Dessertsnatashaskitchen5.0
Easy Chocolate Cupcakes
My easy Chocolate Cupcake recipe comes out light and moist with the deepest chocolate flavor. It is as easy as using a mix and tastes way better than store-bought! A surprising ingredient makes these moist, fluffy, and super chocolatey cupcakes. They only get better topped with my fan-favorite Chocolate Buttercream Frosting.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Quick prep - Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
2
Mix dry ingredients - In a large mixing bowl, thoroughly whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Break up any larger cocoa clumps with your whisk.
baking soda1 tsp
3
Mix wet ingredients - In a second mixing bowl, add the wet ingredients: coffee, vinegar, oil, egg, and vanilla, and whisk until well blended.
warm coffee (or substitute with room temperature buttermilk*)1 cuplarge egg (room temperature)1
4
Combine batter - Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. The batter will be a little loose and lumpy.
5
Fill and bake - Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake ⏱️ 18-22 min (⏱️ 20 minutes was perfect), until a toothpick inserted in the center comes out clean. Don't overbake. Cool ⏱️ 5 minutes in the pan, then transfer to a rack to cool completely to room temperature before frosting.
Nutrition Facts
calories
187 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
195 mg
protein Content
3 g
trans Fat Content
0.002 g
cholesterol Content
14 mg
carbohydrate Content
30 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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