Chocolate Cupcakes
These rich, moist chocolate cupcakes are the perfect crowd-pleasing treat for any occasion.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsweetened cocoa powder (45g)
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •1 cup warm water (240ml)
- •1/3 cup vegetable oil (80ml)
- •1 teaspoon white vinegar
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- 3
Add the warm water, vegetable oil, vinegar, and vanilla extract to the dry ingredients.
- 4
Whisk the mixture until the batter is smooth and no large lumps remain.
- 5
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- 6
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a deeper chocolate flavor, replace the warm water with warm brewed coffee.
- Store the cooled cupcakes in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
- Ensure your baking soda is fresh to guarantee the cupcakes rise properly.
✅ How it should turn out
The finished cupcakes should have a deep, dark color, a light and tender crumb, and a rich, intense chocolate aroma.