Basic Chocolate Cupcakes

Basic Chocolate Cupcakes

  • Preparation 20 min
  • Cooking 25 min
  • Freezes Yes
  • Vegetarian
  • Nut-free
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Ingredients

    • 1 1/2 cups (375 ml) unbleached all-purpose flour
    • 1 1/2 teaspoon (7.5 ml) baking powder
    • 1/2 teaspoon (2.5 ml) baking soda
    • 1/4 teaspoon (1 ml) salt
    • 1 cup (250 ml) sugar
    • 3/4 cup (180 ml) cocoa
    • 3/4 cup (180 ml) vegetable oil
    • 2 eggs
    • 1 teaspoon (5 ml) vanilla extract
    • 1 cup (250 ml) milk

Preparation

Note from Ricardo

This recipe for chocolate cupcakes can yield 12 to 14 cakes. If you have a 12 cavity mold, know that the batter can safely wait before being baked.

Personal Note

To help you with this recipe

12 Muffin Pan

12 Muffin Pan

17.99 $

This RICARDO muffin pan lets you easily bake scrumptious cupcakes and muffins as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

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