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Mix up these one-bowl, no-mixer, super-easy Chocolate Cupcakes in Minutes. They're moist, delicious and come out of the oven with beautiful domed tops!
Do you ever feel like a "doubting Thomas"? I sure did when I read a recipe for these easy chocolate cupcakes!
Do delicious chocolate cupcake recipes have to include butter??
Everyone knows that, to make a really good cake (or cupcake), you need butter, right? "No substitutions", they say. And then there's the directions. Classic cake instructions call for whipping room temperature butter till it's light and fluffy, followed by the addition of sugar and then more mixing. After that, the dry and wet ingredients are added, often alternating back and forth till everything is well incorporated. If you bake, you know that's just how it's done.
That's why I was a bit doubtful when I googled "chocolate cupcakes" and saw a recipe titled Best Chocolate Cupcakes (from Add a Pinch) with no butter in the ingredient list. And the method was also quite "non-traditional". "Hmm, I'm not so sure about this one", I thought to myself.
But I'd been looking for a really wonderful but easy chocolate cupcake recipe for a while, and none that I'd tried had so far had hit the mark. I wanted a moist, but light cupcake with a tender crumb and nice high dome. Oh yes, and it had to come together quickly and easily.
Too many rave reviews to ignore
I was about to click back to my search results when something caught my eye... 1,219 comments. I scrolled down and started reading - almost all of them were rave reviews. Hmm...
After reading a bunch of the comments, I was super intrigued. "Best recipe ever.", "Great flavor and so moist", "Made them for a birthday party and got millions of compliments.", "Delicious and couldn't be simple.", "This recipe is amazing!", "I love this cake, so moist, light and easy to make", "My mum is the cake maker in our family, and after I made these for my son's birthday, she said they were better than hers. Cheers!" And on and on the wonderful reviews went!
How could I resist? I gave them a try. Actually, I've made them at least a dozen times, and every time they've turned out perfect. I adapted the recipe just a bit, using a half cup of coffee instead of the espresso powder (I don't keep that on hand) and boiling water. I've also made them with water instead of coffee and they were great that way too.
I learned a few things along the way too. For example, after the first attempt, I realized that the batter rises up higher than other cupcake recipes, and, for best results, to fill the cupcakes liners just half full. If filled too much, the batter creeps up over the top of the paper liners.
One critique I noticed repeated frequently in the comments was that the baking time was not accurate. I tested the recipe and found that 20-25 minutes in my oven was perfect.
Delicious chocolate cupcake recipes do NOT have to include butter!
Okay, so I bet you're wondering if a cupcake can really be delicious without butter? Hmm, can you wait a minute? I'm going to run downstairs and grab one more cupcake, just so I can really explain how good they are...
I'm back! Oh my gosh! I wish I could share a bite with you! They're fantastic! Super moist, not too heavy, loaded with great chocolate flavor. My quest for the best, easy chocolate cupcake recipe has ended! Here's a video to show you just how easy it is!
Put these crazy-delicious, super easy chocolate cupcakes on your "must-make" list. You'll become a believer too!
Café Tips for making these Easy Chocolate Cupcakes
- Hershey's cocoa works fine in this recipe, but if you want to try a really fine cocoa powder, this Callebaut cocoa powder is quite amazing!
- Don't worry, if you don't like coffee, you don't taste it in these cupcakes. Coffee enhances the flavor of the chocolate. You could use decaf coffee but, if you divide it up, there's so little caffeine from the coffee (about 4mg) in each cupcake, it's pretty negligible.
- If you're absolutely against using coffee in this recipe, just add a ½ cup of water instead of the coffee.
- This batter rises significantly and produces lovely domed cupcakes. Don't fill the cups too high or the batter will overflow the cups.
- This recipe will make 15 nice size cupcakes so you'll need two 12-cup cupcake pans (one will only have three cups filled). You could also put the extra batter in a small loaf pan instead of using the second cupcake pan.
- I absolutely LOVE this OXO Good Grips Cupcake/Muffin Pan. The cups are slightly taller than the average cupcake pan which helps yield beautiful high-domed muffins and cupcakes.
- I have made this easy chocolate cupcake recipe as a layer cake. I tripled it for a three-layer cake with 8-inch pans. If you use 8-inch pans, make sure your pans are at least 2 inches tall, otherwise, use three 9-inch pans.
Thought for the day:
And there were shepherds living out in the fields nearby,
keeping watch over their flocks at night.
An angel of the Lord appeared to them,
and the glory of the Lord shone around them,
and they were terrified.
But the angel said to them, "Do not be afraid.
I bring you good news that will cause great joy for all the people.
Today in the town of David a Savior has been born to you;
he is the Messiah, the Lord.
Luke 2:8-11
What we're listening to for inspiration:
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One-Bowl Easy Chocolate Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- ½ cup coffee, cooled
Instructions
- Preheat oven to 350˚F. Line a 12-cup cupcake pan with cupcake liners. Line another cupcake pan with three cupcake liners for a total of 15. Set aside.
- Combine dry ingredients (flour, cocoa, sugar, baking powder, baking soda and salt) in a medium-size bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add milk, oil, egg, vanilla and coffee. Stir with a whisk until all ingredients are combined then continue to whisk until batter is smooth. Scrape the sides of the bowl and mix for another 10-15 seconds. The batter consistency will be thinner than most cake batters, don’t worry, it’s just the way it should be!
- Fill cupcake liners just half full. (I'm always tempted to fill them higher and when I do, they overflow.)
- Place in the oven and reduce the temperature to 325˚F. Bake 18-24 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely. Decorate as desired.
Notes
Nutrition
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Hi Chris: I made these delicious cupcakes again. I didn't feel like dealing with the heavy mixer so this recipe fit the bill! Also, I love the metric option, which makes measuring quick and precise. No butter to deal with also makes this recipe easy. I buy a large can of Gherardelli Majestic cocoa to use in my chocolate baking. It's excellent and economical. I have vanilla buttercream frosting in the freezer, so I'll use that. Thanks very much for a truly great recipe! Kathy
Thanks for letting us know, Kathy!
I didn’t start cooking and baking regularly until Covid forced my hand! This was one of the first recipes I baked from scratch - and it remains my go-to cupcake recipe! So easy. So good. My MIL requests these whenever there’s a get-together.
I would have appreciated frosting recommendations when I started, but I’ve found my favorites. This week, I’ll be using a buttercream with Bailey’s in it for St Patrick’s Day, but I usually use a simple honey-based frosting.
Thank you, truly, for such a simple and delicious recipe!
Thank you for the review, Nicole!
Hu Chris: These cupcakes turned out perfectly and delicious. I had chocolate buttercream icing in the freezer so I spread a little on each cupcake. Yum! I love that you offer metric in your recipes so I don't have to look up the ingredients in grams. I use my trusty scale and it makes the recipes come together fast. The dry ingredients can be measured quickly in one bowl on the scale. Thanks so much. I'm going to try your recipe for lemon ricotta cake next. Kathy
Wonderful! Thank you for the kind review, Kathleen!
Hi there! Love this recipe for chocolate cupcakes that dome!
Do you have any cupcake recipes that do the same for spice cupcakes and white cupcakes? I am having to make 150 assorted frosted cupcakes for a wedding coming up shortly. Thank you!!
Hi can I used cake flour instead all purpose flour.thaks
That will work, Rosalinda!
Hi there Chris,
This recipe was amazing my kids and husband loved it however there was just one slight problem .
My batter only made 9 cupcakes not 15 and I used self raising flour instead of all purpose flour , do you reckon this might have made a difference?
Also , can this batter be used as a tray bake cake in a square tin?
Many thanks
Hi S.M. I'm happy you enjoyed the cupcakes. Not sure why you only got 9 cupcakes from this recipe. It could definitely be the self rising flour because the proportions of flour to leavening agents are not the same as the recipe calls for. This recipe calls for baking powder and baking soda. Self rising flour only contains baking powder. It could also happen if your muffin/cupcake pan has larger individual cups that the standard size.
These are some of the best chocolate cupcakes I've ever made, and I've made a lot over the years. They're moist and tender, almost too tender. I made them twice and added an extra egg yolk to the second batch to make them less fragile. The only change I made to the recipe was to add a pinch of cinnamon. My yield was 13 and I wouldn't have wanted them any smaller. Great recipe!
Thanks for your review, Sadie!
Made these cupcakes a few days ago. The recipe made 6 extra large cupcakes plus about 10 mini cupcakes. Boy are you right! They are
extremely moist and oh so chocolatey good. One bowl quick and easy as promised and no unusal ingredients needed. My cupcakes didn't have the tall profile I expected, but that's not important to me. No icing is needed but next time I might just try a little vanilla buttercream. This recipe will go in my "positively delicious and absolutely easy" file. The one I share with friends. Thanks for another winner, Chris!
Awesome! Thanks for your review, Susan!
Love this recipe. Thank you. Made them twice so far. First time with Toffee Buttercream and the second time without. No need really. They are soft, plenty of chocolate and totally moist. The second time I wa lazy and only made 12 and they did overflow a bit, but they all got eaten. Love the easy one bowl recipe. Thank you and keep it up.
Thanks for your review, Kiki!
I don't have a blender. Can I use a mixer instead?
Hi Janine, you don't need a blender or a mixer for this recipe! Just one bowl and a sturdy spatula or wooden spoon.
Just have to say these are so tender and fluffy. So so good! Will definitely be my go to recipe. I did use buttermilk and subbed some of the sugar with brown sugar. Perfection. You aren’t kidding about filling half way, I used my regular scoop and they overflowed, luckily I did a single test run. Now I know that in a standard 2” diameter liner use 1/8 cup to fill. Thank You!
Thanks for sharing your results, Vanessa!
Wow! I had my doubts about this recipe, but I'm so glad I tried it! My family are unrepentant chocoholics and they raved over these. So easy and
baked up beautifly. Many thanks.+
Awesome! Thank you, Deni!
Hi.. Just a mention with regards recipe..
there must be a glitch somewhere…as when I pressed the Print button or go to recipe button .. there was no response at all so I was unable to Print
though you should know..
I will definitely try out your cupcakes..
thanks
Hi Mairi, hope you enjoy the cupcakes.
I appreciate you letting me know about the Print issue. I wonder if it was a network problem or something as I just tried it and it seems to be working now.
Apologies!!! I left a comment re types of cocoa powder affecting dome of cakes! Lowering my oven temperature to 160 degrees C has improved the dome on my cup cakes! This really is a lovely recipe!
Thanks, Debbie!
Im not sure if its just me but i thought it might be worth noting that after many attempts at this recipe, i only had success using natural cocoa powder. Dutch process doesn't seem to get the domes on the cup cakes. Thankfully, this recipe is a winner, but use Natural Cocoa Powder!!!!!
Thanks for sharing your review, Debbie!
These were so delicious and moist, not to mention easy. Will be using this recipe for all of my chocolate cakes and cupcakes going forward. Thank you Chris.
Yay! Thanks so much for taking the time to let us know, Dlevy!
Made these today! Halved the recipe for 7 cupcakes approximately. Sooo wonderful!!!! I couldn't help eating two in the same day!!!
Yay! Thanks for letting us know, Noelle!
Hi Chris - love your recipes!!!!! They are easy to follow and yummy!! Quick question on this recipe - can I use black cocoa instead of "regular" cocoa? Thanks.
Hi Mary, black cocoa will also work for these cupcakes. The flavor will be more intensely chocolate but delicious!
Hi, Chris! I love your recipes. Always delicious and dependable. Just wondering if you’ve tried the cupcakes with 1:1 Gluten free flour? Thanks so much. I look forward to opening your emails each morning.
Thanks, Ann! I have not tried these with gluten-free flour. If you try it, let us know how it turns out!
OH! I use a version of this recipe whenever a chocolate cake is in order.
The only difference is that my recipe calls for buttermilk instead of milk.
I usually use powdered cultured buttermilk and water.
It's great to know I could just use milk.
One thing to note is that this cake freezes really well.
I like to double this recipe and make three six-inch round cakes.
One goes with us to a friend's for dinner, one stays home, and the third gets popped into the freezer.
Because you never know when ...
I only made 12 cupcakes and then put the remaining batter in the microwave for 1 minute. Perfect! And I didn't have to wait for the cupcakes to bake To enjoy chocolate heaven (I'm not patient).
Thanks, Kelly!
The first time I made these . .. I used 1 1/4 c of pastry flour 'cause I had some that I wanted to use up and extra light olive oil, otherwise did not change the recipe and they came out perfect! The mixture made exactly 15 medium size cupcakes though mine did not rise as high as yours in the picture, so next time I will fill the papers up a speck more and go for 14. Because the batter is pourable it makes it so easy to get them into the cupcake papers. I baked them in my Breville oven on convection for 20 minutes. My daughter suggested making a coffee flavoured whipping cream topping instead of buttercream icing and it was the perfect topping for these delicious treats. Will be my go-to for a quick, easy cupcake.
Thanks so much for sharing your results, Susan!
I’ve tried this recipe and it’s very delicious, moist and very easy to make. Can I use this recipe for any other pan instead of a cupcake pan?
Hi Narlene, I haven't tested this recipe with other size pans although I'm sure it would work fine.
This is my first recipe from your blog. My critique: it was easy, the ingredients were on-hand, and it turned out perfectly delicious!! I will be making more of your recipes in the future for sure. Thank you very much for the best chocolate cupcake recipe ever!
I'm so glad, Kristie!
I made these yesterday and they were so good! They were moist so they didn’t even need frosting ... just a little powdered sugar sprinkled on top to make them look pretty! Thanks Chris!
Yay! Thanks, Karen!
How much coffee powder should I dissolve and it should be dissolved in water or milk?
Hi Payal, dissolve the coffee in water. The amount will depend on the brand your using. Just make a strong cup of coffee with your powder and use ½ cup for the recipe and enjoy the rest.
Do you have to use the coffee? I’m not a coffee fan….
Hi Kim, the coffee just helps to bring out the chocolate taste. You can't taste the coffee. That being said, you can leave it out if you would like.
Do I have to use Canola or Vegetable oil for any chocolate cake recipe? thanks.
Hi Annie, you can use any type of neutral-flavored oil.
Had a craving for chocolate -- this recipe was so quick, easy and delicious! I baked for 20 min. Thank you for a great cupcake 🙂
That's awesome, Lauren! I'm so happy you enjoyed them!
Is it possible to substitute chocolate milk for the coffee? (For me who doesn’t have coffee on hand unfortunately)
Just use water, it will still be delicious!
I needed a dairy-free cake, so I subbed oat milk with good success. We baked it as 2 6-inch layers and it came out great.
Thanks for sharing your results, Barbara! I'm sure that will be very helpful to other readers who are dairy-free.
Hey Chris, I made these and they were perfect! I topped them with a whipped chocolate ganache frosting and it was the best chocolate cupcake ever! I was wondering though, why start at 350F then bake at 325F?
Hi Lily, that's a great question. The higher temperature to start with gives the leavening agents a good boost. Lowering the temp helps the cupcakes bake evenly without getting too baked at the edges. Thanks for asking
💕 Chris
I decided to make this recipe into a layer cake today. I doubled the ingredients and put it into 3 8" pans that I had greased, floured and lined with parchment paper. I'm really glad I used the parchment paper, as I think the cakes would have stuck otherwise. I had to run a knife around the edges of the pans before I turned them out onto racks to finish cooling. The cakes turned out perfect--nice and tall and almost completely flat. I will only have to do a minimum of trimming when I assemble the cake. I did not use magic cake strips. I did the toothpick test to check if they were completely cooked. The layers took about 30 minutes to bake in my oven at 350 degrees. I have loved this recipe as cupcakes and I expect the layer cake to be wonderful, as well.
These are wonderful!! So easy to make and I can't believe how chocolatie they taste. Definitely throwing out all other chocolate cake recipes. This is the one!! Thank you xxx. PS. If anyone is interested in less sugar- I only used 3/4 cup and turned out wonderful!!
Oh my... I have to admit: I too was sceptical when I saw the ingredients, but this is finally THE recipe I was looking for. This cupcake is so light, airy and fluffy, it basically melts in your mouth. However I think I filled the liners too much. I filled them "just a little over half full" but "half full" would have been better, as I ended up with 12 cupcakes instead of 15, and they sinked in the middle instead of being perfectly domed as described 🙁 Good thing I tested the recipe before my daughter's birthday... I need to try it again. It is worth the perseverence. The taste and texture is just perfect.
Actually forgot to ask: Do you have a similar recipe for a white/vanilla cupcake? I am also desperately looking for a light, airy and very fluffy white cupcake recipe !
Hi Daphne, I really love this recipe for vanilla cupcakes:https://thecafesucrefarine.com/best-ever-vanilla-cupcakes-and-buttercream-icing/#wprm-recipe-container-24964
Thanks for sharing your results, Daphne! Yes, I know what you mean. It's hard to believe that they will rise that high! So happy you enjoyed them despite the sinking in the middle.
Just made them. Easy and delicious. A great go-to recipe. If you have children or grandchildren, a great recipe to make with them.
I could eat these just like that - nothing else on top! I love a good chocolate cupcake and these look perfect. Love the domed top. Great recipe Chris.
Everyone needs an easy, one bowl chocolate cupcake recipe in their arsenal Chris! Can't wait to bake a batch!
We are not coffee drinkers, as a substitute should I add additional milk?
Hi Stephanie, you could just use extra milk or even substitute buttermilk for all of the milk. Enjoy!
Two April birthdays coming up and I know this recipe will be perfect. Looks like a twist on the Hershey's cake recipe we love!
These are perfect! I added a peanut butter cup to each one. Topped with chocolate peanut butter frosting. Thank you for sharing!
What a wonderful idea! I'm going to try that!
I made these last week and they were great. We plan to use this to make a cake for an Eagle ceremony. Do you know how it would adjust heat? Time? Ingredient amounts? To make a 14" round cake at 3" deep?
Hi Andrea, I have only made these as cupcakes so I would hate to advise you on this.
Did you wind up making the cake? I want to make it into a cake as well. I loved this recipe as cupcakes. I tipped them with a peanut butter frosting... so I’d love to know how this came out as a cake.
Hi Chanel, not yet! It's been a pretty crazy spring and summer for us as we've moved across the state so I haven't had time for a lot of things 🙂
There an old fashion chocolate cake I’d like to recommend! Black Magic Chocolate Cake! Should be floating around Pinterest!!! I have made it for weddings , birthday, graduation and every time I hear someone say “ I’m not a chocolate cake person but this was goood!!!!!” It’s almost like this recipe but double the ingredients !
I will look up the Black Magic Cake, it sounds wonderful! Do you make yours in a round or rectangular pan?
These were so easy. They are so delicious. I will be using this recipe again and again! I doubled the recipe and made 100 mini copcakes- perfect😊
That's awesome Christa, thanks for sharing your results! 🙂
These were so easy. They are so delicious. I will be using this recipe again and again!
I tripled the recipe and I had a disaster. I needed 36 cupcakes and chose this recipe since I never have been able to achieve domed cupcakes like many of the posters. I have baked cakes and treats for years and years, and I know from experience, I should try a recipe first. I filled the papers half full but they still rose over the liners and stuck to the pan. I use an ice-cream scoop to make sure each cupcake is filled the same. My baking powder was fresh and the only change was I used instant coffee dissolved in the required water. I trimmed the cakes and I am sure that my frosting will cover my really ugly cupcakes! I will try this recipe another time, when I am not under the gun to take the treats to a Mother's Day luncheon. I tried one and it tasted really good, so that is not a problem.
P.S. I am going to "invent" a cupcake case/paper that is marked 1/2 full, 2/3 full and 3/4 full...little notches on the inside of the papers to indicate the volume. I have terrible depth perception I guess!
Hmmm, so sorry you had problems with this recipe. I hate wasting good ingredients. It's been a no-fail every time I've made it.
The recipe is certainly tasty! Very good chocolate flavor and truly moist. No worries...they won’t go to waste. I won’t do the frosting swirl just in the center, but cover the entire top, so they will be fine. I will post after the Mother’s Day luncheon tomorrow. And I will be doing another test with the original recipe!
I will never make another chocolate cupcake recipe! These are perfection! I doubled this recipe with no problems. I used bottled iced coffee in lieu of brewing a cup. Thank you for this recipe-easy and delicious!
Yay! I love that you love them 🙂 They are definitely our favorite chocolate cupcakes of all time! Thanks for taking the time to share your results, Sara.
These are absolutely delicious! This will now be my go-to chocolate cupcake recipe. Thanks for the great recipe. Can i ask if you have successfully doubled the recipe to make 24?
Hi Tracy, I haven't doubled the recipe but I think it should be just fine. So happy you enjoyed them!
Can I buy any type of coffee? And how exactly do I make it wet?
If you don't drink coffee, you can either skip it or just use 2 teaspoons of espresso powder and 1/2 cup of water.
I made with King Arthur GF flour (cup for cup) and didn't change anything else in the recipe and it turned out fantastic!!! Now I have the PERFECT, QUICK and EASY chocolate cupcake and it's gluten free!!! Thanks for a great and delicious treat!
Thanks so much for sharing your results, Princess! That's so great to know!
Do you use unsweetened cocoa powder?
Yes, I use unsweetened. And I try to use ingredients for the most part, that will be easy for readers to obtain, so I almost always use Hershey's cocoa powder will delicious results 🙂
Just made these and they are DELICIOUS ! Thanks for sharing this recipe . Best chocolate flavor and super moist .
Thanks for letting us know Pam! So happy you enjoyed them!
Hi ,can i substitute butter instead of oil ?if possible how many grams ?
Hi Shani, I'm a big butter fan and wanted to do the same with these cupcakes but I tried them with the oil and they're WONDERFUL. I don't think you'll get the same super moist results with butter in this recipe. Also, because they're chocolate and so full of flavor, you wouldn't even notice the butter taste.
Made these for a Halloween party and they were to die for! Used some cupcake infusers with vanilla vodka and it just enhanced the chocolate flavour. Best recipe I’ve used in a long time! Now my go to for cupcakes
Oh my gosh, vanilla vodka? They sound wonderful! Thanks for taking the time to leave a review!
Can I use buttermilk instead of mill
Yes, you totally can!
I've made these cupcakes many times and they are amazing...even adapting for gluten-free, which our entire family must adhere to. Would this recipe be adaptable to a layer cake? If yes, what modifications would I have to make? Thanks so much.
I haven't tried this for a layer cake so I can't say for sure but I think it would work well. Of course the baking time would be longer but I can't say exactly. I'll try it next time I need a cake and add the results to the post.
Hi Mary Ann, I haven't tried this as a layer cake but I wouldn't think it should be a problem. Please let us know if you try it.
HI! I have made this recipe a couple times and I love it! I'm making cupcakes for my brothers wedding and I was wondering if this recipe can be doubled? Thanks! 🙂
Hi Mary, bravo to you for making cupcakes for your brother's wedding! Yes, I think this recipe would double without any issues.
Just out of the oven and am impressed . Quick and easy to do. Soft and fluffy with a beautiful domed top . I reduced the sugar and athough good I will adhere to the recipe next time as in my opinion it needs to be a bit more sweet . Will definitely do again .
Yay!! So happy these turned out well for you Julie!
We made the cupcakes and they were great! Could the recipe be doubled to make a cake? And would I double all ingredients or no? Thanks!
Hi Kim, I haven't tried this as a cake but I would think it should work fine.
I want to make a cake with this recipe, a three layer cake actually. Will this work out?
It's a lovely cupcake recipe I have made it three times now and really hope to use it for a cake. So quick and easy.
Hi Dewolfe, I've been curious about that myself so I have a cake in the oven right now! I'll let you know how it turns out.
It just came out of the oven and it looks great. I used an 8-inch pan and baked it for about 38 minutes.
I haven't made these chocolate cupcakes yet but I'm going to. I have a wonderful chocolate cupcake recipe already but am searching for one that produces that coveted small attractive dome! Your dome is perfect looking! Perfect! I'm going to bake a few dozen cupcakes for a friend's birthday party and I want them to look beautiful and professional . One other commenter on this post mentioned that this recipe is so similar to her favorite recipe and her recipe doesn't result in the dome. Same here. Your recipe is EXTREMELY similar to mine and mine results in delicious cupcakes that end up as flat as a pancake! So I'm hoping u can share some tips with me on how you achieve the shape? Do most of your cupcake recipes result in domed shape cakes? Maybe it's just your oven? I must figure this out! Hopefully you will reply soon cause I want to make these! Thank you!
Hello Heidi, I am like you and always looking for a nice domed cupcake. I have been unsuccessful so many times and it's so disappointing when you open the oven and they're flat. For some reason, these cupcakes always come out so pretty, I love it. Try it and let me know if you have the same wonderful results. I honestly don't think it's my oven, just a good recipe.
Can I use Dutch processed cocoa?
That should work fine.
Hi how do u make the half cup of coffee? How much coffee and how much hot water? Thanks.
Hi Susan, just make coffee like you normally would and reserve a half cup. If you don't drink coffee, use instant, the amount specified on your container.
Do these have a coffee taste? I dont drink coffee and want to make cupcakes for my daughters first birthday. Thanks!
Hi Clarise! They don't have a coffee taste at all. The little bit of coffee just enhances the chocolate flavor.
How many does this recipe make?
It makes 12 cupcakes.
Yummy! I will make them for the Board and Seniors at Trinity Academy tomorrow! Do you frost them and with what?
OK, you've convinced me. This is a must try recipe. The chocoholics around here thank you in advance!!!
P..S. Cute flower topping!!!
You've made more than a few cupcakes. Best? Easiest? CHOCOLATE? Yes! If you say it, it must be so. 🙂 Really does sound like a terrific recipe -- thanks.
This is very similar to a chocolate cupcake recipe I already use but my one problem with that recipe is that I never got that beautiful dome. I'm definitely going to try this recipe to see how it compares!
I'll never say no to easy chocolate cupcakes!! These look divine!! I can't wait to try the recipe!
I do love the way you make it so easy and you've already worked out all the kinks before I have to! I have tasted these amazing cupcakes (thanks to Chris) and now I can get in the kitchen and make my own! It's so exciting and hope they are as easy and good as yours, Chris!
Thanks for the recipe..I tend to overfill so your tip is well appreciated..
I bought my wee pumpkins for the cookies today:)
Definitely trying these next time our grandsons come for a visit! Loved the video. Your oven is so clean 🙂
If your grandsons are chocolate lovers, they'll go crazy over these cupcakes Susan. I hate to admit this, but my oven doesn't always look so clean - this one is brand new!!
These cupcakes look perfect, and that mixer's not too shabby either 😉 I love cakes and cupcakes made with oil, they always seem moister and more delicious to me, great post and fabulous video, Chris <3
Haha, thanks Sue!
Beautiful cupcakes and stand mixer. Love those marshmallow flower cupcakes they're so much fun to make. Also like your video. Will definitely try this recipe. Williams Sonoma has some great espresso powder that I always keep on hand when making things with chocolate. It's the best I've found. Nice post!
Thank you Vicki and thanks for the tip on the espresso powder too!
Today is my daughter's 40th birthday. Guess what l am baking!! Thanks Chris this recipe is right on time. The video and music are delightful.
Aww, that's awesome! Wishing her a wonderful birthday!!
What a great looking recipe and video! Scott wrote the music? That is amazing - you are both stars!
Thank you Tricia! Yes, in another life, Scott wrote lots of music. We're having fun pulling out some of his creations 🙂
I'm convinced and I'll be trying these for sure! Easy and best is a definitely winner 🙂
Haha Jennifer, those are my favorite combination of words!
Well, if this isn't the cutest kitchen appliance ever! And all for a great cause. Your cupcakes look incredibly yummy, Chris, and are a so beautifully decorated.!
Thanks Robyn, it is a wonderful cause!
Gorgeous cupcakes, Chris! These really do look just perfect!
Thanks Laura, I love that they consistently come out perfect 🙂
I tweeted a photo of my sprinkle cupcakes. I can't wait to try this recipe! https://twitter.com/mypinkmixerblog/status/782747638630260736
I love the video and music. Is that YOU? Can't wait to try these!!
Haha! Yes Ginny, that's me mixing and baking and Scott behind the camera and the music 🙂 Try them, they're crazy good!
Sounds good and looks delicious! Is that Scott playing the piano on your video?
Hi Paula,
That is Scott's original creation, played by his orchestrator. Hope you're doing well! We need a date night!
Hi Chris! Funny you posted this today. I just made cupcakes, which is something I never make. It's great to know that now a $1 has been donated, since I posted on Instagram, thanks to you.. https://www.instagram.com/p/BLFCiYUhFrJ/?taken-by=pbandp&hl=en
Your recipe looks out of this world. I will try your recipe for my next batch, after all if you found the best chocolate cupcake recipe, I'm in. Love the idea of the coffee in it, and not the espresso powder That's something I always forget to buy when at the store. Happy baking to you my friend.
this does sound like an winner - definitely going to give it a try!!!
Think you'll love them Betty!