These moist chocolate cupcakes are soft, rich, and deeply chocolatey thanks to a simple creamed-butter batter. They bake up tall and tender in about 20 minutes with no fancy equipment. Frost them, dust them, or enjoy them plain — and if you love cupcakes, don’t miss our Classic Vanilla Cupcakes.
Ingredients
- 65 g (4 1/2 tbsp) butter
- 65 g (1/3 cup) sugar
- 1 egg
- 77 g (2/3 cup) flour
- 29 g (1/3 cup) cocoa powder
- 5 g (1 tsp) baking powder
- 67 ml (1/4 cup + 1 tsp) milk
Instructions
- All ingredients should be at room temperature.
- Cream the butter with the sugar until pale and fluffy, first on low speed, then on high. Beat in the egg. Add all the dry ingredients and mix. Pour in the milk and mix once more.
- Divide the batter among the molds. Bake in a preheated 170 C (340 F) oven for 20-25 minutes.
Tips
- Bring all ingredients to room temperature for smooth batter and even crumb — and for another berry favorite, try our Quick Berry Sour Cream Cupcakes.
- Don’t overmix once the flour goes in — stir just until combined so the cupcakes stay tender.
- Start checking at 20 minutes — a toothpick should come out with a few moist crumbs. King Arthur Baking offers great cupcake technique guides.
Nutrition: per 100 g: 188 kcal, protein 7 g, fat 7 g, carbs 24 g. If chocolate baking is your thing, you’ll also love our Chocolate Chunk Cookies.