These basic chocolate cupcakes will taste like heaven when topped with buttercream!
Easy Chocolate Cupcakes
Super simple chocolate cupcakes that go well with various frosting.
Servings: 12
Equipment
- Oven
- Baking Cups
- Electric Mixer
Ingredients
- 3/4 cup shortening
- 1 2/3 cup white sugar
- 2 pcs eggs
- 1 tsp vanilla extract
- 1 tsp instant coffee granules
- 1 pinch cayenne pepper
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups water
Instructions
- Preheat oven to 350 degrees F (175 C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
- In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee, and cayenne pepper.
- Combine flour, cocoa, baking powder, baking soda, and salt; stir into batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.
