Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Vegetable oil: 1/2 cup
- Milk: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Step 3: Add the oil and milk to the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fill each cupcake liner about 2/3 full with batter.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- If you want a warm, melty treat, microwave a cupcake for about 10 seconds before serving.
- For an extra touch, crumble mini peanut butter cups on top of the frosting just before serving.
- Don't overmix the batter after adding the wet ingredients; a few streaks of flour are okay for a tender cupcake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American