Say hello to your new go-to simple chocolate cupcake recipe! With just a handful of pantry staples, one bowl, and about 30 minutes, you'll have a dozen rich, chocolatey cupcakes ready to enjoy. Even better? They're made without dairy, eggs, or any fancy equipment - no stand mixer or kitchen scale required.
I've been making these cupcakes for years, and they never disappoint. And, as it turns out, these cupcakes are naturally free of some of the most common allergens, making them a great option for sharing with family and friends.
They're rich and slightly dense (not light and fluffy like a boxed mix), with deep chocolate flavor in every bite. My eleven-year-old happily eats them plain, but they're even better topped with your favorite frosting - especially chocolate buttercream (so good!).
They're rich and slightly dense (not light and fluffy like a boxed mix), with deep chocolate flavor in every bite. My almost eight-year-old happily eats them plain, but they're even better topped with your favorite frosting-especially chocolate buttercream.
A few weeks ago at a Christmas party, someone told me, "I need more chocolate recipes from you!" I couldn't argue with that, so consider this the start of more chocolate-filled goodness coming your way.
Now, if you're expecting light and airy, boxed-mix-style cupcakes, these aren't that. They're a bit more dense-in the best possible way. Just ask my almost eight-year-old, who happily eats them plain or frosted (which feels like the ultimate stamp of approval).
If you're craving even more chocolate, be sure to check out my chocolate avocado truffles, chocolate chip sheet pan cookies, and chocolate chia pudding recipes. Afterall, there's always room for more chocolate, right?
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Why You'll Love This Recipe
- Quick and Easy
- Simple Ingredients
- Dairy-Free & Egg Free
- Perfect for birthdays, holidays, or any day!
Ingredient Notes
- Flour White whole wheat flour (also known as Golden Wheat Flour) and all-purpose flour are used in this recipe. If you don't have white whole wheat flour, it can be substituted with all-purpose flour.
- Cocoa powder I have made these cupcakes with cocoa powder and cacao powder - both worked beautifully. Use what you have. You can use Dutch processed cocoa powder if it's what you have, but it may affect the leavening (how much the cupcakes rise).
- Vanilla extract Enhances the chocolaty flavor.
- Olive Oil Rich in healthy fats. I use extra-virgin olive oil - it does not affect the flavor of this recipe.
- Sugar Adds sweetness and provides structure to this cupcake recipe. If you want to cut back on the amount of sugar even more, use three-quarters of a cup instead of one cup. They will be denser, but still taste good.
How to Make One Bowl Chocolate Cupcakes
Here's a summary of how to make these easy chocolate cupcakes. For a complete list of ingredients and specific instructions, scroll down to the recipe card.
- Sift the cocoa powder and baking soda.
- Add all ingredients to a large bowl and mix well. Batter should have some lumps.
- Divide batter evenly among a lined cupcake pan (muffin tin). Do not fill more than one-half to two-thirds fill.
- Bake at 350 degrees for 20-22 minutes, or until a toothpick inserted comes out clean.
Dietitian Tip
Incorporating some whole grain flour when making baked goods is a simple way to add fiber without sacrificing taste or texture.
Helpful Tips
- Let cool completely before storing or frosting.
- Use the scoop and sweep method for measuring the flour. To do this, use a spoon to put the flour into a measuring cup. Then, level the flour with a knife. This prevents flour from being packed in.
- Use a fine mesh strainer to sift the cocoa powder and baking soda.
- Do not overfill the liners.
- If you decide to double or triple batch this recipe, refer to my tablespoons to cups post to help make measuring the cocoa powder easier.
Questions You May Have
Store them in an airtight container at room temperature for a couple of days. Refrigerate to extend their freshness or freeze and use within three months.
Yes, just pour the batter into an 8x8 or 9x9 baking pan instead of a cupcake tin. Adjust the baking time and use a toothpick to check for doneness.
Chocolate buttercream is a classic choice, but vanilla frosting, cream cheese frosting, or even a simple dusting of powdered sugar works well.
Did you make this quick and easy chocolate cupcake recipe and love it? Please leave comment and ⭐⭐⭐⭐⭐ rating below to let me know. A 5-star review is the best compliment!
Don't forget to snap a pic of the cupcakes and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
📖 Recipe
Simple Chocolate Cupcake Recipe
Equipment
- 1 Fine mesh strainer to easily sift cocoa powder and baking soda
Ingredients
- ¾ cup All-purpose flour unbleached
- ¾ cup White whole wheat flour I use King Arthur brand
- 1 cup sugar
- 3 tablespoon cocoa powder Sifted. Can use cacao powder instead.
- ¼ teaspoon salt
- 1 teaspoon baking soda Sifted.
- 1 tablespoon vinegar white distilled vinegar
- 1 tsp vanilla pure vanilla extract
- ¼ cup olive oil canola, avocado, or other neutral oil can be used.
- 1 cup water
Instructions
- Preheat oven to 350° Fahrenheit.
- Line a 12-cup muffin pan with cupcake liners. Set aside.
- *See notes. Add all dry ingredients to a large mixing bowl. Stir.
- Add the remainder of the ingredients and mix well. Batter should have some lumps in it.
- Pour batter into muffin liners, filling them ½ way (no more than ⅔ full).
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
- This recipe is easily doubled.
- Do not leave out the vinegar. The vinegar reacts with the baking soda to leaven the cupcakes.
- Use the scoop and sweep method for measuring the flour. To do this, use a spoon to put the flour into a measuring cup. Then, level the flour with a knife. This prevents flour from being packed in.
- Sifting the cocoa powder and baking powder will help distribute the flavor and prevent someone from biting into a chunk of baking powder (it will ruin the taste of the cupcake).
- All-purpose flour can be used in place of white whole wheat flour.
- Use baking soda, not baking powder.
- Pour or spoon batter into the liners. I use a small measuring cup to do this.
- Do not overfill the liners. If you do, the tops will be hard.
- To keep the entire cupcake dairy-free, top the cupcake with a dairy-free frosting or chocolate drizzle. Otherwise, a buttercream frosting (white or chocolate) is easy and always a hit!
Mykaela says
So easy and good!!
Kristi says
🙌