Description
This simple chocolate cupcake recipe produces moist, fluffy cupcakes with a rich chocolate flavor, perfect for any occasion. Made with basic pantry staples and easy-to-follow steps, these cupcakes are an ideal treat for beginners or anyone craving classic chocolate indulgence.
Ingredients
Scale
Dry Ingredients
- 1.5 cups All-Purpose Flour (provides structure and texture)
- 0.5 cup Cocoa Powder (high-quality unsweetened cocoa for deep flavor)
- 1 cup Granulated Sugar (balances the bitterness of cocoa)
- 1 teaspoon Baking Powder (leavening agent for fluffiness)
- 0.5 teaspoon Baking Soda (helps with rise and enhances flavor)
- 0.5 teaspoon Salt (enhances all flavors)
Wet Ingredients
- 2 large Eggs (provides moisture and structure)
- 0.5 cup Milk (adds moisture and richness)
- 0.33 cup Vegetable Oil (keeps cupcakes moist)
- 1 teaspoon Vanilla Extract (enhances overall flavor)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature before baking.
- Prepare cupcake tin: Line a cupcake tin with paper liners to prevent sticking and make for easier cleanup.
- Mix dry ingredients: In a large mixing bowl, combine all the dry ingredients — flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk well to blend evenly.
- Add wet ingredients: Make a well in the center of the dry mixture and add the eggs, milk, vegetable oil, and vanilla extract. Mix gently until just combined to avoid overmixing, which can toughen cupcakes.
- Fill cupcake liners: Spoon the batter into the liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Frost or serve: Once cooled, frost with your favorite icing or enjoy them plain as delicious chocolate cupcakes.
Notes
- For richer cupcakes, replace milk with buttermilk or use whole milk.
- Ensure not to overmix the batter to keep cupcakes tender and soft.
- Room temperature eggs and milk blend better with dry ingredients for a smoother batter.
- You can add chocolate chips or nuts for added texture.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
