Skip to content

Simple Chocolate Cupcakes/Cake

This is the easiest, totally fool proof recipe for chocolate cake or cupcakes. I have been using it for years, it never fails me. I tried literally hundreds of different recipes for chocolate cake and one day I noticed this on the Hershey’s cocoa can and decided to give it a try, well the rest is history it’s now the only recipe I will use when I make chocolate cake.  The cake is moist and delicious, you use vegetable oil instead of butter and I suggest you use Hershey’s cocoa it always turns out perfectly.  I will be posting a Valentines Cake recipe using this chocolate cake so consider this a preview of things to come.

Chocolate Cupcake

Makes: 2 9 inch round cakes or 24 regular size cupcakes

  • 1 3/4 cup all purpose flour
  • 3/4 cups cocoa (I use hershey’s) the recipe doesn’t specify whether or not to use dutch or natural cocoa since its a hersheys recipe I use what they say to use.
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil (If you want to substitute melted butter for the oil its fine)
  • 1 cup whole milk at room temperature
  • 2 large eggs at room temperature and lightly beaten
  • 2 teaspoon vanilla extract
  • 1 cup boiling water
  • 2 teaspoons instant espresso coffee (Optional but recommended)
  • soft butter and flour to prep baking pans or you can use cooking spray
Pre-heat oven to 350 degrees. Prepare two 9″ round baking pans, butter the bottom add a parchment round then butter bottom and sides and flour the pan or you can use cocoa powder instead of flour. If you are making cupcakes place liners in two 12 cup muffin tins. In large mixing bowl add your dry ingredients, flour, cocoa, sugar, salt, baking soda and baking powder and whisk to combine. Now add the wet ingredients milk, oil,eggs and vanilla do not add the boiling water yet. With hand held mixer beat for 2 minutes. Now add the boiling water with optional espresso powder, beat just until combined. Pour into your prepared pans (the batter is quite thin) and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Let cakes sit in pans for 10 minutes then invert onto cake rack to cool. Use your favorite frosting or ganache. This recipe will make 2 9 inch cakes or 24 cupcakes. If making cupcakes pour batter into lined cup 3/4 full, leave room for them to rise. Bake for 15-20 minutes, depending on your oven, cake should spring back when lightly touched, Be careful not to over bake.
5 Comments Post a comment
  1. Bevi #

    Sounds so rich and chocolatey – all to the good!

    February 7, 2012
  2. Thank you, its very chocolatey and good. Going to do 3 kinds of chocolate or attempt to we’ll see how it turns out. Made the cake today, tomorrow the rest of it.

    February 7, 2012

Trackbacks & Pingbacks

  1. Pureed Vegetable Soup-Spring Cleaning My Refrigerator And Cupcakes | apuginthekitchen
  2. Chocolate Cake | apuginthekitchen
  3. Block Party, Tofu, And It’s Finally Autumn | apuginthekitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: