Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Kitchen Tools Needed:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Toothpick
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips gently.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Macros:
- Total Calories: 305kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 15g
Q & A
Q1: How do I make moist cupcakes?
Q: How do I make cupcakes extra moist?A: To keep your cupcakes extra moist, use buttermilk or sour cream instead of regular milk and add a little vegetable oil along with butter. These elements create fat and moisture to keep cupcakes from drying out.
Q2: Can I substitute self-rising flour for all-purpose?
A: Yes, but you will have to make some adjustments to the baking powder and the salt. Because self-rising flour has its own leavening agents, you can skip the baking powder and salt in the recipe.
Q3: Why are my cupcakes dense instead of fluffy?
A: Overmixing the batter or too much flour can lead to dense cupcakes. Only mix to combine ingredients, and weigh flour with the spoon and level method (no scooping)—(Richardson 16, Davidson 523; King Arthur Baking 2021, 42).
Q4: Why does my cupcake sink in the middle?
A: Cupcakes can sink if:
Someone opened the oven door prematurely which caused a temperature fall.
The batter was overmixed, resulting in excess air that deflates.
The cupcakes were not fully cooked — always test with a toothpick before taking them out.
Q5: Can you make this recipe without eggs?
A: Yes! For each egg, use one of the following:
¼ cup unsweetened applesauce
½ mashed banana
¼ cup plain yogurt
1 tbsp ground flaxseed + 3 tbsp water (soak for 5 minutes)
Q6: Is it possible to use a hand whisk instead of an electric mixer?
Q: Is that still possible, and is it harder? Be excited to cream the butter and the sugar well until light and fluffy to get a nice texture.
Q7: Can I prepare these cupcakes in advance?
A: Absolutely! You can:
Bake the cupcakes a day in advance and then keep them in an airtight container.
Unfrosted cupcakes can be frozen for up to 3 months; thaw and decorate.
Q8: How do I prevent melting frosting?
A: If you are using a frosting that’s too soft, pipe it in the fridge for 15–20 minutes before piping. And do make sure not to leave frosting-laden cupcakes out in the warmth for considerable time.
Q9: Can I use this recipe to make a cake instead of cupcakes?
A: Yes! Browse the batter into a 9-inch spherical cake pan and bake at 350°F (175°C) for 25–30 minutes or till a toothpick comes out clear.
Q10: How do I decorate cupcakes like a professional?
Q: How can I get smooth, swirled frosting? Sprinkling on colored sprinkles, chocolate drizzle or fresh fruit also dresses them up.
Got more questions? Drop them in the comments! Happy baking! 🍰🎉
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