Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup chocolate chips
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Chocolate frosting (store-bought or homemade)
- Fun decorations like edible eyes, sprinkles, or themed toppers
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Melt butter and chocolate chips in a saucepan over low heat, stirring until smooth. Cool slightly.
- In another bowl, whisk together eggs, vanilla extract, and milk. Combine with cooled chocolate mixture.
- Gradually mix in the dry ingredients, stirring until you have a smooth batter.
- Fill cupcake liners two-thirds full with batter and bake for 18–20 minutes. Let cool completely before frosting.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days; refrigerate for up to a week.
- Freeze unfrosted cupcakes for up to 3 months for longer storage.
- These cupcakes can be decorated in advance; store in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg