Go Back

Chocolate Vanilla Cupcakes

These cupcakes are baked treats with a tender crumb, featuring a subtle cocoa aroma and hints of vanilla. They use standard mixing methods, combining dry and wet ingredients for a smooth batter, resulting in a moist, airy texture with a light golden appearance. The final cupcakes display a slight domed top and a delicate crumb that’s easy to slice or bite into.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder preferably sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup milk any kind, warm slightly if refrigerated

Equipment

  • Mixing bowls
  • Cupcake or muffin tin
  • Paper cupcake liners
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt to combine evenly. The sifting helps avoid lumps and ensures a smooth batter.
  3. In a separate bowl, whisk the eggs and sugar until the mixture becomes slightly pale and thickens, about 2-3 minutes, with a gentle whiff of sweetness.
  4. Pour in the vegetable oil and vanilla extract into the egg mixture, then whisk until fully combined and smooth, with a glossy appearance.
  5. Gradually add the warm milk to the wet ingredients, whisking gently to incorporate without splashing, creating a smooth, slightly runny batter.
  6. Slowly fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined; avoid overmixing to keep the cupcakes light.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give room for rising and a rounded top.
  8. Place the tray in the oven and bake for 20 minutes, or until the tops are springy to the touch and a toothpick inserted in the center comes out clean.
  9. 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, which helps prevent sogginess.
  10. Once cooled, these cupcakes reveal a tender crumb with a slight bounce and a light, even color on top, ready to be frosted or enjoyed as is.

Notes

For extra flavor, fold in chocolate chips or a swirl of your favorite frosting. These cupcakes store well in an airtight container for up to 2 days.