Best Easy Chocolate Cupcakes
Recipe video above. These cupcakes are deeply chocolatey, they're moist - and stay moist for 3 days - and have a terrific tender crumb. It's extremely simple to make - no creaming butter, no beater required. By far the best chocolate cupcakes I've ever had made with such little effort
Foto: RecipeTin Eats
Ingredients
- 3/4 cup plain/all purpose flour
- 3/4 cup caster sugar ((super fine sugar, or sub with normal white sugar))
- 1/2 tsp baking soda / bi carbonate soda ((Note 1))
- Pinch of salt
- 120 g / 8 tbsp unsalted butter (, cut into 1" / 2cm pieces (1 US stick / 1/2 cup))
- 60 g / 2 oz dark chocolate (, preferably 70%+ cocoa, broken into pieces (Note 2))
- 1/2 cup cocoa powder (, preferably Dutch processed (Note 3))
- 1/2 cup milk
- 1/4 cup vegetable oil ((or other neutral flavour oil))
- 2 large eggs ((55 - 60g / 2 oz each))
- 1 tsp vanilla extract
- 1 1/2 tsp white vinegar
- 120 g / 8 tbsp unsalted butter (, cut into 1" / 2cm pieces (1 US stick / 1/2 cup))
- 1/2 cup cocoa powder (, preferably Dutch processed)
- 2 1/2 cups soft icing sugar / powdered sugar ((NOT pure icing sugar))
- 3 - 4 tbsp milk ((any))
- Sprinkles and other decorations, if desired
Steps
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Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
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Place 12 cupcake liners in a cupcake tin.
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Sift Dry ingredients into a bowl. Whisk briefly.
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Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
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Add cocoa powder and mix.
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Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
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Add flour mixture and whisk until lump free.
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Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
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Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
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Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
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Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!
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Melt butter then mix in cocoa powder until smooth.
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Add icing sugar and milk. Mix until smooth. Use milk to adjust consistency if required - it should be a soft spreadable consistency (like peanut butter).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (24% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| plain/all purpose flour | 0.75 cup | - | - |
| caster sugar | 0.75 cup | - | - |
| baking soda / bi carbonate soda | 0.5 tsp | $0.50/100g | $0.01 |
| Pinch of salt | - | - | - |
| / 8 tbsp unsalted butter | 120 g | - | - |
| / 2 oz dark chocolate | 60 g | - | - |
| cocoa powder | 0.5 cup | $0.50/100g | $0.59 |
| milk | 0.5 cup | - | - |
| vegetable oil | 0.25 cup | - | - |
| large eggs | 2 | - | - |
| vanilla extract | 1 tsp | - | - |
| white vinegar | 0.5 tsp | - | - |
| / 8 tbsp unsalted butter | 120 g | - | - |
| cocoa powder | 0.5 cup | $0.50/100g | $0.59 |
| soft icing sugar / powdered sugar | 1 cups | $0.50/100g | $0.50 |
| - 4 tbsp milk | 3 | - | - |
| Sprinkles and other decorations | - | - | - |
*Estimated market prices, may vary by region
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