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This recipe for the Easiest Chocolate Cupcakes will quickly become your go-to recipe anytime you need a quick dessert. Made with my favorite time-saving ingredient, these cupcakes are sure to please the whole crowd. Plus, these Easiest Chocolate Cupcakes are super customizable no matter the occasion. So grab your muffin tin and let’s get baking!
I don’t know about you, but there is something special about cupcakes. I’m not sure what it is. I mean, all they really are is just cake and frosting. But give me a slice of cake and frosting on a plate and it’s not nearly as exciting as a chocolate cupcake.
Am I alone here?
I have shared a few cupcake recipes on the site over the years (I’ll link to those below), but I haven’t shared my simplest, easiest cupcake recipe yet. And that is why I am writing this post today. Because everyone needs a cupcake recipe that can be whipped up at the drop of a hat and doesn’t take a big trip to the grocery store.
Easiest Chocolate Cupcakes – Made With a Secret Ingredient
All that said, I have a little secret to share. One that you probably would never, ever, EVER guess, especially if you have been a long-time reader of this site…
Are you ready??
This recipe uses a cupcake mix from a box!!
I know, you probably just lost all faith in me. I’ve let you down.
The queen of real food.
The anti-processed and refined food recipe developer just told you she used a boxed mix for this recipe.
The world is officially ending…
But wait, hear me out!
If I were going to make gluten and grain-free cupcakes from scratch, these are the ingredients I would use:
- Almond flour
- Tapioca starch or arrowroot flour
- Cocoa powder
- Coconut sugar or allulose (if it needed to be low-carb)
- Baking powder or baking soda
- Sea salt
- Coconut oil or melted butter/ghee
- Vanilla extract (and maybe some other flavors if desired)
Guess what the ingredients of the boxed mix are that I use?
- Almond Flour
- Organic Coconut Sugar
- Organic Coconut Flour
- Baking Soda
- Sea Salt
It is literally all of the exact ingredients I would use from my own pantry, except already portioned and ready to go. Considering that I am crazy busy nowadays and our move earlier this year had us downsizing into a much smaller space, I am finding that I just don’t have the capability to keep a massive pantry of baking supplies on hand all the time. This boxed mix makes my life easier.
The brand I use is called Simple Mills Chocolate Cupcake and Muffin Mix. This post isn’t sponsored by them (they don’t even know who I am). It’s just coming from the heart (and belly) because I love their brand and use their products regularly.
The Simple Mills brand can be found almost everywhere nowadays. I used to only be able to find them at my local health food store, but now I regularly see them at other places like Target, Kroger, Safeway, Wal-Mart, etc. And of course, you can always find them online through Amazon or their own website.
Notes About the Easiest Chocolate Cupcakes
Using the Simple Mills mix makes my life so much easier. I do make a few tweaks to the box instructions and it works well for me so I wanted to share those notes here. All of this is listed in the recipe card below, so you don’t need to try to remember it all.
Make sure your eggs are at room temperature! I always forget to do this, but it does make a difference. If you’re like me and forget to pull out your eggs in advance of baking time, you can simply place them in a bowl of warm water for 10-15 minutes and you’re good to go.
You can use any oil you like, but I personally feel that melted butter or ghee gives them the best flavor. Coconut oil also works great for those who are 100% dairy-free.
I replace the water with milk (typically almond milk or coconut milk). I think this helps with flavor and texture. You could use any milk you like or just stick with the water as listed on the box.
When I make chocolate cake or cupcakes, I love them to be a rich black color. In order to get that, you will need to add a little black cocoa powder (like this one). Regular cocoa powder doesn’t give you that rich black color. This is totally optional, but if do decide to use this addition, you’ll need to add a tiny bit more liquid, as noted in the recipe below.
Simple Mills actually makes a really clean coconut oil-based frosting, but it does contain cane sugar. Since my body doesn’t tolerate cane sugar well, I prefer to use my Whipped Chocolate Ganache Frosting.
That’s all of the tweaks I make to create the easiest chocolate cupcakes. They are so delicious too!
Want Some More Cupcake Recipes?
I have a feeling this recipe for the Easiest Chocolate Cupcakes will quickly become your go-to. But, on the off chance you want something else, I have a few other delicious cupcake recipes you can choose from. While they are not as easy as today’s recipe, they are still delicious!
- Gluten-Free Chocolate Cupcakes and Rich Chocolate Orange Frosting
- Chocolate Cupcakes with Cream Filling
- Gingerbread Cupcakes with Vanilla Bean Frosting
And if these are not enough to keep your taste buds happy, make sure you check out my free dessert eBook below the recipe card. It’s filled with delicious, allergen-friendly recipes that are exclusive to that book!
Easiest Chocolate Cupcakes :: Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar Free
This recipe for the Easiest Chocolate Cupcakes will quickly become your go-to recipe anytime you need a quick dessert. Made with my favorite time-saving ingredient, these cupcakes are sure to please the whole crowd. Plus, these Easiest Chocolate Cupcakes are super customizable no matter the occasion. So grab your muffin tin and let's get baking!
- 3 eggs, at room temperature
- 1/3 cup melted butter, ghee, or oil of your choice
- 2/3 cup milk of choice, plus 2-3 tablespoons
- 1 tbsp vanilla extract
- 1 box of Simple Mills Chocolate Cupcake and Muffin Mix
- 2 tbsp Black Cocoa Powder
- 1 batch of my Whipped Chocolate Ganache Frosting OR frosting of your choice
- Sprinkles, shredded coconut, chopped nuts, or any other topping of your choice
- Combine the eggs, melted butter or oil, milk, and vanilla in a mixing bowl and whisk until smooth.
- In a separate bowl, combine the boxed mix and the black cocoa powder.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Pour into muffin liners and bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from the oven and place on a cooling rack. Let cool completely before frosting.
- Frost with the frosting of your choice and any toppings you desire.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Simple Mills Almond Flour Baking Mix, Chocolate Muffin & Cake Mix - Gluten Free, Plant Based, Paleo Friendly, 11.2 Ounce (Pack of 1)
Native Vanilla - Pure Vanilla Extract - 16 Fl Oz - Made from Premium Vanilla Bean Pods, For Chefs and Home Cooking, Baking, and Dessert Making
Good Dees Low Carb Rainbow Sprinkles, No Sugar Added Keto Sprinkles with All Natural Coloring, Diabetic, Dye-Free, Dairy-Free & Gluten Free (1g Net Carbs Per Serving) (Rainbow)
Gifbera Natural Cupcake Liners Standard Baking Cups 400-Count, Unbleached No Smell Paper
AmazonBasics Nonstick Carbon Steel Muffin Pan, Set of 2, 12 Cups Each
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 151mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 4g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Have food sensitivities or allergies? Missing out on delicious treats?
Well, now you don’t have to any longer!
Hi! My name is Jessica and I have a major sweet tooth! I also have multiple food sensitivities that include gluten and dairy and my body doesn’t do well with any form of refined sugar.
What’s a girl to do?
Well, I could go to my local Natural Grocers and find a lot of healthier treat options, but even then, many of them tote a hefty price tag or still include ingredients that don’t work so well for my body. So, I decided to head into my kitchen and start creating my own delicious treats at home. That way I can control the ingredients and customize everything to my own individual needs.
And today, I am excited to share my newest eBook, Deliciously Decadent Desserts, with you! This eBook is available exclusively to my newsletter subscribers and features never-bef0re-published recipes. This book includes some of my all-time favorite recipes and you can download your copy below for FREE!
Recipes include my beloved Homemade Thin Mints AND my Thin Mint Sandwiches Cookies (among others!). If you love Girl Scout cookies, but the ingredients don’t love you, have no fear! These two recipes alone will knock your socks off!
Regardless of whether you are gluten, grain, dairy, or refined sugar free (or a combo of all), now you can have your treats and eat them too! I can guarantee the whole family will swoon for the recipes in this new eBook.
Download your copy today using the form below! If you have any questions, don’t hesitate to reach out and ask!