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Easy Chocolate Cupcakes

Easy Chocolate Cupcakes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
G. R.

G. R.

These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
  2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. 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. Frost with your favorite frosting.
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Reviews

oscarette
124

oscarette

1/28/2009

We are 8 years old and we made them all by are selfs. They are the best cupcakes we have ever made. We did not have almond extract and they still are great. We enjoyed making them and eating them too. They are the best cupcakes ever!!!

MITCHB2
100

MITCHB2

5/11/2008

THis was good. I made a couple of alterations, but not many. I changed the fat to oil after watching an episode of "Throwdown with Bobby Flay" on cupcakes and her (of course, he battled a woman!) secret ingredient was oil in the batter for a lighter brownie. I also added 12 oz chocolate chips, since my boys were begging me to make chocolate, chocolate chip cupcakes.

ascourtney
79

ascourtney

3/5/2010

I really liked this recipe. After reading some other reviews, and knowing that butter doesnt get used in cupcakes, I used 10 Tablespoons of oil instead of butter. I also think the cooking time is way off. I only cooked mine for 16 minutes, max! They turned out moist and wonderful. I love the hint of almond flavor you get as well.

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