These Best Ever Chocolate Cupcakes from Scratch are the perfect simple chocolate cupcakes – an easy-to-make one-bowl chocolate cupcake batter and super fluffy chocolate buttercream frosting made with melted chocolate.
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Guys, something really exciting happened this month and I’m sharing these Best Ever Chocolate Cupcakes from scratch to celebrate! This not-so-little-anymore blog of mine hit the ONE MILLION mark – that’s right, every month The Busy Baker gets over a million page views from readers like you, and I can hardly believe there are so many of you reading my posts and making my recipes!
So cheers to you, my dear readers, for visiting my blog and giving me the opportunity to develop more and more delicious recipes for you! I can’t wait to see what the future holds for The Busy Baker! But in the meantime, let’s enjoy some cupcakes!!
These Best Ever Chocolate Cupcakes from Scratch are truly the perfect chocolate cupcakes. They’re my FAVOURITE chocolate cupcake batter to make because they’re easy to make in only ONE bowl, and in under 20 minutes. And the frosting is just about as easy, with a simple buttercream base with some cocoa powder and melted semi-sweet chocolate for some added structure. They truly are the BEST chocolate cupcakes you’ll ever try, and because this recipe is so easy it’s perfect for beginning bakers too!
And of course, adding sprinkles is the perfect way to make these Best Ever Chocolate Cupcakes birthday party-worthy. I made these recently for a friend’s birthday and they were a BIG hit!
Looking for even more cupcake recipes? Try these Vanilla Bean Cupcakes or these Birthday Cake Cupcakes!
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I hope you love these chocolate cupcakes as much as we do! Let me know in the comments below, what’s your favourite dessert to make for celebrations? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for more delicious desserts? You’ll LOVE these!
Vanilla Bean Cupcakes with Mascarpone Buttercream
Double Chocolate Cupcakes
Black Forest Icebox Cake
Chocolate Mocha Tiramisu Icebox Cake
Strawberry Cheesecake Fruit Dip
Easy No Bake Oreo Cheesecake
Best Ever Chocolate Cupcakes from Scratch
Ingredients
For the cupcakes:
- 2 cups granulated sugar
- 1 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk at room temperature
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting:
- 1 1/2 cups unsalted butter
- 6 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 5 ounces semi-sweet chocolate melted and cooled
- 2 tablespoons milk (or 3 tablespoons if needed)
- sprinkles for decorating (if desired)
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners.
- Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
- Measure the milk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
- Add the milk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
- Add the 1 cup of boiling water into the batter slowly, whisking everything together as you add the boiling water.
- Once the batter comes together and the boiling water is combined throughout, portion the batter into the 28-30 prepared cupcake liners until each are about 2/3 full.
- Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
- While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
- Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
- Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
- Add the cooled melted chocolate and mix well until combined.
- Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
- Add the frosting to a piping bag fitted with an open star tip.
- Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
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