Recipe: Chocolate Cup Cake

Print Friendly, PDF & Email


  • ¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated white sugar
  • 2 large eggs, at room temperature
  • ½ cup unsweetened cocoa powder
  • ½ cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup chocolate chips


  1. Preheat the oven to 180 degree C ( 356 degree F).
  2. Line the muffin tray or the cup cake moulds with paper liners.
  3. Sift the flour, baking powder, baking soda, salt and cocoa powder, thrice to ensure all the dry ingredients are mixed well and the lumps are removed.
  4. In a bowl of the stand mixer, (or if using electirc hand mixer, use a normal bowl ) place the butter and beat until light.
  5. Add the sugar on the butter and beat again for almost 5 minutes on medium speed, until it is light and creamy.
  6. Add the eggs one at a time, beating well after each addition.
  7. Add the pure vanilla extract and beat until combined.
  8. Add the flour mixture and the milk alternating with each other, flour in 3 additions and milk in 2 additions, starting and ending with the flour.
  9. Do not overbeat after the last addition of the flour mixture.
  10. Add the chocolate chips into the batter and fold it to be well combined using a spatula or a wooden spoon.
  11. Spoon the batter into the muffin cups filling 2/3 of each cup.
  12. Bake them in the oven for around 15 minutes or until a tooth pick inserted into the center of one cup comes out nearly clean or the cup cake springs back when touched lightly.
  13. Remove from oven and cool on a wire rack.
  14. They are ready to  be eaten without frosting or ready to be frosted using any favourite frosting recipe.
  15. Makes nearly 15 to 17 medium sized cup cakes.

Adapted from: Biteme

Facebook Twitter Plusone Pinterest Stumbleupon Linkedin Digg Reddit

Leave a Reply

Your email address will not be published. Required fields are marked *