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Chocolate Cupcakes Recipe – Easy Bake with Cookie Crumb Topping

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Moist, rich chocolate cupcakes made in one bowl — simple enough for beginners, but impressive enough for any celebration.

Ingredients

Scale

  • 1 cup (120g) all-purpose flour

  • ½ cup (45g) unsweetened cocoa powder

  • ¾ cup (150g) granulated sugar

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 large egg

  • ½ cup (120ml) buttermilk

  • ¼ cup (60ml) vegetable oil

  • 1 tsp vanilla extract

  • ½ cup (120ml) hot water or hot coffee

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  • Whisk flour, cocoa, sugar, baking soda, and salt in a large bowl.

  • Add egg, buttermilk, oil, and vanilla. Mix until smooth.

  • Slowly stir in hot water or coffee. Batter will be thin.

  • Fill liners ⅔ full.

  • Bake for 17–20 minutes or until a toothpick comes out with moist crumbs.

  • Cool 5 minutes in pan, then transfer to a wire rack. Frost when fully cool.

Notes

  • Dutch-process cocoa gives a smoother flavor.

  • Add chocolate chips for extra indulgence.

  • Unfrosted cupcakes freeze well for up to 3 months.

Find it online: https://flavorlyzo.com/chocolate-cupcakes-recipe-easy-bake-with-cookie-crumb-topping/