Chocolate Cupcakes
These rich, moist chocolate cupcakes are incredibly easy to make at home and topped with a decadent dairy-free chocolate frosting.
Ingredients
- •1 and 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/3 cup unsweetened cocoa powder (35g)
- •1 teaspoon baking soda (5g)
- •1/2 teaspoon salt (3g)
- •1 cup water or brewed coffee (240ml)
- •1/3 cup vegetable oil (80ml)
- •1 tablespoon white vinegar or apple cider vinegar (15ml)
- •1 teaspoon vanilla extract (5ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- 2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- 3
Make a well in the center of the dry ingredients and add the water or coffee, vegetable oil, vinegar, and vanilla extract.
- 4
Whisk the batter until it is completely smooth and no lumps remain, being careful not to overmix.
- 5
Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full.
- 6
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 7
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely before frosting.
💡 Chef tips
- Using warm brewed coffee instead of water enhances the chocolate flavor without making the cupcakes taste like coffee.
- Ensure the cupcakes are completely cooled before adding any frosting to prevent it from melting.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
✅ How it should turn out
The finished cupcakes should have a domed, tender crumb with a deeply rich chocolate aroma and a moist, melt-in-your-mouth texture.