Chocolate Cupcake Recipe Without Baking Soda
Description
If you are looking for a delicious recipe for cupcakes without baking soda, then this simple chocolate cupcake recipe without baking soda is perfect for you. This cupcake recipe is so easy to make and requires only a few ingredients that you likely have in your pantry. The result is a moist and fluffy cupcake with a rich chocolate flavor. Whether you are baking for a special occasion or just as a treat for yourself, this cupcake recipe is sure to please.
This cupcake recipe is made without baking soda, which is great for those who cannot have it due to allergies or dietary restrictions. It is also a great recipe if you do not have baking soda in your pantry. The cupcakes are still light and fluffy, and the rich chocolate flavor comes from cocoa powder. The cupcakes will stay moist for several days if stored in an airtight container.
Ingredients
For this recipe, you will need:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
Preheat your oven to 350 degrees F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and vanilla extract. Beat until fully combined. 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 of a cupcake comes out clean.
Let the cupcakes cool completely before frosting. To make the frosting, beat together 1/2 cup (1 stick) butter and 2 cups powdered sugar until light and fluffy, about 3 minutes. Add 1/4 cup cocoa powder and 1 teaspoon vanilla extract and beat until combined. Add 1-2 tablespoons of milk or cream as needed to reach desired consistency.
Equipment
For this recipe, you will need the following equipment:
- Muffin tin
- Cupcake liners
- Medium bowl
- Large bowl
- Whisk
- Electric mixer
- Measuring cups and spoons
- Toothpick
Notes
You can use any kind of milk for this recipe. If you are vegan, you can use a non-dairy milk alternative. If you do not have cocoa powder, you can use melted semi-sweet chocolate instead. You can also use melted dark chocolate, if desired. Feel free to add any mix-ins to the batter such as chocolate chips, nuts, or dried fruit.
Nutrition
One cupcake contains approximately 205 calories, 9.3 grams of fat, 28.8 grams of carbohydrates, and 2.3 grams of protein. This recipe makes 12 cupcakes.
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