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


  1. 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.
  2. In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
  3. 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.
  4. Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch.
  5. 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.
  6. Set the pan on a wire rack to cool for 10 minutes.
  7. 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.
  8. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in resealable plastic bags.
  9. The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer.