Homemade Chocolate Cupcakes

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

Homemade Chocolate Cupcakes

This easy moist chocolate cupcake recipe makes the best Homemade Chocolate Cupcakes ever! No need for a mixer, simply whisk your ingredients together and pour into muffin tins.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: easy chocolate cupcakes, easy moist chocolate cupcake recipe, homemade chocolate cupcakes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 167kcal

Author: Donnalea

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