I’ve really like this simple and delicious oatmeal dish. This will be devoured even by my daughter, who dislikes oatmeal.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 cupcakes |
Ingredients
- 1 ⅓ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ cups white sugar
- 3 tablespoons butter, softened
- 2 large eggs
- ¾ teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
- Sift together flour, cocoa, baking powder, baking soda, and salt.
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- Cream together sugar and butter in a large bowl until light and fluffy.
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- Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; beat well.
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- Spoon batter into the prepared muffin cups, filling each 3/4 full.
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- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool before serving or frosting.
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Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 115 mg |
| Sugars | 20 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
No changes very good and easy recipe
Cupcake is to light crumbled coming out of the wrapper. Agree with other reviewer could have gotten 24 cupcakes filling it halfway. Filling it 3/4 it overflowed. Sorry will not make this one again
It seems as if some people do not know how to properly fill the cups because 3/4 is the perfect fill, if you put too little it will be dry but if you put too much it will overflow, they smell great, and remind me of brownie batter, they are not too sweet, have a great pure chocolate taste, the crumb is a closed crumb so it did well to trap moisture, and the top is nice and chewy, its really moist and there are minimal crumbs so these are really good for children, I would consider buttercream with these since they aren’t overly sweet, but I just used milk chocolate frosting. I was able to get 19 out of the batter which is great for my chocoholic brother. My Grandma and I don’t like chocolate or cupcakes cause usually they are too sweet but this is perfect for both of us. (She mentioned it had a consistency of a whacky cake which is a chocolate cake from the great depression the consistency is a cross between cake and brownie ). Overall great would sell these in a bakery and feed these to my friends and family.
Followed the recipe exactly but they turned out dense and a little dry. Not cupcake texture at all. Ended up getting a box mix and just using that instead.
I followed the recipe exactly and they were dry and flavorless.
Made these with my 4 year old grandson and they were awesome. I used Hershey extra dark cocoa and upd the butter to 6 tbsp. Frosted with vanilla buttercream. Excellent!!
I use allrecipes all the time and they are awsome and work super great and the cupcakes were delicous and moist!
absolutely amazing!
I got a lot of compliments on these and it was really easy to make. I recommend adding mini chocolate chips either in the batter or on top of them before you put them in the oven.
It looks very good and the batter tastes very nice.
VERY dry. I made the recipe exactly as written and made the first pan (12) and both my husband I tasted them as is. He said I succeeded in making German cupcakes (he is German), I.e. too dry. The rest of the batter I doctored with some sour cream and additional butter. They are much better, but I would have preferred to simply follow the recipe. Also, there is way more batter that the recipe suggests, enough for closer to 24 standard cupcakes.
READ!!!!!! Okay all the people who have below 4 stars messed up the recipe the only problem I had was that I had to add a tiny bit more milk because it was a little thick but that is just my preference but amazing moist just how I like it and just make sure to wait a long time before you add frosting or you will regret it don’t rush with this recipe this is amazing
i added chocolate chips before putting it in the oven. not sure if this is why or it might be my oven but they took about 7 more minutes to bake. as other reviews say, dont fill it more than halfway as it rises a lot, especially if you’re planning on frosting it. otherwise the flavor is good!
i honestly think that the people that gave a bad review were people that didn’t follow the instructions because my one turned out perfectly with a moist texture
Turned out Beautifully! I never use all purpose flour, I always use self rising. I used half cup milk and half cup strong coffee. Recipe made 18 Delicious Cupcakes!!
Very good chocolate cupcake recipe. I added 1 Tbsp of strongly brewed coffee to help bring out the rich chocolate flavor.
I made these cupcakes today for my husbands birthday. I didn’t change anything, I followed recipe as is and I got 18 cupcakes I didn’t try yet but I made peanut butter frosting to go on top as it’s my husbands favorite. They are finished
I only doubled the butter, didnt make the icicng. The result was light, fluffy chocolate cupcake, not too moist, infact on the dry side. But tasted good 🙂
When I took the Cupcakes out of the oven the were all crumbly I couldn’t put frosting on them they were so crumbly. I don’t recommend.
super moist, makes alot but the cupcake is great
Great and very light to eat. Made with a 8 year old and a 1 year old… Super fun and reccomend.