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Simple Chocolate Cupcakes

Soft, moist chocolate cupcakes made with basic pantry ingredients. This recipe is easy to follow and works well for everyday baking without any special equipment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Cupcakes
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Method
 

  2. Preheat the oven to 180°C (350°F). Line a standard cupcake tray with paper liners.
  3. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
  4. In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently until the batter becomes smooth. Do not overmix.
  6. Fill each cupcake liner halfway with batter.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Remove from the oven and allow cupcakes to cool completely on a wire rack before serving or frosting.
  9. Optional Frosting
    These cupcakes can be eaten plain or topped with a light chocolate or vanilla frosting. Frost only after cupcakes are completely cool.

Notes

Do not overmix the batter to keep cupcakes soft
Oil helps maintain moisture even after cooling
Cocoa powder gives strong chocolate flavor without melted chocolate

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored in the refrigerator for up to 3 days.