Description
This classic chocolate cupcake recipe yields moist and rich cupcakes perfect for any occasion. Made with a blend of cocoa powder, all-purpose flour, and a touch of vanilla, these cupcakes have a tender crumb and deep chocolate flavor. They bake quickly and pair wonderfully with your favorite frosting for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup whole milk
- â…“ cup vegetable oil
- 1 tsp vanilla extract
Others
- Frosting of your choice
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal and clean baking.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until the mixture is evenly combined, ensuring an even distribution of leavening and flavors.
- Combine Wet Ingredients. In a separate bowl, beat the eggs with whole milk, vegetable oil, and vanilla extract until smooth and well incorporated for a uniform wet base.
- Combine Wet and Dry Mixtures. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the texture.
- Fill Cupcake Liners. Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rise during baking.
- Bake the Cupcakes. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, signaling doneness. Let cupcakes cool in the pan for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Room temperature eggs help the batter mix more evenly and improve texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use a toothpick to check doneness; it should come out clean with no wet batter.
