Classic Chocolate Cupcakes are soft, rich, and everyday-friendly. The batter comes together fast, and the cupcakes bake in about 20 minutes. Kids and adults both like them. You can add sprinkles or chocolate chips on top for fun.
Why make this recipe
You should make this recipe because it is:
- Fast: mixes in one bowl and bakes quickly.
- Reliable: uses common ingredients that work every time.
- Flexible: you can change the frosting or toppings to suit any occasion.
How to make Classic Chocolate Cupcakes
Follow these clear steps and you will have steady results. For tips on filling liners evenly, see this simple mini chocolate-chip muffins guide.
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined (the batter will be thin).
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Frost with creamy chocolate frosting and top with sprinkles or chocolate chips as desired.
Ingredients :
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Creamy chocolate frosting
- Sprinkles or chocolate chips for topping
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined (the batter will be thin).
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Frost with creamy chocolate frosting and top with sprinkles or chocolate chips as desired.
How to serve Classic Chocolate Cupcakes
Serve at room temperature. Pipe or spread frosting when cupcakes are fully cool. Add sprinkles or extra chocolate chips on top. Serve on a plate or in a cupcake box for gifts.
How to store Classic Chocolate Cupcakes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, keep them in the fridge in a covered container for up to 4 days. Let chilled cupcakes sit 15–20 minutes to reach room temperature before serving.
Tips to make Classic Chocolate Cupcakes
- Measure flour with a spoon and level the top for best texture.
- Don’t overmix after you add the boiling water; mix until just smooth.
- Use hot water to help bloom the cocoa for deeper chocolate flavor.
- For even baking, rotate the pan halfway through if your oven has hot spots. For different cake textures, check the oatmeal cake recipe for ideas on crumb and moisture changes.
Variation
- Add 1/2 cup strong coffee instead of boiling water for a richer chocolate taste.
- Fold chocolate chips into the batter for extra chocolate.
- Swap half the oil for melted butter for a different flavor.
- Make mini cupcakes and reduce bake time to 10–12 minutes.
FAQs
Q: Can I use cocoa powder labeled “Dutch-processed”?
A: Yes. Dutch-processed cocoa will work but can change the flavor. The recipe still bakes well.
Q: Can I use low-fat milk instead of whole milk?
A: Yes. The cupcakes will work, but whole milk gives a slightly richer crumb.
Q: How do I make the cupcakes more moist?
A: Do not overbake. Also, you can add 1/4 cup sour cream or use coffee instead of water for more moisture.
Q: Can I freeze these cupcakes?
A: Yes. Freeze unfrosted cupcakes in a tight container for up to 3 months. Thaw in the fridge or at room temperature before frosting.
Q: Can I make the batter ahead?
A: You can mix the dry and wet parts separately and combine just before baking. Do not add boiling water ahead of time.
Conclusion
These Classic Chocolate Cupcakes are simple, reliable, and crowd-pleasing. For another moist chocolate cupcake method, see Super Moist Chocolate Cupcakes – Sally’s Baking. If you want more homemade variations and tips, try the Moist Chocolate Cupcakes | Life, Love & Sugar guide. For a different take and step-by-step photos, check the Chocolate Cupcake Recipe – Preppy Kitchen.
Classic Chocolate Cupcakes
Ingredients
Cupcake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting and Toppings
- 1 batch creamy chocolate frosting
- Sprinkles or chocolate chips for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined (the batter will be thin).
- Fill cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Frosting
- Frost with creamy chocolate frosting and top with sprinkles or chocolate chips as desired.