If you’re on the hunt for the perfect chocolate cupcake recipe—one that’s irresistibly moist, fluffy, and so delicious you could eat it without a single swirl of frosting—you’re in for a treat! These cupcakes are proof that simple ingredients can create magical results. With just a few pantry staples and about 30 minutes of your time, you’ll have a batch of the fluffiest chocolate cupcakes ever. Whether you’re baking for a party, a quick treat, or just because you deserve something sweet, this recipe is your new go-to. Trust me, once you taste how moist and tender these cupcakes are, frosting might just become an afterthought!
The Fluffiest Chocolate Cupcakes (No Frosting Needed!)
If you're on the hunt for the perfect chocolate cupcake recipe—one that's irresistibly moist, fluffy, and so delicious you could eat it without a single swirl of frosting—you're in for a treat! These cupcakes are proof that simple ingredients can create magical results. With just a few pantry staples and about 30 minutes of your time, you'll have a batch of the fluffiest chocolate cupcakes ever. Whether you're baking for a party, a quick treat, or just because you deserve something sweet, this recipe is your new go-to. Trust me, once you taste how moist and tender these cupcakes are, frosting might just become an afterthought!
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Servings: 12 cupcakes
Calories: 199kcal
Equipment
- 1 Cupcake Pan
- 1 mixer either hand-held or stand
Ingredients
- 125 g all-purpose flour
- 225 g sugar
- 45 g cocoa powder this is a key ingredient, go for good quality cocoa
- 3 g baking soda
- 115 g unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 125 ml hot water
- 0.24 tsp salt
Instructions
- For this recipe, you may use a hand-held electric mixer or stand mixer with whisk attachment. Preheat the oven to 180C and line a 12-cupcake pan with paper liners.
- Mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly in a large bowl (or stand mixer bowl).
- Melt the butter in the microwave, weigh and cut in chunks. Microwave for 15 seconds at a time, we want the butter to just melt, we don’t want to heat it or burn it.
- Add to the mixing bowl, the butter, eggs, and vanilla and beat on medium speed for one minute.
- Add half of the water and beat for 20 seconds. Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth.
- The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes, just until a toothpick inserted into a few of the cupcakes comes out clean.
- Set the pan on a rack to cool for 10 minutes. Transfer the cupcakes from the pan to the rack and let them cool completely before frosting or filling. Store and serve at room temperature.
Nutrition
Calories: 199kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 128mg | Potassium: 81mg | Fiber: 2g | Sugar: 19g | Vitamin A: 279IU | Calcium: 13mg | Iron: 1mg
