Chocolate Cupcakes
These easy chocolate cupcakes are moist, rich, and perfect for any occasion. Simple to make, even for beginners, they are sure to impress with their delicious flavor and versatility.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup Dutch process cocoa powder Enhances chocolate flavor.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1 large egg Room temperature for best results.
- 2 tsp vanilla extract
- 90 mL milk Room temperature.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- In another bowl, mix together the wet ingredients: vegetable oil, egg, vanilla extract, and milk.
- Gently combine the dry and wet ingredients until just mixed.
- Fill cupcake liners 3/4 full with the batter.
Baking
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Frosting and Decoration
- Frost with chocolate buttercream or cream cheese frosting as desired.
- Top with chocolate shavings, sprinkles, or fresh berries for decoration.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Let cupcakes cool completely before storing.