Easy Chocolate Cupcakes
My easy Chocolate Cupcake recipe comes out light and moist with the deepest chocolate flavor. It is as easy as using a mix and tastes way better than store-bought! A surprising ingredient makes these moist, fluffy, and super chocolatey cupcakes. They only get better topped with my fan-favorite Choco
Foto: Natasha's KitchenIngredients
- 1 1/2 cups all-purpose flour (measured correctly)
- 1 cup granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee (or substitute with room temperature buttermilk*)
- 1 Tbsp white distilled vinegar
- 1/3 cup light olive oil (or vegetable oil)
- 1 large egg (room temperature)
- 2 tsp vanilla extract
Steps
Quick prep - Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
Mix dry ingredients - In a large mixing bowl, thoroughly whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Break up any larger cocoa clumps with your whisk.
Mix wet ingredients - In a second mixing bowl, add the wet ingredients: coffee, vinegar, oil, egg, and vanilla, and whisk until well blended.
Combine batter - Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. The batter will be a little loose and lumpy.
Fill and bake - Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center comes out clean. Don't overbake. Cool 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before frosting.
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