Chocolate cupcakes
Chocolate cupcakes are light, moist, and rich in flavour, making them a universal dessert favourite. Their single-serving size makes them perfect for sharing and decorating with endless frosting variations. Whether topped with buttercream, ganache, or left plain, these little cakes are an irresistible treat that combines simplicity with indulgence.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- ½ cup milk
- ½ cup hot water or brewed coffee (enhances chocolate flavour)
- 1 tsp vanilla extract
For Frosting (Optional):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 3–4 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Add dry ingredients alternately with milk, mixing gently.
- Stir in hot water or coffee for a smooth batter.
- Divide batter evenly into liners, filling about two-thirds full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool before frosting.
- Prepare frosting by beating butter, sugar, cocoa, milk, and vanilla until fluffy.
- Pipe or spread frosting over cooled cupcakes.
Notes
- Use high-quality cocoa powder for rich flavor.
- Add espresso powder for an extra chocolate boost.
- Swap buttercream for cream cheese frosting for a tangy twist.
- Store cupcakes in an airtight container for up to 3 days.