There’s something magical about baking with kids, especially when chocolate is involved. These easy chocolate cupcakes are a perfect introduction to baking for little hands and curious minds. Simple ingredients, a quick mix, and a deliciously chocolatey result make this recipe a favorite in our house. Let the fun begin!
Steps
- Preheat your oven to 350?F and place the rack in the center. Line a 12-count muffin tin with cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt, ensuring most cocoa clumps are dissolved.
- In a separate bowl, whisk the wet ingredients: warm coffee, vinegar, oil, egg, and vanilla extract.
- Combine the wet and dry mixtures by pouring the wet ingredients into the dry bowl, and whisk until just combined. Expect the batter to be slightly loose and lumpy.
- Use an ice cream scoop to fill each cupcake liner about 2/3 full, being careful not to overfill them.
- Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a rack to cool completely before frosting.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm coffee
- 1 tablespoon white vinegar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 2244kcal | Carbs: 360g | Protein: 36g | Fat: 84g | Saturated Fat: 12g | Trans Fat: 12g | Cholesterol: 168mg | Sodium: 2340mg | Potassium: 828mg | Fiber: 12g | Sugar: 204g | Vitamin A: 240IU | Calcium: 96mg | Iron: 12mg
FAQ
- What oven settings should I use for baking these chocolate cupcakes?
- The recipe is designed for a conventional oven set to 350?F, and it’s best to bake the cupcakes on the center rack for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Can this cupcake recipe be adapted into a cake?
- Yes, the batter can be used to make a cake. You will need to double the recipe to create a 9-inch, two-layer cake. For detailed instructions, refer to a specific chocolate cake recipe.
- Is it possible to replace the coffee in the recipe?
- Yes, you can replace the coffee with an equal amount of room temperature buttermilk. However, coffee enhances the chocolate flavor and color, though decaf coffee can be used if you are concerned about caffeine.
- What is the best way to store and freeze these cupcakes?
- Unfrosted cupcakes can be made a day in advance and stored at room temperature or frozen for up to two months in a freezer-safe container. Thaw them in the refrigerator overnight and bring to room temperature before serving for optimal texture.
Tips
- Avoid Overfilling: Fill each cupcake liner only 2/3 full to prevent the batter from overflowing and ensure that the cupcakes bake with a perfect dome shape.
- Secret Ingredient: Incorporate coffee into the wet ingredients for a deeper chocolate flavor and richer color without an overpowering coffee taste. Decaf coffee is a good alternative if you’re concerned about caffeine.
- Make-Ahead Tips: Prepare the cupcakes a day in advance, allow them to cool completely, and store at room temperature until you’re ready to frost and serve. For longer storage, freeze unfrosted cupcakes for up to two months.
- Baking Precision: Use a conventional oven set to 350?F, placing the cupcakes on the center rack and baking for 18-22 minutes. Check for doneness by inserting a toothpick into the center, which should come out clean.
Equipment
- 12-count Muffin Tin – Essential for baking cupcakes.
- Cupcake Liners – Used to line the muffin tin for easy removal of cupcakes.
- Wire Cooling Rack – Useful for cooling the cupcakes evenly after baking.
- Ice Cream Scoop – Helps to portion the batter evenly into the cupcake liners.
