Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- Food coloring (optional)
- Frosting of your choice
- Edible decorations like sprinkles and candy eyes
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 3 minutes).
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the eggs. Mix until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to wire racks.
- Once cooled, decorate with frosting using a piping bag and add your favorite toppings.
Notes
- For vibrant colors, use gel food coloring that won’t alter batter consistency.
- Consider flavor variations like pumpkin spice or chocolate chips for added flair.
- Decorate cupcakes right before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg