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
- Milk: 1 cup
- Vegetable oil: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Step 3: In a separate bowl, combine milk and vegetable oil. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fill each cupcake liner about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Store cooled cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- A quick microwave zap (10-15 seconds) will bring back the moistness if your cupcakes have been refrigerated.
- Serve these decadent cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.
- For a richer chocolate flavor, bloom the cocoa powder in the warm milk for a few minutes before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American