Claudia Martinez
Easy Chocolate Cupcake Recipe.
Recipe for Easy Chocolate Cupcakes
A simple chocolate cupcake recipe that yields consistently good results. An incredible ingredient that makes these cupcakes moist, fluffy, and deliciously chocolatey. It goes well with chocolate buttercream.
Servings 12 cupcakes
Calories 187kcal
Cost $6-$8
Ingredients
- 2 tsp vanilla extract
- 1 big room temperature egg
- 34 cup olive or vegetable oil
- 1 tablespoon white vinegar, distilled
- 1 cup hot coffee (8 fluid ounces)
- 1 teaspoon of salt
- 1 tsp. baking soda
- 1/3 cup natural unsweetened cocoa
- 1 granulated sugar cup
- 1 1/2 cups all-purpose flour, measured
Instructions
- The oven should be preheated to 350°F and the rack should be in the center. Cupcake liners should be used to line a 12-cup muffin pan.
- Whisk the dry ingredients in a large mixing basin to break up most of the cocoa lumps.
- Whisk together the wet ingredients in the second mixing basin.
- Pour the wet components over the dry ingredients and whisk until no dry streaks remain. The consistency of the mixture will be loose and slightly lumpy.
- Fill each cup 2/3 full with the mixture using an ice cream spoon (do not overfill). Cook for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the skillet for 5 minutes before transferring to a rack to cool entirely to room temperature before decorating.
Delicious! I’m making them for a library baking club, and managed to reduce the baking time to 15 minutes at 375, and was also able to make it all in one bowl! The kids are going to love them!
These are better than bakery cupcakes! I ate one and it will be hard to not eat the rest. Amazingly delicious!
One word…WOW! I followed the recipe exactly and they came out perfectly! I used pure vanilla I had received as a gift from St Maarten…what a difference. No need to look any further for the perfect chocolate cupcake! Thank you so much ☺️
Hey, Do you know why my brownies dry out after an hour or so out of the oven, is it under baked? They tasted fine though.
These are the best cupcakes I have ever had! Perfect amount of sweetness, moist, and just the right amount of richness. The coffee makes it amazing!
Best cup cake I ever made. Moist and not too sweet. Thanks for the recipe.
Is it ok to omit vinegar or replace it with something else? If replacing what is suitable to replace it?
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Wow!! is all I have to say… This is by far thee most amazing cupcakes I’ve ever tasted. Super chocolatey and moist. Thanks for the recipe.
This is the best cupcake recipe I’ve ever seen! For such a quick and easy recipe, it came out amazing. The chocolate and coffee go so well together and it’s not over powering. Thanks so much!
wow I made this with 1 tbsp instant coffee with cream cheese filling and they are awesome thank you