Easy Homemade Chocolate Cupcakes

close up of wooden tray of finished chocolate cupcake with chocolate icing. Red berries in the background.

Easy Homemade Chocolate Cupcakes

If you're looking for the BEST easy chocolate cupcake recipe, this is it! Ready to bake in just 5 minutes and topped with a rich chocolate icing, these are an instant classic! Make these for a birthday party, or just because. Can be made with einkorn flour or any all-purpose wheat flour.

Course Dessert

Cuisine American

Keyword chocolate cupcake, chocolate cupcake recipe, chocolate cupcakes

Prep Time 5

Cook Time 18

Total Time 23

Servings cupcakes

Calories 254kcal

Cost $10

Ingredients

2 1/3 cups all-purpose flour (280g) (we use einkorn flour)
47 g cacao
3/4 cup cane sugar
1 tbsp baking powder
1 1/2 cup milk
1/2 cup butter melted
3 eggs
1 tbsp vanilla extract

For Icing

2 cups powdered sugar
1/2 cup cacao
2 tbsp butter
1 tbsp vanilla extract

Instructions

Preheat the oven to 350°F
In a medium mixing bowl, cream the butter and sugar until smooth. Add the eggs and mix again until smooth.
Add half the flour, all the cacao, and all the baking powder to the bowl and mix well.
Add the milk and vanilla to the batter and mix well.
Finally, add the remaining flour and mix well. If using a mixer, beat on med-high for 1-3 minutes, or until the mixture changes color to a lighter shade and the volume has increased.
Line 12-18 cupcake cavities with cupcake liners (depending on how large you want the cupcakes to be) and evenly divide the batter among the liners.
Bake for 16-20 minutes until a toothpick test yields a moist finish with no wet batter.
Allow the cupcakes to cool completely before icing
In a medium mixing bowl, add butter, powdered sugar, vanilla, and 2 tablespoons of milk. Mix well and whip until the icing becomes fluffy and thick. Add more milk as needed if the icing is too thick.
Using a piping bag and 1M tip (or a Ziplock with the corner cut off) pipe the icing into the top of each cupcake.

Notes

Note, the cupcakes are made to be less sweet, so that the icing helps balance it out! If you want to use the cupcake recipe for muffins without the icing, you may find that you want to add 1/4 cup more sugar to your batter.

FAQs

Can I make these cupcakes in advance for an event?

Yes, you can bake the cupcakes up to 3 days in advance and store them in an airtight container. Frost them on the day of the event for the freshest results.

How do I prevent my cupcakes from sinking in the middle?

To prevent sinking, avoid overmixing the batter, use room temperature ingredients, and ensure the oven is properly preheated.

Can I make mini cupcakes with this recipe?

Yes, you can adapt the recipe for mini cupcakes. Reduce the baking time to 12-14 minutes and keep a close eye on them.

Can I use vegetable oil instead of butter in the cupcakes?

You can substitute vegetable oil for butter, but it may affect the flavor and texture. Butter provides a rich taste, though oil is less expensive.

Can I store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for 2-4 days. For longer storage, refrigerate them.

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