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A few years ago, I started a little home baking business and celebration cupcakes were always a big hit. I needed a good, reliable recipe that not only tastes delicious but is also easy to make and cost-effective. This chocolate cupcake has been my go-to recipe since. The recipe uses oil instead of butter for that super moist and crumbly texture we all look for in a cupcake. The ingredients are your basic baking staples. Chances are, you already have them in your pantry and are just waiting for you to get up and bake!
If there’s a need to be a little fancy, I use high-quality cocoa powder for that richer chocolate flavor. But honestly, any baking cocoa powder will do. Butter can be used instead of oil (use 167g of unsalted butter per recipe) if you are looking for a fluffier texture, but the resulting cupcake may not be as moist.
- 125 ml Vegetable Oil
- 230 g Granulated Sugar
- 1 tsp Vanilla Extract
- 2 pcs Eggs large
- 220 g All Purpose Flour
- 45 g Cocoa Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 250 ml Whole Milk
Preheat oven to 325ºF. Line cupcake pan with paper liners.
Sift all dry ingredients together. Set aside.
Beat oil, sugar and vanilla extract on medium speed.
Add the eggs one at a time, scraping down after each addition.
Add the dry ingredients in three additions, alternate with milk. Scrape the sides and beat on low speed until smooth. The mixture will be a little runny and that's okay!
Pour the mixture into the cupcake pans until 3/4 full. Use a measuring cup with spout for easy and less messy pouring.
Bake for 18 to 22 minutes until a toothpick inserted in the center has a few moist crumbs. Do not overbake!
Place cupcake pan in a wire rack for 5 minutes to slightly cool and then remove the cupcakes from the pan and allow to cool completely on the wire rack.
Frost as desired or eat as is!
Storage: 2 days at room temperature in airtight container. Freeze for longer shelf-life.
This recipe was adapted from Dede Wilson’s A Baker’s Field Guide to Cupcakes.