This Easy Chocolate Cupcake recipe is a lower sugar take on a classic dessert—but it’s filled with chocolatey flavor and creamy frosting that the kids will totally love. And: They are so easy to make!
Easy Chocolate Cupcakes
This recipe comes together in a few minutes with basic pantry staples. I have a few options in case you happen not to have one ingredient or another, as well as adjustments for food allergies. We love that this cupcake recipe is easy, lower in sugar than traditional recipes, and that it still boasts a lot of chocolate flavor!
Healthy Chocolate Cupcakes
Okay, I do admit that these will not be as sweet as the cupcakes you’d get at a bakery, but they are definitely a food that your toddler will be happy to dig into. (And I bet you’d like to have one too.) You can use any type of frosting you like, though I’m partial to cream cheese frosting since it tastes creamy without the need for cups of powdered sugar. You can also add sprinkles or fresh fruit to make these even more fun.
TIP: A standard chocolate cupcake recipe has anywhere from ½-1 cup of sugar, but this one has just 1/3 cup. This means that there’s enough sugar to make the right texture and flavor, but they’re less sweet.
Ingredients You Need
To make this recipe, you’ll need:
- plain whole milk Greek yogurt or sour cream
- all purpose flour
- cocoa powder
- baking powder
- baking soda
TIP: If you don’t have sour cream or yogurt, you can use all milk.
Here’s a look at the process involved in making this Chocolate Cupcake recipe from scratch.
- Gather your ingredients.
- Mix the wet ingredients in a medium-size bowl.
- Gently stir in the dry ingredients.
- Portion into a muffin tin lined with paper cupcake liners. bake!
TIP: You have two options for sizes when making this recipe—12 modest size cupcakes or 9 larger ones. See the recipe at the bottom of the post for the information.
What makes a cupcake moist and fluffy?
The key to moist and fluffy chocolate cupcakes is to beat lots of air into the eggs and flour, but to not overwork the batter once you add the flour. That would cause the gluten in the flour to toughen up.
How do you make cupcakes moist?
The moisture in these chocolate cupcakes comes from the sour cream, butter, and eggs. Beating the eggs well before adding in the flour helps to ensure that they bake up both moist and fluffy.
How do you ice cupcakes?
The easiest way to ice cupcakes with a pretty swirl is to put the frosting into a zip top bag, seal it, then snip off one corner. Use it like a piping bag to make swirls on the top of each cupcake. This is also a place where the kids can help! You can also simply spread it on with a butter knife or off-set spatula.
Frosting Recipe without Powdered Sugar
We like to use cream cheese frosting since it’s naturally lower in sugar than a traditional buttercream, which needs cups of powdered sugar to hold shape. (It’s delicious, but it can be a lot for a tiny toddler!) It also is super easy to make, and is rich and creamy. The recipe here is for a Fresh Strawberry Frosting, which has a pretty pink color. If you want a plain cream cheese frosting, simply omit the strawberries.
Egg-Free Chocolate Cupcake Recipe
I wanted to make sure that I gave an egg-free option for these cupcakes in case of a food allergy. You can use 2 tablespoons ground flaxseed and 5 tablespoons water in place of the eggs called for in the recipe. The batter bakes up moist and fluffy and it’s actually hard to tell the difference! (That’s an egg-free one shown right above.)
TIP: My Healthy Chocolate Cake is also egg-free and is SO good!
Tips for Making the Best Easy Chocolate Cupcakes
- You can use whole-wheat pastry instead of all-purpose if you prefer.
- To make these egg-free, use 2 tablespoons ground flaxseed and 5 tablespoons water in place of the eggs.
- To make these dairy-free, use unsweetened plain non-dairy milk instead of dairy milk and melted coconut oil in place of the butter.
- If you don’t have yogurt or sour cream, you can use all milk.
- These cupcakes are best when they are freshly baked, so make them on the day you plan to eat them if possible and keep them at room temperature.
- Frost just before serving if possible.
- You can of course use a traditional frosting if you’d like, or even try a whipped coconut frosting if you like that flavor.
- You may like these with my Chocolate Cream Cheese Frosting, my Quick Chocolate Frosting, or my Strawberry Frosting.
- Try my Healthy Chocolate Cake for an easy cake version of this.
I’d love to know what you think of this recipe if you try it, so please comment below to share!Print
This recipe makes a dozen modest-sized cupcakes or 9 more standard cupcakes. I like the smaller ones for younger toddlers who may not need or be able to eat a larger serving.
- 1/4 cup butter, softened at room temperature
- 1/3 cup sugar
- 2 eggs
- 1/4 cup plain whole milk Greek yogurt or sour cream
- 1/3 cup milk
- 1 teaspoon vanilla
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Fresh Strawberry Frosting (or frosting of choice)
- Prepare the Fresh Strawberry Frosting and place into the fridge. Preheat the oven to 350 degrees F and line a standard muffin tin with paper liners. Set aside.
- In a medium bowl, beat the butter and sugar with a handheld electric mixer until light and fluffy, about 1 minute. Add the eggs, one at a time, then the sour cream, vanilla, and milk. (You can also use a blender for that part.)
- Slowly add in the flour, cocoa powder, baking powder, baking soda, and salt. Stir gently until just combined.
- To make more modest sized cupcakes for younger kids: Fill prepared paper liners about 1/2 full. Bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.
- To make more standard size cupcakes: Fill 9 cupcake liners with about 1/4 cup batter. Bake for 16-18 minutes, or until a cake tester inserted into the center comes out cleanly.
- Remove from oven. Remove cupcakes from pan and let cool completely on a wire rack.
- Just before serving, remove the frosting from the fridge. Snip off one corner of the bag and pipe onto cooled cupcakes. Garnish with a slice of berry, if desired, and serve immediately.
Fresh Strawberry Frosting: Place 1/2 cup chopped strawberries into a food processor. Grind until very smooth, about 20 seconds. Add 2 tablespoons honey, 6 ounces cream cheese, and 2 tablespoons butter, softened at room temperature, and process until very smooth. Spoon into a quart-size zip top bag, seal, and refrigerate until ready to serve.
Standard Cream Cheese Frosting: Add 2 tablespoons honey, 6 ounces cream cheese, softened at room temperature, and 2 tablespoons butter, softened at room temperature, to a medium bowl. Blend with a spatula or hand-held electric mixer until very smooth. Spoon into a quart-size zip top bag, seal, and refrigerate until ready to serve.
You can use whole-wheat pastry instead of all-purpose if you prefer.
To make these egg-free, use 2 tablespoons ground flaxseed and 5 tablespoons water in place of the eggs.
To make these dairy-free, use unsweetened plain non-dairy milk instead of dairy milk and melted coconut oil in place of the butter.
If you don’t have yogurt or sour cream, you can use all milk.
These cupcakes are best when they are freshly baked, so make them on the day you plan to eat them if possible and keep them at room temperature.
Frost just before serving if possible.
- Serving Size: 1 cupcake
- Calories: 251
- Sugar: 22.5 g
- Sodium: 127.7 mg
- Fat: 13.1 g
- Saturated Fat: 7.7 g
- Unsaturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 0.9 g
- Protein: 4.8 g
- Cholesterol: 64.7 mg