Easy Chocolate Cupcake. These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. 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.

It is delicious, but it is more of a pudding cake, or a spoon type cake. It would NOT come out of the pans, even though the pans were well greased before hand. The Best EASY Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and made without an electric beater. You can have Easy Chocolate Cupcake using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Chocolate Cupcake

You need 1.5 cup of all purpose flour.
It's 0.25 cup of unsweetened cocoa powder.
You need 0.5 teaspoon of baking soda.
You need 0.5 teaspoon of salt.
You need 1 cup of sugar.
You need 1 teaspoon of vanilla extract.
It's 1 tablespoon of apple cider vinegar or white vinegar.
It's 6 tablespoon of vegetable oil.
It's 1 cup of water.

These Easy Chocolate Cupcakes both easy and delicious. They are moist not-too-sweet chocolate cupcakes that can be made in one-bowl, which makes them quick and leaves you with fewer dishes to wash. These cupcakes are so good and so easy, you may never want to make cupcakes form a mix again! Also, if you've ever wondered why some chocolate cake recipes (like this one) call for boiling water, it's because it helps bloom the cocoa powder, giving the cake a deeper chocolate flavor.

Easy Chocolate Cupcake instructions

Preheat the oven to 375°F and line a muffin tin with cupcake liners..
Mix all the dry ingredients. Sift and stir it until well combined..
Mix all the wet ingredients until well combined..
Pour the wet ingredients to dry ingredients. Stir it until well combined (be careful not to overmix)..
Pour the batter into cupcake liners about 3/4 full..
Bake for 18 to 20 minutes or until skewer inserted into the cupcake in the middle of the tray comes out clean..
Originally this recipe using an 8 inch cake pan. If you do, bake the cake for 35 to 40 minutes..

For a softer cake, you can substitute cake flour for the all-purpose flour. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Put cupcake liner in muffin tin OR grease very well muffin tin. sift flour, baking powder, baking soda, cocoa and salt. The in another bowl beat together the butter and sugar and then add the eggs beating very well then mix in the vanilla. An Easy, Classic Chocolate Sheet Cake.