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Moist Chocolate cupcakes straight on shot with peanut butter frosting on clear stand.

Chocolate Cupcakes

A rich, moist chocolate cupcake. Tastes great for any celebration.

Course Dessert
Cuisine American
Keyword chocolate, cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 18 people
Calories 126 kcal
Author Taylor Harrison

Ingredients

  • ½ cup margarine or butter softened
  • 1 cup sugar granulated
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup milk soured
  • 1 tsp baking soda
  • 2 cups flour all-purpose
  • ½ cup cocoa
  • ½ cup water boiling

Instructions

  1. Blend together margarine, sugar and eggs. 

  2. Add and blend baking powder and vanilla.

  3. Then mix together soured milk and baking soda. Add this to your batter alternatively with the flour. 

  4. Mix together the cocoa and boiling water and add to the batter mixing in until fully incorporated. 

  5. Pour into lined or greased muffin tins about 3/4 full. Bake at 325 F for 15-20 minutes or until a toothpick inserted in the centre comes out clean. Cool for about 10 minutes in pan then turn onto wire racks to cool completely. Once cooled frost with your favourite icing and enjoy. 

Recipe Notes

You can also bake in a 9x13 inch cake pan for 25 minutes if you would rather have one cake. Or, turn them into mini cupcakes by filling mini liners only halfway and bake for 10-12 minutes at 350°F. 

Calories based off of one cupcake without frosting.