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Chocolate Cupcakes

Soft, moist, and ultra-chocolatey, these chocolate cupcakes are a classic treat perfect for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 12 cupcakes
Calories: 200kcal

Ingredients

Dry Ingredients

  • ½ cup unsweetened cocoa powder preferably Dutch process
  • 1 teaspoon espresso powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk

Instructions

  • Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C).
  • Step 2: Prepare Your Cupcake Pan - Line a 12-cup muffin tin with cupcake liners.
  • Step 3: Combine Dry Ingredients - In a large mixing bowl, whisk together the cocoa powder, espresso powder, flour, baking soda, baking powder, and salt.
  • Step 4: Beat the Eggs and Sugars - In another bowl, beat the eggs, granulated sugar, and light brown sugar until light and foamy.
  • Step 5: Add Wet Ingredients - Mix in the vegetable oil and vanilla extract, then slowly add the milk while mixing.
  • Step 6: Combine Wet and Dry Ingredients - Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  • Step 7: Fill the Cupcake Liners - Fill each cupcake liner about two-thirds full with batter.
  • Step 8: Bake - Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Step 9: Cool - Let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack.
  • Step 10: Frost and Enjoy! - Frost with your favorite icing or enjoy unfrosted.

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Cupcake Liners

Notes

Use high-quality cocoa powder for deeper chocolate flavor. Ensure eggs are at room temperature for better emulsification.