Description
These homemade chocolate cupcakes are rich, moist, and packed with deep chocolate flavor from cocoa powder and melty chocolate chips. They are simple to prepare and perfect for celebrations, gatherings, or satisfying a chocolate craving.
Ingredients
1 3/4 cups all-purpose flour
2/3 cup cocoa powder
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon instant coffee powder
2 eggs
3/4 cup yogurt (optional)
1/2 cup milk
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 450°F (230°C) and line a muffin pan with cupcake liners.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and instant coffee powder. Mix well.
- In another bowl, whisk together the eggs, yogurt (if using), milk, vanilla extract, and vegetable oil until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix gently until just combined. Avoid overmixing.
- Fold the semi-sweet chocolate chips evenly into the batter.
- Scoop the batter into the cupcake liners, filling each about three-quarters full. Optionally sprinkle extra chocolate chips on top.
- Bake at 450°F (230°C) for 6 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door.
- Continue baking for another 14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat a cupcake in the microwave for 10–15 seconds to soften the texture and melt the chocolate chips slightly.
The yogurt can be omitted, but it helps create a softer and more moist cupcake.
Add chopped walnuts or hazelnuts for extra crunch.
Top with chocolate buttercream, ganache, cream cheese frosting, or powdered sugar for serving.
Cupcakes can be frozen for up to 2 months and thawed at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
