Easy Chocolate Cupcake Recipe
These easy chocolate cupcakes come together in one bowl with simple pantry ingredients and bake in just 20 minutes. Sour cream keeps them incredibly moist and tender with no mixer required.
Servings: 12 cupcakes
Calories: 232kcal
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
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. 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.
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
Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 313mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1.3mg