Decadent Chocolate Cupcake Recipe for Every Sweet Tooth
Enjoy this ultimate Chocolate Cupcake Recipe, featuring moist natural flavors and customizable options for everyone.
Equipment
- Oven
- mixing bowls
- whisk
- Muffin tin
- Measuring cups
- Spoon
Ingredients
For the Batter
- 1 cup All-Purpose Flour can substitute with gluten-free flour
- 1 cup Granulated Sugar brown sugar adds moisture
- ⅓ cup Unsweetened Cocoa Powder for deeper taste, use dark cocoa
- 1 teaspoon Baking Soda ensure freshness
- ¼ teaspoon Salt enhances sweetness
- ½ cup Vegetable Oil can substitute with melted coconut oil
- 1 cup Buttermilk or use plant-based milk with vinegar
- 2 units Eggs for eggless, use flaxseed meal mixture
- 1 teaspoon Vanilla Extract use high-quality extract
For Optional Toppings
- 1 cup Frosting chocolate ganache or vanilla buttercream
- ½ cup Sprinkles or Nuts for added texture
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix vegetable oil, buttermilk, eggs, and vanilla extract.
- Gradually combine dry ingredients into wet ingredients, stirring until just mixed.
- Pour the batter into muffin tins about two-thirds full.
- Bake for 18-20 minutes and check with a toothpick for doneness.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Customize your cupcakes with various toppings to suit your preferences.
Nutrition
Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 100mgIron: 1.5mg
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