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Delicious Chocolate Cupcakes

Recipe by Amandine Bernardi on InstagramAdded 17 February 2026.

15 minutes to prep, 25 to cook. Indulge in the rich flavors of these moist and decadent chocolate cupcakes, perfect for satisfying any sweet tooth. Made with a blend of all-purpose flour, granulated sugar, and semi-sweet chocolate chips, these treats are sure to delight both kids and adults alike.

See all 6 versions of cupcakes, compared

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Method

  1. Preheat the oven to 350°F (350°F).

  2. Prepare the mini-cupcake molds by lightly greasing them with non-stick cooking spray.

  3. In a large mixing bowl, whisk together the flour, yeast, and sugar.

    Kitchen notes · Added by ReelsMeals: Dry ingredients evenly mixed. Break up any flour clumps while whisking.

  4. In a separate bowl, whisk together the yogurt, eggs, and oil until well combined.

    Kitchen notes · Added by ReelsMeals: Wet mixture looks uniform. Whisk until the egg and yogurt are combined.

  5. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.

    Kitchen notes · Added by ReelsMeals: No dry patches remain. Stop mixing once the batter comes together.

  6. Gently fold in the chocolate chips to distribute them evenly throughout the batter.

    Kitchen notes · Added by ReelsMeals: Chocolate chips distributed throughout. Fold gently so the batter stays light.

  7. Divide the batter evenly among the prepared mini-cupcake molds, filling each about 2/3 full.

  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

    Kitchen notes · Added by ReelsMeals: Toothpick comes out clean. Check a cupcake near the center of the tin.

  9. Remove the cupcakes from the oven and let them cool in the molds for 5 minutes.

    Kitchen notes · Added by ReelsMeals: Cupcakes release after a short cooling period. Let them settle in the molds before moving.

  10. Transfer the cupcakes to a wire rack to cool completely.

    Kitchen notes · Added by ReelsMeals: Cupcakes cool completely on the rack. Leave space around them for air to circulate.

  11. Once the cupcakes are completely cool, they are ready to serve and enjoy.

Tips while you cook

Preheat the oven first
Set the oven to 180°C (350°F) before preparing the batter.
Avoid overmixing
Mix the wet and dry ingredients until just combined.
Cool in molds briefly
Let the cupcakes rest in the molds for 5 minutes before transferring to a rack.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Amandine Bernardi made this.

The recipe comes from Amandine Bernardi’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Amandine Bernardi and want this changed? Email [email protected].

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Cupcakes, 6 ways

Six creators posted their own. Most use all-purpose flour, granulated sugar, butter, milk and vanilla extract.

  1. Amandine Bernardi40 min7 ingr.Only this one uses active yeast, yogurt and semi-sweet chocolate chips
  2. Jill Lodato20 min9 ingr.Only this one uses cupcakes, crisco vegetable shortening and almond extract
  3. Scandinavian Today50 min16 ingr.Only this one uses almond paste, red food coloring and yellow food coloring
  4. The Scran Line55 min14 ingr.Only this one uses cocoa powder, bicarbonate soda and xylitol
  5. The Aubergine Chef50 min15 ingr.Only this one uses egg yolks, orange blossom water and orange peel
  6. Alysa Chiara55 min13 ingr.Only this one uses chocolate cupcakes, chocolate frosting and maraschino cherries
Compare all 6 side by side

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