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Pan full of homemade chocolate cupcakes with cream cheese frosting
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4.85 from 13 votes

Easy Chocolate Cupcakes

These chocolate cupcakes are delicious and super easy to make. The batter comes together pretty quickly. You will have chocolate cupcakes in less than 40 minutes!
Prep Time15 mins
Cook Time17 mins
Cooling Time5 mins
Total Time37 mins
Course: Cakes, Dessert
Cuisine: American
Keyword: moist, rich, soft
Servings: 18 people
Calories: 315kcal
Author: Matt Taylor

Equipment

  • Large bowl
  • sifter or whisk
  • Paper cupcake cups
  • Cupcake pan
  • Spatula
  • Wooden spoon

Ingredients

  • 1 egg
  • 1/2 cup of canola or vegetable oil 118 ml
  • 1 tsp of vanilla extract 5 ml
  • 1 tsp of distilled white vinegar 5 ml
  • 1 cup of water optionally use hot water or coffee (237 ml)
  • 1 1/2 cups of flour (cake flour or all-purpose/plain) 92 g
  • 1 cup of sugar 200 g
  • 1 tsp of salt 5 g
  • 1 tsp of baking soda 5 g
  • 1/2 cup of cocoa powder 62.5 g
  • 1/2 cup sour cream optional, leave out vinegar if used (120g)

Cream Cheese Frosting

  • 4 cups Powdered sugar (confectioner's/icing) (480g)
  • 1/2 cup softened butter salted or unsalted (113g)
  • 8 oz softened cream cheese (225g)
  • 2 tsp vanilla extract (10ml)

Instructions

  • Preheat the oven to 350 F/176 C. Whisk together the flour, sugar, salt, baking soda and cocoa powder, or use a sifter.
  • In a separate bowl whisk together the egg, oil, vinegar, vanilla extract, (sour cream - optional) and water. If using hot water/coffee add it later.
  • Add the dry mixture a third of it at a time to the egg mixture, use a whisk, hand mixer, or wooden spoon. Scrape the sides of the bowl with a spatula as necessary. The batter is complete.
    If using the hot water/coffee add it after adding the flour mixture.
  • Line a cupcake/muffin pan with paper cups and then scoop in some batter into each one. Fill them about 2/3rds of the way.
    Bake in the oven, middle rack position, for 15 to 18 minutes, until a toothpick comes out clean when poked in the middle. It may take a little longer depending on the oven.
    Allow the cupcakes to cool for a few minutes and then place them on a wire rack to cool while you make the frosting.
  • In a medium bowl, mix the softened cream cheese until smooth, then add the butter and vanilla extract and mix. Next, add the powdered sugar, 1 cup at a time until you get your desired consistency.
  • Frost the cupcakes with a knife or use a piping bag. You can also add the frosting to a large bag and snip off the corner and use it like a piping bag. Enjoy!

Video

Notes

Note: The nutritional facts reflect using a generous amount of cream cheese frosting on each cupcake. 
Tip: You can get 24 smaller cupcakes if you want, only add a little more than half of the batter per cupcake cup. 
List of nutritional facts for chocolate cupcakes