Chocolate Cupcakes

October 20, 2009

Chocolate Cupcakes
(makes 24)

I used Pink Parsley’s recipe and will continue to make it my “go to” for all chocolate cupcakes.

Note: Use a good quality cocoa powder for this. I used Penzey’s Dutch Process Cocoa Powder, and was thrilled with the flavor.


  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened Cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot, strong brewed coffee


  1. Preheat oven to 350. Line muffin tins with cupcake liners, and spray with nonstick cooking spray.
  2. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of stand mixer.
  3. In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract.
  4. Add to mixer, and beat on medium speed for 2 minutes. Stir in hot coffee, and pour into muffin tins, filling about 2/3 to the top.
  5. Bake 17-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

2 Responses to “Chocolate Cupcakes”

  1. katie Says:


  2. […] from the January/February issue of Food Network Magazine, I decided to use my tried and true chocolate cupcake and top with an adaptation of our new favorite buttercream. I really like how this frosting came […]

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