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This homemade Chocolate Cupcake recipe is easy to follow and works every time – and a foolproof cupcake recipe is exactly what we need from time to time. Did I mention they’re little fluffy, chocolatey bundles of deliciousness too?
I’m a great believer that everyone should have a go-to Chocolate Cupcake recipe up their sleeve for when the day calls for it.
You can’t beat this SUPER SIMPLE classic bake because it works in many-a situation, from birthdays to cake sales or just-because days.
This tried-and-tested method works every time, even for beginner bakers out there, and the results are perfectly moist bundles of joy.
Why you’ll love this Easy Chocolate Cupcake recipe
⭐️Ready in about half an hour
⭐️ Perfectly moist AND fluffy
⭐️Easy foolproof method
Sarah’s notes
In case you hadn’t noticed, I have updated my age-old version of what I thought was the BEST Chocolate Cupcake recipe ever.
And while it worked for me every time, it turns out it wasn’t quite as reliable as I first thought. For years I had made my simple cupcakes without a single hitch, and then I moved house, baked them in a new oven… and they SANK!
I realised that other people may have also had this problem, so I began my mission of coming up with a go-to, simple Chocolate Cupcake recipe that worked every time, no matter of baking skill level or what oven they have.
Now it’s good to go, with lots of tests in 3 different ovens, and I can happily hold my hands up and say THIS one is definitely foolproof!
Chocolate Cupcake Ingredients
For the cupcakes:
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
- Butter – This needs to be at room temperature. If your butter comes straight from the fridge, soften it in the microwave for a few seconds.
- Eggs – I prefer medium, free range.
- Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too.
- Cocoa powder – I feel that one non-negotiable to make these cupcakes amazing is VERY good quality cocoa powder.
- Milk – Full fat or semi-skimmed is fine. Do not use skimmed milk as your cupcakes will be very dry.
For the chocolate buttercream frosting:
- Butter – I use unsalted, room temperature butter for the icing. Do not even THINK about using margarine! It tastes grim and just doesn’t behave in the same way.
- Icing sugar – I find that a freshly opened bag of icing sugar gives the best results, so make sure you always seal your icing sugar bags well. Sieving it gives the best result but – honestly? – I don’t usually bother as I never have time!
- Cocoa – As above.
- Boiling water – This loosens everything a little.
- To decorate – Chocolate sprinkles
How to make the chocolate icing topping
- Beat together the sugar and butter until combined. (This may take a while and look grainy at first, carry on!)
- Mix the cocoa with a little boiling water in a mug – just enough water to make a thick paste. Mix it until smooth and there are no lumps.
- Beat the cocoa mixture into the icing.
- If you want your icing to be moist, soft, fluffy and pipeable, add a teaspoon of boiling water at a time until it’s the texture that you want.
How to pipe the chocolate icing on
- When the cupcakes are cool, pop a star nozzle (I almost always use a Wilton 1M nozzle, available on Amazon) in your piping bag and fill the bag with the freshly beaten icing.
- Pipe a circle around the edge of the cupcake, continue with another circle on top, slightly smaller, and a finally tiny circle on top.
- Give the bag a squeeze, stop squeezing and pull the bag away quickly.
- Add sprinkles!
Top Tip!
If you measure the batter out equally into the cupcake cases, this recipe will make 12 perfect cakes.
There might not be a lot of batter in each case, but don’t worry! Have faith, they should rise to just the right size.
❗️Please don’t be tempted to add more into the cases – if you overstuff them with batter, they could rise too much in the oven, which will then cause them to sink and ruin.
Storing
Store these in an airtight container that ISN’T plastic, somewhere cool (so usually dark too) but not a fridge.
The buttercream icing has butter in, but if you’re old school, you’ll always leave your real butter out of the fridge anyway when in use.
How long do Chocolate Cupcakes last?
Answer – in this house, not very long! Really though, you can make these chocolate cupcakes ahead of time.
They should last 3-4 days in an airtight tin (although they are better when they are fresh, most people wouldn’t notice the difference.)
You may find that if you store them on a hot day or in a plastic container, the cupcake cases come away a little from the cakes. This won’t affect the taste.
Can Chocolate Cupcakes be frozen?
Yes. Freeze them before icing and wrap them well.
Let them defrost at room temperature. You may find that if they have been frozen and defrosted, the cupcake cases come away a little from the cakes. This won’t affect the taste.
More Baking Tips
For light, fluffy buttercream
If your buttercream is too stiff, add more boiling water, a little at a time until it is a smooth pipe-able texture.
Don’t over bake
Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.
Tool recommendations
As well as the ingredients, you will also need the following baking utensils for this Chocolate Cupcake recipe:
- Piping bags – I still tend to use disposable piping bags sadly. Of course, I realise these are not great for the environment, but using reusable bags takes so much detergent to get them clean. I’m honestly not sure of the best option so I’m still with these piping bags at the moment, but please do let me know if you know of a better alternative!
- Piping nozzle – I almost always use a Wilton 1M nozzle, which is available on Amazon.
- Muffin tray – It’s really important to bake these cupcakes in a deep muffin tray like this one: Cupcake Baking Pan.
- Muffin cases – Having tested HUNDREDS of muffin cases (cupcake cases), I like these: Dr Oetker White Cupcake Cases, which are available at most supermarkets, or Brown Cupcake Cases. (I know – the white ones are a surprise! But I genuinely find them really good value and very sturdy)
- Ice cream scoop – I ALWAYS use a scoop for these cupcakes as the batter is quite runny.
More Easy Bakes…
FAQs
Almost always dry cupcakes are down to overbaking. Test your oven with an oven thermometer to check it isn’t TOO hot.
Also, cupcakes will always become dry if they aren’t fresh. If you’re eating them on day 5, they probably will be dry.
Yes! Wedding cupcakes were my main business and so these were well tested for that purpose. I hope the bride and groom love them!
Be sure that your flour isn’t out of date (so the raising agent is still working).
Test your oven with an oven thermometer to check it really is as hot as the gauge says.
Do not open the oven too early.
Check that your eggs are medium or large size. Not enough eggs can cause cakes to rise less.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Chocolate Cupcakes
Ingredients
For the cupcakes:
- 180 g (6 oz) Caster sugar
- 180 g (6 oz) Butter, Room temperature
- 3 Eggs, Free range, medium
- 150 g (5 oz) Self raising flour
- 30 g (1 oz) Cocoa powder
- 2 tbsp Milk
For the buttercream:
- 150 g (5 oz) Butter
- 300 g (10 oz) Icing sugar
- 30 g (1 oz) Cocoa powder
- Boiling water
To decorate:
- 2-3 tbsp Sprinkles
Instructions
- Preheat your oven to 160℃/320F fan, 180℃/350F.
- Put 12 cupcake cases into your tin.
- Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Add all of the eggs and sift in the flour and cocoa powder and mix together until everything is well combined.
- Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Now make the buttercream icing. Beat your butter until it's pale, light and fluffy then beat in the icing sugar.
- Mix the cocoa powder with 1-2 tbsp boiling water, just enough to make a thick smooth paste. Then mix this into the butter and icing sugar.
- You want your icing to be most soft, fluffy and pipeable so add a teaspoon of boiling water at a time until it's the texture that you want.
- Once the cakes are cooled, pipe or spoon on the icing, and scatter over the sprinkles.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 1, 2019 and updated later to make improvements.
Can I make this as a big cake??
I wouldn’t recommend as it’s been tested as cupcakes!
Made these yesterday for a birthday and they came out perfect, I’ve been on the hunt for a good chocolate cupcake recipe and this is THE one, won’t be using any other one in the future! So easy to make with simple ingredients from the cupboard. Thank you!
These are so soft and fluffy
Superb! I’ve made these time and time again. So easy at short notice and I’ve always got the ingredients in the cupboard. Perfect for kids parties/celebrations and so delicious. Thank you!
These are superb. Best recipe I’ve used, so moist and keep really well. Can I adapt this for a cake?
This is the only Chocolate Cupcake recipe that works for me. Not only are these cakes fabulous, super easy to make, but the cases do not peel!
I’ve tried countless recipes and nearly all of them have resulted with peeling cases, spoiling the appearance.
Just follow the recipe and advice and tips.
Cases hugging these little chocolate sponges 4 days after baking.( Held 1 back to experiment )
The rest disappeared quickly at a school bake sale.
Thank you Sarah.