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Chocolate Cupcakes

by Nick Makrides
Published: Last Updated on

Looking for an easy chocolate cupcake recipe? Well, I’ve got one for you! My chocolate cupcakes, are perfect for those chocolate lovers who need to satisfy their chocolate cravings, they’re easy to make and they taste amazing!

Chocolate Cupcakes

Chocolate Cupcakes

Decadent and moist chocolate cupcakeswith buttercream frosting and chocolate sprinkles.

Serves 10

4.6 from 25 votes
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Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Course: Dessert
Cuisine: American
Calories: 313kcal



  • 1 1/3 cups (175 g) all-purpose flour
  • 1 1/4 cup (225 g) granulated sugar
  • 1/4 cup (50 g) cocoa powder
  • 1/2 tsp (1/2 tsp) baking soda
  • 1/2 tsp (1/2 tsp) fine salt
  • 3/4 cups (175 g) unsalted butter softened
  • 2 large (2 large) eggs at room temperature
  • 3/4 cups (175 ml) whole milk


  • 1 batch (1 batch) chocolate-flavoured American buttercream frosting or Swiss meringue buttercream frosting.

Learn How To Make it! [VIDEO]



  • Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line a cupcake tin with brown cupcake liners.
  • Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a
    large mixing bowl. Mix on low speed with a hand mixer until combined.
  • Next, add the softened butter and continue mixing on low speed until
    the mixture reaches a crumbly, sand-like texture.
  • Add the eggs and milk and mix again on low speed until all the dry
    ingredients are incorporated. Scrape down the side of the bowl and
    mix for a final 20 seconds.
  • Fill each liner just below three-quarters of the way. Using an
    ice-cream scoop to transfer the batter to the cupcake liners makes
    this a quick and easy process, and ensures each liner contains
    exactly the same amount of batter and that the cupcakes will bake
    evenly. Bake for 40–50 minutes, or until a toothpick inserted in
    the centre of a cupcake comes out clean. Allow the cupcakes to cool
    completely on a wire rack before frosting.
  • These cupcakes are perfectly paired with my vanilla or chocolate flavoured buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!


Cupcakes can be stored in an airtight container for up to three days.


Serving: 10g
Calories : 313kcal
Carbonhydrates: 40g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Trans Fat : 1g
Cholesterol: 77mg
Sodium: 196mg
Potassium : 136mg
Fiber: 2g
Sugar : 24g
Vitamin A: 520IU
Vitamin C: 1mg
Calcium: 39mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Bella July 17, 2022 - 12:14 pm

Hi Nick,

Is it possible to substitute the whole milk for buttermilk OR instead add a tablespoon of vinegar into the milk?

Nick Makrides August 1, 2022 - 4:25 am

Hmm, you could, but these cupcakes already come out incredibly moist! N x

Jane September 8, 2022 - 2:53 am

3 stars
I must say this method isn’t my favorite, my cupcakes came out very dry. I do prefer the traditional method of creaming the butter and sugar first. I love many of your other recipes though so I will keep trying 🙂

Nick Makrides September 9, 2022 - 10:45 am

Hi Jane! Hmm, this recipe is super moist. I’m actually developing an even nicer chocolate recipe. I’m glad you took the time to let me know your thoughts though and that you enjoy my other recipes! N x


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