Easy Chocolate Cupcakes Recipe

Why You’ll Love These Easy Chocolate Cupcakes

This chocolate cupcake recipe is easy to make because they use simple ingredients and don't need any special equipment. The batter mixes quickly with just a whisk, and the frosting comes together easily. The truffle topping is a quick microwave ganache that sets in the fridge.

Ingredients In Chocolate Cupcakes

Chocolate Cupcakes:

• All-Purpose Flour (175g / 1 ½ cups): Provides structure to the cupcakes.
• Cocoa Powder (50g / ½ cup): Adds rich chocolate flavor.
• Sugar (230g / 1 cup): Sweetens the cupcakes and helps them brown.
• Milk (¾ cup / 180ml): Adds moisture and makes the cupcakes tender.
• Vegetable Oil (⅔ cup / 160ml): Keeps the cupcakes soft and moist.
• Vanilla Extract (1 tsp): Enhances the overall flavor.
• Eggs (2 large): Bind the ingredients together and help the cupcakes rise.
• Baking Powder (1 tsp): Acts as a leavening agent, helping the cupcakes rise.
• Pinch of Salt: Balances the sweetness and enhances the chocolate flavor.

Simple Syrup (Optional):

• Sugar (⅓ cup / 75g): Adds extra sweetness and moisture.
• Boiling Water (⅓ cup / 80ml): Dissolves the sugar to create the syrup.

Chocolate Truffles:

• Dark Chocolate (200g / 7 oz): Forms the base for rich chocolate truffles.
• Cream (150ml / ⅔ cup): Adds creaminess and smoothness to the truffles.

Chocolate Condensed Milk Buttercream:

• Unsalted Butter (500g / 2 cups): Forms the creamy base of the buttercream.
• Sweetened Condensed Milk (1 can / 395g): Adds sweetness and richness to the frosting.
• Cocoa Powder (2 tbsp): Provides a chocolate flavor to the buttercream.
• Boiling Water (2 tbsp): Helps bloom the cocoa powder, intensifying the chocolate flavor.

Garnish:

• Chocolate Sprinkles (1 tbsp): Adds a fun texture and decorative touch to the cupcakes.

Chocolate Cupcakes:

1. Preheat the oven: Set the temperature to 170°C (340°F) and line a cupcake tray with paper liners.
2. Mix dry ingredients: Sift the flour, cocoa powder, sugar, and salt into a mixing bowl and briefly whisk to combine.
3. Combine wet and dry ingredients: Add the milk, oil, vanilla, and eggs to the dry mixture and whisk until smooth.
4. Fill the cupcake liners: Use a cookie scoop to evenly distribute the batter among 12 cupcake liners.
5. Bake the cupcakes: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cupcakes: Let them cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.

Simple Syrup (Optional):

1. Make the syrup: Stir sugar and boiling water together until the sugar dissolves, then let it cool.
2. Add syrup to cupcakes (optional): If desired, inject 6ml of simple syrup into the center of each cupcake to add moisture.

Chocolate Truffles:

1. Melt the chocolate and cream: Microwave the chocolate and cream in 20-second intervals, stirring between, until smooth.
2. Chill the ganache: Pour the mixture into a shallow dish and refrigerate until set.
3. Form the truffles: Use a hot spoon to scoop or shape the chilled ganache into truffle shapes.

Chocolate Condensed Milk Buttercream:

1. Beat the butter: Mix softened butter for 2-5 minutes until light and fluffy.
2. Add condensed milk: Pour in the sweetened condensed milk and mix for another 1-2 minutes until smooth.
3. Bloom the cocoa: Mix cocoa powder and boiling water, then add it to the buttercream and mix until fully incorporated.

Assembly:

1. Pipe the buttercream: Fill a piping bag fitted with a 1M tip and pipe swirls of buttercream onto each cooled cupcake.
2. Add truffles: Place a chocolate truffle on top of each cupcake.
3. Garnish: Sprinkle chocolate sprinkles over each truffle, and optionally, drizzle leftover ganache over the cupcakes.

Pro Tip

My top tip is to bloom the cocoa powder by mixing it with boiling water before adding it to the buttercream. This helps to intensify the chocolate flavor, making the frosting richer and more flavorful.

Recipe Variations

This cupcake recipe is based on my One Bowl Chocolate Cupcakes base. It's perfect if you love using condensed milk buttercream. There are lots of ways to mix thing up:

• Chocolate Orange Cupcakes: Add 1 tablespoon of orange zest to the cupcake batter and replace the vanilla extract with orange extract for a citrusy twist.
• Peanut Butter Frosting: Swap out the chocolate condensed milk buttercream for a peanut butter frosting by replacing the bloomed cocoa powder mixture with ½ cup Peanut Butter.
• Mocha Cupcakes: Add 2 teaspoons of instant coffee dissolved in 1 tablespoon of hot water to the cupcake batter for a rich mocha flavor.
• Mint Chocolate Cupcakes: Replace the vanilla extract in the cupcake batter with peppermint extract and top the cupcakes with crushed peppermint candy.
• Raspberry Filled Cupcakes: Hollow out the center of each cupcake and fill with raspberry jam before piping the buttercream on top for a fruity surprise.

More Cupcake Recipes

• Biscoff Cupcakes
• Red Velvet Cupcakes
• Banana Cupcakes with Chocolate Sauce

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