Calling all chocolate lovers, this is the chocolate cupcake recipe for you! Learn how to make chocolate cupcakes that are light, fluffy and moist too. These are full of that delicious chocolate taste in every bite and this recipe is super easy to make too!
This is my favourite go to recipe that I always use for making my chocolate cupcakes. I have tweaked this over the years to find the best version, which is what I am sharing here with you! This chocolate cupcake recipe is my favourite, as a lot of the others that I tried were not moist and they were too dense and heavy.
I love this recipe because it tastes so good and it’s easy to make. I think once you have tried this easy chocolate cupcake recipe, your search for that perfect chocolate cupcake recipe will be over.
This recipe makes cupcakes that have that lovely rich dark chocolaty colour, with a light and fluffy texture, so when you give them a little press they spring back to their shape. These cupcakes are so delicious they can be served just as they are or topped off some icing.
What you need to make chocolate cupcakes
Tools i used
- Stand Mixer
- Cupcake / muffin cases
- Muffin baking tray
- Ice cream scoop (this is optional, but it’s what I use to measure the mixture into the cupcake cases)
- Kitchen Scales
- Silicone spatula
Ingredients
Makes 12 cupcakes
- 140g Self Raising Flour
- 175g Castor Sugar
- 50g Salted Butter
- 30g Cocoa Powder
- 1 Large Eggs
- 150ml Full Fat Milk
- 1 tbsp Pure Vanilla Extract
How to make chocolate cupcakes
Prepare and preheat
Preheat your oven to 170°C (340°F), fan oven setting, and line your cupcake / muffin tin with cupcake cases.
Dry ingredients
In a separate bowl sift your self-raising flour and cocoa powder, and give these a mix. Make sure both of these ingredients are fully combined. Properly combining the dry ingredients makes sure everything is evenly distributed which helps to give the cupcakes an even texture. Set this to one side for now.
Mix Butter and Vanilla
Add the softened butter and vanilla to the bowl of your stand mixer. Mix these together until they are combined, this should only take a few seconds. By adding the vanilla to the butter, this helps to enhance the vanilla flavour.
Add the Sugar
Add the castor sugar to the mixture. Mix this in until they are all combined and it looks a bit like scrambled eggs.
Mix the Egg and Milk
Add your egg to your measured out milk, and mix these together. Once these are evenly combined then gradually add this mixture to your butter and sugar in your stand mixer until they are all mixed together.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet ingredients in your stand mixer. Mix well after each addition. Once you have added all your dry ingredients give your stand mixer a scrape around the sides and bottom to make sure everything is being mixed in. Give this a final quick mix in your stand mixer, you don’t want to over mix your chocolate cake batter.
Fill the Cupcake Cases
Evenly measure out your cake batter between your cupcake cases. You want to fill the cases about 2/3 full with the cake batter. I use an ice cream scoop to help me fill the cases evenly.
Lets Bake
Place your cupcake tray into the middle shelf of your preheated oven. Bake these for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
Cool Your Cupcakes
Let your cupcakes cool in the tray for a about 5 minutes, then transfer them to a wire rack to cool completely.
Time to decorate!
Now it’s the really fun part, you can decorate your cupcakes with any icing topping that you choose. I decorated mine with vanilla buttercream, but you could also use chocolate ganache to make these even more chocolaty!
Storage and Shelf Life
All cupcakes should be stored in an airtight container. Un-iced cupcakes can stay fresh stored at room temperature for about 2-3 days, but if you store them in the fridge, they will stay fresh for about a week.
Iced cupcakes should be stored in the fridge in an airtight container and they will stay fresh in the fridge for about 3 days. Cupcakes taste best at room temperature, so when you are planning to eat these, take them out of the fridge about 10-20 minutes before serving so they can come to room temperature.
You can be freeze cupcakes too, individually cling wrap them and pop them into a zip lock bag, then place them in the freezer. Cupcakes can last for 2-3 months in the freezer so make sure you add the date to your zip lock bag. When you are ready to ice, remove from the freezer and you can defrost the cupcakes in the fridge overnight, or on the counter at room temperature for about 30 minutes.
Tips
To make these extra chocolaty you can add 100g of chocolate chips too! If you choose to add chocolate chips, add these at the end of step 6 and gently fold these through the mixture with a spatula.
Make sure you don’t over bake as this will dry out your cupcakes.
You can carve out the centre of the cupcakes with a large piping tip nozzle and fill the hole with Nutella, salted caramel or whatever you fancy. When you have filled just pop the top of the carved-out bit, on top of the filling and cover with icing.
Final Word
So, there you have it, my favourite go to recipe for chocolate cupcakes and the secrets to baking light, fluffy and moist chocolate cupcakes. These cupcakes are perfect for any occasion, but we don’t always have to bake for special occasions, sometimes it nice to just to do it for ourselves. These cupcakes will never let you down. So, what are you waiting for? Get your apron on and start baking yourself some happiness in the shape of a cupcake!
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
How to Make Easy Vanilla Cupcakes
How to make 4 ingredient American Buttercream Icing
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Happy Baking!
😊
Chocolate Cupcake Recipe
Ingredients
- 140 g Self Raising Flour
- 175 g Castor Sugar
- 50 g Salted Butter
- 30 g Cocoa Powder
- 1 large Egg
- 150 ml Full Fat Milk
- 1 tbsp Pure Vanilla Extract
Instructions
- Preheat your oven to 170°C (340°F), fan oven setting, and line your cupcake / muffin tin with cupcake cases.
- In a separate bowl sift your self-raising flour and cocoa powder, and give these a mix. Make sure both of these ingredients are fully combined. Properly combine the dry ingredients make sure everything is evenly distributed which helps to give the cupcakes an even texture. Set this to one side for now.
- Add the softened butter and vanilla to the bowl of your stand mixer. Mix these together until they are combined, this should only take a few seconds. By adding the vanilla to the butter, this helps to enhance the vanilla flavour.
- Add the castor sugar to the mixture and mix this in until they are all combined and the mixture looks a bit like scrambled eggs.
- Add your egg to your measured out milk, and mix these together. Once these are evenly combined then gradually add this mixture to your butter and sugar in your stand mixer until they are all mixed together.
- Gradually add the dry ingredients to your wet ingredients in your stand mixer. Mix well after each addition. Once you have added all your dry ingredients give your stand mixer a scrape around the sides and bottom to make sure everything is being mixed in. Give this a final quick mix in your stand mixer, you don’t want to over mix your chocolate cake batter.
- Evenly measure out your cake batter between your cupcake cases you want to fill these about 2/3 full with the cake batter. I use an ice cream scoop to help me fill the cases evenly.
- Place your cupcake tray into the middle shelf of your preheated oven. Bake these for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let your cupcakes cool in the tray for a about 5 minutes, then transfer them to a wire rack to cool completely.
- Now it’s the really fun part, you can decorate your cupcakes with any icing or topping that you choose. I decorated mine with vanilla buttercream, but you could also use chocolate ganache to make these even more chocolaty!
