You really can't go wrong with classic chocolate cupcakes. This recipe is so simple but so rich—you'll never go cake mix again.
Every few months, chocolate cupcakes spike in our website search history. We've tried to figure out why to no avail. But it meant that we knew we needed a delicious recipe for classic chocolate cupcakes, stat. Behold, the easiest, tastiest chocolate cupcake going—perfect for celebrations, bake sales or a random weekday when you need a little pick-me-up.
Ingredients for Classic Chocolate Cupcakes
1 3/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp. salt
1 cup milk
1/2 cup canola oil
2 large eggs
2 tsp. vanilla extract
1 cup instant decaf coffee or milk
Frosting
1/4 cup butter, softened
1/2 cup cocoa
2-3 cups icing sugar
water or milk—enough to make it spreadable
Directions for Classic Chocolate Cupcakes
Preheat oven to 350°F. Line two 12-cup cupcake tins with paper liners.
In a large bowl, stir together flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa. (A whisk works well for this!)
Add milk, oil, eggs and vanilla and whisk until well blended. Add coffee and whisk or beat on low speed until just blended. The batter will be thin.
Divide the batter among the tins, filling them about 3/4 full, and bake for 25 minutes, until the tops are springy to the touch.
For the frosting, beat the butter, cocoa, half the sugar and a couple spoonfuls of water in a medium bowl until smooth. Beat in the rest of the sugar and enough extra water or milk to make a spreadable frosting.
Cool completely before frosting them.
Makes 24 cupcakes.
