Simple Chocolate Cupcake Recipe From Scratch
This simple chocolate cupcake recipe is designed to deliver the best of both worlds: deep, intense chocolate flavor and a moist, tender crumb. Unlike many recipes that require a stand mixer or lengthy preparation, our version is streamlined for simplicity without compromising on taste or quality. So, let's dive into creating these delectable chocolate treats!
- 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup hot water (or hot coffee for enhanced flavor)
- Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
- Combine the Wet Ingredients
In a large mixing bowl, combine the whole milk, vegetable oil, granulated sugar, light brown sugar, eggs, vanilla extract, and white vinegar. Use a whisk to mix until the sugars are dissolved and the mixture is smooth.
- Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently with a whisk or spatula until just combined. Be careful not to overmix to ensure the cupcakes remain tender.
- Add Hot Water (or Coffee)
Pour in the hot water (or coffee) and mix until the batter is smooth and well combined. The batter will be thin, but that's okay – it will create moist cupcakes.
- Fill the Cupcake Liners
Using an ice cream scoop or a spoon, divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
- Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Cool the Cupcakes
Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
- Optional: Frosting and Decoration
Once the cupcakes are completely cool, you can frost them with your favorite frosting, such as chocolate buttercream or vanilla buttercream. Add sprinkles or other decorations if desired.
- Ensure your milk, eggs, and any other refrigerated ingredients are at room temperature before you start.
- Sifting the dry ingredients helps to remove any lumps, making it easier to combine them with the wet ingredients and resulting in a smoother batter.
- To avoid dense cupcakes, spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag.
- Overmixing can result in tough, dense cupcakes. Mix just until the dry ingredients are incorporated into the wet ingredients.
Have Fun Baking!