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Easy Chocolate Cupcake

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.
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
45 minutes
Total Time 1 hour 28 minutes
Servings 18

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
 

  • Preheat oven to 350°F. Line 18 muffin cups with paper liners.
  • In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
  • In a large mixing bowl, beat butter until creamy. Add sugar and beat until light and fluffy, about 2 minutes.
  • Mix in melted chocolate until fully combined. Add eggs, one at a time, beating well after each addition.
  • Beat in sour cream and vanilla extract.
  • Alternately add the flour mixture and milk to the batter, starting and ending with flour. Mix just until incorporated.
  • Divide batter evenly into cupcake liners, filling each about 2/3 full.
  • 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:

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

Make the Glaze (optional):

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

Assemble:

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

Notes

  • 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.