Easy Chocolate Cupcakes (Stress-free)
Moist. Fluffy. Decadent. These chocolate cupcakes are topped with whipped chocolate ganache frosting and can turn any ordinary day into the most extraordinary one!
Whether you just finished a tiring day of work, are trying out a new recipe with friends, or are baking for a special occasion – I have the perfect recipe for you! This stress-free chocolate cupcake recipe is perfectly chocolate-y while also the easiest one bowl chocolate cake recipe you will find!
To make my Stress-free Chocolate Cupcakes, you will need:
- Cocoa – Dutch Processed/Superior Red provides the richest cocoa flavour for these chocolate-y cupcakes
- Vegetable Oil – Canola oil is my go-to for these cupcakes as it is flavourless and light
- Milk – of your choice!
- Flour – All-purpose flour works well for this recipe, no need for special cake/pastry flours!
- Sugar – Granulated sugar
- Egg – Binder
- Espresso Powder *Don’t forget this ingredient!! Espresso powder really enhances all chocolate flavours and is particularly important in this cupcake recipe!
- Rising Agents *Baking Powder and Baking Soda
You can also top these with my decadent Cream Cheese Frosting!
Let’s make some chocolate cupcakes!
Preheat your oven to 350F. Line your cupcake/muffin tins with paper liners and set aside.
In a large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda and baking powder. Sift cocoa powder into flour mixture. Set aside.
To the flour mixture, directly add egg, vegetable oil (I use canola oil), vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
Add boiling water to the mixture and stir slowly until the mixture transitions from a paste consistency to a thin liquid consistency.
Don’t forget to go slow!!
Gentle mixing during this step is really important to save yourself from a a hot chocolate-y explosion!
Pour approximately 1/4 cup of batter into each cupcake liner (this should come up ~ ¾ up the liner)
Bake cupcakes for ~20 minutes or until a toothpick inserted in the centre comes out clean or until you can press the top of the cupcake with your finger and it springs back without indenting.
Remove cupcakes from the oven and allow to cool for 5 minutes in the cupcake/muffin pans. Transfer cupcakes to a cooling rack to cool completely.
For recipe details, see full recipe below.
Happy Cupcake Making!
Stress-free Chocolate Cupcakes
- large bowl
- 1 cup Flour All-purpose
- 1 cup Sugar Granulated
- 1/3 cup Cocoa Dutch processed/Superior Red
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Espresso Powder
- 1 Egg
- 1/2 cup MIlk of your choice!
- 1/4 cup Canola Oil or other light vegetable oil
- 1 tsp Vanilla
- 1/2 cup Hot Water Boiled
- Cream Cheese Frosting
- Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.
- In large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda and baking powder. Sift cocoa powder into flour mixture
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
- Add boiling water to the mixture. (slowly)
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Pour approximately ¼c of batter into each cupcake liner.
- Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
- Once completely cooled, it's time to frost and decorate! I recommend my using my Cream Cheese Frosting (https://themindfulmeringue.com/?p=2672)
- Frost and decorate cooled cupcakes however you like!
- All-purpose flour works very well for these cupcakes! There is no need for special cake/pastry flour.
- This cake batter will be very thin after you add the hot water – don’t panic! This is the way it is supposed to be. Just go slow while mixing to ensure that you are able to get an even batter without the huge mess!
- After you add the eggs to the batter, use your whisk head to crush the egg yolk before beginning to mix it all together. I find this helps to make sure that you batter is smooth and evenly mixed
- Don’t open the oven too early in the baking period as you may cause the cupcakes to deflate! A few minutes over the baking time does not hurt these cupcakes so be patient and refrain from opening the oven until the timer is almost up!
- Are you hoping to frost these cupcakes at a later date?! Great Idea – these cupcakes freeze very well.
- Simply allow them to fully cool once out of the oven and once cooled, place them side by side in an air-tight freezer bag. These cupcakes can be frozen for up to 3 months without loss of quality.
- To thaw frozen cupcakes, place them in the refrigerator overnight (or during the day for at least 8 hours) then bring to room temperature and decorate away!