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