This classic Chocolate Cupcake Recipe is the perfect cupcake for any occasion! Fluffy and moist basic cupcake batter with a chocolate frosting – an amazing combination of flavor.

Chocolate cupcake topped with crushed chocolate.

You can’t go wrong with baking homemade cupcakes. Whether making classic vanilla cupcakes or fluffy carrot cupcakes or this amazing chocolate cupcake recipe!


We love this classic chocolate cupcake batter! The cupcakes come out so soft and fluffy – a chocolate lover’s dream. Top the homemade chocolate cupcakes with frosting and you got yourselves the ultimate chocolate dessert!

Chocolate cupcake bitten into being held.


You can have the best chocolate cupcakes ready with just a few simple kitchen ingredients you most likely already have on hand!

  • Flour– Be sure to use good quality all-purpose flour for these cupcakes!
  • Baking Powder & Soda– This is what helps the cupcakes rise and become fluffy.
  • Cocoa Powder– Make sure you use our good-quality unsweetened cocoa powder.
  • Sugar– To sweeten the cupcakes, you want to use granulated sugar.
  • Eggs– Eggs act as the binding agent for the batter.
  • Milk– You want to use whole milk to add extra moisture to the cupcakes.
  • Sour Cream– We love adding sour cream to give the batter even more moisture!
  • Vanilla– Vanilla extract for extra flavors.
  • Oil– Canola oil, vegetable or extra light olive oil may be used.
Moist chocolate cupcakes cut in half on a cupcake liner.


You will not believe how easy it is to whip up these chocolate cupcakes from scratch!

  1. Prep– Preheat the oven and line cupcake pans with liners for 18 cupcakes.
  2. Dry Ingredients– Sift together the flour, baking powder, baking soda, and cocoa powder.
  3. Wet Ingredients– In a bowl, whisk together the sugar and eggs until creamy. Add in the milk, sour cream, vanilla, and oil and mix until combined.
  4. Combine– Add the dry ingredients into the wet ingredients and gently mix until combined. Divide the batter between 18 cupcake liners.
  5. Bake– Bake the cupcakes until cooked through. Remove from the cupcake pan and cool completely on a wire rack.
  6. Frost & Decorate– Once the cupcakes are fully cooled, top the cupcakes with the desired frosting and decorate.
  7. Serve and Enjoy!

Chef’s Tip: You want to be sure not to overbake the cupcakes! Run a toothpick through the center of the cupcake and once it comes out clean they are done!

A step by step collage of how to make homemade chocolate cupcakes.


Once you have your classic chocolate cupcakes, the variations of cupcakes are endless! Here are some of our favorite ways to change up the cupcakes:

  • Filling– Fill the cupcakes with different kinds of fillings such as syrups, jams or sauces! We love filling it with dulce de leche, caramel, chocolate syrup, peanut butter, chocolate ganache, cherry pie filling, jams and more.
  • Toppings– A simple way to add flavor to your cupcake is with your choice of toppings. You can use fruit, crushed candy, sprinkles, syrups, fruit, and more.
  • Frosting– Top the cupcakes with any of your favorite frostings for the ultimate dessert. Try using our classic Vanilla Cream Cheese Frosting or our rich Chocolate Buttercream Frosting.
Chocolate cupcakes in muffin liners.


How many cupcakes does this recipe make?

This cupcake batter makes 18 cupcakes!

Can I freeze these cupcakes?

These cupcakes freeze great before they are frosted! Add the cupcakes into a freezer-safe container or plastic bag and freeze for up to 3 months.
When ready to enjoy, thaw the cupcakes in the fridge overnight.

Can I make mini cupcakes?

Yes! This batter can be made with the mini cupcake pan, the bake time will be less!

How to store cupcakes?

Store these cupcakes either naked or frosted! Store the cupcakes for up to 3-4 days in an airtight container at room temp or in the fridge.

What is the best kind of cocoa powder for these cupcakes?

You’ll want to use unsweetened cocoa powder; we use this one.

Learn how to make the ultimate double chocolate cupcakes.


Chocolate Cupcake Recipe

Author: Valentina
5 from 2 votes
Classic Chocolate Cupcake Recipe that's perfect cupcake recipe for any occasion! Fluffy and moist basic cupcake batter with a chocolate frosting
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 cupcakes


  • 1 1/4 cups all-purpose flour, measured then sifted
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 3 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/3 cup oil


  • Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
  • In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda and set aside.
  • In a separate bowl, beat the sugar and eggs until combined. Add the milk, sour cream, vanilla extract and oil and combined.
  • Add in the dry ingredients and gently mix until combined. With a cookie scooper or ¼ measuring cup, divide the batter between the 18 cupcake liners.
  • Bake the cupcakes at 350°F for about 16-18 minutes or until golden. Remove from the pan and cool on a cooling rack.
  • Once the cupcakes are fully cooled, top with the frosting then decorate and serve.


122kcal Calories17g Carbs2g Protein6g Fat1g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0.02g Trans Fat20mg Cholesterol42mg Sodium88mg Potassium1g Fiber9g Sugar50IU Vitamin A0.02mg Vitamin C27mg Calcium1mg Iron
Nutrition Facts
Chocolate Cupcake Recipe
Amount Per Serving
Calories 122 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 42mg2%
Potassium 88mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 0.02mg0%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)