Easy Chocolate Cupcakes

These Easy Chocolate Cupcakes are decadently moist, perfectly fluffy, and rich with deep chocolate flavor. Topped with a smooth and creamy chocolate buttercream and finished with a glossy glaze, they’re everything you want in a cupcake—and more.

WHY YOU’LL LOVE THIS RECIPE

• Rich cocoa flavor with a melt-in-your-mouth texture.
• Uses basic pantry staples.
• Frosting is smooth, pipeable, and full of real chocolate.
• Optional glaze for an extra chocolatey punch.
• Great for birthdays, parties, or anytime treats.

Cupcakes are a staple in the world of desserts—but these aren’t just any cupcakes. These Easy Chocolate Cupcakes deliver everything you love in a chocolate dessert: depth of flavor, light and airy texture, and luscious frosting, all packed into a hand-held treat. Think bakery-style quality with home-kitchen simplicity.

The real magic starts with the batter. A mix of butter, cocoa, and melted unsweetened chocolate lays the foundation for an intensely flavored cupcake. Then comes the balance of sugar and sour cream, which adds sweetness and a slight tang to balance the richness. The sour cream also keeps the crumb unbelievably moist.

Beating the eggs well introduces air, creating a light and fluffy batter. The combination of baking soda and baking powder guarantees a perfect rise every time. And the flour is just enough to hold it all together without being dense.

What sets these cupcakes apart is the triple chocolate experience: the cocoa and melted chocolate in the batter, the dreamy buttercream frosting, and a final drizzle of chocolate glaze. Each bite is an explosion of textures and chocolatey goodness.

The frosting is rich but not too sweet, made from butter, powdered sugar, cream, and unsweetened melted chocolate. It’s silky enough to spread and stiff enough to pipe—whatever your vibe.

Want to go over the top? The optional chocolate glaze adds a shiny finish and extra richness. It sets beautifully and gives a lovely contrast to the creamy frosting beneath.

This recipe makes 18 cupcakes—perfect for a party or sharing with neighbors. And because they’re so easy to make, they’re ideal even on a busy weekday.

Feel like adding your own twist? Try mixing mini chocolate chips into the batter or topping with a sprinkle of sea salt or crushed nuts.

These cupcakes store beautifully and can be made ahead. The texture stays moist for days, and they even freeze well, frosted or unfrosted.

Get ready to impress your guests (or just treat yourself) with these chocolate bombs of deliciousness. You deserve it.

SERVINGS: 18 cupcakes

PREP TIME: 25 minutes
COOK TIME: 18 minutes
COOLING TIME: 45 minutes
TOTAL TIME: 1 hour 28 minutes

INGREDIENTS

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 3 ounces unsweetened chocolate, melted and cooled
• 2 large eggs, at room temperature
• 1/4 cup sour cream, full-fat
• 1 teaspoon vanilla extract
• 1 cup whole milk, at room temperature

For the Frosting:

• 2/3 cup unsalted butter, very soft
• 2 cups powdered sugar, divided
• 4 tablespoons heavy cream, divided
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 ounces unsweetened chocolate, melted and cooled

For the Glaze (optional):

• 2 ounces dark chocolate, finely chopped
• 2 tablespoons water
• 2 teaspoons corn syrup

INSTRUCTIONS

1. Preheat oven to 350°F. Line 18 muffin cups with paper liners.
2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter until creamy. Add sugar and beat until light and fluffy, about 2 minutes.
4. Mix in melted chocolate until fully combined. Add eggs, one at a time, beating well after each addition.
5. Beat in sour cream and vanilla extract.
6. Alternately add the flour mixture and milk to the batter, starting and ending with flour. Mix just until incorporated.
7. Divide batter evenly into cupcake liners, filling each about 2/3 full.
8. Bake for 16–20 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

1. Beat soft butter, 1 1/2 cups powdered sugar, and 2 tbsp cream until smooth.
2. Mix in vanilla and salt. Add cooled melted chocolate, then remaining sugar and cream.
3. Beat until light and fluffy.

Make the Glaze (optional):

1. Combine chocolate, water, and corn syrup in a saucepan over low heat.
2. Stir constantly until melted and glossy. Cool completely.

Assemble:

1. Frost cupcakes with buttercream using a piping bag or spatula.
2. Drizzle cooled glaze over the top, if using.

TIPS

• Use room temp ingredients for a smoother batter.
• Don’t overfill cupcake liners—aim for 2/3 full.
• Let the glaze cool before drizzling to avoid melting the frosting.
• These cupcakes freeze beautifully—just thaw and frost before serving.