Easiest Chocolate Cupcakes

Frosted chocolate cupcake with chocolate sprinkles.

These easy and delicious homemade chocolate cupcakes are a kid-favorite! They are made without milk or eggs and take less than 30 minutes to make from start to finish.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 161kcal

Author Kristi

Equipment

1 Muffin tin
1 Mixing bowl
1 Fine mesh strainer to easily sift cocoa powder and baking soda
12 Cupcake liners

Ingredients

¾ cup All-purpose flour unbleached
¾ cup White whole wheat flour I use King Arthur brand
1 cup sugar
3 tablespoon cocoa powder Sifted. Can use cacao powder instead.
¼ teaspoon salt
1 teaspoon baking soda Sifted.
1 tablespoon vinegar white distilled vinegar
1 tsp vanilla pure vanilla extract
¼ cup olive oil canola, avocado, or other neutral oil can be used.
1 cup water

Instructions

Preheat oven to 350° Fahrenheit.
Line a 12-cup muffin pan with cupcake liners. Set aside.
*See notes. Add all dry ingredients to a large mixing bowl. Stir.
Add the remainder of the ingredients and mix well. Batter should have some lumps in it.
Pour batter into muffin liners, filling them ½ way (no more than ⅔ full).
Bake for 18-20 minutes, until a toothpick comes out clean.
Let cool completely before frosting.

Notes

This recipe is easily doubled.
Do not leave out the vinegar. The vinegar reacts with the baking soda to leaven the cupcakes.
Use the scoop and sweep method for measuring the flour. To do this, use a spoon to put the flour into a measuring cup. Then, level the flour with a knife. This prevents flour from being packed in.
Sifting the cocoa powder and baking powder will help distribute the flavor and prevent someone from biting into a chunk of baking powder (it will ruin the taste of the cupcake).
All-purpose flour can be used in place of white whole wheat flour.
Use baking soda, not baking powder.
Pour or spoon batter into the liners. I use a small measuring cup to do this.
Do not overfill the liners. If you do, the tops will be hard.
To keep the entire cupcake dairy-free, top the cupcake with a dairy-free frosting or chocolate drizzle. Otherwise, a buttercream frosting (white or chocolate) is easy and always a hit!

Nutrition