TheseEasy Chocolate Cupcakesare moist, fluffy and the perfect simple dessert for celebrations or just for fun!

I love this bare bones cupcake recipe because it requires things most people already have on hands, and it’s so straightforward that anyone can make them! If you love these cupcakes you should also try thisPumpkin Roll, thisMug Cake, or theseRed Velvet Cupcakes!

woman holding chocolate cupcake with vanilla frosting with wrapper pulled off

Don’tchocolate cupcakesjust SCREAM celebration? They bring me back to birthdays growing up because they’re just such a classic kid treat. We love to make these for birthdays, end-of-school-year parties, summer barbecues, and pretty much any other excuse we can think of to bake cupcakes.

A surprising staple ingredient that I use in these chocolate cupcakes is vinegar. Yes, vinegar! You might not expect vinegar in baked goods, but the acid actually activates baking soda to help it lift the baked goods as they bake. It makes for extra soft and puffy cupcakes, and it’s my secret to success with baking the best cupcakes ever. I promise you won’t be able to taste it, and you’ll never go back to another chocolate cupcake recipe again.

Why You’ll Love this Recipe:

They’re no more difficult to make than cupcakes from a box
You probably already have all the ingredients on hand
Basic and delicious
Everyone loves them!

Ingredients:

spooning chocolate cake mix into cupcake wrappers in muffin tin

Flour:Flour is the base for cupcakes and keeps everything together while helping them to rise.

Sugar:Sugar brings the sweetness to chocolate cupcakes!

Baking soda:Baking soda lets the cupcakes rise and get nice and puffy.

Salt:Salt balances all the other sweet ingredients.

Cocoa:Cocoa powder is what makes these guys into chocolate cupcakes. Use your favorite kind!

Light oil:You can use vegetable, canola, or avocado oil to get a really moist, tender cupcake texture.

Water:Use water to thin the batter and make it the right consistency before baking.

White vinegar:That’s right, vinegar in cupcakes! It reacts with the baking soda to allow the cupcakes to lift and get nice and inflated.

See recipe card below for full information on ingredients and quantities

how to make easy chocolate cupcake batter with mixer collage image

Tips for the Best Homemade Chocolate Cupcakes

Fill liners halfway:Don’t overfill the cupcake liners, or else they might overflow as they bake and turn into one jumbo topped cupcake!
Vinegar creates the best texture:I know vinegar seems strange but don’t skip it! It helps the cupcakes to rise to perfection and you won’t be able to taste it.
Cool before frosting:Be sure the cupcakes are totally cool before adding frosting. It will melt off if the cupcakes are still warm.

My Favorite Frostings for Chocolate Cupcakes

My favorite frosting is thisExtra Fluffy White Cloud Frostingfor chocolate cupcakes. It’s easy to make, or you can use your favorite store-bought frosting!

Frequently Asked Questions:

How do I store cupcakes?

Store the cupcakes in an airtight container in one layer. Do not place them on top of one another or else they’ll squish the ones beneath. You can keep them refrigerated for up to 5 days, or frozen for up to 4 months.

How do I make my cupcakes light and fluffy?

I swear by using vinegar in the batter to get the lightest, fluffiest cupcakes! Also, don’t over mix the batter, which can over-activate the gluten in the flour. This will cause tougher cupcakes.

How do I make sure my cupcakes stay moist?

Be sure to store your cupcakes in an airtight container that is closed tightly. This will keep the moisture in.

How much batter should I put in the cupcake liner?

Fill the cupcake liners halfway, (about 1/4 cup).

Do I need to spray the cupcake liners?

No! The cupcake liners act as a nonstick agent. They hold the cupcakes without sticking to them, so spraying them is not necessary.