Easy Chocolate Cupcakes – No Mixer, Few Ingredients, Ready in 30 Minutes

You Won’t Believe How Easy These Chocolate Cupcakes Are

These chocolate cupcakes without a mixer are one of those recipes you’ll keep making again and again. With just a few simple ingredients and minimal effort, you get rich, fluffy cupcakes with a soft, chocolatey center that taste like they came straight from a bakery.

The magic comes from the hazelnut spread, which gives them deep flavor and incredible moisture, while chunks of chocolate melt inside during baking for that gooey surprise in every bite.

Perfect for quick desserts, last-minute treats, or everyday cravings, these cupcakes are ready in just 30 minutes and they never fail.

Easy Chocolate Cupcakes – No Mixer, Few Ingredients, Ready in 30 Minutes

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

12

cakes

Prep time

10

minutes

Cooking time

20

minutes

Calories

320

kcal

Total time

30

minutes

These easy chocolate cupcakes without a mixer are rich, fluffy, and ready in 30 minutes. Made with hazelnut spread and chocolate chunks for a soft, gooey center.

Cook Mode

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Ingredients

Metric US

• 300 g 1 cup Hazelnut Spread

• 140 g 1 cup Self-rising Flour

• 4 4 Large Eggs

• 100 g 3.5 oz Dark or Milk Chocolate

• 50 g 1/2 cup Ground Hazelnuts

• 1 tbsp 1 tbsp Butter

• 1 pinch 1 pinch Salt

How to make Chocolate Cup Cakes

• In a bowl, add the eggs and a pinch of salt and whisk lightly.
• Add the hazelnut spread and mix well.
• Add the butter and ground hazelnuts and mix.
• Add the flour and mix well until combined.
• Line a muffin tray with cupcake liners and fill them 2/3 full with the batter.
• Press 2–3 small chocolate pieces into the top of each cupcake.
• Bake in a preheated oven at 170°C / 340°F (conventional heat) for about 20 minutes, depending on your oven.

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These Cupcakes Are So Easy… Anyone Can Make Them

No mixer, no complicated steps, no stress.

That’s exactly why these cupcakes stand out. You simply mix everything in one bowl and bake. The result? Soft, fluffy chocolate cupcakes with a rich flavor and perfect texture every single time.

This is the kind of recipe you make once—and then memorize.

The Secret to That Soft, Moist Texture

The key ingredient here is the hazelnut spread.

It replaces multiple traditional ingredients at once by adding:

• richness
• moisture
• deep chocolate flavor

Combined with eggs and a small amount of butter, it creates cupcakes that are light but still incredibly indulgent.

And those chocolate chunks on top? They melt inside and give you that gooey center effect everyone loves.

How to Get Perfect Cupcakes Every Time

To make sure your cupcakes turn out perfectly:

• Do not overfill the liners (2/3 is ideal)
• Bake in a properly preheated oven
• Avoid overbaking—keep them soft inside

If you want an even richer result, you can:

• use dark chocolate for intensity
• add extra hazelnuts for crunch

When to Make These Cupcakes

These cupcakes are perfect for:

• quick desserts
• kids’ treats
• parties and gatherings
• chocolate cravings anytime

They’re fast, reliable, and always a crowd favorite.