Basic chocolate cupcakes
Back
Basic chocolate cupcakes
Open in full-screen mode

Basic chocolate cupcakes

Preparation
20 MIN
Cooking
25 MIN
Freezes

Ingredients

Preparation

  1. With the rack in middle position, preheat the oven to 180 °C (350 °F). Line a 12 cavity muffin tray with paper liners.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, combine the sugar and cocoa. Add the oil, eggs, vanilla and beat with an electric mixer at high speed or until mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds.
  4. Bake for approximately 25 minutes or until a toothpick inserted in the centre of a cake comes out clean. Cool and store in an airtight container.

Note

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.

Comments

  1. Other similar cupcake recipes advise baking at 350 degrees for 18-21 minutes, and checking for doneness at 15 minutes. 25 minutes is far too long - my cupcakes came out not just dry, but scorched. I noticed a smokey smell before 25 minutes, and my oven temperature was not off. Please, change the instructions to a shorter baking period!

  2. I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

  3. Simple and yummy! I substituted butter instead of vegetable oil.

  4. Great recipe to make oreo cupcakes with :)

  5. This recipe is amazing. I didn't have cupcake liners so I just poured it into a cake pan and it turned out very moist on the inside and slightly crunchy on the outside. However, I used canola oil instead of vegetable oil, evaporated milk and some coconut shavings.

  6. I substituted the oil with apple sauce. It's lovely, dense but not too dense. Nice and moist. My cupcakes look lovely!

  7. This review comes from my eight-year-old son: "Best chocolate cupcake recipe ever in the whole entire world even better than the ones I tried 1 week ago. Very moist! We like it a lot. I tried one this morning! Thanks, Alina!"

  8. The best chocolate cupcakes ever!

  9. Delicious! My 9 year old daughter raves about these cupcakes! Soft and moist on the inside, crunchy on top, PERFECT! I used coconut oil as one of the other commenters did. And they were done in 20 minutes. This recipe is going into my recipe book!

  10. Light and fluffy - so delicious. I subbed in coconut oil (same amount) and a small handful of coconut flakes. Quick and easy - will absolutely use this recipe again!

  11. The best chocolate cupcake recipe I have ever discovered. They always turn out moist and fluffy. So easy and quick to make. I reduced the cocoa because mine is very intense and I also added chopped dark choc that melted in the cake. Will use this recipe again.

  12. My go to recipe. Always turn out moist, and the perfect size. Always makes over 12 cupcakes, which is just fine with me, the more the merrier. Super easy and always taste great! :)

  13. This turned out very terrible for me. I tried out this recipe because I did not have my moms chocolate cupcake recipe at hand. These turned out very dense, dry, and crumby. I wouldn't make these again.

  14. Excellent moist and very easy to do, I added chocolate chips once the batter was poured in each cupcake liner. They keep wonderfully in an air tied container for a week. Thank you Ricardo 

  15. Made these tonight in preparation for Grey Cup Sunday. The last time I made cupcakes it was from a box and they were terrible.... these are amazingly good. I had trouble not eating the raw batter it was that good. They are moist & wonderfully chocolatey. I actually got 18 from the recipe which was fine with me because it means we can sample! I will definitely make these again. And again. And again!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum