Chocolate cupcakes
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Check out this recipe for these versatile chocolate cupcakes—easy to make, soft, moist, and richly flavored. Decorate them with any icing or topping of your choice, and they'll be a perfect treat for your celebration. Or enjoy them as is if you're simply looking to satisfy your inner chocoholic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1.5 cups of milk
- 1 cup cocoa powder
- 1.5 cups of vegetable oil
- 2 eggs
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a 24-cup muffin tin with paper cups.
- In a medium bowl, whisk together 2 cups flour and 1 teaspoon each baking soda and salt. In a small saucepan, heat 1.5 cups milk until hot but not boiling; whisk in 1 cup unsweetened cocoa powder. In a large bowl, whisk until smooth. Let cool slightly. Stir in 2 cups sugar, 1.5 cups vegetable oil, 2 eggs, and 2 tablespoons vanilla extract. Fold in the flour mixture and knead into a dough.
- Divide the batter among the cupcake liners and bake until the cupcakes spring back when lightly pressed, 20-25 minutes. Let cool in the pan for 5 minutes, then remove the cupcakes to a wire rack and let cool completely.
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