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batch of chocolate cupcakes made from scratch with fluffy chocolate frosting and sprinkles
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4.72 from 14 votes

Best Ever Chocolate Cupcake Recipe from Scratch

Make this chocolate cupcake recipe from scratch in ONE bowl for the best cupcakes ever - topped with fluffy chocolate buttercream frosting!
Course Dessert
Cuisine American, Birthday, Celebration, Dessert, North American
Keyword Best Ever Chocolate Cupcakes from Scratch
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 28 cupcakes
Calories 350kcal
Author Chrissie


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)


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.


  • 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.


If making these cupcakes ahead of time, store in the refrigerator in an airtight container for up to 2 days ahead of time.


Serving: 1cupcake | Calories: 350kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 154mg | Potassium: 128mg | Fiber: 2g | Sugar: 42g | Vitamin A: 343IU | Calcium: 34mg | Iron: 1mg