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!
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
- Preheat the oven to 350 degrees. Line 22 to 24 muffin cups with cupcake liners and set pan aside.
- Combine the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl and beat with an electric mixer to combine.
- 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.
- 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.
- 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).
- 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.
- 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.