Chocolate is my weakness. I’m not kidding. I could literally eat chocolate cake, ice cream, and bars for the rest of my life and be happy. To satisfy my everlasting chocolate craving, I created these moist and rich chocolate cupcakes.
I had a food related presentation and had to make cupcakes for 2 dozen people. I was originally going to make a batch of lemon cupcakes but I have never come across a kid who doesn’t like a good chocolate cupcake, so I made these instead.
My chocolate cupcakes are super easy to make, and require simple ingredients that almost everyone has. They taste great, especially covered with chocolate ganache or buttercream frosting. Because of the simplicity, this would be a great recipe to make with young children. Just make sure that they aren’t in charge of the electric mixer!
Time: 30 minutes
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup + 2 tbsp cocoa powder
- 1 cup flour
- 1/2 cup canola or vegetable oil
- 1 cup + 2 tbsp sugar
- 2 eggs
- 1 cup water (room temperature)
Preheat your oven to 350 degrees. 16 cups in a cupcake tray, and lightly grease with spray. In a small bowl, stir together the first five ingredients then set aside. In the bowl of an electric mixer, beat together the oil and sugar for 1 minute. Add in the eggs, one at a time, and beat to combine. Slowly add in half of the dry mixture, beat, then half of the water, and beat. Repeat once more. Pour just under 1/4 cup of the batter into each muffin tin. Fill all of the liners, then bake for 14-15 minutes, or until a toothpick comes out clean. Let cool before topping with your choice of frosting.