Chocolate Cupcake

Soft, moist, and gently sweetened, these cupcakes belong at any occasion, from afternoon coffee to school treats and birthdays.

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Something Sweet

International

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Fresh chocolate cupcakes on a golden cooling rack with one halved cupcake revealing a soft, moist chocolate center.

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Ingredients:

1½ cups flour
¾ cup sugar
¼ cup cocoa powder
2 tsp baking powder
½ tsp vanilla powder, or 1 tsp vanilla extract
¼ tsp salt
1 cup milk
½ cup oil
2 eggs

Method:

Start Cooking

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and vanilla powder (if using vanilla powder).
In another bowl, whisk milk, oil, eggs, and vanilla extract (if using vanilla extract) until smooth.
Pour wet ingredients into dry ingredients. Whisk (or mix on low speed with a hand mixer) just until combined.
Fill liners about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let rest in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before storing or frosting. Bon appétit.

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Notes:

From the kitchen

If you prefer sweeter, bakery-style cupcakes, increase the sugar to 1 cup.
Do not overmix the batter. This keeps the cupcakes soft.
If baking in batches, keep remaining batter at room temperature.
Start checking cupcakes at 18 minutes by inserting a toothpick into the center. If it comes out clean, they’re ready.
Avoid overbaking to keep cupcakes soft and moist.
Let cupcakes cool fully before placing in an airtight container to avoid sticky tops.

Make it yours

Add chocolate chips for extra richness.
Replace ¼ cup flour with whole wheat flour for a heartier texture.
Top with a light cocoa glaze or dust with powdered sugar.
Add orange zest for a subtle Mediterranean note.
Turn them into celebration cupcakes with your favorite frosting and sprinkles.

At the table

Enjoy with coffee, tea, or a glass of milk.
Serve with fresh fruit.
These are lightly sweet and perfect for an afternoon treat or simple celebration.

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FROM THE PANTRY

Cupcake

WHY WE LOVE IT

We love them for their perfect portion size, mess-free ease, and how simple they are to customize. Whether it’s birthdays, holidays, or just an everyday treat with coffee, chocolate cupcakes always find a way to fit in.

A LITTLE STORY

Chocolate cupcakes have been loved for generations, and it’s easy to see why. The name comes from baking cakes in small cups or measuring ingredients by the cup, a simple idea that dates back to 1796, when “cake baked in small cups” first appeared in American Cookery. By 1828, the word cupcake was officially coined, and by the early 1900s, chocolate cupcakes had become a favorite that’s still going strong today.

DID YOU KNOW?

Cupcakes got their name from being baked in little cups or measured by the cup, and yes, they even have their own day, National Chocolate Cupcake Day on October 18.