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    Home » Cakes » Easy Chocolate Cupcake Recipe

    Easy Chocolate Cupcake Recipe

    Published: May 8, 2021 · Modified: May 20, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This homemade, one-bowl, easy chocolate cupcake recipe is so much better than a mix. It makes the best moist, rich cupcakes in no time!

    Chocolate cupcake with chocolate frosting next to chocolate sprinkles.

    These cupcakes are the best moist chocolate cupcakes. These homemade cupcakes are made from scratch in just one bowl.

    Not only are the cupcakes easy to make, but they're also rich and delicious. They don't take much more effort than a box mix, but the flavor is SO much better!

    This easy chocolate cupcake recipe is the type of basic recipe that you'll want to have on-hand whenever you need to whip up a batch of cupcakes.

    These cupcakes are so good and so easy, you may never want to make cupcakes form a mix again! And if you're looking for more homemade cake recipes, check out my homemade yellow cake, marble cake, German chocolate cake, and angel food cake recipes.

    Ingredient and substitutions

    Butter: I use salted butter in this recipe. If you would prefer to use unsalted butter, increase the salt to ½ teaspoon.

    Brown sugar: Light or dark brown sugar will work equally well.

    Vanilla extract: The vanilla helps to enhance the chocolate flavor. You can decrease the amount of vanilla to 1 teaspoon if you prefer. 

    Buttermilk: I recommend using full-fat, but low-fat will work if that's what you have. If you don't have buttermilk, you can make a substitute with this buttermilk substitute recipe.

    Sour cream: I recommend using full-fat sour cream in this recipe. 

    Flour: Be sure to properly measure the flour to avoid dense or dry cupcakes. Either weigh or sift the flour, lightly spoon into the measuring cup, and then level. 

    Cocoa powder: You'll need regular, not Dutch-processed, cocoa powder for this recipe. 

    Frosting: Looking for frosting to go with these cupcakes? Get links to my fave recipes just above the recipe. 

    How to make chocolate cupcakes from scratch

    Butter and sugar in a mixing bowl for chocolate cupcakes

    All of the refrigerated ingredients should be at room temperature before beginning. Check out more tips about this below!

    Begin by beating the butter and sugars together until well-combined. This should take about 3-4 minutes on medium speed.

    I recommend scraping the sides down between each step. Mix in the eggs one at a time, and then mix in the vanilla extract.

    Chocolate cupcake batter in a silver mixing bowl

    Next, beat in the buttermilk, sour cream, and warm water. The water should be warm (not quite bath water temp), not hot.

    Then, stir in the flour, cocoa powder, baking soda, and salt.

    Divide the batter between the prepared baking cups.

    Unfrosted chocolate cupcakes on a cooling rack

    I like to use cupcake liners with this recipe. My favorite cupcake liners are parchment with a nonstick finish.

    If you want to grease the cups instead, use either grease and flour or a baking spray with flour in it.

    Bake the cupcakes until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

    A chocolate cupcake topped with a low swirl of chocolate buttercream frosting.

    What makes cupcakes moist?

    To get moist baked goods, you need the right ratio of liquid to dry ingredients, and fat also helps to add moisture to baked goods.

    In this recipe, the combination of sour cream, buttermilk, and water help to make these cupcakes moist and tasty. That's why I suggest using full-fat versions when possible.

    chocolate cupcake topped with chocolate frosting next to other chocolate cupcakes.

    Top tips for perfect homemade cupcakes

    >> Temperature matters! For this recipe, the refrigerated ingredients should be at room temp. This means about 70 F.

    However, you don't want the butter to be warm. When the butter is smooshy and almost melting, it's too warm.

    >> Stir by hand! I recommend mixing the dry ingredients in by hand to avoid overmixing. Overmixing can cause dense, chewy cupcakes.

    >> Measurements matter! Be sure to properly measure the flour. I recommend weighing the ingredients for the most accurate results. If measuring by volume, sift the flour, lightly spoon into a measuring cup (avoid packing it in), and then level it off. Too much flour will give you a dense, dry cupcake.

    Why do the ingredients need to be at room temperature?

    First, let's quickly talk about what "room temperature" means. Room temperature means that the ingredients are about 68-70F in temperature.

    Room temperature ingredients will mix together better than cold ingredients. The butter shouldn't be warm and melty, but it should be at room temperature to allow the butter and sugars to properly incorporate.

    Also, mixing room temperature butter with cold ingredients will cause the butter to form little chunks throughout the batter, rather than incorporating into the batter.

    Chocolate cupcake surrounded by other chocolate cupcakes.

    Frostings that pair well with chocolate cupcakes!

    • Chocolate Cream Cheese Frosting Recipe
    • Chocolate Buttercream Frosting
    • Whipped Buttercream Frosting
    • Vanilla Buttercream Frosting

    If you’ve tried this easy chocolate cupcake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on INSTAGRAM and PINTEREST for even more delicious food.

    Chocolate cupcake with chocolate frosting next to chocolate sprinkles.

    Easy Chocolate Cupcakes

    Moist chocolate cupcake recipe that's so easy to make. Check out the tips and step-by-step photos above the recipe. 
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Resting time: 5 minutes
    Total Time: 33 minutes
    Servings: 20 cupcakes
    Calories: 189kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Muffin tin

    Ingredients

    • ¾ cup butter at room temperature
    • ⅔ cup granulated sugar
    • ⅔ cup brown sugar packed
    • 2 large eggs at room temperature
    • 1 tablespoon vanilla extract
    • 1 cup buttermilk at room temperature
    • ½ cup sour cream at room temperature
    • ¼ cup warm water about 85 F
    • 2 cups all-purpose flour
    • ⅔ cup unsweetened cocoa powder
    • 1 ½ teaspoons baking soda
    • ¼ teaspoon salt
    US Customary - Metric

    Instructions

    • Preheat oven to 350 F. Line 20 muffin cups with cupcake liners. Set aside.
    • In a large bowl, beat the butter and sugars together until well-combined, about 3-4 minutes on medium.
    • Mix in the eggs one at a time until well-incorporated.
    • Mix in the vanilla.
    • Add the buttermilk, sour cream, and warm water. Mix in until well-combined.
    • Add the flour, cocoa powder, baking soda, and salt. Mix in just until combined. Do not overmix.
    • Divide the batter among the prepared muffin cups.
    • Bake about 18-25 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool in the pan for 5 minutes.
    • Remove to a wire rack to finish cooling.

    Notes

    • Butter: I use salted butter in this recipe. If you would prefer to use unsalted butter, increase the salt to ½ teaspoon.
    • Brown sugar: Light or dark brown sugar will work equally well.
    • Vanilla extract: The vanilla helps to enhance the chocolate flavor. You can decrease the amount of vanilla to 1 teaspoon if you prefer. 
    • Buttermilk: I recommend using full-fat, but low-fat will work if that's what you have. If you don't have buttermilk, you can make a substitute with this recipe.
    • Sour cream: I recommend using full-fat sour cream in this recipe. 
    • Flour: Be sure to properly measure the flour to avoid dense or dry cupcakes. Either weigh or sift the flour, lightly spoon into the measuring cup, and then level. 
    • Cocoa powder: You'll need regular, not Dutch-processed, cocoa powder for this recipe. 
    • Frosting: Looking for frosting to go with these cupcakes? Get links to my fave recipes just above the recipe. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1cupcake | Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 197mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 12/15/16. Updated with additional photos and tips 5/8/21.

    « Slow Cooker Rib Recipe
    Chocolate Buttercream Frosting »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Luci

      May 13, 2021 at 12:13 pm

      5 stars
      I'm in heaven! These chocolate cupcakes are the best.

      Reply
      • Kate

        May 13, 2021 at 12:35 pm

        Thank you! I'm so glad that you liked them!

        Reply
    2. Avari Harrison

      May 03, 2021 at 9:34 pm

      5 stars
      I make this cupcake recipe all the time and love it!
      Would it work the same if I made into a cake?

      Reply
      • Kate

        May 05, 2021 at 10:53 pm

        I haven’t tried making the recipe as a cake, but I would guess that it would work.

        Reply
    3. Derek Davidson

      May 08, 2020 at 12:41 am

      5 stars
      This was my favorite chocolate cupcake recipe, it turned out great!

      Reply
      • Kate

        March 12, 2021 at 4:46 pm

        Thank you so much!

        Reply
    4. Leslie

      April 20, 2019 at 6:12 pm

      Adding the buttermilk, sour cream and water turned into a lumpy batter that I could not beat smooth. What did I do wrong?

      Reply
      • Kate

        April 20, 2019 at 9:01 pm

        Were the buttermilk and sour cream at room temperature, and was the water warm? Using cold ingredients could cause the butter to solidify and would create lumps in the batter.

        Reply
    5. Rose Mary George

      March 20, 2019 at 12:03 am

      5 stars
      This looks delicious! Love it!

      Reply
      • Kate

        March 20, 2019 at 10:07 am

        Thank you so much!

        Reply
    6. EDVALDO BARROSO COSTA

      August 21, 2018 at 10:10 am

      5 stars
      The recipe was very easy to do, as the name says. I liked it a lot.

      Reply
      • Kate

        August 21, 2018 at 10:12 am

        Thank you! I'm so glad you enjoyed the cupcakes! =) Thank you for commenting!

        Reply

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