Easy Chocolate Cupcakes

These are the ultimate chocolate cupcakes—rich, moist, and bursting with deep chocolate flavor! With a tender crumb that stays soft for days, they’re incredibly simple to whip up—no butter creaming or electric mixer needed. The secret lies in a quick-melted chocolate and butter base, paired with a luscious fudge frosting that’s effortlessly spreadable. Top with sprinkles for a fun touch or keep it classic. Perfect for birthdays, gatherings, or a sweet treat any time, these cupcakes are a chocolate lover’s dream!

Instructions

1. 1

   Preheat oven to 180°C/350°F (160°C fan-forced). Position the oven rack in the middle. Line a 12-hole cupcake tin with paper liners.

2. 2

   Sift flour, caster sugar, baking soda, and a pinch of salt into a bowl. Whisk briefly to combine.

3. 3

   In a large heatproof bowl, combine butter and dark chocolate. Microwave for 45 seconds, stir, then microwave for another 30 seconds. Stir until fully melted and smooth, microwaving in 20-second bursts if needed.

4. 4

   Add cocoa powder to the melted chocolate mixture and whisk until smooth.

5. 5

   Add milk, vegetable oil, eggs, vanilla extract, and white vinegar to the chocolate mixture. Whisk until smooth and fully combined.

6. 6

   Add the dry ingredients to the wet mixture. Whisk gently until no lumps remain, creating a smooth batter.

7. 7

   Divide the batter evenly among the 12 cupcake liners, filling just over 3/4 full (an ice cream scoop works well). Bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.

8. 8

   Remove cupcakes from the oven and immediately transfer to a cooling rack using a spoon or knife to lift them out. Cool completely before frosting.

9. 9

   For the frosting, melt butter in a heatproof bowl. Stir in cocoa powder until smooth. Add icing sugar and 3 tbsp milk, mixing until smooth and spreadable. Add an extra tbsp of milk if needed to achieve a soft, peanut butter-like consistency.

10. 10

    Spread or pipe frosting generously onto cooled cupcakes. Decorate with sprinkles if desired and serve.

Recipe Notes

• Baking soda – Substitute with 1 1/2 tsp baking powder if needed, though the cupcakes may be slightly less fluffy but still soft and delicious.

• Dark chocolate – Use baking chocolate with 70%+ cocoa for a richer flavor. Avoid eating chocolate, as it may not melt as smoothly.

• Cocoa powder – Dutch processed cocoa gives a deeper chocolate taste, but regular cocoa works well too. The combination of high-quality chocolate and cocoa enhances the flavor intensity.

• Butter and oil – Butter adds rich flavor, while oil ensures lasting moisture. This combo makes the cupcakes stay soft for days.

• Cup measurements – This recipe is forgiving with US, Australian, or UK/EU cup sizes, yielding consistent results. Weight measurements are provided for precision.

• Frosting – The recipe yields enough for generous frosting (about 2.5 tbsp per cupcake). For lighter frosting, reduce butter to 70g using the scaler tool, yielding just enough to spread thinly.

• Blooming cocoa – Mixing cocoa with melted butter enhances the chocolate flavor, similar to using hot water in other recipes. Adding milk and oil first cools the mixture, preventing eggs from cooking.

• Storage – Cupcakes stay moist for 3 days in an airtight container. Refrigerate in hot weather due to the frosting, but bring to room temperature before serving. They freeze well, even frosted, for up to 2 months.

• Nutrition – Per cupcake, including frosting, assuming 12 servings.