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Chocolate Cupcakes

Easy recipe to make moist chocolate cupcakes.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 15 cupcakes
Calories 250 kcal


  • Heat Proof Glass Bowl
  • Large Bowl
  • Cupcake Pan
  • Cupcake Liners



  • 1 cup flour
  • 1 cup granulated sugar
  • .5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • .5 tsp baking soda
  • .5 tsp salt
  • .5 cup milk
  • .25 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla
  • .5 cup cold coffee

Chocolate Ganache Frosting

  • 1 cup whipping cream
  • 1.25 cup semi-sweet chocolate chips



  • Preheat oven to 350F.
  • Prepare two muffin tins with 15 cupcake liners.
  • In a large bowl, toss together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Make a well in the center of the dry mixture. Add in the milk, vegetable oil, egg, vanilla and coffee. Whisk all together until smooth.
  • Divide the batter evenly into the 15 cupcake liners. It will fill just a little over half full. Place the baking pans in the oven, reduce the heat to 325F and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool completely before frosting.


  • Place the chocolate chip in a large heat-proof glass bowl and set aside.
  • Pour the whipping cream into a small saucepan and place on the stovetop over medium heat. Bring the cream to a gentle simmer.
  • Pour the hot cream on top of the chocolate chips and let it steep for 5 minutes without stirring.
  • Slowly whisk the cream and melted chocolate together until combined and smooth.
  • Place in the fridge for one hour to thicken.
  • Beat the chocolate ganache on medium-high speed until light and fluffy. Pipe onto the cupcakes as desired.