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Quick Homemade Chocolate Cupcakes

Homemade Chocolate Cupcake

There’s no doubt that Homemade Chocolate Cupcakes are a crowd-pleasing favorite. With their moist, tender crumb, rich chocolate flavor, and versatility in toppings and fillings, these cupcakes will quickly become your go-to dessert for any occasion. Whether you’re celebrating a special event or just indulging in something sweet, these cupcakes will never disappoint.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup 130g all-purpose flour
  • 1 cup 207g granulated sugar
  • 6 tbsp 43g unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup 120ml milk (or buttermilk)
  • 1/2 cup 120ml vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup 120ml hot water
For the Frosting:
  • 1 1/4 cups 280g unsalted butter, room temperature
  • 12 oz semi-sweet chocolate chips melted
  • 3 tbsp 22g unsweetened cocoa powder
  • 5 cups 575g powdered sugar
  • Pinch of salt
  • 2 –4 tbsp heavy cream as needed

Method
 

For the Cupcakes:
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine the Wet Ingredients: In another bowl, whisk together egg, milk (or buttermilk), vegetable oil, and vanilla extract.
  4. Add Wet to Dry: Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Add Hot Water: Carefully mix in the hot water. The batter will be thin, but that’s normal.
  6. Fill the Cupcake Liners: Fill each cupcake liner halfway with batter.
  7. Bake for 18-23 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
For the Frosting:
  1. Prepare the Butter: Beat the butter in a large bowl until smooth.
  2. Add Melted Chocolate: Add the melted chocolate and mix until smooth.
  3. Mix in Cocoa Powder: Add cocoa powder and mix well.
  4. Add Powdered Sugar: Gradually mix in half of the powdered sugar along with 2 tablespoons of heavy cream.
  5. Finish the Frosting: Add the remaining powdered sugar and salt, then adjust the consistency with more cream if needed.
  6. Decorate the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes.

Notes

  • Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days.
  • Freezing: Cupcakes can be frozen for up to 3 months. Allow them to thaw before frosting.
  • Customization: You can add chocolate chips, nuts, or fruit to the batter for extra texture and flavor.
  • Make Ahead: You can make the cupcakes a day ahead, as they are even more moist after resting.

Nutritional Facts (per serving):

  • Calories: 520 kcal
  • Carbohydrates: 65.6g
  • Protein: 3.8g
  • Fat: 29.7g
  • Saturated Fat: 15.5g
  • Cholesterol: 54.8mg
  • Sodium: 168.3mg
  • Potassium: 142mg
  • Fiber: 2.8g
  • Sugar: 55.8g