to frost these cupcakes with. I like a lot of frosting, so I make a double batch of frosting!
  • Make-ahead/Storage: You can make the chocolate cupcakes up to 1 day in advance, unfrosted. Keep well covered and store at room temperature. Then frost the day of serving.  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.
  • Freezing: 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. 
  • Cake: You can bake this batter into a chocolate sheet cake. Spread batter into a 9x13 pan, and bake for 35-40 minutes. Or divide batter into three 8-inch round cake pans, and bake for 30 to 35 minutes. Or bake in a greased and floured bundt cake pan for 50-55 minutes. 


Calories: 104kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 142mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Calcium: 23mg | Iron: 1mg