This recipe offers a rich, indulgent treat that celebrates the divine essence of cocoa. The texture is incredibly soft and moist, reminding you of Homemade Chocolate Cupcakes Moist with every bite. Perfect for celebrations or a cozy afternoon delight, these cupcakes make every bite a joyful Sweets Treats moment.

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I’m excited to share my Best Homemade Chocolate Cupcake Recipe with you. This recipe is all about creating a super moist chocolate cupcake that actually melts in your mouth.

I start with a blend of 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder and 3/4 cup granulated sugar which gives a nice balance of texture and sweetness. I also add 1 large egg, 1 teaspoon vanilla extract and 1/2 cup milk which together helps the cupcakes come out light and soft.

Using 1/3 cup vegetable oil along with 1/2 cup boiling water really brings out the chocolate flavor. For the topping, I make a silky chocolate frosting with 1/2 cup unsalted butter, 1/3 cup cocoa powder, 2 1/2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon vanilla extract.

These homemade cupcakes not only deliver rich and moist chocolate flavor but also fit perfectly into your homemade cupcake recipes chocolate collection. Enjoy these sweets treats!

Why I Like this Recipe

I like this recipe because the cupcakes come out super moist and full of rich chocolate flavor that makes every bite feel special.
I also love that the recipe is simple and not too complicated so even when I’m in a rush, I can whip these up without much stress.
The frosting is seriously one of my favorite parts since it’s so light and fluffy and really mixes well with the cupcake’s texture.
Even though the batter is kinda thin because of the boiling water, it always bakes out perfectly and gives me a consistent treat every time.

Ingredients

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All-purpose flour is loaded with carbohydrates that create a light, airy texture for the cupcakes.
Unsweetened cocoa powder supplies a deep, rich chocolate flavor and a few antioxidants that adds to the taste.
Granulated sugar makes the cupcakes sweetly balanced, counteracting the slight bitterness of the cocoa.
Milk offers proteins and moisture which helps keep the cupcakes soft and moist throughout baking.
Unsalted butter in the frosting adds a creamy, rich flavor that makes every bite feel indulgent.

Ingredient Quantities

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup boiling water

1/2 cup unsalted butter, softened (for the frosting)

1/3 cup unsweetened cocoa powder (for the frosting)

2 1/2 cups powdered sugar (for the frosting)

3 tablespoons milk (for the frosting)

1 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. Add 1/2 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients; mix until just combined.

4. Carefully stir in 1/2 cup boiling water. The batter will be really thin, but thats totally ok.

5. Divide the batter evenly into the cupcake liners filling each about 2/3 full.

6. Bake in the preheated oven for 18-20 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool completely on a wire rack.

7. For the frosting, beat 1/2 cup softened unsalted butter with 1/3 cup unsweetened cocoa powder until smooth.

8. Gradually add 2 1/2 cups powdered sugar, beating well in between.

9. Stir in 3 tablespoons milk and 1 teaspoon vanilla extract, and beat until the frosting becomes light and fluffy.

10. Once the cupcakes are completely cooled, generously frost them and enjoy your delicious homemade chocolate cupcakes!

Equipment Needed

1. Oven (make sure it’s preheated to 350°F)
2. Cupcake pan
3. Paper cupcake liners
4. One large mixing bowl
5. A whisk
6. Measuring cups and spoons
7. A second bowl (for the frosting if you need extra space)
8. Electric mixer or hand mixer
9. Cooling rack
10. A spatula for mixing and frosting

FAQ

How easy is this recipe to make? It's pretty simple, even if you're not a baking pro. Just follow the steps and you'll be fine.

Can I make these cupcakes ahead of time? Sure thing! They keep well in an airtight container for up to 3 days, but they're best when fresh.

Can I use a non-dairy milk? Yeah, you can substitute almond milk or any other unsweetened milk alternative without much trouble.

What's the trick with the boiling water? Slowly stir it into the batter, so it mixes in properly without splashing everywhere.

How do I know when they're done baking? Stick a toothpick in the center – if it comes out mostly clean, they're ready to be taken out.

Best Homemade Chocolate Cupcake Recipe Substitutions and Variations

If you’re out of all-purpose flour, try using whole wheat pastry flour or even a gluten-free flour blend in equal amounts, but know that the texture might come out a little different.
Instead of unsweetened cocoa powder, you can use Dutch-processed cocoa powder. It gives a smoother flavor if you don’t mind a slight change in taste.
If you don’t have granulated sugar handy, you can switch it out with coconut sugar or even a packed brown sugar substitute, just be careful with the moisture.
For milk, almond milk or soy milk works just as well. They’ll hold up in the recipe and provide a similar consistency.
If vegetable oil runs out, melted coconut oil or canola oil can fill in. They might add their own subtle flavor, so it might not be exactly the same but still yummy.

Pro Tips

1. Make sure you dont overmix the batter after adding the egg and milk. Overdoing it can make the cupcakes tough even though the recipe said to mix just until combined.
2. When you stir in the boiling water, be super careful and work slowly. It’s really hot and the thin batter can splatter if you rush it.
3. Let the cupcakes cool completely before slathering on the frosting. If they’re even a little warm, the butter will melt and the frosting might slide off.
4. For a more even frosting, try letting your frosting sit at room temperature for a few minutes and then beat it again really well before spreading. Enjoy baking!

Best Homemade Chocolate Cupcake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (make sure it’s preheated to 350°F)
2. Cupcake pan
3. Paper cupcake liners
4. One large mixing bowl
5. A whisk
6. Measuring cups and spoons
7. A second bowl (for the frosting if you need extra space)
8. Electric mixer or hand mixer
9. Cooling rack
10. A spatula for mixing and frosting

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup unsalted butter, softened (for the frosting)
1/3 cup unsweetened cocoa powder (for the frosting)
2 1/2 cups powdered sugar (for the frosting)
3 tablespoons milk (for the frosting)
1 teaspoon vanilla extract (for the frosting)

Directions

Preheat your oven to 350°F and line your cupcake pan with paper liners.
In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Add 1/2 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients; mix until just combined.
Carefully stir in 1/2 cup boiling water. The batter will be really thin, but thats totally ok.
Divide the batter evenly into the cupcake liners filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool completely on a wire rack.
For the frosting, beat 1/2 cup softened unsalted butter with 1/3 cup unsweetened cocoa powder until smooth.
Gradually add 2 1/2 cups powdered sugar, beating well in between.
Stir in 3 tablespoons milk and 1 teaspoon vanilla extract, and beat until the frosting becomes light and fluffy.
Once the cupcakes are completely cooled, generously frost them and enjoy your delicious homemade chocolate cupcakes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.