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Chocolate cupcakes easy recipe

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After posting my Perfect Vanilla Cupcakes recipe I had many requests for chocolate cupcakes. I hope this chocolate cupcakes easy recipe will become your favorite too! These cupcakes are moist and fluffy.

This recipe makes 12 cupcakes.

chocolate cupcakes

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Ingredients for chocolate cupcakes

Red Velvet Cupcakes recipe is here

How to make chocolate cupcakes:

Preheat the oven to 350 F (177C) and line cupcake tins with plain white cupcakes liner (or any other kind to your liking). Set aside.

In a large mixing bowl, sift together dry ingredients -all-purpose flour, expresso powder, unsweetened cocoa powder, baking powder and pinch of salt.

In a second mixing bowl, mix the oil, granulated sugar, fresh brewed coffee, vinegar, and vanilla extract.

Pour wet ingredients over dry ingredients and whisk just until the ingredients come together. Be careful not to overmix! As soon as you see no more streaks of dry mixture, stop whisking.

Fill each cupcake liner 2/3 full. Use ice cream scoop or pastry/piping bag.

chocolate cupcakes

Tip from Marina: Do not overfill cupcake tin. Other way, it will flow over and won’t form that perfect dome top.

Bake the cupcakes for about 18 min. Start checking the cupcakes at the 15-minute mark. Toothpick inserted in the center should come out clean. Or gently press with your fingers on top of the cupcakes, and if they spring right back, that means they are done backing. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before filling and frosting.

chocolate cupcakes

You can make cupcakes a day in advance, cool completely to room temperature then cover and store at room temperature until ready to frost and serve.

Chocolate cupcakes easy recipe is “must have” in your cook book!

Check also:

chocolate cupcakes
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5 from 1 vote

Chocolate cupcakes easy recipe

Simple ingredients and no eggs.
Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate cupcakes recipe, cupcakes, cupcakes recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cupcakes
Author Marina of www.everythingmarina.com

Equipment

  • 1 stand mixer or electric hand mixer

Ingredients

  • 160 gr (1 1/4 cup) all-purpose flour
  • 15 gr (2 Tablespoon) unsweetened cocoa powder
  • 150 gr (3/4 cup) granulated sugar
  • 5 gr (1 teaspoon) baking powder
  • 5 gr (1 teaspoon) expresso powder
  • 70 gr (1/3 cup) vegetable oil (or canola)
  • 190 gr (1 cup) fresh brewed coffee
  • 5 gr (1 teaspoon) white distilled vinegar
  • 8 gr (2 teaspoon) vanilla extract
  • pinch of salt

Instructions

  • Preheat the oven to 350 F (177C) and line cupcake tins with cupcakes liners.
  • In a large mixing bowl, sift together dry ingredients: all-purpose flour, expresso powder, unsweetened cocoa powder, baking powder and pinch of salt. 
  • In a second mixing bowl, mix the oil, granulated sugar, fresh brewed coffee, vinegar, and vanilla extract. 
  • Pour wet ingredients over dry ingredients and whisk just until the ingredients come together. 
  • Fill each cupcake liner 2/3 full.
  • Bake the cupcakes for 15-18 min.
  • Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before filling and frosting. 

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