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Chocolate Cupcake Recipe » Simple and Healthy Recipe! ✅

This classic chocolate cupcake recipe is the perfect cupcake for any occasion! Soft and moist cupcake base with chocolate icing – an amazing combination of flavors.

You can’t go wrong when making homemade cupcakes. Whether you’re making classic vanilla or carrot cupcakes or this amazing chocolate cupcake recipe!


We love this classic chocolate cupcake batter! The cupcakes turn out so soft and fluffy – a chocolate lover’s dream. He Cover homemade chocolate cupcakes with frosting and you have the quintessential chocolate dessert!


You can have the best chocolate cupcakes ready with just a few simple kitchen ingredients that you probably already have on hand!

  • Flour– Make sure you use good quality all-purpose flour for these cupcakes!
  • baking powder and soda– This is what helps the cupcakes rise and fluff up.
  • cocoa powder– Make sure you are using our good quality unsweetened cocoa powder.
  • sugar– To sweeten the cupcakes, use granulated sugar.
  • Egg– The eggs act as a binder for the dough.
  • Milk– You want to use whole milk to add extra moisture to the cupcakes.
  • Acid Cream– We love adding sour cream to give the dough even more moisture!
  • Vanilla– Vanilla extract for additional flavors.
  • Oil– Canola oil, vegetable oil or extra light oil can be used.


You won’t believe how easy it is to make these chocolate cupcakes from scratch!

  1. Set up– Preheat the oven and line the cupcake molds with the cups for 18 cupcakes.
  2. Dry ingredients– Sift together the flour, baking powder, baking soda and cocoa powder.
  3. wet ingredients– In a bowl, beat the sugar and eggs until creamy. Add the milk, sour cream, vanilla, and oil and mix until smooth.
  4. Combine– Add the dry and wet ingredients and mix gently until the mixture is smooth. Divide batter among 18 cupcake liners.
  5. Baking– Bake the cupcakes until they are cooked. Remove from pan and let cool completely on a wire rack.
  6. frosting and decorate– When the cupcakes are completely cool, decorate them with the desired icing and decorate them.
  7. Serve and enjoy your food!

chef’s advice: You want to make sure you don’t overcook the cupcakes! Pass a toothpick through the center of the cupcake and once it comes out clean, they are ready!


Once you have your classic chocolate cupcakes, the cupcake variations are endless! Here are some of our favorite ways to switch up cupcakes:

  • Filling– Fill the cupcakes with different types of fillings like syrups, jams or sauces! We love to fill it with fudge, caramel, chocolate syrup, peanut butter, chocolate ganache, cherry pie filling, jams, and more.
  • condiments– An easy way to add flavor to your cupcake is to choose the ingredients. You can use fruit, chopped candy, sprinkles, syrups, fruit, and more.
  • Ice formation– Top cupcakes with one of your favorite frostings for the ultimate dessert. Try using our classic Vanilla Cream Cheese Frosting or our rich Chocolate Buttercream Frosting.


How many cupcakes does this recipe make?

This cupcake batter makes 18 cupcakes!

Can I freeze these cupcakes?

These cupcakes freeze great before being iced! Add the cupcakes to a freezer container or plastic bag and freeze for up to 3 months. When you’re ready to enjoy, thaw the cupcakes in the refrigerator overnight.

Can I make mini cupcakes?

Yes! This dough can be made with the mold for mini cupcakes, the cooking time will be less!

How to store cupcakes?

Keep these cupcakes bare or iced! Store muffins for up to 3-4 days in an airtight container at room temperature or in the refrigerator.

What is the best type of cocoa powder for these cupcakes?

We recommend using unsweetened cocoa powder; we use this


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chocolate cake recipe

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  • 1 1/4 cups all-purpose flour, measured then sifted
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup of oil

US Customs – Metric

  • Preheat the oven to 180°C and line a bowl with the cups.
  • In a large bowl, sift flour, cocoa powder, baking powder, and baking soda and set aside.
  • In a separate bowl, beat the sugar and eggs until well blended. Add the milk, sour cream, vanilla extract, and oil and mix.
  • Add the dry ingredients and mix gently until smooth. Using a cookie scoop or ¼ scoop, divide the batter among the 18 baking cups.
  • Bake the cupcakes at 180°C for about 16-18 minutes or until golden brown. Remove from oven and let cool on a rack.
  • When cupcakes are completely cool, decorate with frosting, then decorate and serve.

Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 42mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 50 IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 1 mg (Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)

The Chocolate Cupcakes Recipe post first appeared on Valentina’s Corner.

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