Posted in do it yourself

Chocolate Cupcakes as good as a mix!

Honestly speaking, I’ve always found cupcakes from a mix far better (as in finer texture, lighter, fluffier) than my “scratch” cupcakes that tended to be heavy as mud. However, because of family food allergies, I try to make everything from scratch so I can avoid all the additives and ensure it is dairy free. I hunted for years for the perfect chocolate cake/cupcake recipe and I think this is it. My kids, and now my grandkids, all love it.

Ingredients

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened (I use vegetable shortening)

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk (I USE SOY MILK OR ALMOND MILK)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk (THIS IS THE MESSY PART — THE DRY COCOA RISES LIKE A CLOUD! DRAPE A TEA TOWEL OVER THE MIXER UNTIL THE COCOA IS MIXED INTO THE BATTER); beat well.

Fill the muffin cups 2/3 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Makes one dozen cupcakes.

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Author:

Christian writer and speaker trying to follow God one yes at a time.

11 thoughts on “Chocolate Cupcakes as good as a mix!

      1. what’s wrong with butter? I’ll eat what is mentioned in the bible over something that has been invented in the 21st century any day.
        🙂

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      2. I LOVE butter. But, sadly, butter doesn’t love me. I can’t easily digest dairy products so I no longer eat them. That’s why i substitute veg shortening for butter and almond or soy mil for milk.

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    1. I’m no Martha Stewart but here’s my best guess at trouble shooting (I would welcome the input and comments of better cooks than I am). Did you mix the batter at medium speed with a rotary mixer for three minutes? Maybe the batter isn’t fully mixed. Do you live in a humid place? Maybe the batter needs a little more flour? I would add a tablespoon or two. Did you overfill your muffin cups? Perhaps you could put a little less in each? Fill them no more than 2/3 full. Sorry you are having trouble with my favourite recipe! Good luck!

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      1. you know, maybe this recipe makes more than a dozen and that’s what the problem is — sheesh! This is stressful! I need to stick with what I’m good at…whatever that is.
        I need a test pilot to try this recipe and let me know how many cupcakes it really makes. I’m on the road in AZ and TX for another 10 days — sorry!

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  1. Hi Connie!
    This recipe made 12 regular cupcakes and 16 mini cupcakes for me. My cupcakes came out the top and over the sides too, but I always overfill my cups. It’s ok for me though because that makes more surface for my frosting!

    Like

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