Easy chocolate cupcakes
Soft, rich, and irresistibly chocolatey cupcakes topped with smooth cocoa buttercream. These classic homemade treats are perfect for any celebration or indulgent moment.
Updated : 05 November, 2025
Easy
About 20 min.
Ingredients
For the cupcakes
175 grams
Flour
40 grams
Cocoa powder
1.5 teaspoon
Baking powder
0.5 teaspoon
Baking soda
250 grams
Sugar
pinch
Salt
100 milliliters
Sunflower oil
2
Eggs
2 tablespoon
Milk
125 milliliters
Water
For the buttercream
200 grams
Butter
130 grams
Powdered sugar
15 grams
Cocoa powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C and line 2 x 12-hole muffin tins with 18 paper cases.
Step 2
Sift the flour, cocoa powder, baking powder, and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt, then mix to combine.
Step 3
Pour in the sunflower oil, add the eggs and milk, and beat until smooth. Gradually add the boiling water and mix again until the batter is silky and well combined.
Step 4
Transfer the mixture to a large jug for easy pouring and divide evenly between the paper cases. Bake on the middle shelf of the preheated oven for 20-25 minutes, or until the cupcakes are well-risen and a skewer inserted into the center comes out clean.
Step 5
Allow the cakes to cool in the tins for about 5 minutes, then transfer to a wire rack to cool completely.
Step 6
Meanwhile, prepare the buttercream. Beat together the butter, icing sugar, and cocoa powder with an electric hand whisk until pale, fluffy, and smooth.
Step 7
Once the cupcakes have cooled, pipe or spread the buttercream generously on top, then finish with your choice of chocolate decorations. Store in an airtight container until ready to serve.