What is the easiest way to make a simple chocolate cupcake recipe?

The easiest way to make a simple chocolate cupcake recipe is to pre-mix the dry ingredients (flour, cocoa, sugar, baking soda) ahead of time. When you’re ready to bake, just add buttermilk, oil, egg, and vanilla, whisk everything together, and bake for 20 minutes. This shortcut saves time and still delivers soft, fluffy cupcakes.

How can I make a chocolate cupcake recipe eggless?

To create an eggless chocolate cupcake recipe , replace each egg with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons warm water). Let it thicken for five minutes before adding it to the batter. Use almond or oat milk with vinegar to replace buttermilk for a fully dairy-free version.

Can kids help make this chocolate cupcake recipe?

Absolutely! This chocolate cupcake recipe for kids is simple enough for little hands. Make mini cupcakes (bake for 12–14 minutes) so they cool quickly. Kids can whisk wet ingredients, scoop batter, and decorate with sprinkles or candies once cooled.

How do I make the cupcakes extra moist?

The secret to an easy moist chocolate cupcake recipe is using oil instead of butter, buttermilk for a tender crumb, and avoiding overbaking. Check for doneness at 18 minutes with a toothpick to prevent drying out.

Chocolate Cupcake Recipe – The Best, Moist Treat You’ll Crave (2025)

Description

These rich and moist Chocolate Cupcakes are made with real cocoa and topped with creamy chocolate buttercream for the ultimate indulgence. Perfect for birthdays, parties, or whenever you’re craving a bakery-style treat at home.

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup hot water or freshly brewed coffee (for richness)
Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream (plus more as needed)
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Slowly stir wet ingredients into dry ingredients until combined. Stir in hot water or coffee (batter will be thin).
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
For the frosting: Beat butter until fluffy. Add powdered sugar, cocoa powder, vanilla, and salt. Slowly add heavy cream, beating until smooth and spreadable.
Pipe or spread frosting onto cooled cupcakes and serve.

Notes

Add chocolate chips to the batter for extra decadence.
For a mocha twist, use coffee instead of water and add 1/2 teaspoon espresso powder.
Can be made ahead and frozen (unfrosted) for up to 2 months.
For a lighter frosting, whip 1/2 cup of heavy cream separately and fold it into the buttercream.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (with frosting)
Calories: 320
Sugar: 30g
Sodium: 180mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg