This Easy Chocolate Cupcake Recipe is made in one bowl, baked in 20 minutes, and comes out perfectly moist every single time! I love that there's no mixer or tons of time involved, just really good chocolate cupcakes from scratch.
If I'm being honest, I used to reach for a box mix because I assumed homemade was more work. It's not.
This recipe takes about the same effort but tastes so much better, and once you see how simple it is, you'll wonder why you ever bothered with the box. The secret is sour cream! It makes the crumb incredibly tender and rich in a way that honestly feels a little unfair for how easy these are to pull together.
If you love moist chocolate cupcakes, try our chocolate and peanut butter cupcakes and these fresh peppermint cupcakes next!
Why You Will Love This Recipe
- One bowl, no mixer. A whisk and a large mixing bowl are all you need.
- Done in under 30 minutes. Just a few minutes to mix and twenty minutes in the oven for freshly baked cupcakes.
- Makes exactly 12. That means no leftover cupcakes sitting on your counter for a week.
- Impossibly moist. Sour cream is the secret in our simple chocolate cupcake recipe, and it works every time. It also goes into these sour cream cookies, giving them the best texture.
Jump to:
Ingredients
- Cocoa powder: Go with natural (unsweetened) cocoa powder, not Dutch process. Natural cocoa is slightly acidic, which reacts with the baking soda to help your cupcakes rise and stay fluffy. Dutch process has been treated to neutralize that acidity, so it can mess with your rise if you swap it in here.
- Vegetable oil: It's what keeps these cupcakes so moist, even on day two. Unlike butter, which contains water, oil is pure fat. That means a more tender crumb from the moment they come out of the oven all the way through the next day.
- Sour cream: This is the secret. Sour cream adds moisture and a subtle richness that makes these taste so good. Full-fat is the move here; it gives you the best texture and flavor, just like in our sour cream pound cake from scratch.
- Hot water: Don't skip the hot part. Hot water blooms the cocoa powder, which basically means it unlocks the full chocolate flavor.
See the recipe card for the full list of ingredients with quantities.
Variations
- Mocha Cupcakes: Instead of hot water, use hot strong coffee instead. Don't worry, they won't taste like coffee. The coffee just deepens the chocolate flavor in the best way. It's a small swap with a big payoff.
- Mexican Chocolate: Add ½ teaspoon cinnamon and a pinch of cayenne to the batter. It adds a subtle warmth that pairs really well with chocolate.
- Mini Chocolate Cupcakes: Use the same batter in a smaller pan. Reduce the bake time to 10–12 minutes, and you'll get approximately 30 minis. These are perfect for parties, bake sales, or when you just want more cupcakes.
- Dairy-Free: Swap the sour cream for coconut cream or your favorite dairy-free sour cream. The texture stays just as moist and the swap is totally seamless.
How to Make Easy Chocolate Cupcakes
To get started, gather all your ingredients, line your cupcake pan, and preheat the oven to 350°F.
- Step 1: Combine. Add all the ingredients to a bowl.
- Step 2: Mix. Use a whisk or wooden spoon to mix the batter until smooth. Be sure you don't overmix. As soon as the batter is mixed and smooth, it's ready to go.
- Step 3: Transfer to pan. Use an ice cream scoop or measuring cup to transfer the batter to a lined cupcake pan, filling up each opening about ⅔ full.
- Step 4: Bake. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with just a few crumbs, and the cupcakes spring back when lightly pressed. Allow the cupcakes to cool before topping with your favorite frosting.
Expert Tips
- Use room-temperature egg. A cold egg can cause the batter to seize slightly. Just set it out for 15–20 minutes before you start.
- Measure your flour correctly. Spoon it into your measuring cup and level it off. Don't scoop straight from the bag. Packed flour is the number one reason cupcakes turn out dense.
- Don't skip the hot water. It blooms the cocoa powder and deepens the chocolate flavor. It's not optional.
- Storing your cupcakes: You can keep unfrosted cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. If frosted, they will hold at room temperature for 2 days, or store them in the refrigerator for up to 5 days. If chilled, I recommend bringing the cupcakes to room temp before serving.
Easy Chocolate Cupcake Recipe FAQs
Yes! In this one-bowl chocolate cupcake recipe, a whisk and a bowl are all you need. This is a true one-bowl recipe and comes together easily by hand without any special equipment.
Overbaking and packed flour are the most common culprits of dry cupcakes. Start checking for doneness at 18 minutes, since all ovens may work a bit differently, and make sure you're spooning your flour into the measuring cup rather than scooping.
Yes. Bake, cool completely, and store unfrosted in an airtight container for up to 3 days or freeze for up to 3 months. It's best to frost the cupcakes the day you plan to serve them. If frozen, defrost on the counter for a few hours before adding the frosting.
A classic buttercream is always the right call! For something a little different, our chocolate peanut butter maple frosting is incredible on chocolate. A simple chocolate ganache, cream cheese frosting, or even whipped cream all work well too
Serving Suggestions
This easy chocolate cupcake recipe is sure to be your go-to cupcake recipe for all occasions!
Pack unfrosted cupcakes in a work or school lunch box for a weekday treat along with a homemade egg salad sandwich, or enjoy as an after-dinner dessert.
Serve up these easy chocolate cupcakes for a birthday party with your favorite frosting and sprinkles. It pairs great with our birthday cake cookies and birthday donuts for a festive dessert spread.
More Easy Cupcake and Cake Recipes
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Easy Chocolate Cupcake Recipe
Ingredients
- 1 egg
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon baking bsoda
- ½ cup hot water
- ½ cup cocoa powder
- 1 ½ cup flour
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F and line a cupcake pan.
- Mix all ingredients together until smooth and incorporated.
- Transfer to your cupcake pan.
- Bake at 350°F (180°C) for 20 minutes. Cool completely before frosting with buttercream frosting or your favorite.
Video
Notes
Measure your flour correctly. Spoon it into your measuring cup and level it off. Packing flour is the number one reason cupcakes turn out dense.
Don't skip the hot water. It blooms the cocoa powder and deepens the chocolate flavor. Not optional.
Frost them your way. Our Best-Ever Buttercream or chocolate ganache are a classic choice. For something fun, try this Peanut Butter Maple Frosting.
Nutrition
Marianne Ferris says
I’ve used this recipe for several years now. It’s simply the best. I use this for layer cakes too. They turn out perfectly and don’t dome in the layer form so no leveling needed. I had a minute of cringe because I like butter in cakes for the richness, but the sour cream adds that. I occasionally use hot coffee instead of water which gives the cake a little more depth but it’s good either way. The cake is moist and doesn’t crumble. Easy and delicious.
Valleycat1 says
Just what I need today! This would be the perfect recipe for my grandmother’s infamous standard cooking instruction: Stir it ‘til it looks right.”
Jamie says
I converted the recipe to gluten free using Cup4Cup flour. It was so delicious and incredibly simple. Even all of the gluten eaters in the family loved it. Never going back to a boxed mix.
Lauren jones says
These are perfect! Good flavor and not crumbly yet still super moist! Thank you!
sam says
definitly no-fail. making these instead of boxed cake mixed for sure.