Easy decadent chocolate cupcakes that anyone can make. This easy chocolate cupcakes recipe without coffee makes super soft and moist cupcakes topped with a rich chocolate cream cheese frosting. These cupcakes are simply amazing!
About This Recipe
Nothing beats a good chocolate cupcake with silky frosting on top. Chocolate cupcakes are one of the most iconic baked goods in the world. They’re soft, moist, fudgy, and full of chocolate flavor topped with a silky ganache. Made with simple pantry ingredients, these chocolate cupcakes will be perfect for any occasion. You might want to make a double batch because they will disappear in a flash.
Why You Will Love This Recipe
- Super moist and soft: These cupcakes are moist, soft, and full of chocolate flavor just like your favorite bakery version.
- Easy to make: These cupcakes are beyond easy to make and they are ready in 20 minutes. You can find all the ingredients already in your kitchen. If you follow the instructions you can’t go wrong.
- Decadent frosting: The sweet chocolate frosting will take your cupcakes to the next level. With only 4 ingredients you will have rich elegant chocolate cupcakes.
What You Will Need to Make Chocolate Cupcakes Recipe Without Coffee
- Flour: All-purpose flour works great in chocolate cupcake recipes.
- Cocoa powder: Use dutch processed cocoa powder for this recipe. The good texture and taste of chocolate cupcakes depend on the quality of the cocoa powder.
- Baking powder: Baking powder is a leavening agent that increases the volume and lightens the texture of cupcakes.
- Boiling water: Unlike many chocolate cake or cupcake recipes, cocoa powder is not mixed with flour in this recipe. First, the cocoa powder should be dissolved in boiling water and when it reaches room temperature, it should be added to the rest of the ingredients.
- Sugar: Granulated sugar adds sweetness and moisture to the cupcakes.
- Eggs: Eggs add fat and structure to baked goods and help them rise.
- Vegetable oil: Vegetable oil adds moisture and tenderness to cupcakes. You can use any flavorless vegetable oil such as canola.
- Vanilla extract: Vanilla extract adds flavor and taste to the cupcakes.
- Salt: Salt balances sweetness and enhances other flavors such as chocolate flavor.
What You Will Need to Make Chocolate Cream Cheese Frosting
- Cream cheese: You can use full-fat cream cheese for this frosting. Take the cream cheese out of the refrigerator for 15 to 30 minutes before using it to reach room temperature.
- Confectioners sugar: Confectioners sugar blends perfectly into cream cheese and butter and adds sweetness to the frosting.
- Butter: The butter helps to have creamy and silky frosting and adds a rich nutty flavor to the frosting.
- Cocoa powder: Cocoa powder adds a deep and rich chocolate flavor to the cupcake frosting.
- Vanilla extract: Vanilla extract adds a subtle flavor to chocolate cream cheese frosting.
Step-by-Step Instructions
- Gather the ingredients and put them on the counter. To have soft and delicious chocolate cupcakes, the measurements must be accurate.
- To measure the flour, fluff the flour in the container very well, scoop a heaping portion with a measuring cup, and level it off with the back of a knife.
- Sift and whisk together the flour, salt, and baking powder in a bowl.
- Measure and sift 1/2 cup of cocoa powder, add the cocoa powder to a heat-proof bowl and then pour hot water over it. Stir until the cocoa powder is completely dissolved. Allow it to cool down to room temperature.
- Preheat the oven to 350°F and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, cream together vegetable oil and sugar until just combined.
- Add eggs one at a time mixing well until smooth and light in color.
- Add vanilla extract and mix to incorporate.
- Add the dry ingredients to the wet ingredients and beat on low until combined.
- Check if the mixture of cocoa powder and water has reached room temperature and then add to the ingredients and mix on low with an electric mixer or a spatula.
- Use a 1/4 cup measuring cup to portion out the batter into the cupcake liners and fill each one about 2/3 full.
- Bake for 18 to 20 minutes, or until an inserted toothpick comes out clean.
- Transfer cupcakes to a wire rack and allow to cool completely.
How to Make Chocolate Cream Cheese Frosting
- Using an electric mixer or a stand mixer, beat softened cream cheese with butter, salt, and vanilla extract in a large bowl until smooth and creamy.
- Gradually add powdered sugar, beating at low speed until well combined.
- Add cocoa powder and mix on low until well-blended.
- Frost cool cupcakes with chocolate cream cheese frosting.
Did you like the chocolate cupcakes recipe without coffee? Try my banana muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1⅓ cup all-purpose flour
- 1/2 cup dutch-process cocoa powder
- 1 cup hot water
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- CHOCOLATE CREAM CHEESE FROSTING
- 8 oz full-fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1/2 cup dutch-process cocoa powder
Instructions
Step 1
Sift and whisk together the flour, salt, and baking powder in a bowl.
Step 2
Measure and sift 1/2 cup of cocoa powder, add the cocoa powder to a heat-proof bowl and then pour hot water over it. Stir until the cocoa powder is completely dissolved. Allow it to cool down to room temperature.
Step 3
Preheat the oven to 350°F and line a 12-hole muffin tray with paper cases.
Step 4
In a large mixing bowl, cream together vegetable oil and sugar until just combined.
Step 5
Add eggs one at a time mixing well until smooth and light in color.
Step 6
Add vanilla extract and mix to incorporate.
Step 7
Add the dry ingredients to the wet ingredients and beat on low until combined.
Step 8
Check if the mixture of cocoa powder and water has reached room temperature and then add to the ingredients and mix on low with an electric mixer or a spatula.
Step 9
Use a 1/4 cup measuring cup to portion out the batter into the cupcake liners and fill each one about 2/3 full.
Step 10
Bake for 18 to 20 minutes, or until an inserted toothpick comes out clean.
Step 11
Transfer cupcakes to a wire rack and allow to cool completely.
Step 12
Using an electric mixer or a stand mixer, beat softened cream cheese with butter, salt, and vanilla extract in a large bowl until smooth and creamy.
Step 13
Gradually add powdered sugar, beating at low speed until well combined.
Step 14
Add 1/2 cup cocoa powder and mix on low until well-blended.
Step 15
Frost cool cupcakes with chocolate cream cheese frosting.
