Chocolate Cupcakes

Ava is a volunteer in the South Arm Community Kitchen. However, she made an exception to demonstrate her Chocolate Cupcakes recipe in the Gilmore Park Church Community Kitchen while Minoo was busy moving.


Ava made these cupcakes for sale in a community baked goods sale events.


  • 3/4 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
  • 2 tablespoons instant espresso powder (or instant coffee)
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract


Source: Ava

Prep time: 30 minutes;  Bake time: 25 to 30 minutes;  Yield 24 cupcakes


Chocolate-Cupcakes-35-300x200Preheat oven to 350F.

Beat butter until soft using an electric hand mixer. Sift in sugar and beat until fluffy.

Chocolate-Cupcakes-32-300x200Add eggs, one at a time, beating 30 seconds after each addition.
Chocolate-Cupcakes-31-300x200Sift flour, baking soda, salt, cocoa powder and espresso powder into a medium bowl and whisk to combine. Measure milk and vanilla into a measuring cup.
Chocolate-Cupcakes-33-300x200Add 1/3 of dry ingredients to the butter/sugar mixture and beat to combine.
Chocolate-Cupcakes-34-300x200Add 1/2 of the milk/vanilla and beat to combine. Continue adding the dry, then wet ingredients, finishing with the dry.
Chocolate-Cupcakes-36-300x200Line muffin tins with cupcakes paper cup.

Scoop batter into the cupcake cups and bake at 350F degrees for 25 to 30 minutes.

Let cool in pan for 10 minutes and remove to cool on cooling rack. Cool completely before icing.

4 thoughts on “Chocolate Cupcakes

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  2. Pingback: Chow Times » Green Tea Icing

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