Description
- These easy chocolate cupcakes are soft, rich, and full of cocoa flavor. Made with simple pantry staples, they bake in just 30 minutes and stay tender for days.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ cups white sugar
- 6 tablespoons butter, softened
- 2 large eggs
- ¾ teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper or foil liners.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
- In another bowl, beat sugar and butter together with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add dry ingredients in two parts, alternating with milk. Mix until no flour streaks remain.
- Spoon batter halfway into each liner and bake for 15–17 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For an even deeper chocolate flavor, add 2 tablespoons of hot coffee to the batter.
- Top with chocolate buttercream or cream cheese frosting.
- Store cupcakes in an airtight container for up to 3 days at room temperature or freeze unfrosted for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American