Best Easy Chocolate Cupcakes

cupcakes 36 Last Update: Sep 15, 2019 Created: Sep 15, 2019
Best Easy Chocolate Cupcakes Best Easy Chocolate Cupcakes Best Easy Chocolate Cupcakes Best Easy Chocolate Cupcakes Best Easy Chocolate Cupcakes Best Easy Chocolate Cupcakes
  • Serves: 12 People
  • Prepare Time: 15 min
  • Cooking Time: 20 min
  • Calories: 408
  • Difficulty: Medium
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The cupcakes are moist (and they stay moist), have a tender crumb, are deeply chocolatey and the recipe is more forgiving than most cupcake recipes.

Ingredients

Directions

  1. Preheat oven to 180C/350F(standard) or 160C/320F (fan / convection). Put oven rack in the middle of the oven.
  2. Place 12 cupcake liners in a cupcake tin.
  3. Sift Dry ingredients into a bowl. Whisk briefly.
  4. Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
  5. Add cocoa powder and mix.
  6. Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
  7. Add flour mixture and whisk until lump free.
  8. Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
  9. Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
  10. Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
  11. Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!
  12. FROSTING:
  13. Melt butter and chocolate in a large heatproof bowl (45 second on high, followed by 30 seconds then 20 second bursts if required). Mix until smooth.
  14. Add icing sugar and milk. Mix until smooth. Use milk to adjust consistency if required - it should be a soft spreadable consistency (like peanut butter).

Best Easy Chocolate Cupcakes



  • Serves: 12 People
  • Prepare Time: 15 min
  • Cooking Time: 20 min
  • Calories: 408
  • Difficulty: Medium

The cupcakes are moist (and they stay moist), have a tender crumb, are deeply chocolatey and the recipe is more forgiving than most cupcake recipes.

Ingredients

Directions

  1. Preheat oven to 180C/350F(standard) or 160C/320F (fan / convection). Put oven rack in the middle of the oven.
  2. Place 12 cupcake liners in a cupcake tin.
  3. Sift Dry ingredients into a bowl. Whisk briefly.
  4. Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
  5. Add cocoa powder and mix.
  6. Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
  7. Add flour mixture and whisk until lump free.
  8. Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
  9. Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
  10. Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
  11. Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!
  12. FROSTING:
  13. Melt butter and chocolate in a large heatproof bowl (45 second on high, followed by 30 seconds then 20 second bursts if required). Mix until smooth.
  14. Add icing sugar and milk. Mix until smooth. Use milk to adjust consistency if required - it should be a soft spreadable consistency (like peanut butter).

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