These Easy Chocolate Cupcakes are incredibly moist, fluffy, and packed with deep chocolate flavor. This recipe uses simple pantry staples and a straightforward mixing method to create the perfect base for your favorite frosting.
Best of all, you don’t need a mixer to make them, and they bake up beautifully tender every single time.
Recipe Details
- Flavor: These cupcakes have a rich, intense chocolate taste that isn’t too sweet, enhanced by a splash of coffee that deepens the cocoa profile.
- Texture: Thanks to the oil and vinegar, the crumb is exceptionally soft, moist, and light, rather than dense or heavy.
- Time: Quick prep takes about 10 minutes, followed by a 20-minute bake time.
- Difficulty: Very Easy. This is a beginner-friendly recipe that comes together with just a whisk and two bowls.
What You’ll Need
To make these cupcakes, you will need basic baking ingredients that you likely already have in your kitchen. The method relies on the reaction between baking soda and vinegar to give the cupcakes their lift and tender texture, so no fancy equipment is required just a muffin tin and liners.
Ingredient Notes
- All-purpose flour – Use standard all-purpose flour and be sure to measure it correctly (spoon and level) to avoid dry cupcakes.
- Natural unsweetened cocoa powder – This provides the chocolate base. Ensure you are using natural cocoa powder rather than Dutch-process to ensure it reacts correctly with the baking soda.
- Warm coffee – Coffee enhances the chocolate flavor without making the cupcakes taste like coffee. It should be warm to help bloom the cocoa.
- Vinegar – White distilled vinegar is crucial here. It reacts with the baking soda to create bubbles, resulting in a light and fluffy cake.
- Oil – Using light olive oil or vegetable oil instead of butter keeps the cupcakes moist for days and ensures a soft texture even when chilled.
- Egg – Use a large egg at room temperature to ensure it emulsifies evenly into the batter.
- Vanilla extract – A generous splash of vanilla rounds out the flavors.
Add-ins and Substitutions
- Buttermilk Substitute – If you prefer not to use coffee, the recipe allows you to substitute it with room temperature buttermilk. This will result in a slightly tangier, ultra-tender cupcake.
- Oil – You can use any neutral oil if you don’t have light olive oil. Canola oil or melted coconut oil are good alternatives.
- Chips – For a double chocolate experience, you can fold in a small handful of mini chocolate chips, though they are delicious as is.
How to Make Easy Chocolate Cupcakes
- Quick prep. Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
- Mix dry ingredients. In a large mixing bowl, thoroughly whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Break up any larger cocoa clumps with your whisk to ensure a smooth batter later.
- Mix wet ingredients. In a second mixing bowl, add the wet ingredients: coffee, vinegar, oil, egg, and vanilla. Whisk these until they are well blended.
- Combine batter. Pour the wet ingredients over the dry ingredients. Whisk just until the ingredients come together and no dry streaks remain.
- Pro Tip: Don’t panic if the batter looks different than other recipes. The batter will be a little loose and lumpy, which is exactly how it should be. Do not overmix to smooth it out, or the cupcakes will be tough.
- Fill and bake. Use an ice cream scoop to portion the batter, filling each cup 2/3 full (do not over-fill). Bake for 18-22 minutes (20 minutes was perfect), until a toothpick inserted in the center comes out clean.
- Cool. Don’t overbake. Let them cool for 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before frosting.
Recipe Tips
- Don’t Overfill: Filling the liners only 2/3 full is key. If you overfill them, the batter might spill over the sides or create “muffin tops” that are hard to frost neatly.
- Check for Doneness Early: Ovens vary, so start checking at the 18-minute mark. A toothpick should come out clean or with just a few moist crumbs attached.
- Room Temperature Ingredients: Make sure your egg (and buttermilk if using) is at room temperature. This helps the ingredients bond together for a better rise.
- Whisking Cocoa: Cocoa powder tends to clump. Take an extra moment to whisk the dry ingredients thoroughly to break these clumps up before adding the liquids.
FAQs
- Will these taste like coffee? No, the coffee simply enhances the richness of the chocolate. You won’t taste a distinct coffee flavor in the final cupcake.
- Can I freeze these? Yes, these cupcakes freeze wonderfully. Freeze them unfrosted in an airtight container for up to 3 months. Thaw on the counter before frosting.
- Why vinegar? The acid in the vinegar reacts with the baking soda. This chemical reaction creates carbon dioxide bubbles, which lifts the batter and makes the cupcakes fluffy.
Serving Suggestions
These cupcakes are a versatile base for any topping. Try them with:
- Classic Vanilla Buttercream: A sweet contrast to the rich chocolate.
- Cream Cheese Frosting: Tangy and creamy, perfect for chocolate cake.
- Ganache: Dip the tops in chocolate ganache for a triple-chocolate treat.
- Fresh Berries: Serve with a dollop of whipped cream and a fresh raspberry on top.
Make This Recipe in Advance
- Baking Ahead: You can bake these cupcakes 1-2 days in advance. Store them in an airtight container at room temperature; they stay incredibly moist thanks to the oil.
- Freezing: As mentioned, you can freeze the naked cupcakes. If you have leftover batter, it is best to bake it immediately rather than storing the batter, as the baking soda reaction happens as soon as the wet and dry ingredients mix.
Easy Chocolate Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Easy Chocolate Cupcakes are a classic recipe that delivers intensely deep chocolate flavor with an incredibly moist, fluffy, and tender crumb. Made entirely without a stand mixer, this beginner-friendly recipe comes together quickly using simple pantry staples like cocoa powder, oil, and vinegar. They are the perfect, versatile base for any frosting, baking up beautifully every time.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour, measured correctly
- 1 cup granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee (or substitute with room temperature buttermilk)
- 1 Tbsp white distilled vinegar
- 1/3 cup light olive oil (or vegetable oil)
- 1 large egg, room temperature
- 2 tsp vanilla extract
Instructions
Step 1: Quick Prep
Preheat your oven to 350°F (175°C) and ensure the oven rack is in the center. Line a standard 12-count muffin tin with paper cupcake liners.
Step 2: Mix Dry Ingredients
In a large mixing bowl, thoroughly whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk well to break up any clumps of cocoa powder.
Step 3: Mix Wet Ingredients
In a separate medium mixing bowl, combine the warm coffee (or buttermilk), white distilled vinegar, light olive oil, room temperature egg, and vanilla extract. Whisk these ingredients until they are well blended.
Step 4: Combine Batter
Pour the wet ingredients over the dry ingredients in the large bowl. Whisk the mixture just until the ingredients are combined and no dry streaks of flour remain. The batter will be thin and slightly lumpy; avoid overmixing, as this will result in tough cupcakes.
Step 5: Fill and Bake
Use an ice cream scoop or measuring cup to portion the batter, filling each prepared cupcake liner 2/3 full. Bake for 18-22 minutes (about 20 minutes is typical), until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Step 6: Cool
Allow the cupcakes to cool in the muffin pan for 5 minutes. Then, transfer them to a wire rack to cool completely to room temperature before adding any frosting.
Notes
Freezing Instructions: These cupcakes freeze exceptionally well. Once fully cooled, transfer the unfrosted cupcakes to an airtight, freezer-safe container. They can be frozen for up to 3 months. Thaw them on the counter for a few hours before frosting and serving.
Oil Substitution: Any neutral-flavored oil works well here; feel free to substitute the light olive oil with vegetable oil, canola oil, or even melted coconut oil if preferred. Using oil instead of butter is key to their long-lasting moisture.
Testing for Doneness: To prevent dry cupcakes, start checking them at 18 minutes. The center should be set, but don’t wait for a perfectly dry toothpick. A few moist crumbs indicate a perfectly baked, moist cupcake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 22g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: easy chocolate cupcakes, moist chocolate cake, no mixer recipe, simple chocolate dessert, chocolate baking, everyday cupcakes
