Chocolate Cupcakes
Chocolate Cupcakes
5 from 2 votes
Craving something sweet, moist, and incredibly chocolatey? You've come to the right place! My chocolate cupcake recipe has it all—depth of flavour, airy frosting, and the perfect crumb texture. It's more than a recipe; it's a one-way ticket to cupcake heaven!
Chocolate Cupcakes

Craving something sweet and comforting? Look no further than these delectable Chocolate Cupcakes! Originating from the delightful world of baking, these cupcakes are a classic favorite, loved by both kids and adults alike.

With their rich cocoa flavor and moist texture, they’re perfect for any occasion, whether it’s a birthday celebration, a casual get-together, or simply a sweet indulgence after a long day.

Crafting these chocolatey treats doesn’t require a culinary degree. This recipe strikes a balance between simplicity and taste, making it an ideal choice for beginner bakers looking to impress.

With just a handful of pantry staples and a little bit of patience, you’ll soon find yourself surrounded by a batch of homemade cupcakes that rival those from the finest bakeries.

Expert Tip: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting and sliding off the cupcakes.


Plain Flour: Provides the structure and base for the cupcakes, ensuring a tender crumb.

Cocoa Powder: Infuses rich chocolate flavor into the cupcakes, intensifying their indulgent taste.

Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise and achieve a light, fluffy texture.

Salt: Enhances the chocolate flavor and balances the sweetness of the cupcakes.

Eggs: Bind the ingredients together and contribute to the cupcakes’ structure.

Sugar: Sweetens the cupcakes and adds moisture for a soft, tender texture.

Oil: Keeps the cupcakes moist and tender, providing richness to the batter.

Milk: Adds moisture and richness to the cupcakes, resulting in a soft and tender crumb.

Vanilla Extract: Enhances the flavor profile of the cupcakes with its warm and aromatic notes.

Chocolate Chips: Infuse bursts of chocolatey goodness throughout the cupcakes, adding texture and flavor.

For the Frosting:

Unsalted Butter: Forms the base of the frosting, providing creaminess and richness.

Icing Sugar: Sweetens and thickens the frosting, creating a smooth and spreadable consistency.

Milk: Thins out the frosting to achieve the desired consistency for piping or spreading.

Vanilla Extract: Adds a hint of warmth and flavor to the frosting, complementing the chocolatey cupcakes.

Expert Tip: Sift the dry ingredients, such as flour and cocoa powder, to ensure a uniform texture and prevent lumps in the batter.

Serving Suggestions

  • Serve these Chocolate Cupcakes as a delightful dessert for birthdays, parties, or any special occasion.
  • Pair them with a tall glass of cold milk or a cup of hot coffee for a comforting treat.
  • Customize the cupcakes with your favorite toppings, such as extra chocolate chips, sprinkles, or a drizzle of chocolate ganache.
  • Package them in colorful cupcake liners and share them with friends and family as homemade gifts from the heart.

Expert Tip: Use room temperature ingredients, especially eggs and butter, for smoother incorporation into the batter and frosting.

Frequently Asked Questions

How should I store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate them for extended freshness, allowing them to come to room temperature before serving.

Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 2 months. Once cooled completely, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator overnight before frosting and serving.

Can I use different types of frosting?

Absolutely! While this recipe features a classic chocolate frosting, feel free to explore various frosting options, such as cream cheese frosting, buttercream frosting, or whipped cream frosting, to suit your taste preferences.

Can I make these cupcakes without eggs?

Yes, you can substitute eggs with alternative ingredients such as mashed bananas, applesauce, or yogurt for an egg-free version of the cupcakes. However, keep in mind that the texture and flavor may vary slightly.

How can I prevent my cupcakes from sinking in the middle?

To prevent cupcakes from sinking, ensure that your leavening agents, such as baking powder and baking soda, are fresh and active. Avoid overmixing the batter, as this can lead to excess air incorporation, resulting in sunken cupcakes. Additionally, avoid opening the oven door frequently while baking, as sudden temperature changes can cause the cupcakes to collapse.

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Chocolate Cupcakes

Chocolate Cupcakes

by Nabeela Kauser
Craving something sweet, moist, and incredibly chocolatey? You've come to the right place! My chocolate cupcake recipe has it all—depth of flavour, airy frosting, and the perfect crumb texture.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baking, Dessert
Cuisine American, Western
Servings 12 Cupcakes
Calories 479 kcal


  • 150 g Plain Flour
  • 30 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs
  • 150 g Sugar
  • 120 ml Oil
  • 120 ml Milk
  • 1 tsp Vanilla Extract
  • 100 g Chocolate Chips

For the Frosting:

  • 200 g Unsalted Butter Softened
  • 300 g Icing Sugar
  • 50 g Cocoa Powder
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract


  • Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
  • In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk the eggs and sugar together until well combined and slightly pale.
  • Add the vegetable oil, milk, and vanilla extract to the egg mixture. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Fold in the chocolate chips.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the centre comes out clean.
  • Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  • For the frosting, beat the softened butter until creamy and smooth.
  • Gradually add the powdered sugar and cocoa powder, mixing until well incorporated.
  • Add the milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
  • Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes.
  • You can garnish with extra chocolate chips, sprinkles, or any desired toppings.


Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 479kcalCarbohydrates: 56gProtein: 5gFat: 28gSaturated Fat: 12gTrans Fat: 1gCholesterol: 69mgSodium: 151mgPotassium: 198mgFibre: 3gSugar: 41gVitamin A: 486IUVitamin D: 1µgCalcium: 60mgIron: 2mg
Keyword Baking, Cake, Cakes, Chocolate, Chocolate Cupcakes, Cupcakes, Food, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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