Easy Chocolate Cupcake Recipe


Have you noticed that eggs and butter are almost always present in every cake or cupcake you make? And these ingredients cost quite a bit. How 'bout if i tell you that we can bake your chocolate cupcake or chocolate cake without these two? Yes, for this easy chocolate cupcake recipe, we’ll use vegetable oil instead of butter to create a moist cupcake and instead of using eggs and baking powder, we’ll use baking soda and vinegar. Just by looking at these substitutions, we can immediately say, those are quite some savings!

Anyway, when you search the net for some explanation on how baking soda plus vinegar can become a leavening agent on our cupcake, you will get an answer of: vinegar contains acid that reacts with a component in baking soda to produce carbon dioxide. Now carbon dioxide is what gives our batter the rise that we needed. So are you ready to do this very easy chocolate cupcake recipe? I patterned this from simplyrecipes.com super easy, super moist chocolate cupcakes. I swear you can have a chocolate cupcake that really tastes good for only 2 pesos.

Whisk to loosen flour before measuring, fill cup and level using a knife or spatula. Don't shake or compress.
1. In a bowl, combine flour, cocoa, sugar, baking soda and salt. Mix thoroughly. You may have to sift the cocoa if they are in big lumps. Set aside. Preheat oven at 350F.

2. In a separate bowl, combine coffee dissolved in water, oil, vinegar and vanilla extract. Mix thoroughly.

3. Fold in your dry ingredients. Mix just until incorporated. Don't over mix.

4. Line muffin pan with cupcake liners. Or if you don’t have a muffin pan, you may use my muffin pan alternative. See tutorial here. Fill the cupcake liners about two-thirds full. Bake for 20 minutes or until a bamboo skewer comes out clean when inserted.

To make a fuller cupcake or have that dome-shape topped cupcake, bake at 375F for about 10 minutes then revert to the original baking temperature of 350F for the remaining baking time.

5. Let cool on a wire rack.

6. Top your cupcakes with your favorite frosting, a chocolate ganache perhaps or sprinkling of confectioner’s sugar. Or serve as is. Enjoy!

I love to eat this chocolate cupcake the next day. I just don’t know why its more delicious the next day compared to eating it hours after it's done. Maybe there’s some explanation to it, or maybe it’s just me. :)


P.S.
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Also from KusineraDavao

Whole Grain Chocolate Cupcakes

Buttermilk Chocolate Cake


3 comments :

I Guillermo said...

What if I use regular sugar? 😞

Jane said...

by "regular" you mean brown sugar? hmmm.. i believe you can substitute, just firmly pack the brown sugar to achieve the same level of sweetness. the result I think will have slight difference in texture, probably in flavor too. try it and tell us how it is please. :)

Riza Narvaez said...

Thank you po for this recipe! 1st time ko mg gawa ng cup cake and masarap po tlga! 😍

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