These moist and fluffy chocolate cupcakes are easy to make with pantry staples, delivering rich chocolate flavor in every bite. Perfect for birthdays, gatherings, or a sweet treat!
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
35 minPro Tips
- Sift Dry Ingredients: Sifting cocoa powder and flour prevents lumps for a smoother batter.
- Room Temperature Ingredients: Use room-temperature egg and milk for better emulsification and fluffier cupcakes.
- Don’t Overmix: After adding flour, mix just until combined to avoid dense cupcakes.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperature, as ovens can vary.
- Frosting Pairings: Pair with chocolate ganache for intense flavor, or cream cheese frosting for a tangy contrast.
Optional Variations
- Mocha Cupcakes: Add 1 tsp instant espresso powder to the batter for a coffee-chocolate twist.
- Spicy Chocolate: Increase cinnamon to ½ tsp and add a pinch of cayenne pepper for a Mexican-inspired kick.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan Option: Replace egg with ¼ cup unsweetened applesauce, use plant-based milk (e.g., almond or oat), and ensure cocoa powder is vegan-friendly.
Ingredients
Directions
- Preheat Oven: Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to beat vegetable oil, sugar, and egg until smooth and creamy, about 2 minutes.
- Add Flavorings: Beat in vanilla extract, salt, cinnamon (if using), and baking soda until fully combined.
- Curdle Milk: In a small bowl or measuring cup, combine milk and lemon juice. Let sit for 1-2 minutes until curdled (this mimics buttermilk for tenderness).
- Combine Wet and Dry: Add curdled milk to the batter and beat until blended. Sift cocoa powder and flour together, then gradually add to the batter, beating on low speed until just combined.
- Final Mix: Increase mixer speed to medium and beat for 3 minutes, scraping down the sides and bottom of the bowl to ensure even mixing.
- Fill Liners: Divide batter evenly among the 12 cupcake liners, filling each about ⅔ full (a cookie scoop works well for even portions).
- Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Cool cupcakes in the tin on a wire rack for 20 minutes, then transfer to a platter or rack to cool completely.
- Frost: Frost with your favorite frosting (e.g., chocolate buttercream, vanilla cream cheese, or whipped ganache) once fully cooled.
Comments
very nice recipe
thanks a lot
what dose it mean 1 each for the eggs?