Name: Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour, measured correctly; 1 cup granulated sugar; ⅓ cup natural unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup warm coffee (or room temperature buttermilk); 1 tablespoon white distilled vinegar; ⅓ cup light olive oil or vegetable oil; 1 large egg, room temperature; 2 teaspoons vanilla extract

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These rich and moist chocolate cupcakes are a classic indulgence that never goes out of style. Infused with deep cocoa flavor and just a hint of coffee to intensify the chocolatey goodness, they bake up fluffy and tender every time. Perfect for birthdays, celebrations, or a cozy afternoon treat, these cupcakes are as simple to make as they are satisfying to eat.

Chocolate Cupcakes

Why You’ll Love This Recipe

Deep, rich chocolate flavor in every bite
Moist and fluffy texture without being heavy
Coffee (or buttermilk) enhances the cocoa without overpowering
One-bowl recipe — quick and fuss-free
Customizable with any frosting or filling
Made with basic pantry staples
Great for parties, gifting, or everyday dessert
Can be made ahead and frozen
Perfect base for creative toppings
No mixer required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour, measured correctly
1 cup granulated sugar
⅓ cup natural unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup warm coffee (or room temperature buttermilk)
1 tablespoon white distilled vinegar
⅓ cup light olive oil or vegetable oil
1 large egg, room temperature
2 teaspoons vanilla extract

Directions

Preheat oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Break up any clumps in the cocoa powder.
In a separate bowl, whisk together the warm coffee (or buttermilk), vinegar, oil, egg, and vanilla until smooth and well blended.
Pour the wet mixture into the dry ingredients and whisk gently until just combined. The batter will be slightly loose and a bit lumpy.
Use an ice cream scoop or spoon to fill each cupcake liner about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost with your favorite frosting and enjoy.

Servings and timing

Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 187 kcal per cupcake

Variations

Dairy-Free Option: Use coffee or plant-based buttermilk instead of dairy.
Frosting Ideas: Top with chocolate buttercream, cream cheese frosting, or whipped ganache.
Filled Cupcakes: Inject with chocolate ganache, jam, or marshmallow cream.
Double Chocolate: Add chocolate chips or chunks to the batter before baking.
Mini Cupcakes: Bake for 10–12 minutes in a mini muffin tin for bite-sized treats.
Decorated: Top with sprinkles, shaved chocolate, or crushed cookies for extra flair.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep frosted cupcakes in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost as needed.
Reheating: Warm in the microwave for 10 seconds to bring back freshness, especially if unfrosted.

FAQs

Can I use buttermilk instead of coffee?

Yes, buttermilk is a great substitute that still enhances the chocolate flavor while keeping the texture soft and moist.

Can I make this recipe egg-free?

Yes, try using a flax egg or a commercial egg replacer. The texture may be slightly different, but it will still work.

Do I have to use vinegar?

Vinegar reacts with baking soda to help the cupcakes rise and stay fluffy. It’s essential for this recipe.

What kind of cocoa powder should I use?

Use natural unsweetened cocoa powder, not Dutch-processed, to ensure the correct chemical reaction with baking soda.

Can I make these ahead of time?

Yes, these cupcakes stay moist for days and freeze beautifully, making them perfect for make-ahead baking.

Can I use this recipe for a cake?

Yes, you can bake the batter in a cake pan. Adjust the baking time to around 30–35 minutes, depending on the size.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re ready.

Can I add chocolate chips?

Definitely! Stir in ½ cup of mini or regular chocolate chips for extra richness.

How should I store frosted cupcakes?

Keep them in an airtight container. If using cream-based frostings, refrigerate and bring to room temperature before serving.

What frosting pairs best with these?

Chocolate buttercream, vanilla frosting, cream cheese frosting, or peanut butter frosting all pair beautifully.

Conclusion

These Chocolate Cupcakes are a rich, indulgent treat that comes together with ease and minimal ingredients. Whether you enjoy them plain, frosted, or filled, they’re sure to satisfy every chocolate craving. Moist, fluffy, and full of deep cocoa flavor, this recipe is a must-have for your dessert collection.