Basic recipe for Chocolate Cupcakes

Basic recipe for Chocolate Cupcakes
Servings: 36 Prep 15 mins Bake 325°F 19 mins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup plain yogurt or sour cream

Make It

1. Heat oven to 325 degrees . Place paper liners in cups of mini muffin pans (36 total).

2. In a small bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

3. In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cup water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.

4. Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 73, Fat, total (g): 3, chol. (mg): 20, sat. fat (g): 2, carb. (g): 10, fiber (g): 1, pro. (g): 1, sodium (mg): 41, Percent Daily Values are based on a 2,000 calorie diet.