Name: One-Bowl Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/8 cup all-purpose flour; 1 cup granulated sugar; 3/8 cup cocoa powder ((Dutch processed or natural unsweetened)); 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3 ounces whole milk (room temperature); 1/4 cup vegetable oil; 2 Tablespoons full-fat sour cream (room temperature); 1 large egg (room temperature and lightly beaten); 1 teaspoon vanilla extract; 4 ounces boiling water ((or hot coffee))

You've already fallen in love with my classic chocolate cake recipe... now here it is again, scaled down to make 12 perfectly moist and deeply chocolatey chocolate cupcakes! Whether you're baking for a birthday party, team bake sale, or simply to satisfy a chocolate craving, this easy, one-bowl cupcakes recipe delivers every single time!

Chocolate cupcakes topped with swirls of chocolate frosting.

Your search for the perfect chocolate cupcake recipe ends right here!

Built on the same tried-and-true batter as my beloved moist and fudgy chocolate cake, these cupcakes are every bit as moist, rich, and intensely chocolatey as the original. It's the kind of deep chocolate flavor that makes people ask for seconds!

Just like the original recipe, this chocolate cupcake batter comes together is just one bowl using simple ingredients. These cupcakes couldn't be easier to make!

But while the original recipe can be used to bake 24 cupcakes - which is perfect for a crowd - this recipe is scaled down to make just one dozen cupcakes. I also added a tiny bit of extra flour to give the cupcakes a bit more structure so that they can support the mountain of frosting I like to pipe on top. 😉

A chocolate cupcake with chocolate frosting cut in half on a white plate.

These classic chocolate cupcakes are perfect for just about any occasion - from birthdays and celebrations to family gatherings to potlucks - and they're also the perfect base for just about any frosting. The possibilities are endless! You'll find several of my favorite frosting pairings listed further down in this post.

And if you love chocolate and coffee, check out the mocha version of this cupcake recipe, topped with coffee buttercream frosting! Or for a holiday-ready mint version of these chocolate cupcakes, don't miss my mint chocolate cupcakes!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

All-Purpose Flour - This cupcake batter is perfectly moist and tender with classic all-purpose flour, and its higher protein content gives a bit more structure than cake flour would.

Cocoa Powder - I love Dutch processed cocoa powder for its smooth dark chocolate flavor, but natural unsweetened cocoa powder is also delicious and gives these cupcakes a classic chocolate cake flavor. You can use whichever you prefer (or you can even use black cocoa powder like I do in my black velvet cupcake recipe).

Whole Milk - Whole milk adds moisture and richness to the cupcake batter. You can substitute a lowfat milk if you prefer.

Vegetable Oil - Vegetable oil adds needed moisture and fat to the cupcake batter. Compared to butter, it helps to create cupcakes that are more tender.

Sour Cream - Sour cream helps to create a moist batter, and its acidity activates the baking soda, helping the cake to rise when baking. You can substitute Greek yogurt for the sour cream, but note that the yogurt may add a subtle tangy flavor to the cupcakes.

Boiling Water - The hot liquid blooms the cocoa powder, deepening its chocolate flavor. For an even more robust chocolate flavor, you can use an equal measure of hot coffee instead.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

A cupcake pan, for baking the cupcakes.
Dark brown cupcake liners, for lining the pan. This is optional, but I like that the dark brown liners blend in with the chocolate cupcakes. White liners detract from the cupcakes' beautiful dark chocolate color.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Dry ingredients whisked together in a glass batter bowl.

Step 1: Make the cupcake batter. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Wet and dry ingredients blended together in a glass batter bowl.

Step 2: Add milk, oil, sour cream, egg, and vanilla and stir until well combined.

Chocolate cupcake batter in a glass batter bowl with a metal whisk.

Step 3: Add boiling water to the batter, carefully mixing with a whisk until well blended. The batter will be very thin.

Chocolate cupcake batter in dark brown cupcake liners in a metal cupcake pan.

Step 4: Pour the batter into the cupcake liners, filling each ⅔ full.

Baked chocolate cupcakes in a metal cupcake pan.

Step 5: Bake the cupcakes at 350ºF for 18-20 minutes.

A chocolate cupcake topped with a swirl of chocolate frosting on a white background.

Step 6: Top with your frosting of choice!

Allison's Top Tips

Since the batter is so thin, I find it easiest to use a large liquid measuring cup to pour the batter into the cupcake liners rather than trying to scoop the batter into the pan.

Be careful not to overfill the cupcake liners! I find that filling them ⅔ full works perfectly so that the cupcakes rise and bake with a domed top without overflowing.

When baking cupcakes, I often will fill every other well in the pan, baking just 6 at a time. This helps the tops to rise and gives more space so that they don't run into each other if they do overflow a bit. If you have just one pan and need to bake in batches, let the remaining batter sit at room temperate, carefully remove the first batch of cupcakes from the pan 5-10 minutes after they come out of the oven and let the pan cool before refilling the pan with the remaining batter and baking the other 6 cupcakes.

An overhead view of chocolate cupcakes topped with swirls of chocolate frosting.

Frosting Suggestions

These cupcakes are super versatile and pair well with loads of frostings. Here are some of my favorites:

Classic buttercream frosting! Go with vanilla for the classic vanilla and chocolate combo or make chocolate buttercream for the ultimate chocolate cupcake experience.
For a seriously indulgent chocolate frosting, this chocolate ganache buttercream is everything!
Salty-sweet caramel buttercream frosting is delicious paired with these chocolate cupcakes.
For coffee lovers, try espresso buttercream frosting or Irish coffee chocolate frosting.
For fans of the classic chocolate and peanut butter flavor combo, this peanut butter cream cheese frosting pairs perfectly with these cupcakes.
Whipped cream frosting, for a lighter and less sweet option.
Or check out all of my frosting recipes!

Storage Instructions

Room Temperature: Chocolate cupcakes can be stored in an airtight container at room temperature for up to 4 days. However, if the cupcakes are frosted, consider the type of frosting and whether you'll need to refrigerate the cupcakes.

Freezing: Wrap completely cooled cupcakes with plastic wrap before sealing in a plastic bag or airtight container and freezing. Cupcakes can be wrapped together in groups and do not need to be individually wrapped. Defrost cupcakes at room temperature before frosting and serving.

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