Easy Chocolate Cupcake Recipe
An easy recipe for chocolate cupcakes with great results every time. An amazing ingredient that makes these cupcakes moist, fluffy, and super chocolatey. Try it with chocolate buttercream.
Servings 12 cupcakes
- 2 teaspoons vanilla
- 1 large egg, at room temperature
- 1/3 cup olive oil or vegetable oil
- 1 tablespoon distilled white vinegar
- 1 cup warm coffee, or 8 fluid ounces
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup unsweetened natural cocoa
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour, the correct size
Preheat the oven to 350 degrees Fahrenheit with the rack positioned in the middle of the oven. Fill this 12-piece muffin pan with cupcake liners.
In a large mixing bowl, whisk the dry ingredients well together to break up most of the cocoa lumps.
In the second mixing bowl, whisk together the wet ingredients.
Pour the wet ingredients over the dry ingredients and whisk just until combined and no dry streaks remain. The mixture will be loose and slightly lumpy.
Use an ice cream spoon to scoop up the mixture, filling each cup 2/3 full (don't fill it too much). Bake for 18-22 minutes (20 minutes was ideal), until a toothpick inserted in the center comes out clean. Cool 5 minutes in skillet, then transfer to rack to cool completely to room temperature before decorating.