Easy Chocolate Cupcakes
- PREP 10min
- COOK 20min
- TOTAL 30min
This simple, quick homemade chocolate cupcakes recipe is rich and chocolaty with a moist and soft center. These are perfect for birthday celebrations, bake sales or anytime when you need chocolate cake in your life. The batter for these easy cupcakes is dairy-free and egg-free (making them naturally vegan). Vegan-friendly tips are shared for the frosting below.
You Will Need
Chocolate Cupcakes
1 ½ cups (195 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa or cacao powder, sifted if needed
1 ½ teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup (150 grams) granulated sugar
3/4 cup (150 grams) brown sugar
1/2 cup (120 ml) neutral oil or light and fruity olive oil
2 tablespoons (30 ml) apple cider vinegar or white vinegar
1 teaspoon vanilla extract
1 ½ cups (355 ml) hot coffee, can substitute hot water
Simple Vanilla Buttercream
1 cup (230 grams) unsalted butter or vegan butter sticks, softened to room temperature
4 cups (480 grams) confectioners’ sugar (powdered sugar)
2 to 4 tablespoons (30 to 60ml) heavy cream, milk or non-dairy milk at room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
Directions
Make Batter
Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt until well blended. If your cocoa powder is lumpy, sift these ingredients instead.
In another medium bowl, whisk the sugars with the oil, vinegar and vanilla extract.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in two parts, gently stirring until they disappear. The batter will be very thick — that’s okay.
Pour in the hot coffee (or water) and stir until blended and the batter is mostly smooth.
Bake Cupcakes
Pour or spoon the batter into the liners, filling about 3/4 of the way to the top. Gently tap the pan on the work surface a few times to remove any large air bubbles from the batter, and then bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
Cool cupcakes in the pan then frost or store, in an airtight container, at room temperature for 2 to 3 days, in the refrigerator 4 to 5 days or in the freezer up to two months.
Make Buttercream
This recipe makes enough frosting to generously frost the cupcakes. We typically have frosting leftover since we prefer our cupcakes with a bit less frosting on top. If you are swirling the frosting on using a piping tip, this recipe should be plenty.
Add butter (or vegan butter sticks) to a bowl and beat until light and fluffy using a handheld mixer (or use a stand mixer fitted with the paddle attachment).
If the powdered sugar is lumpy, sift it.
Add the vanilla, salt and sugar until well incorporated and the frosting is fluffy. If it seem too thick, thin it out with a splash of cream, milk or non-dairy milk. If it is too thin, add 1/4 to 1/2 cup more powdered sugar.
Store the frosting in an air-tight container for up to 5 days in the refrigerator or freeze up to two months.
Adam and Joanne's Tips
- Vegan Chocolate Cupcakes: These cupcakes are naturally vegan, however, make sure that the sugar you use is labeled as vegan. To make the buttercream vegan-friendly, substitute the butter for vegan butter sticks.
- What kind of cocoa powder to use? We use natural unsweetened cocoa powder (or cacao powder). Dutch process cocoa will work in the recipe, however, we do prefer the flavor of natural cocoa since it is richer. When using Dutch cocoa these cupcakes take on an almost Oreo-like quality (which still tastes great, just not as rich).
- Making Mini Chocolate Cupcakes: This recipe will make about 3 dozen mini cupcakes. Bake them for 10 to 12 minutes in a 350 degree Fahrenheit oven.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste