Chocolate cupcakes are the ultimate party food. Make some for your next party!

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; beat well. Fill the muffin cups 3/4 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.

Nutrition Facts

157.8 calories; 3.2 g protein; 29.8 g carbohydrates; 30.5 mg cholesterol; 114.5 mg sodium. Full Nutrition

Reviews (1190)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2003
I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it. Read More
(1066)

Most helpful critical review

Rating: 3 stars
01/07/2004
These cupcakes are pretty good, but nothing exceptional. Also, the instructions are misleading; they say to cream 3 Tbsp. of butter with 1 1/2 cups of sugar. It's virtually impossible to cream such a small amount of butter with 8 times the amount of sugar! The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. The best part about these cupcakes is they are lowfat! Read More
(803)
1485 Ratings
  • 5 star values: 737
  • 4 star values: 383
  • 3 star values: 166
  • 2 star values: 87
  • 1 star values: 112
Rating: 4 stars
10/23/2003
I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it. Read More
(1066)
Rating: 3 stars
01/07/2004
These cupcakes are pretty good, but nothing exceptional. Also, the instructions are misleading; they say to cream 3 Tbsp. of butter with 1 1/2 cups of sugar. It's virtually impossible to cream such a small amount of butter with 8 times the amount of sugar! The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. The best part about these cupcakes is they are lowfat! Read More
(803)
Rating: 5 stars
10/20/2003
Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't fill each cup as full as stated, closer to 1/2). They will be the perfect size for icing. If you aren't planning on icing them you could make 24 cupcakes. I made these with the help of a 3 yr old and a 1 yr old. They both love them! I did need to bake them a bit longer (about 10 min) but our oven usually needs a bit longer so others might not not need to. Read More
(787)
Advertisement
Rating: 5 stars
01/23/2004
WOW! These were awesome! They are very cake-like and soft and are amazing without any icing. I filled the muffin cups about halfway and they rose right to the top of the cups and made 15(I halved the recipe).. there really wasn't a size problem for me. Thank you! Read More
(206)
Rating: 5 stars
07/29/2010
AMAZING!! i have been baking for a long time. it a passion of mine... let me tell you these cupcakes are deadly. i could not get enough. i was searching for a new chocolate cupcake recipe and i came across this one... i was a little hesitant at first, due to some of the reviews. but wow. almost tastes like a brownie... i guess i should probably mention that i did change the recipe a little. i used 1/2 Cup of butter instead of 3 tbls. that just didn't make sense to me. and like other reviewers i only filled half way and made 20 large cupcakes, they came out so perfect. i cant even say it enough. they are moist and flavourful and the top is almost crisp. oh so good. i cooked for a little less than called for and i also cooked them at 325.. i used a classic butter icing. yum! in fact i might just have to make them tonight. Read More
(173)
Rating: 2 stars
02/12/2008
Ok the recipes says it makes 16 cupcakes. I made 18 and had TONS of batter left over. Not only that but even with the cups half full (large cups) they over flowed. And fell. And were that kind of too moist texture. Not well done at all. Read More
(136)
Advertisement
Rating: 5 stars
02/17/2008
These turned out so good! I had some buttermilk to use up so I subbed that for the regular milk. I recommend it if you've got some on hand. I frosted with a rich semisweet/bittersweet chocolate frosting. Read More
(130)
Rating: 5 stars
02/10/2006
i love this recipie baked it quite a lot, my kids love it but i add only 1/2 a cup of cocoa or it seems a little to dry instead of moist for the kids but otherwise this recipie rocks!!!! Read More
(92)
Rating: 4 stars
10/22/2003
pretty good. i added more cocoa and subbed applesauce for the butter, since i had none on hand. i frosted them with a chocolate/peppermint buttercream icing and they were gobbled up. will make again. Read More
(82)