Chocolate cupcakes with oil made without butter, with a very moist crumb and rich chocolate flavor, perfect for everyday baking and flavored cupcake variations.
These chocolate cupcakes with oil are soft, moist, and easy to make using simple ingredients.
This oil-based chocolate cupcake batter is the base I use for many of my flavored chocolate cupcake recipes.
Why you’ll love this recipe
- Ultra moist crumb Oil keeps these chocolate cupcakes soft and tender for days.
- No butter needed Easy, reliable batter made with simple pantry ingredients.
- Perfect base Ideal for flavored cupcakes and different frostings.
Ingredients you need
- Oil: neutral vegetable oil, for moisture and softness
- Granulated sugar: for sweetness and structure
- Eggs: room temperature, for a smooth batter
- Vanilla & salt: vanilla extract and fine salt
- Flour: or cake flour for a lighter crumb
- Unsweetened cocoa powder: natural or Dutch-process
- Baking soda: for proper rise
- Milk or buttermilk: adds moisture and enhances the chocolate flavor (or milk mixed with vinegar or lemon juice)
Tips before you start
- Use a neutral oil like sunflower or canola so the chocolate flavor stays balanced.
- Bring eggs and milk to room temperature for a smooth, even batter.
- Sift the cocoa powder to avoid lumps and get a finer chocolate crumb.
- Don’t overmix the batter once the flour is added to keep the cupcakes tender.
- Fill liners about three-quarters full for evenly baked, domed cupcakes.
How to make chocolate cupcakes with oil
Mix the oil, sugar, eggs, vanilla, and buttermilk until smooth.
Fold in the sifted dry ingredients gently, just until combined.
Divide the batter into the lined cupcake pan, filling each liner about three-quarters full.
Bake at 350°F (175°C) for 18–22 minutes, until the cupcakes are set.
Frosting options for chocolate cupcakes with oil
These oil-based chocolate cupcakes pair well with different frostings, depending on the finish and sweetness you want.
- Chocolate buttercream – Smooth, stable, and ideal for piping and decorations.
- Chocolate ganache – Rich and glossy, perfect for a clean, bakery-style look.
- Whipped chocolate ganache – Lighter and creamier, for a softer chocolate topping.
- Cream cheese frosting – Slightly tangy, balances the chocolate flavor nicely.
For decorating, I usually frost these cupcakes with chocolate buttercream, or use chocolate ganache for a simpler, glossy finish.
Storage
Store unfrosted chocolate cupcakes in an airtight container at room temperature for up to 2 days.
Frosted cupcakes keep well in the refrigerator for 3–4 days; bring to room temperature before serving.
Recipe variations
- Chocolate cupcakes with oil topped with chocolate buttercream for a classic finish
- Filled chocolate cupcakes with ganache or jam in the center
- Chocolate cupcakes for birthdays decorated with sprinkles and piped frosting
If you’re looking for a richer, bakery-style texture, I also share a chocolate cupcakes made with butter version using a creamed batter instead of oil.
Recipe Questions
Can I make these cupcakes ahead of time?
Yes. Oil-based chocolate cupcakes stay soft and moist, making them ideal to bake a day ahead.
Can I freeze chocolate cupcakes with oil?
Yes. Freeze unfrosted cupcakes for up to 2 months and thaw at room temperature.
Why use oil instead of butter?
Oil keeps the crumb extra moist and helps the cupcakes stay soft longer.
More Chocolate Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Cupcakes with Oil
- Total Time: 25 minutes
- Yield: 12 cupcakes
Description
Moist chocolate cupcakes made with oil instead of butter for a soft, tender crumb and rich chocolate flavor. An easy base recipe that stays fresh longer and works with many frostings.
Ingredients
Chocolate cupcakes
- 100 g (¾ cup) cake flour
- 40 g (½ cup) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 150 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 85 ml (⅓ cup) vegetable oil
- 125 ml (½ cup) buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with baking cups.
- Mix the dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.
- Whisk the oil, sugar, eggs, vanilla, and buttermilk in a large bowl until smooth.
- Add the dry ingredients in two to three additions, mixing gently until the batter is smooth and fluid.
- Fill the cupcake liners halfway with batter.
- Bake for 14–15 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before adding any frosting.
Notes
Storage: Store unfrosted chocolate cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Tips:
- Use a neutral oil so the chocolate flavor stays balanced.
- Bring eggs and buttermilk to room temperature before mixing.
- Sift the dry ingredients to avoid lumps in the batter.
- Do not overmix once the dry ingredients are added.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American
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