Chocolate Cupcake

Chocolate Cupcakes

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

Ingredients

• 75g unsalted butter, softened

• 195g sugar

• 2 eggs

• 90ml oil

• 130ml milk

• 30g cocoa powder

• 145g all-purpose flour

• ½ 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

2. Cream butter and sugar until smooth

3. Add eggs one at a time, mixing gently

4. Add oil and mix until combined

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

6. Alternate adding dry ingredients and milk

7. Mix until just combined

8. Portion batter evenly into 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 → overmixing

✨ Tip

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