Easy Chocolate Cupcakes

Easy Chocolate Cupcakes - In the world of baking, sometimes less is more, and this one-bowl chocolate cupcake recipe definitely lives up to that!

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 257kcal

Author Fay

Preheat your oven to 170°C/340°F
Over a large mixing bowl, use a mesh strainer to sift together the self-raising flour, cocoa powder, and a pinch of salt. Use a whisk to ensure thorough mixing.
Add the fine sugar and coffee granules (if using) to the bowl. Mix all the dry ingredients well.
In the same bowl, add the wet ingredients: light olive oil, vanilla, milk, and eggs. Use a hand whisk to combine everything until you have a smooth and well-incorporated batter.
Line a cupcake tray with baking cups.
Using an ice cream scoop, add one scoop of batter to each cupcake hole.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Once baked, remove the cupcakes from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely. ENJOY!

Ensure all ingredients are at room temperature for smoother mixing and better incorporation.

Use an ice cream scoop for evenly portioned cupcakes, resulting in consistent baking.

Don't overmix the batter; mix until just combined to avoid dense cupcakes.

For an extra flavor boost, add a pinch of cinnamon or a dash of espresso powder to the batter.

Allow the cupcakes to cool completely before frosting to prevent melting.

Store frosted cupcakes in an airtight container to keep them fresh for longer.

Experiment with different frosting flavors and toppings to customize your cupcakes.