Our Favorite Basic Chocolate Cupcake Recipe for National Chocolate Cupcake Day

By on 10/18/2016 03:48:00 PM

I bake a lot of chocolate cupcakes! Chocolate cupcakes are my "standby" dessert for dinners honoring the girls' special awards (National Junior Honor Society, Straight A's, etc.) or special, weekday events. On busy evenings, I may bake my chocolate cupcakes from a commercial mix--but, most of the time, I use a recipe from a clipped recipe tucked away inside an old cookbook. My grandma never made cupcakes--but, would make a chocolate cake every now and then. I am betting that the original recipe came from a Pillsbury Flour package years back! At any rate; in honor of National Chocolate Cupcake Day--I wanted to share our basic, easy, go-to, chocolate cupcake recipe. We've tweaked the recipe a little in recent years--subbing in Stevia and almond milk--and mixing in some chocolate chips!  

Our Favorite Basic Chocolate Cupcake Ingredients
1 1/2 c. All-Purpose Flour
2/3 c. Cocoa
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 c. Sugar or Stevia
1/2 c. Butter or Margarine, softened
2 Eggs
1 tsp. Vanila Extract
1 c. Milk or Almond Milk
1/4 c. Milk Chocolate Chips (optional)

Frosting of your Choice (I use Buttercream--and pipe it on pretty heavily!)

Instructions for Our Favorite Basic Chocolate Cupcake Recipe

Preheat Oven and Prepare Muffin Tins.  Preheat oven to 350F and line two full sized muffin pans (I currently have Farberware Muffin Tins with approximately 20 muffin liners.  (I usually end up with 18 cupcakes from this recipe..some yield 20.)

Prepare the Chocolate Cupcake Batter.  Combine the dry ingredients (flour, baking soda, salt, and cocoa) in small mixing bowl. Beat butter, sugar, eggs and vanilla extract in large mixing bowl. Add half of the milk.  Then, beat in half of the flour mixture.  Add the remaining milk and the remaining flour mixture.  Stir in the chocolate chips.  Spoon slightly less than 1/3 c. of the batter (I use a dry measuring cup) into cupcake liner.  (Fill the liners about 2/3 of the way full.)

Bake and Cool.  Bake or 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool for a few minutes in the pan and then remove the cupcakes and place on wire racks to cool completely.

Frost and Decorate as Desired.  I use the Wilton Dessert Decorator Plus to pipe frosting onto my cupcakes.  I LOVE this tool.  It's small, easy to fill and use (the kids can even use it easily to help frost & decorate cupcakes and cakes without making a mess) and it's easy to clean. 

I almost always use buttercream frosting or chocolate buttercream frosting on these.  Not that we really need an excuse to make chocolate cupcakes--but, National Chocolate Cupcake Day does provide the perfect opportunity to bake a batch (or two) to share! 

About Angela

Angela is a freelance travel writer and lifestyle blogger, blessed with 3 beautiful daughters, 5 moody cats, 1 spoiled dog, and 1 very supportive husband.


  1. We have started getting a subscription baking box and a lot of the ones we get require a muffin pan. cupcake liners