A classic homemade chocolate cupcake recipe

Here’s a classic chocolate cupcake recipe that yields around 12 cupcakes:


  • For the cupcakes:
    • 1 ½ cups all-purpose flour
    • 1 cup granulated sugar
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 large egg, room temperature
    • 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar added, let sit for 5 minutes)
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup hot coffee (or hot water)
  • For the frosting (optional):
    • Your favorite chocolate frosting recipe (homemade or store-bought)


  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

  2. Dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps.

  3. Wet ingredients: In a separate medium bowl, whisk together the egg, buttermilk, oil, and vanilla extract until well combined.

  4. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! A few lumps are okay.

  5. Hot coffee: Slowly add the hot coffee to the batter, mixing gently until fully incorporated. The batter will be thin due to the hot coffee, but that’s okay!

  6. Fill and bake: Fill the cupcake liners ¾ full of batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  7. Cool: Let the cupcakes cool completely in the pan for a few minutes before transferring them to a wire rack to cool completely.

  8. Frost (optional): Once the cupcakes are cool, frost them with your favorite chocolate frosting.

Enjoy your delicious homemade chocolate cupcakes!

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