Easy chocolate cupcakes

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Introduction

I love cupcakes. They’re small, they’re usually sweet, and they’re easy to make. But sometimes you just want some chocolate goodness instead of a frosted cake. These cupcakes are the best! Let me know if you agree!

1/4 cup unsweetened cocoa powder

1/4 cup unsweetened cocoa powder (not baking)

1/4 cup granulated sugar

1 egg yolk or 2 Tbsp. lemon juice, or to taste (optional)

1 1/4 cups all-purpose flour (I used Bob’s Red Mill Gluten Free Pastry Flour)

• 1/4 cups all-purpose flour (I used Bob’s Red Mill Gluten Free Pastry Flour)
• If you don’t have a gluten-free version of this recipe, substitute one cup of white sugar with 1/2 cup brown sugar and use the remaining 3 tablespoons of liquid from your canned pumpkin.

1 teaspoon baking soda

Baking soda is a leavening agent, which means that it helps cakes rise during baking. It also helps baked goods turn out fluffy and tender, so it’s essential in any good chocolate cupcake recipe.

Baking soda can be purchased at most grocery stores or online for about $1 per pound (about 2 tablespoons).

1/2 teaspoon salt

Salt is a mineral that your body needs for several functions, including regulating blood pressure and preventing dehydration. It’s found in many foods, including ham and other meats (which are high in salt), fruits like applesauce or dried fruits, vegetables like celery sticks or carrots with the skin on them (which have less salt content), dairy products such as milk and cheese (which have more), spices like sea salt or kosher salt (more than table salt)

2 eggs, at room temperature

2 eggs, at room temperature

If you don’t have room-temperature eggs, put them in a bowl of warm water for 5-10 minutes. This will help make the batter more evenly distributed and easier to mix.

1 cup granulated sugar

Sugar is a naturally occurring carbohydrate that provides energy. It can be found in whole grains, fruits, vegetables and milk. Sugars found in foods are either simple or complex carbohydrates depending on the amount of water they contain. The majority of our body’s daily carbohydrate requirements are supplied by complex carbohydrates like those found in whole grains (e.g., oatmeal), fruits (e.g., apples) and vegetables (e.g., carrots).

Sugar has been used for centuries as a sweetener in cooking and baking because it makes foods more flavorful. In addition to being added directly into recipes as an ingredient, sugar may also be used as an ingredient when making candy or other sweets like cookies that contain no actual fruit juice!

1/3 cup olive oil (or vegetable, sunflower or safflower oil), at room temperature

1/3 cup olive oil (or vegetable, sunflower or safflower oil), at room temperature

• Light oils like canola and vegetable are best for this recipe because they have a higher smoke point than the other types of oils. If you don’t have any one specific type of oil on hand, feel free to use them all!

3/4 cup milk (dairy or nondairy), at room temperature (I used almond milk)

You can use any type of milk you like for this recipe, but I recommend using a dairy or nondairy milk. Almond and soy are not recommended because they’re high in protein and not as rich in fat.

1 teaspoon vanilla extract

Vanilla extract is a liquid made from vanilla beans, which are dried and ground into a powder. It’s used in many recipes, including cakes and cookies, but it’s especially popular in ice cream. When you’re making chocolate cupcakes with vanilla extract as one of your key ingredients (and because it has such an amazing flavor), you’ll want to make sure that you get the best quality possible so that your taste buds don’t get disappointed!

Vanilla extracts can be expensive—especially if they’re not made with real vanilla beans—but they last forever!

For the icing – 6 ounces dairy-free semi-sweet chocolate chips (or semi-sweet chocolate chips)

• To make the icing, you will need 6 ounces dairy-free semi-sweet chocolate chips (or semi-sweet chocolate chips)
• 1/2 cup salted butter, margarine or coconut oil at room temperature
• 2 cups powdered sugar

1/2 cup salted butter, margarine or coconut oil, at room temperature

Heat the butter, margarine or coconut oil in a microwaveable bowl for about 1 minute on high power.

Then add the flour and cocoa powder and stir until smooth.

Add the milk, vanilla extract, salt and baking soda and whisk until well combined (do not over-mix).

2 cups powdered sugar

• Sift the powdered sugar into a bowl. It will help you to mix easier and it’s less messy!
• Add the butter and vanilla extract to your sifted powdered sugar mixture. Beat with a hand mixer until smooth. If you want to add food coloring, do this now—but keep in mind that if you’re using regular cocoa powder instead of Dutch-processed, it won’t work well with this recipe because they don’t have any lecithin added (the flavoring). You might also want to add some salt if your cocoa isn’t sweet enough for your taste buds!
• Stir in melted chocolate chips until combined; pour into cupcake liners or pop out of muffin tins onto parchment paper lined baking sheets (I like using these silicone ones). Bake for about 15 minutes at 350°F/175°C until tops are just firm but still loose enough not collapse when touched lightly with finger tips – do not overbake!

These cupcakes are the best! Let me know if you agree!

These cupcakes are the best! Let me know if you agree!

These cupcakes are easy to make, delicious, and will make your mouth water just thinking about them. Let me know if you agree by leaving a comment below and letting me know that these chocolate cupcakes are the best (or something similar).

Conclusion

I hope you enjoy these cupcakes as much as I do! The best part is that it’s so easy to make them, with only a few ingredients. You can also make them in advance and freeze for up to 3 months without any problem. In fact, I usually prepare these cupcakes the day before my friends arrive so they have time to decorate them!