Easy Chocolate Cake Recipe Cupcakes

This article will provide you with an easy and delicious chocolate cake recipe that you can make at home. The cupcakes are moist and fluffy, with a rich chocolate flavor. They are perfect for a special occasion or for a simple dessert.

Ingredients

• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a medium bowl, cream together the granulated sugar, brown sugar, butter, and oil until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Divide the batter evenly among the prepared muffin cups. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely in the muffin tin before frosting.

Frosting

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

1. In a large bowl, beat together the butter and powdered sugar until light and fluffy.
2. Add the milk and vanilla extract and beat until combined.
3. Frost the cupcakes as desired.

FAQ

Q: What if don’t have all of the ingredients?

A: You can substitute the following ingredients:

• For the all-purpose flour, you can use gluten-free flour or oat flour.
• For the unsweetened cocoa powder, you can use Dutch-processed cocoa powder.
• For the baking powder, you can use baking soda.
• For the salt, you can use kosher salt or sea salt.
• For the granulated sugar, you can use brown sugar.
• For the light brown sugar, you can use dark brown sugar.
• For the unsalted butter, you can use vegetable shortening or margarine.
• For the vegetable oil, you can use canola oil or olive oil.
• For the eggs, you can use egg whites or flax eggs.
• For the vanilla extract, you can use almond extract or other flavoring extract.

Q: How long will the cupcakes keep?

A: The cupcakes will keep for up to 3 days at room temperature, or for up to 2 weeks in the refrigerator.

Q: Can freeze the cupcakes?

A: Yes, you can freeze the cupcakes for up to 3 months. To freeze the cupcakes, let them cool completely and then wrap them individually in plastic wrap. Place the wrapped cupcakes in a freezer bag and freeze.