Small Batch Chocolate Cupcakes
These decadent small batch chocolate cupcakes are perfect for a small gathering or when you crave a rich chocolate treat without the leftover guilt. Moist, fudgy, and intensely chocolatey, they're easy to make and incredibly satisfying.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill the muffin liners about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.