16 Dec 2015

Chocolate Cupcakes

I baked these lovely cupcakes for my son's 3rd birthday party along with the main cake - the Garbage Truck Cake, and we loved these cuppies! Any chocolate cupcake is delicious but this one is especially good since it's so light, soft and moist. Since we use oil and not butter, it makes the cupcakes so light and moist. Even if you leave it in the refrigerator and then take it out and eat immediately, it still tastes great! These are like the perfect chocolate cupcakes! These cupcakes uses oil and if you don't bake it correctly, the top can get sticky after sometime. If you want a cupcake that uses butter check out this chocolate cupcake recipe.

If you prefer eggless, then here's the link for egg free chocolate cupcakes

Chocolate Cupcakes

Preparation time 15 mins | Baking time 18 mins | Makes 15 cupcakes
Recipe source - here

  • All purpose flour (maida) - 1 cup
  • Sugar - 1 cup
  • Cocoa - 1/2 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Milk - 1/2 cup
  • Oil - 1/4 cup
  • Egg - 1
  • Boiling water - 1/2 cup
  • Instant coffee granules - 1/2 tsp
  • Salt - 1/4 tsp
  • Vanilla - 1/2 tsp
Chocolate Cupcakes

Some similar recipes

1. Pre heat the oven to 180 degrees C. Line a muffin tin with paper liners.
2. Add the coffee powder to half cup of water and heat it well in a sauce pan or microwave.

3. Add the eggs and vanilla in a large bowl and beat for about a minute. Add the oil and milk and beat again.
4. Add the sugar and beat again.

5. Sift in the flour, cocoa powder, baking soda, baking powder and salt. 
6. Fold gently adding the hot boiling water.

7. Pour the batter into the paper moulds. Pour only up to 1/2 or 2/3 the liners.The batter is  thin and liquidy.
8. Bake for about 18 to 20 minutes or until a skewer comes out clean.

9. Remove from oven and let cool for 2 minutes and then remove the muffins from the pan and cool completely.

Chocolate Cupcakes

I used whipped cream to frost the cuppies. You can use any frosting to frost these cupcakes.

  • Heavy whipping cream - 1/2 cup
  • Icing sugar - 1 tbsp
  • Vanilla - 1/2 tsp

1. Please check the post how to whip cream to stiff peaks for more details.
2. Chill the cream and beaters for 30 minutes.
3. Beat the cream until stiff peaks are formed. 
4. Refrigerate for 30 minutes and then add the cream to a piping bag and pipe as desired.

Chocolate Cupcakes

1. The cupcake batter is extremely thin and watery. So I had poured the batter in a cup (tumbler) and then poured into the paper liners.
2. I used granulated sugar but pulsed it in a blender to make it easy to dissolve.

Until next time,

Share this post if you found it useful!


  1. I had baked a chocolate cake with oil just couple of weeks back and it was really moist... looked so similar to this one... delicious cupcakes, they must have just vanished!

  2. I wanna have two of it now . Lovely

  3. Oh !! with the frosting these chocolate cupcakes looks really delicious ..

  4. This comment has been removed by the author.

  5. I'm definitely going to try these. Thanks. :)

  6. Which oven do you use? Btwn, very nice cupcakes and the pictures are treat to the eyes!

    1. Hi Swarna, thank you so much! I don't have a proper oven (otg) yet, I only use a convection oven for all my bakes. I use LG 30L convection microwave.

    2. Not having an otg is not a barrier for you. Thumbs up. Good job! Keep posting, stay awesome. Tc!

  7. Hi Beulah
    Baked these cupcakes today n they were fabulous. Had a small doubt though. The tops were a but sticky n not dry to touch . is it how its supposed to be or is there any mistake I made .


    1. Hi Sharmeen, thank you for the feedback! Since these cupcakes are extremely moist and made with oil and not butter, they tend to get a little sticky on top. To avoid this, you can try reducing the temperature and bake an extra 5 minutes. If the cupcakes are well baked it will not be sticky.

  8. Please help me my cup cakes get wet from top the next day....I too want to make it for my daughter's birthday to distribute in school..so want to make a day before...please help

    1. Cupcakes with oil tend to get a little sticky on top although you can avoid this by baking it well and cooling it completely before putting it in a box.
      However, if you try recipes that use butter instead of oil, the top may not stick too much.
      Also there are many more reason's for the top of a cake/cupcake to stick - like sugar. Do google for more details and make sure you follow all the steps correctly.


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