Chocolate Cupcakes | Recipes

Chocolate Cupcakes

(54) Ratings:
Prep Time:
Cooking Time:
Makes:24 cupcakes
Freezing:excellent

These moist chocolate cupcakes are a crowd-pleasing classic, perfect for a social occasion or an everyday treat.

Ingredients

3 cups 750 mL Robin Hood® Original All Purpose Flour
2 cups 500 mL sugar
1/2 cup 125 mL cocoa powder
2 tsp 10 mL baking soda
1 tsp 5 mL salt
2 cups 500 mL milk
1 cup 250 mL Crisco® Canola Oil
2 tsp 10 mL vanilla extract
2 tsp 10 mL vinegar

Directions

  1. Preheat oven to 350°F (180°C). Grease 18 muffin cups or line with paperliners. 
  2. Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl.
  3. Add milk, oil, vinegar and vanilla.
  4. Beat with electric mixer at medium speed 1/2 minute or just until blended.
  5. Spoon batter into prepared muffin cups, filling 3/4 full.
  6. Bake in preheated oven for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  7. Remove from pans; cool on wire rack.
  8. Frost and decorate as desired. See Basic Vanilla Butter Icing recipe for a complementary frosting.

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