Go Back
Print Recipe

Melanie's Easy Chocolate Cupcake Recipe

Course: Dessert

Ingredients

  • 1 1/2 cups all-purpose flour measured correctly
  • 1 cup granulated sugar
  • 1/3 cup natural unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm coffee or 8 fluid oz
  • 1 Tbsp white distilled vinegar
  • 1/3 cup olive oil or vegetable oil
  • 1 large egg room temperature
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
  • In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
  • In a second mixing bowl, whisk together wet ingredients.
  • Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.
  • Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.