Super Easy, Super Moist Chocolate Cupcakes

DessertBakingChocolateCupcake

Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening.

Photography Credit: Elise Bauer

Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening?

Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online.

The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes).

All without eggs or butter. (There’s butter in the frosting I’m using, but we’re talking about the cake.) I even tried adding an egg to the recipe and it wasn’t nearly as good as the batch without it.

Over the last week I’ve made several batches of cupcakes following this method, including a couple for my mom’s book club. (Waving hi to mom’s friends!)

A quick note on how to measure flour for this recipe. Scoop flour into your measuring cup with a spoon until the measuring cup is heaping then level it off with a knife. That should give you perfect cupcake batter every time.

I used a frosting recipe from Hershey’s, and instead of loading the cupcakes with frosting, decided instead to just simply drizzle frosting in patterns on the top.

Do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all.

If you want to make an entirely vegan cupcake, use our vegan chocolate frosting to go with the cupcakes!

Super Easy, Super Moist Chocolate Cupcakes Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Makes 12 cupcakes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf.

If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

Check your olive oil and make sure it is fresh, not rancid. Check your baking soda to make sure it still works (add a little vinegar to a teaspoon, if it bubbles up vigorously, it's fine.)

Ingredients

Cupcakes:

  • 1 1/2 cups (188 g) all purpose flour
  • 1/4 cup (23 g) natural unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking soda (4 g) (make sure it's fresh!)
  • 1/2 teaspoon (1 g) salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons olive oil

Frosting:

  • 4 tablespoons butter
  • 1/3 cup (30 g) natural unsweetened cocoa powder
  • 1 1/2 cup (158 g) powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract

Method

Cupcakes:

1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.

6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

Frosting:

While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

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Super Easy Super Moist Chocolate Cupcakes

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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224 Comments / Reviews

No ImageSuper Easy, Super Moist Chocolate Cupcakes

Did you make it? Rate it!

  1. Hunter

    I followed the recipe, but ended up with sunken cupcakes :( Tasted delicious though. Ended up scooping them out into a bowl and added a scoop of cherry chocolate chip ice cream and the frosting. This was definitely the best frosting I’ve made!!

    xxxxxyyyyy

  2. Noreen

    I tried this, my children loved them. Thanks.
    Can you share a recipe for baked glazed doughnuts and or fondants. Thanks again

    xxxxxyyyyy

    Show Replies (1)
  3. Jasmine

    I wish I knew what went wrong! Followed the recipe and as they were cooking I knew right away they were not going to turn out. The tops are dull and crusty, and they collapsed instead of rising. They don’t taste all that great. At least they’re still moist in the centre? I’m struggling to find something nice to say about them. Very disappointed. The only change I made was using gluten free flour instead of regular flour, and that has never steered me wrong in any recipe before as it’s something I do very often. Oh well, I’ll smother them in icing and perhaps that will make them better…. overall it’s a fail from me.

    Show Replies (2)
  4. Abby

    Stumbled across this recipe doing a google search and so glad I did. My two year old daughter is allergic to eggs and we made these Easter Day on the off chance they’d taste moist and chocolatly and better than other egg free cakes we made. They were an absolute hit! Easy to make and so delicious. Can’t wait to make them again! Thank you

    xxxxxyyyyy

  5. Jan

    Perfect, simple and delicious. Easy to follow recipe. My kids love it. Got compliments from my friends…

    xxxxxyyyyy

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Super Easy, Super Moist Chocolate Cupcakes