Basic Chocolate Cupcakes

Name: Basic Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 cup granulated sugar; 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg (room temperature); 1/2 cup whole milk (room temperature); 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water

35 min 12 cupcakes Easy

All Recipes

Basic Chocolate Cupcakes

Deliciously moist and rich, these basic chocolate cupcakes are perfect for any occasion.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Cupcakes are a staple in the world of desserts, and there's nothing quite like a classic chocolate cupcake. Whether you're baking for a party, a family gathering, or just a sweet treat at home, these basic chocolate cupcakes will hit the spot. This recipe yields cupcakes that are moist, fluffy, and packed with rich chocolate flavour. They're easy to make and even easier to enjoy, making them a favourite among both novice and experienced bakers.

Ingredients

Servings

Cupcake Batter

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

Pro tip: Using paper liners can help the cupcakes release easily from the pan.

Mix dry ingredients

In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Sifting helps to remove any lumps and aerates the flour for a lighter cupcake.

Combine wet ingredients

In another bowl, beat the egg, milk, oil, and vanilla extract until well combined.

Pro tip: Ensure all wet ingredients are at room temperature for better mixing.

Create the batter

Add the wet ingredients to the dry ingredients and mix until combined. Stir in the boiling water until the batter is smooth.

Pro tip: The batter will be thin; this is normal for this recipe.

Fill the cupcake liners

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Pro tip: Use a scoop for even distribution of the batter.

Bake the cupcakes

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.

Pro tip: Avoid opening the oven door frequently as it may affect the baking process.

Cool and serve

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or frosting.

Pro tip: Cooling on a rack prevents the bottoms from becoming soggy.

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Tips & Tricks

<ul><li>Use room temperature ingredients for a smoother batter.</li><li>Sift the dry ingredients to avoid lumps.</li><li>Fill cupcake liners only two-thirds full to prevent overflow.</li><li>Check for doneness by inserting a toothpick in the centre; it should come out clean.</li></ul>

Serving Suggestions

Serve these chocolate cupcakes as they are, or top them with your favourite frosting for an extra touch of sweetness. They pair wonderfully with a cold glass of milk or a warm cup of coffee. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Simply thaw at room temperature before serving.