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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 the recipe for these chocolate cupcakes!
Do delicious cake/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 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 chocolate cupcake recipe for a while, and none that I'd tried had so far none 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.
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 cupcake recipes do NOT have to include butter!
Okay, so I bet you're wondering if a cake 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 Best Ever 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 recipe for 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:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
The name says it all! Throw these delicious, super moist, beautifully domed Easy Chocolate Cupcakes together in minutes!
- 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
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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.
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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 will be thinner than most cake batters, don’t worry, it’s just the way it should be!
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Fill cupcake liners just half full. (I'm always tempted to fill them higher and when I do, they overflow.)
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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.
See Café Tips above for more detailed instructions and tips
Recipe Adapted from Add a Pinch
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Melisa says
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.
Michele says
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!!
Daphne says
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.
Daphne says
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 !
Chris Scheuer says
Hi Daphne, I really love this recipe for vanilla cupcakes:https://thecafesucrefarine.com/best-ever-vanilla-cupcakes-and-buttercream-icing/#wprm-recipe-container-24964
Chris Scheuer says
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.
Sara Goverman says
Just made them. Easy and delicious. A great go-to recipe. If you have children or grandchildren, a great recipe to make with them.
Tricia | Saving Room for Dessert says
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.
Mary Ann | The Beach House Kitchen says
Everyone needs an easy, one bowl chocolate cupcake recipe in their arsenal Chris! Can't wait to bake a batch!
STEPHANIE ALANE HARRISON says
We are not coffee drinkers, as a substitute should I add additional milk?
Chris Scheuer says
Hi Stephanie, you could just use extra milk or even substitute buttermilk for all of the milk. Enjoy!
Liz says
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!
Susan says
These are perfect! I added a peanut butter cup to each one. Topped with chocolate peanut butter frosting. Thank you for sharing!
Chris Scheuer says
What a wonderful idea! I'm going to try that!
Andrea says
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?
Chris Scheuer says
Hi Andrea, I have only made these as cupcakes so I would hate to advise you on this.
Chanel says
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.
Chris Scheuer says
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 🙂
Azure Givans’s says
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 !
Chris Scheuer says
I will look up the Black Magic Cake, it sounds wonderful! Do you make yours in a round or rectangular pan?
Christa Nash says
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😊
Chris Scheuer says
That's awesome Christa, thanks for sharing your results! 🙂
Christa Nash says
These were so easy. They are so delicious. I will be using this recipe again and again!
Dennise Ziaja says
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!
Chris Scheuer says
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.
Dennise Ziaja says
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!
Sara says
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!
Chris Scheuer says
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.
Tracy says
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?
Chris Scheuer says
Hi Tracy, I haven't doubled the recipe but I think it should be just fine. So happy you enjoyed them!
Surry says
Can I buy any type of coffee? And how exactly do I make it wet?
Chris Scheuer says
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.
Princess Smith says
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!
Chris Scheuer says
Thanks so much for sharing your results, Princess! That's so great to know!
A says
Do you use unsweetened cocoa powder?
Chris Scheuer says
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 🙂
Pam says
Just made these and they are DELICIOUS ! Thanks for sharing this recipe . Best chocolate flavor and super moist .
Chris Scheuer says
Thanks for letting us know Pam! So happy you enjoyed them!
Shani says
Hi ,can i substitute butter instead of oil ?if possible how many grams ?
Chris Scheuer says
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.
Julia Sharpless says
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
Chris Scheuer says
Oh my gosh, vanilla vodka? They sound wonderful! Thanks for taking the time to leave a review!
Fareeda says
Can I use buttermilk instead of mill
Chris Scheuer says
Yes, you totally can!
Mary Ann Duni says
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.
Chris Scheuer says
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.
Chris Scheuer says
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.
Mary says
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! 🙂
Chris Scheuer says
Hi Mary, bravo to you for making cupcakes for your brother's wedding! Yes, I think this recipe would double without any issues.
Julie says
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 .
Chris Scheuer says
Yay!! So happy these turned out well for you Julie!