Moist Chocolate Cupcake



“The vinegar in this recipe is very important as it helps the baking soda react better and give the cupcakes this beautiful bulge.”

Follow Me on Pinterest

Makes 12
Preparation time: 15 minutes
Cooking time: 20 minutes
1 1/2 cups (180 g ) all-purpose flour
1 cup (220 g) white granulated sugar
1/2 cup (55 g) coca powder 1 cup (240 ml/ 8 fl oz) water
1/4 cup (2 fl oz/ 60 ml) vegetable oil
1/4 cup (50 g) cream cheese
1 teaspoon white vinegar
1 teaspoon baking soda
1/4 teaspoon salt


  • Mix all the wet ingredients in a bowl and all the dry ones in an other bowl.
  • Combine them together, whisking well to remove any lumps.
  • Line a cupcake tin with cupcake sheets.
  • Fill each to 2/3  and bake on 180° C (350° F) for 15 minutes.
  • Reduce the heat to 160° C (320° F) and bake for an additional 5 minutes.
  • Allow to cool for 10 minutes before transferring to a wire rack.
  • You can store the cupcakes at room temperature, in an airtight container for up to one week. Or seal them in a plastic bag and refrigerate them for up to three months.

Say Something

Your email address will not be published. Required fields are marked *