Basic Chocolate Cupcakes
Basic Chocolate Cupcakes
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Basic Chocolate Cupcakes

20 MIN
25 MIN



  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.


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.


  1. 16 min and 16 muffins, my kids love them

  2. These rose beautifully and did not fall, very flavourful, although I found them lacking a bit in sweetness. Most importantly, DO NOT BAKE FOR 25 MINUTES as they will be DRY!!! The second batch was done in 20 minutes.

  3. Delicious, beat eggs well and add flour and milk alternately ending with milk. Made on my kitchen aid on low, cooked 20 min. 350*.......a wow factor!

  4. The texture was ok, a bit dry maybe, but they were totally bland. I followed the recipe exactly, so I'm not sure what went wrong.

  5. I made these last night and they came out perfectly! Very moist, with a domed top. I find that making cupcakes using oil instead of butter make for a sturdier cupcake, so it's much easier to decorate once cooled. Wish I could upload a picture to show I decorated them!

  6. How much time and what temp for 24 mini cupcakes? Thanks!

  7. 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!

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

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

  10. Great recipe to make oreo cupcakes with :)

  11. 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.

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

  13. 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!"

  14. The best chocolate cupcakes ever!

  15. 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!

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