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
- 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
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.