These homemade chocolate cupcakes are super easy to make and incredibly moist!

Using simple pantry ingredients, you can have the most delicious chocolate cupcakes from scratch straight out of the oven!

a single frosted homemade chocolate cupcake with the parchment liner pulled away and a bite taken out.

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Chocolate Cupcakes From Scratch

I love this recipe because…

Every home baker needs a good cupcake recipe, and this is it!
This easy moist chocolate cupcake recipe is super quick and quite literally foolproof.
Top these chocolate cupcakes with your favorite frosting, whipped cream or even a scoop of ice cream for a decadent hand held dessert.
These cupcakes are freezer friendly and thaw quickly for a handy dessert anytime.

sugar, milk, vanilla, baking powder, baking soda, salt, espresso powder, cocoa, butter, flour, water, and an egg assembled to make homemade chocolate cupcakes.

What You Need!

Equipment – A wire whisk, bowl, muffin tins, cupcake liners and rubber scraper are the only things you will need for this recipe.

Dry Ingredients – Flour, baking powder, baking soda, salt, sugar, espresso powder and good quality cocoa powder. The espresso powder is optional, but highly recommended because it helps enhance the chocolate flavor. If you do not have espresso powder, simply use a cup of hot, strong coffee in place of the boiling water.

Wet Ingredients – Egg, milk, vanilla, melted butter and boiling water. You could use oil instead of butter, but butter tastes so much better!

homemade chocolate cupcakes in an old fashioned baking tin

How To Make Homemade Chocolate Cupcakes

Combine all the dry ingredients in a bowl. Mix well.
Whisk egg, add milk and vanilla then melted butter. Mix into dry ingredients – this batter will be thick.
Add boiling water a bit at a time, whisking as you go. The result will be a very thin batter.
Pour batter into lined muffin tins about 3/4 full.
Bake (as the recipe below indicates)

The Perfect Chocolate Cupcake Finish!

Use a simple homemade chocolate frosting, light chocolate buttercream, chocolate peanut butter frosting or one of my favorites – peanut butter frosting!

Other ideas include a simple dusting of cocoa powder or powdered sugar – or both! Top it with a scoop of your favorite ice cream and smother with chocolate sauce. Or just grab that can of whipped cream for a quick, easy, and pretty way to decorate your cupcake. Don’t forget the sprinkles, chopped nuts, or crushed candies to match the occasion.

unfrosted homemade chocolate cupcakes on a cooling rack

Top Tips From My Nook To Yours…

Cool cupcakes completely, no matter which method you choose to store your cupcakes.
It’s a good idea to label your storage containers or freezer bags with the date for easy tracking.

How To Store Homemade Chocolate Cupcakes

At Room Temperature – Place in an airtight container in a single layer, if you need to stack place parchment paper in between. Store in a cool and dark location for up to 2 days.

In The Refrigerator – This is especially important if your cupcakes are frosted with anything dairy based. Be sure to store them in an airtight container to avoid any fridge odors being absorbed. They can be stored for up to 5 days this way. Be sure to allow cupcakes to come to room temperature before serving for the best taste and texture, especially if frosted.

Store In The Freezer – Freeze unfrosted cupcakes in a single layer, then you can place in a freezer safe zippered bag. It’s a good idea to place parchment between layers, or wrap each cupcake in plastic wrap first. If your cupcakes are frosted, freeze in a single layer in a container. Once frozen, they too can be loosely wrapped in plastic wrap to help keep them fresh. Store for up to 5 months.

A homemade chocolate cupcake with chocolate frosting on a white plate.

To Thaw Cupcakes…

Remove plastic wrap from frosted cupcakes before thawing to ensure none of that delicious frosting is pulled away!
Thaw for about 1 hour at room temperature, or 2 hours in the refrigerator.

More Dessert Recipes To Try!

I truly hope you enjoy this recipe for homemade chocolate cupcakes! Leave a comment and rating below.

A homemade chocolate cupcake frosted with peanut butter frosting with a bite taken out

5 from 1 vote

Homemade Chocolate Cupcakes

Donnalea

Servings cupcakes

Prep 15

Cook 20

Total 35

Print Pin

No need to use a mixer for these easy chocolate cupcakes, simply whisk your ingredients together and pour into muffin tins.

Ingredients

1½ cups sugar
1½ cups flour sifted, then measured
½ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
1 teaspoon vanilla
¾ cup milk
⅓ cup butter melted
¾ cup boiling water
1 teaspoon espresso powder

Instructions

Preheat oven to 350˚F. Line muffin tins with parchment cups.
In a medium bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, salt and espresso powder.
Whisk egg and add milk and vanilla. Melt butter and add to egg mixture.
Pour liquid ingredients into dry ingredients. Mix together. Add boiling water to mixture and blend with a whisk until well combined.
Pour into prepared parchment lined cups about ¾ full. The batter will be thin, so you may want to use a liquid measuring cup to help pour.
Bake for 20-22 minutes. Cool on a wire rack in muffin tins, then remove when cool to touch.

Notes

I made 16 cupcakes with this recipe, and filled my cups 3/4 full. If you fill 2/3 full, you might get 20.
If you do not have espresso powder, just leave it out and use 3/4 cup of strong, hot coffee in place of the boiling water.

Nutrition

Calories: 167kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 211mgPotassium: 77mgFiber: 1gSugar: 19gVitamin A: 152IUCalcium: 36mgIron: 1mg

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