BAKING WITH CONFIDENCE
Module 7: RECIPE : Cupcakes

Chocolate Cupcake

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Chocolate Cupcakes

Rich, soft, and moist — a simple chocolate base with a balanced texture.

Ingredients

  • 75 g unsalted butter, softened, about 1/3 cup

  • 195 g sugar, about 1 cup

  • 2 eggs

  • 80 ml oil, about 1/3 cup

  • 130 ml milk, about 1/2 cup plus 2 tsp

  • 30 g cocoa powder, about 1/3 cup

  • 145 g all-purpose flour, about 1 cup plus 3 tbsp

  • 1/2 tsp salt

  • 1 tsp vanilla

  • 1 tsp baking powder

Before You Start

  • Butter should be soft, not melted

  • Sift cocoa powder to avoid lumps

  • Do not overmix after adding flour

Method

  1. Preheat oven to 175°C (350°F) and line a cupcake tray with liners.

  2. Cream the butter and sugar until smooth and fluffy.

  3. Add the eggs one at a time, mixing gently after each addition.

  4. Add the oil and mix until combined.

  5. Sift together the cocoa powder, flour, baking powder, and salt.

  6. Alternate adding the dry ingredients and milk.

  7. Mix until just combined.

  8. Portion the batter evenly into the cupcake liners.

  9. Bake for 18–22 minutes.

  10. Cool completely before frosting.

What to Look For

  • batter smooth and slightly loose

  • deep chocolate color

  • cupcakes soft and moist

  • light spring when touched

Common Mistakes

  • dry cupcakes → too much cocoa or overbaking

  • lumps → unsifted cocoa powder

  • dense texture → over mixing

Tip

Use lighter frosting (like vanilla or cream cheese) to balance the richness of the chocolate.