You’ll only need a few ingredients to make these chocolate cupcakes, and you probably already have most of them on hand:
Cocoa Powder
Of course, chocolate cupcakes need chocolate flavor. Use unsweetened cocoa powder for the most chocolatey results.
Flour
All-purpose flour will work best for these chocolate cupcakes.
Sugar
One and ½ cups will be the perfect amount of sugar to sweeten these cupcakes.
Butter
Make sure your butter is softened for easy beating.
Vanilla
Vanilla extract adds a hint of sweetness to these decadent cupcakes.
Eggs
You’ll need two eggs to bind the batter together for this recipe.
Milk
Milk ensures the cupcakes stay moist.
Leavening Agents
Use both baking powder and baking soda for the perfect rise on these cupcakes.
Salt
A little bit of salt adds a nice depth of flavor.
Making homemade chocolate cupcakes is so much easier than you would expect. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect from this simple recipe:
Sift the dry ingredients (except the sugar) together. Cream the butter and sugar together. Then add the eggs and vanilla. Alternate adding the dry ingredients and milk. Beat until well combined. Spoon batter into prepared cupcake cups — only fill the cups ¾ of the way full so they don’t overflow in the oven. Bake until a toothpick inserted in the center comes out clean. Frost as desired.
You can really decorate these chocolate cupcakes anyway your heart desires. We love topping them with buttercream, cream cheese frosting, chocolate ganache, or simply whipped cream. Dress these chocolate cupcakes up even more with sprinkles or other garnishes.
Learn more: 3 Easy Ways to Frost Cupcakes
Store chocolate cupcakes in an airtight container in the fridge for up to five days.
You can easily freeze unfrosted chocolate cupcakes. Store completely cooled chocolate cupcakes in a zip-top freezer bag in the freezer for up to three months. Defrost and serve — or defrost, decorate, and serve.
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