These easy chocolate cupcakes require just one bowl and a few simple ingredients to make. They’re so simple anyone can make them! And bonus: they’re delicious.
Sometimes you just need a chocolate cupcake. Who’s with me? These EASY chocolate cupcakes (with CHOCOLATE FUDGE FROSTING!) were made for those days when you’re craving chocolate but don’t have the time to go all-out and bake a fancy dessert.
For the record, this is pretty much every day of my life. The chocolate-craving part; clearly I have far too much time on my hands when it comes to baking.
In the midst of pumpkin season I found myself without a single bit of chocolate cake lying around and wanted required something to feed my ever-present cravings. So I broke out the mixing bowl and whipped up a batch of these little guys.
Yep, don’t worry about me—my freezer is now stocked with chocolate cupcakes. I can grab one any time the need arises. (That’s about twice a day, FYI.)
Why you’ll love these easy chocolate cupcakes
- All you need is one mixing bowl and a hand mixer—no stand mixer required!
- They come together quickly using pantry staple ingredients
- Even the frosting is SUPER EASY to make!
How to make easy chocolate cupcakes
Start by combining flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl and beat briefly to combine. Beat in the eggs and mix just to combine.
Add lukewarm coffee (or substitute flat cola), sour cream, vegetable oil, and vanilla and beat until smooth. Divide between muffin cups lined with cupcake liners and bake. And that’s it!
Baker’s tip: If you have to open a new bottle/can of cola, pour it between two glasses until it stops bubbling. You want all the carbonation gone from the cola before you add it to your cupcake batter.
Note: I strongly prefer the flavor of these easy chocolate cupcakes when they’re made with coffee rather than cola—the coffee makes the cupcakes taste more chocolatey, whereas the cola makes them sweeter—but use cola if that’s what you prefer.
Once they’re done baking, cool your cupcakes completely before you make the frosting.
How to make chocolate fudge frosting
Confession: I usually prefer cake to frosting. But this chocolate fudge frosting is an exception. It’s extra rich and chocolatey and beats chocolate buttercream by a mile. (Just don’t tell buttercream I said that.)
The only thing is that this frosting sets really quickly once you top your cupcakes with it so if you want to add sprinkles you have to work fast.
Start by heating some sweetened condensed milk in the microwave until it’s very hot. Add chopped dark chocolate, vanilla, and instant espresso powder (if you want—the espresso powder is not necessary) and stir with a rubber spatula to combine.
Beat in some powdered sugar and BAM, you’re done! Spread it over the cooled cupcakes (it’s not really pipe-able) and serve. Or just eat them all yourself. I won’t tell.
You know what’s better than ridiculously easy chocolate cupcakes?
Trick question. Pretty much NOTHING! So what are you waiting for? Bake up some happiness today!
More cupcake recipes (in case you’re hungry)
Nutella Cupcakes
Strawberry Mimosa Cupcakes
Chocolate Mint Cupcakes
Did you make these easy chocolate cupcakes? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram! Tag @theitsybitsykitchen so I can see! And like IBK on Facebook and follow on Pinterest for more delicious recipes.
These easy chocolate cupcakes are quick and simple to make, using pantry staples. You can't go wrong with easy desserts!
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup strong lukewarm coffee or flat cola
- 3/4 cup full-fat sour cream
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- 8 ounces dark chocolate chopped (about 1 1/2 cups chopped chocolate)
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder optional
- 2 cups powdered sugar sifted
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Preheat the oven to 350 degrees. Line 22 to 24 muffin cups with cupcake liners and set pan aside.
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Combine the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl and beat with an electric mixer to combine.
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Add the eggs and beat on low just to combine. Add the coffee, sour cream, vegetable oil, and vanilla and beat to combine. Use a rubber spatula to scrape down the sides and bottom of the bowl, then beat on medium speed until batter is smooth.
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Fill each cupcake liner 2/3 full of batter. Bake 16 to 20 minutes, until the cupcakes spring back when lightly touched with your fingertip. Cool cupcakes in pans on wire racks for 20 minutes, then remove from the tins to cool completely before frosting.
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Place the sweetened condensed milk in a large microwave-safe bowl and heat in 30 second increments until hot. Stir in the chocolate, vanilla, and espresso powder (if using).
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Mix with a rubber spatula until the chocolate has melted and mixture is completely smooth. Beat in the powdered sugar with an electric mixer set to low speed. If frosting is too loose to spread, refrigerate for a few minutes until it firms a bit.
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Spread over the cooled cupcakes and decorate as desired. Serve. Uneaten cupcakes can be refrigerated, loosely covered with plastic wrap, for up to 2 days or frozen for up to 2 months.
- If you have to open a new bottle/can of cola, pour it between two glasses until it stops bubbling. You want all the carbonation gone from the cola before you add it to your cupcake batter.
- I strongly prefer the flavor of these easy chocolate cupcakes when they’re made with coffee rather than cola—the coffee makes the cupcakes taste more chocolatey, whereas the cola makes them sweeter—but use cola if that’s what you prefer.
- If you want to top you cupcakes with sprinkles, you’ll have to work quickly because the frosting sets very fast.
I’m totally with ya! Sometimes (most times) you do need a little chocolate and you can never go wrong with a classic chocolate cupcake with chocolate frosting. Love the coffee addition in here – it goes so well with chocolate! Happy Monday Kelsie 🙂
Thanks, Dawn! Happy Monday to you too!
There is no better treat than a chocolate cupcake! You had me at easy and chocolate, but then you started talking about that fudge frosting, and now I am completely sold! And I’m with you, I would definitely make these with coffee over cola! Happy Monday Kelsie!
Haha! Thank you, Leanne! Happy Monday!
Oh man, these cupcakes look phenomenal, Kelsie! That photo at the bottom…the one with the fork and the bite missing. Nailed it! Although I do wonder what happened to the missing bite? 🙂 It’s always good to have a chocolate cupcake recipe in your back pocket! (Not an actual cupcake…just the recipe.) Hope you have a great day ahead, my friend!
Thanks, David! It’s possible (and in fact probable) that said bite ended up in my mouth :). Have a great week!
I’m always up for adding a new chocolate cupcake recipe to my repertoire Kelsie! And I know they’re delicious when they’re from your kitchen!
Thank you, Mary Ann!
WHAT ARE YOU DOING TO US?!!! Oh man! This is a keeper! I can’t handle that frosting, my friend! Cupcake perfection!!
Thank you, Annie!
My kind of cupcake!! Those babies looks super awesome Kelsie!! Perfect for chocoholics like me!!
Thank you, Kim!
My husband would definitely be with you on the whole chocolate cupcake thing, Keslie! And he would absolutely LOVE to devour these! And since they are easy-peasy to make, I might actually surprise him with a batch! 😉 Cheers, doll!
Aww thanks, Chey!
Doesn’t take much to get me going with a recipe when chocolate is involved but when it is prefaced by the word easy my path is even further illuminated! Kiddo will be happy when I pick him up from school today:) Will be splitting the frosting – double espresso for me and none for him, lol 🙂 Pinned!
OMG you’re onto something with the espresso frosting :). Coffee and chocolate make my heart sing! Thanks, Milena!
Kelsie – you said it! There’s nothing like chocolate cake! I’d eat it every day if I could and actually get away with it. And, like you, I’m more about the cake than the frosting, and if this is better than buttercream, I’m all over it! And don’t worry, I’m not telling the buttercream. (Because I still do love it!). Thanks for the easy recipe!
Thank you, Laura!
We all need back pocket recipes like this for simple and perfect treats! Love these, Kelsie! That frosting sounds incredible…
Thank you, Marissa!
I love chocolate cupcakes and an easy recipe like this is even better. These look absolutely delicious and that chocolate frosting…soooooo good. I wish that I had one of these now, perfectly yummy way to start the week 🙂
Thank you, Ashika!
Oh my can we just talk about that FROSTING?!!!! I would just eat that by the spoonful….and I’m not even a frosting kind of girl!! Now I’m craving chocolate! Hahahaha 🙂
Haha! Thanks, Kelly!
Hello
I was wondering if yoghurt or creme fraiche can substitute the sour cream (which isn’t available in Italy)
Thank you
Hi Maria! Yes, you should be able to plain substitute whole milk Greek yogurt. I hope you enjoy them!
I definitely need my daily chocolate fix! Love these. Sometimes you just don’t feel like putting in all of the effort for a fancy cupcake!! The frosting on these are awesome!
Thank you, Katherine!
Great idea to stock your freezer with chocolate cupcakes! Perfect for emergencies. Which seem to occur hourly, don’t they? 🙂 Anyway, these look super — thanks.
Haha! Hourly sounds about right! Thanks, John!
I am all about some fudgy frosting and those cupcakes look delish!
Thank you, Carlee!