📝 Ingredients
🌾 Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup (150g) sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
🥛 Wet Ingredients
- 1 cup (240ml) milk (or plant-based milk)
- ½ cup (120ml) oil (vegetable or sunflower)
- 1 tbsp vinegar (white or apple cider)
- 1 tsp vanilla extract
👉 Optional:
- ½ cup chocolate chips (for extra richness)
👩🍳 Preparation Method
🔥 Step 1: Prepare the Oven and Tray
Preheat your oven to 180°C (350°F).
Line a cupcake tray with paper liners to prevent sticking and ensure easy removal.
🥣 Step 2: Mix Dry Ingredients
In a large mixing bowl, add:
- Flour
- Cocoa powder
- Sugar
- Baking soda
- Baking powder
- Salt
Whisk thoroughly until everything is evenly combined and lump-free.
🥛 Step 3: Prepare Wet Ingredients
In another bowl, combine:
- Milk
- Oil
- Vinegar
- Vanilla extract
Mix well until smooth.
👉 The vinegar reacts with baking soda to help the cupcakes rise and become soft.
🔄 Step 4: Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry ingredients.
Whisk gently until you get a smooth, lump-free batter.
⚠️ Important:
Do not overmix. Mix just until everything is combined.
🍫 Step 5: Add Chocolate Chips (Optional)
If using, fold in chocolate chips gently using a spatula.
🧁 Step 6: Fill the Cupcake Liners
Pour the batter into cupcake liners, filling each about ¾ full.
This allows space for the cupcakes to rise properly.
🔥 Step 7: Bake
Place the tray in the preheated oven and bake for 18–22 minutes.
To check:
- Insert a toothpick into the center
- If it comes out clean → cupcakes are ready
❄️ Step 8: Cool
Remove from oven and let the cupcakes cool in the tray for 5 minutes.
Transfer to a wire rack and cool completely before frosting.
🍫 Optional Chocolate Frosting
Ingredients
- ½ cup butter (or vegan butter)
- 1½ cups powdered sugar
- ¼ cup cocoa powder
- 2–3 tbsp milk
- 1 tsp vanilla
Method
- Beat butter until creamy
- Add sugar + cocoa powder gradually
- Add milk and vanilla
- Beat until smooth and fluffy
🍽️ Serving Suggestions
- Top with chocolate frosting or ganache
- Sprinkle chocolate chips or nuts
- Serve with coffee or milk ☕🥛
✨ Professional Tips
- Use good quality cocoa powder for rich flavor
- Do not skip vinegar—it’s essential for softness
- Do not overbake—this keeps cupcakes moist
- Let cupcakes cool completely before frosting
📦 Storage
- Room temperature: up to 2 days
- Refrigerator: up to 5 days
- Freeze (without frosting): up to 2 months
❓ FAQs
Q: Can I make this without vinegar?
You can use lemon juice instead—it works similarly.
Q: Why are my cupcakes dry?
Overbaking or too much flour can cause dryness.
Q: Can I make this into a cake?
Yes, bake in a pan for 30–35 minutes.
Q: Can I make it vegan?
Yes, just use plant-based milk and vegan butter.
