Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Milk: 1 cup
- Vegetable oil: 1/4 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine the milk, oil, and vanilla extract.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Fill each cupcake liner about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cupcakes in an airtight container at room temperature to keep them moist for up to 3 days.
- For an extra chocolatey treat, microwave a cupcake for 10-15 seconds to slightly warm the cocoa flavor.
- Serve these cupcakes with a dollop of whipped cream and a sprinkle of cocoa powder for a simple yet elegant dessert.
- Bloom the cocoa powder in the warm milk mixture for 5 minutes before combining to intensify the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American