Description
Rich, moist, and packed with cocoa flavor, these chocolate cupcakes are easy to make and perfect for every occasion. Customizable with frostings and mix-ins.
Ingredients
1 cup all-purpose flour, sifted
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut sugar
1/2 cup white granulated sugar
2 eggs, room temperature
1/3 cup avocado oil
1/2 cup non-dairy milk
1/2 tsp espresso powder (optional)
1 tsp vanilla extract (ethanol-free)
2/3 cup boiling water
Instructions
Preheat oven to 350°F and line muffin tray.
Sift dry ingredients in a bowl.
Whisk eggs, sugars, oil, milk, espresso, and vanilla in another bowl.
Combine wet and dry ingredients gently.
Stir in boiling water—batter will be thin.
Fill cupcake liners two-thirds of the way.
Bake for 18–20 minutes, test doneness with toothpick.
Cool for 5 minutes in pan, then transfer to rack.
Notes
Don’t overmix the batter to keep cupcakes fluffy.
Store frosted cupcakes in fridge, or freeze unfrosted ones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 230
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg