Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: In another bowl, mix the granulated sugar and vegetable oil until smooth. Add the egg and beat until fully incorporated.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For optimal freshness, store your Small Batch Black Forest Cupcakes in an airtight container at room temperature for up to three days, or refrigerate them for up to a week.
- To enjoy the cupcakes warm, briefly reheat them in the microwave for about 10-15 seconds; just be careful not to overdo it, as you want them moist and not dried out.
- These cupcakes pair wonderfully with a dollop of whipped cream and a sprinkle of chocolate shavings or fresh cherries on top for that classic Black Forest touch.
- When mixing the wet and dry ingredients, remember to fold gently until just combined to keep your cupcakes light and fluffy—overmixing can lead to a denser texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 20g