• Preparation Time 15 minutes
  • Cooking Time 18 mimutes
  • Makes 24 cupcakes
  • Freezing Excellent
  • Chocolate Cupcakes
    Chocolate Cupcakes

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 cups sugar
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk
  • 1 cup Canola Oil
  • 2 tsp vanilla extract
  • 2 tsp vinegar

Serving Size: 24 cupcakes

Unit conversion :
750 ml
144 tsp
48 tbsp
2 cups
500 mL
sugar

Unit conversion :
500 ml
96 tsp
32 tbsp
1/2 cup
125 mL
cocoa powder

Unit conversion :
125 ml
24 tsp
8 tbsp
2 tsp
10 mL
baking soda

Unit conversion :
10 ml
1 tsp
5 mL
salt

Unit conversion :
5 ml
2 cups
500 mL
milk

Unit conversion :
500 ml
96 tsp
32 tbsp
1 cup
250 mL
Canola Oil

Unit conversion :
250 ml
48 tsp
16 tbsp
2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml
2 tsp
10 mL
vinegar

Unit conversion :
10 ml
Next

Directions

Serving Size: 24 cupcakes

  • Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl.
  • Add milk, oil, vinegar and vanilla.
  • Beat with electric mixer at medium speed 1/2 minute or just until blended.
  • Spoon batter into prepared muffin cups, filling 3/4 full.
  • Bake in preheated oven for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  • Remove from pans; cool on wire rack.
  • Frost and decorate as desired. See Basic Vanilla Butter Icing recipe for a complementary frosting.
  • Preheat oven to 350°F (180°C). Grease 18 muffin cups or line with paperliners. 
Finish

Finished!

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