Get ready to tantalize your taste buds with the most irresistible chocolate cupcakes you'll ever experience! These "Frost Me Not" cupcakes are about to become your new obsession - a perfect blend of rich chocolate, tender crumb, and simple elegance that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cupcakes promise to deliver maximum deliciousness with minimal effort.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring they are evenly spaced.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the granulated sugar, vegetable oil, milk, eggs, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula. Mix until just combined, being careful not to overmix. Overmixing can result in tough, dense cupcakes.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Tap the muffin tin gently on the counter to release any air bubbles and ensure even baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check doneness, insert a toothpick into the center of a cupcake - it should come out clean with just a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
- Once cooled, decorate as desired or enjoy the cupcakes unfrosted for a simple, classic treat.
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for smoother batter and more even baking.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Use an Ice Cream Scoop: For perfectly uniform cupcakes, use an ice cream scoop to distribute batter evenly.
- Check Doneness Carefully: A toothpick with a few moist crumbs is perfect - don't overbake!
- Cool Completely: Always let cupcakes cool entirely before frosting to prevent melting and sliding.
- Optional Variations: Try adding chocolate chips to the batter or a sprinkle of sea salt on top for extra flavor complexity.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
