| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 24 cupcakes |
Instructions
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Whisk 2 cups flour and 1 teaspoon each baking soda and salt in a medium bowl.
- Heat 1 1/2 cups milk in a small saucepan until hot but not boiling; whisk into 1 cup unsweetened cocoa powder in a large bowl until smooth. Let cool slightly. Whisk in 2 cups sugar, 1 1/2 cups vegetable oil, 2 eggs and 2 teaspoons vanilla until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the muffin cups and bake until the tops spring back, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove the cupcakes to a rack to cool completely.
Reviews
I have tasted better but they are Still really good
love like soooooooo much! I would give 21 stars if I could!!!! i like ate it and like my taste buds like shimmeredlioke a lot.
These are THE BEST chocolate cupcakes ever – even better than a bakery! They taste like a brownie so very rich chocolate flavor. Do not overtbake- I took them out at 21 minutes and they were perfect. I will use for a cake next time !
Tasted okay but tops cracked beyond fixability. I’d advise a better recipe.
Wow, the easiest chocolate cupcake recipe ever. Love the milk and cocoa step vs. sifting with flour. Awesome!
Can you tell me the ingredients
Better than I expected
Finally, a recipe that doesn’t need coffee