Classic Chocolate Cupcakes Recipe

It’s such an easy recipe and you don’t have to make numerous steps when mixing. With this chocolate cupcakes recipe all you need to do is sift all of the dry ingredients together and then add your liquid. Next, you beat with an electric mixer just until mix (never over mix batter!) and it’s done.

While I recommend using buttercream frosting for cupcakes there are other ways you can top these chocolate cupcakes. You can melt equal parts heavy cream and chocolate chips to make a ganache glaze, or you can go the #ShortCutGoodie route and pour slightly warmed bought or made icing and dip the cupcakes in the mix. Both are great options and if you’re a novice at spreading buttercream, a chocolate icing glaze will make your cupcakes look professional.

Chocolate Cupcakes

Makes 12-14 cupcakes

INGREDIENTS

• 1 1/2 cups (375 ml) unbleached all-purpose flour
• 1 1/2 teaspoon (7.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1 cup (250 ml) sugar
• 3/4 cup (180 ml) cocoa
• ½ tsp ground coffee
• 3/4 cup (180 ml) vegetable oil
• 2 eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (250 ml) milk

Instructions:

With the rack in middle position, preheat the oven to 180 °C (350 °F). Line a 12 cavity muffin tray with paper liners.

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

Next, combine the sugar and cocoa. Add the oil, eggs, vanilla and beat with an electric mixer at high speed or until mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds.

Bake for approximately 25 minutes or until a toothpick inserted in the centre of a cake comes out clean. Cool and store in an airtight container.

Enjoy!

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