Easy Cupcake Recipe with Few Ingredients

Try this super Easy Cupcake Recipe with just a few ingredients: eggs, flour, and your favorite chocolate! Perfect for a quick treat—simply mix, melt, and bake. In under 30 minutes, you'll have 6 deliciously simple cupcakes ready to enjoy.

Looking for more yummy cupcakes? Try my Red Velvet Cupcakes, Lemon Cupcakes, or my Addicting Pina Colada Cupcakes!

Jump to:

• Substitutions
• Variations
• Storage
• Top Tips
• Ingredients
• Frequently Asked Questions
• Easy Cupcake Recipe with Few Ingredients

Substitutions

• Salt: Add a pinch of salt to balance the sweetness.
• Vanilla Extract: Use 1 tsp of vanilla extract for a rich flavor.
• Baking Powder: Add ½ tsp of baking powder to make the cupcakes fluffier.

Variations

• Vanilla Cupcakes: Replace the chocolate with ½ cup of flour and add 1 tsp of vanilla extract to create a simple vanilla cupcake recipe.
• Cookies and Cream: Crush some cookies and fold them into the batter for a cookies and cream twist.
• Birthday Parties: Add colorful sprinkles to the batter for a festive touch, perfect for birthday parties.
• Buttercream Frostings: Top your cupcakes with vanilla buttercream frosting for a classic finish.

Storage

• Room Temperature: Store cupcakes in an airtight container at room temperature for up to 3 days.
• Fridge: Keep them in the fridge for up to a week. Let them sit at room temperature before serving.
• Freezer: Freeze cupcakes in an airtight container for up to 3 months. To serve, thaw them at room temperature.

Top Tips

• A stand mixer can help you mix the batter more evenly.
• It is important that before measuring your all-purpose flour, you sift it in a fine flour sieve to avoid lumps in your cupcake.
• Always remember that spraying your cupcake liners is a must. This is helpful, especially in recipes where no oil or any fat/shortening is added. The cooking spray prevents your baked goods from sticking to the liners.
• When melting chocolate, be careful not to put your stove on very high heat. It will burn your chocolates and it will also cause them to curdle.

Ingredients

• eggs
• chocolate chip
• all-purpose flour

See the recipe card for quantities.

Instructions

Preheat oven to 350 F, line 6 cupcake tins with paper liners and spray with oil. This is an important step that you don't want to miss because as we have not added any oil/shortening as an ingredient, there is a tendency that the cupcake will stick to the paper cups even after baking:

In a large bowl add 3 eggs and whisk it well. You can either do it with a wire whisk or a hand mixer:

Add the all-purpose flour and mix until you see no lumps:

The consistency has to be slightly runny, just like this. Set this bowl aside.

In a saucepan, add the chocolate and melt the chocolate until it is nice and smooth (If you are a novice baker, I strongly suggest to using a double boiler to prevent burning):

Stir it consistently so you won't burn the chocolate. If it still has big lumps of chocolate, continue stirring it:

Once the texture is nice and smooth, you can now add the egg mixture to the chocolate and mix very well:

You can see that it will turn out glossy and smooth:

Take your cupcake pan that is lined with 6 cupcake liners and add the batter into the liners:

Don't worry if your cupcake liners do not look neat after adding the batter. It will hold up its shape and will turn out pretty once it is baked.

After baking for 15-18 minutes, insert a toothpick into the center of a cupcake; if it comes out clean, they're done. Let it rest in the counter or wire rack in room temperature. Here is your 3-ingredient chocolate cupcakes, smelling so delicious and chocolatey!

Frequently Asked Questions

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I was so excited to take a spoon and taste it and it was perfect! The cupcake texture was moist and it was not too sweet since we did not add any granulated sugar. Perfect to have with a cup of brewed coffee!

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