Quick and Easy Chocolate Cupcakes
18,440
Published 2022-05-02
Recipe: sugarspunrun.com/easy-chocolate-cupcakes/
Ingredients
1 ⅔ cups granulated sugar (333g)
1 ½ cups all-purpose flour (188g)
⅔ cup natural cocoa powder (65g) (note 1)
1 Tablespoon cornstarch (note 2)
1 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon table salt
½ cup canola or vegetable oil (118ml)
1 large egg + 1 large egg yolk, room temperature preferred
2 teaspoons vanilla extract
⅔ cup whole milk, room temperature preferred (157ml)
1 cup hot coffee (see note 3, may substitute hot water) (236ml)
1 batch chocolate frosting or preferred frosting
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Instructions
00:00 Introduction
00:26 Arrange rack to center of oven and preheat oven to 350F (175C). Line two 12-count muffin tins with paper liners.
00:30 In a large bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt (I make this recipe with an electric mixer but it can be done by hand using a whisk and spatula instead).
01:06 Add canola oil, egg, egg yolk, and vanilla extract and stir until batter is combined (it will be a bit dry and crumbly but all of the flour mixture should be moistened before proceeding)..
02:13 Drizzle in milk while stirring and stir until batter is uniform and completely combined.
02:40 Gradually add hot coffee or hot water (take care not to burn yourself!) and stir until liquid is completely incorporated into the batter and you have a smooth chocolate batter. Scrape the sides and bottom of the bowl to ensure everything is well-combined. The batter will be very thin, this is normal!
03:42 Evenly divide batter into prepared muffin tin, but take care to fill liners between ½ and not more than ⅔ of the way full, this is typically about 3 Tablespoons of batter or less per cupcake liner. Over-filled liners will result in cupcakes with flat tops and they may cave in on themselves. If you have excess batter, discard it.
04:28 Transfer one pan of cupcakes to 350F (175C) preheated oven and bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean). Allow to cool for 10-15 minutes in baking pan before carefully removing to cooling rack to cool completely before frosting (I like to use a knife to gently pry up the cupcake from the bottom and then carefully lift it out to a cooling rack). Repeat with second pan of cupcakes.
05:06 Once cupcakes have cooled, frost with my chocolate frosting or your favorite frosting recipe.
Notes
Cocoa powder
I recommend using natural unsweetened cocoa powder for best results. However, in a pinch Dutch process cocoa powder can be used instead, but note that the flavor will be different.
Cornstarch
Cornstarch is my secret ingredient, it makes the cupcakes tender and fluffy and gives them the perfect, slight domed tops. However, if you do not have it on hand you may omit it, note that your cupcakes will likely be flatter though.
Hot coffee/hot water
A hot liquid is essential to properly blooming the cocoa powder (which gives the cake a pronounced, rich chocolate flavor). I like to use hot coffee because the coffee flavor enhances the chocolate, making the flavor even richer and deeper. However, you can just use hot water instead. The hotter the liquid the better; boiling is fine, just be careful!
Please note I don’t recommend using other hot liquids such as hot chocolate which often have other additives and sugar added and could adversely affect the final outcome.
Frosting
I used my Ateco 848 tip to pipe the frosting on the cupcakes in the photos above and in the video. If you wish to frost all of your cupcakes this generously you will want to double the frosting called for in the recipe that I linked to, but honestly you don’t need to and a more modest amount (half the amount shown) works great and allows the cupcake flavor to really shine, it just didn’t look quite as nice in the pictures!
Baking chocolate cupcake batter in different sized pans
You may bake these cupcakes in two 8” pans for 35-37 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. In two 9” pans the cakes will take a bit less time, start checking at 30-32 minutes. This recipe should also work just fine in a 13x9” pan, but I would keep an eye on it as I haven’t tested it in this size pan yet.
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All Comments (21)
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Hi, Sam! I need to make a quick grocery run and while I was dressing, I decided to watch (listen) this, and BOY! am I glad I did! Another great recipe and your smile always brightens up my day. Thanks, again...
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Just made this cake .Wow so moist! It was scary thin when all mixed up, but it bakes up soft cloud of a cupcake. Thank You so much Sam, Love what you do for us all.
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Love all your recipes, I’m no baker but your recipes makes it much easier and I have baked birthday cakes for the whole fam this year ❤
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Oh my goodness that was great
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Looks so pretty & cute with those colorful sprinkles.Thanks Sam
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So simple!! I will definitely try these! 😍
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Awesome! about to try it. thank you.
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I would try the pasta soon , all your recipes i tried are tasty
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Oh these sound so yummy. I'll be making them with the oreo frosting for our family reunion this weekend. Thanks for sharing.
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I made these today with your German buttercream frosting. They’re awesome 👏
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These are the best! ❤
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Making this in my new 24 cupcake tray lol can’t wait to try them all your recipes are amazing xoxo
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These are a must make!
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Hi Sam! I’ve been craving chocolate cake for weeks now, even bought a box mix (cue sad music). This looks so much better! I have the cake ingredients, just need to check on your frosting ingredients. So excited!!!!
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WOW!!! What a super easy recipe. I'm super anxious to try it. It looks so delicious 😋. Thank you for the video. Take care ✌🏾
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Supposedly, this upcoming Tuesday is National Chocolate Cupcake Day and so, I might be making this recipe! Thanks for sharing!
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Hi tried this recipe and it came out beautiful...thanks for this love watching your videos😊😊
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I've been looking for a good chocolate cupcake recipe. I'm also going to check out your buttercream recipe. It looks delicious too. Thank you for sharing and keep on caking 💜
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These look delicious and would probably be excellent with the marshmallow frosting you recently shared. I'll be trying this recipe for sure!
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Girl i love ur recpies 😍
