Basic – but not blah! – chocolate cupcakes

small chocolate cupcakes with rainbow sprinkles

If you follow all food thoughts on Instagram you may have already seen these cupcakes. (And if you don’t follow all food thoughts on Instagram you should! I post new photos 5 times a week!)

Either way, these are my favorite chocolate cupcakes: not too fancy or fussy, chocolatey but not too dense or rich. Nostalgic. Childhood favorites. Simple but not bland.

I make them with whole wheat flour: the whole wheat makes them sort of sturdy, not overly light like the airy, spongy type at the supermarket. The cocoa masks the taste and flecks of the wheat, so if you make the cupcakes and don’t mention the whole wheat in the mix, no one will notice on their own.

I recommend eating these cupcakes on a regular day – no occasion necessary. And they come together quickly, so if its a cake emergency and you have no cake, you’ll be set with these.

chocolate cupcakes with rainbow sprinklesThese cupcakes, pictured, have been simply given a light spread of vanilla buttercream and then were dipped in rainbow sprinkles. You could pipe icing on top, or add other decorations, but the point of these cakes is their simplicity.

Basic – not blah! – Chocolate Cupcakes:

  • 125g soft butter
  • 125g white sugar
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 25g cocoa
  • 25g white flour
  • 75g whole wheat flour
  • milk (approx 1/4 cup)

In a medium-sized mixing bowl: beat the butter until it is light, then mix in the sugar until well combined and light. Add the 2 eggs, beating until light and smooth, then add the baking soda and baking powder and beat again. Finally add the cocoa and flours, mixing well. The batter will be thick; pour in 2 tbsp of milk and thoroughly combine, checking if the batter seems smooth and loose. If you think the batter is still too dense, add the remaining milk and beat until combined.

Divide the batter evenly among 12 muffin cups, either lined or lightly buttered, and bake in a preheated oven at 400 for 10 minutes. The cupcakes may need up to 15 minutes total baking time, but depending on the amount of milk used, egg size, varying ovens, and muffin cup sizes, etc, the cakes may be ready after only 10 minutes.

Let the cakes cool ten minutes in the pan before removing to a cooling rack, then allow them to come to room temperature before icing. If you prefer a chocolate buttercream, may I suggest you take a look at this: chocolate icing. After icing the cakes, dip the iced tops in sprinkles , as desired.

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