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Easy chocolate cupcakes perfect for any occasion! Topped with glossy fudge frosting, these homemade chocolate cupcakes are perfectly nostalgic and delicious. When you absolutely need a dozen (plus) chocolate cupcakes, it doesn’t get any easier than these.

Easiest Chocolate Cupcakes | Tutti Dolci
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The Best Chocolate Cupcakes

Both the batter and the chocolate frosting are one-bowl recipes, no mixer required. The richest and easiest chocolate cupcakes with fudge frosting are within your reach in just about an hour, from start to finish.

Sprinkles are optional but highly encouraged, because what’s a cupcake without a little happy?

Easiest Chocolate Cupcakes | Tutti Dolci
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Easiest Chocolate Cupcakes

Easiest Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 54 minutes
  • Yield: 16 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Easy chocolate cupcakes perfect for any occasion! Topped with glossy fudge frosting, these homemade chocolate cupcakes are perfectly nostalgic and delicious.



  • 1 1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1/2 cup milk, at room temperature
  • 1/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup oil
  • 2 tsp vanilla extract
  • 2 tsp instant espresso
  • 1/2 cup boiling water


  • 3 Tbsp unsalted butter, melted
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa
  • 3 Tbsp milk


  1. Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, egg, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in until smooth. Fill each baking cup just over half full of batter.
  3. Bake cupcakes for 13 to 14 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Cool cupcakes in pans on wire racks for two minutes, then remove from pans to cool completely on wire racks.
  4. For the frosting, combine melted butter, vanilla, salt, powdered sugar, cocoa, and milk in a medium bowl and whisk until well combined. Whisk frosting one more minute, until smooth and glossy. Use an offset spatula to spread frosting over cupcakes.
  5. Store leftover cupcakes in an airtight container in the refrigerator; bring to room temperature before serving.


The frosting yields enough for 16 cupcakes; if you prefer a more generous amount of frosting, double the recipe.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. Made these over the weekend and I was stunned at how perfect they came out. These were delicious and my kids thoroughly enjoyed them. Thank you!!!

  2. These cupcakes look so good!!! One question – Would these cupcakes hold up for a bake sale? I noticed you mentioned storing them in the refrigerator. Does that mean they shouldn’t be left out for too long?

    Thank you,


    1. Thanks Sue! I like to refrigerate the cupcakes overnight because of the milk and butter in the frosting. For a bake sale, you could bake the cupcakes ahead and then frost them the day of. Hope that helps! 🙂

  3. I am looking for a great chocolate cake recipe for my daughter’s birthday. Would this make enough batter for 2 9 inch layers. The recipe looks wonderful.

    1. Hi MMM! For two 9-inch layers, I would double the recipe. You may have more batter than you need to fill the pans, so you could bake that into cupcakes. Hope that helps! 🙂 Oh and for a layer cake, I would probably triple the frosting recipe.