Baking · serves 2

Chocolate Cupcakes

The plain one. One bowl, twenty minutes, no eggs and no fuss.

40 min Easy Vegetarian

Ingredients

  • 200g plain flour
  • 200g caster sugar
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 240ml milk
  • 1 tbsp apple cider vinegar
  • 100ml sunflower oil
  • 2 tsp vanilla extract
  • Frosting: 150g butter, 250g icing sugar, 3 tbsp cocoa, 2 tbsp milk

Method

  1. Milk and vinegar, 5 minutes to thicken.
  2. Sift flour, sugar, cocoa, baking powder, soda and salt into one bowl.
  3. Soured milk, oil and vanilla in. Whisk just until smooth.
  4. Cases three-quarters full. 180°C for 20 minutes.
  5. Cool completely, then beat the frosting until pale and pipe or spread.

Questions people ask about Chocolate Cupcakes

How long does Chocolate Cupcakes take?

About 40 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Chocolate Cupcakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Chocolate Cupcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chocolate Cupcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Chocolate Cupcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Chocolate Cupcakes?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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