I used to make cupcakes and sell them locally. My chocolate cupcakes were by far the favourite of most of my customers, and they were the easiest for me to make. Why? Because I may or may not have memorized the recipe, so writing it down should be easy.
There are going to be a couple things you’re just going to have to trust me on. Just do them. I promise, your cupcakes will not be harmed.
This recipe halves really well too! Making about 15 cupcakes.
Yield: approximately 30 cupcakes.
- 2 Cups White Sugar
- 1 3/4 Cups All Purpose Flour
- 3/4 Cup of Cocoa
- 1 1/2 Teaspoons of Baking Powder
- 1 1/2 Teaspoons of Baking Soda
- 1 Teaspoon of Salt
- 2 Eggs
- 1 Cup of Milk
- 1 Teaspoon of White Vinegar
- 1/2 Cup of Vegetable Oil
- 2 Teaspoons of Vanilla Extract
- 1 Cup of Hot Coffee
Heat the oven to 350 F. Line your muffin tins with papers. I use jumbo papers, so they don’t stick to my muffin tins.
In a large bowl, use a sifter and mix the sugar, flour, cocoa, baking powder, baking soda, and salt. I use a sifter to make sure everything is lump-free. This recipe doesn’t really take well to having any lumps. Your batter will be super thin, so it’s not really helpful to have lumps of cocoa, and not a nice surprise to bite into.
Take your cup of milk, and add the teaspoon of vinegar to sour it. Trust me.
In a mixing bowl, like a Kitchen Aid (you can also use a hand mixer no problem), add the eggs, milk, oil, and vanilla, and beat them together.
Get your hot coffee ready. I usually brew a cup of coffee from my Keurig in to a measuring cup, and then dump out any excess.
Alternate adding dry ingredients and coffee to the egg mixture until it is all well incorporated. Scrape the edges as necessary. Your batter is going to be really thing. It’s supposed to be, don’t worry.
Fill your cupcake liners 1/2-2/3 full. I like using this measuring tool, it makes sure that I get a batch of even cupcakes.
Bake for 18-22 minutes, until a toothpick will come out clean.
Cool them before frosting.
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