These cocoa muffins are only slightly sweet and have an adult-like cocoa flavour rather than an overtly fudgy chocolate smack. This super easy recipe for cocoa cupcakes needs no fancy equipment; just a bowl and spatula will do. Start by preheating oven to 350°F then line a 12-cup muffin tin with paper liners.
In a bowl, sift flour, cocoa, baking soda and salt then using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters.
In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla with the mixer on medium-low speed, beat in one-third of the flour mixture, then half of the buttermilk. Repeat, ending with flour.
Fold in one-third of egg whites. Fold in remaining whites and chocolate chips. Divide batter among muffin cups; bake until a toothpick inserted into the centre of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners’ sugar over cupcakes, if desired.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 2 large eggs, at room temperature
- 1 1/4 cups milk
- 1/3 cup mild vegetable oil
- 2 teaspoons vanilla extract
- Preheat the oven to 400°F (200°C) and position an oven rack in the centre of the oven. Spray the cups or line them with paper muffin cups.
- In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
- Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch.
- Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the centre of one muffin comes out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes.
- Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving.
- If storing or freezing the muffins, cool them completely before sealing in an airtight container or in resealable plastic bags.
- The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer.