Chocolate Cupcakes-Easy Recipes
These easy chocolate cupcakes are soft, chocolatey and packed with little pockets of melted chocolate. They are made with cocoa powder and milk chocolate chips and don’t need any icing or decorating.
When I first got this recipe just right, I tasted one warm from the oven and actually said “Yummm!” out loud to absolutely nobody in my kitchen, lol!
That was when I knew they were staying.
The recipe makes 12 chocolate chip cupcakes and is simple enough for everyday baking. They’re lovely for lunchboxes, an afternoon treat or something homemade to have with a cup of tea.
Making Soft Chocolate Cupcakes
Chocolate cupcakes can become dry quite easily, so accurate measurements make a difference here.
I recommend using digital scales, particularly when measuring the flour and cocoa powder. You want enough cocoa for a good chocolate flavour without overwhelming the sponge.
Cream the softened butter and sugar properly before adding the eggs. This introduces air into the mixture and helps give the cupcakes their soft texture.
Once the flour and cocoa go in, switch to gentle mixing. Fold everything together only until combined rather than continuing to beat the batter.
You’ll find all the quantities and complete step-by-step method in the printable recipe card below.
How to Stop Chocolate Chips Sinking
NOTE: Leave out the chocolate chips if you don’t want them, you do not need to adjust the recipe at all to accommodate this change.
Before adding the chocolate chips, toss them in a small amount of the flour from the recipe.
That light coating helps distribute the chocolate chips through the cupcake mixture rather than having them all settle at the bottom.
What Temperature Should I Bake Chocolate Cupcakes?
I bake these at 160°C fan or 180°C conventional for approximately 18–20 minutes.
Nineteen minutes worked particularly well in my oven, but ovens vary, so start checking towards the end of the baking time.
The tops should be set and a skewer inserted into the centre should come out without wet batter attached.
If they need a little longer, give them another minute or two rather than increasing the oven temperature.
Can I Use Dark Chocolate Chips?
Yes. If you are using the chocolate chips, you can swap the milk chocolate chips for dark chocolate if that’s what you prefer.
We like milk chocolate chips in these because they give little bursts of sweet chocolate against the cocoa sponge without making the overall flavour too intense.
White chocolate chips would also work if you fancy changing them up.
Do Chocolate Cupcakes Need Icing?
You can if you like, I usually make them without but there is no reason that you can’t add your favourite topping. If you want a really chocolatey treat, dip them into melted chocolate as a super easy frosting.
Storing and Freezing Chocolate Cupcakes
Once completely cool, store your cupcakes in an airtight container at room temperature for days.
They can also be frozen. Allow them to cool completely before placing them in a suitable freezer container or bag. Defrost at room temperature before serving.
Easy Chocolate Cupcakes Recipe
You’ll find the complete ingredients, measurements, oven temperature and step-by-step instructions in the printable recipe card below.
Chocolate Chip Cupcakes
Ingredients
Method
- Cream the butter and sugar in a bowl.
- Then add each of the eggs one at a time mixing in between.
- Then add the vanilla.
- Next, in a separate bowl, mix the flour and the cocoa powder.
- Take one teaspoon of that flour mixture and add it to the 75g of chocolate chips in its own container. Coat the chocolate chips in the flour and set aside for now.
- Next fold the flour mixture into the wet mixture in the main bowl.
- Once well combined, add the coated chocolate chips and stir just enough to combine all the ingredients.
- Spoon the mixture into your lined cupcake or muffin tin.
- Pop into the oven for 18 to 20 minutes.
- Use a skewer to check if they are fully baked.
Notes
