Chocolate Cupcakes

Light, tender, and deeply nostalgic, chocolate cupcakes are the kind of treat that tastes like childhood. In postwar Canada, boxed cake mixes slipped into family pantries and made weeknight cupcakes a quick, happy ritual. Frosted and piled high, they showed up at school bake sales, church suppers, and rink-side celebrations — a simple cocoa crumb that still feels like home.

Prep Time: 20 minutes

Total Time: 40 minutes

Makes: 12 cupcakes

Ingredients

For the cupcakes

• 1 cup all-purpose flour

• ½ cup cocoa powder (Dutch-process or natural)

• 1 cup sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• ½ cup milk

• ½ cup hot coffee (or hot water, for a milder flavour)

• 1 tsp vanilla extract

For the frosting

• ½ cup butter, softened

• 2 cups icing sugar

• ¼ cup cocoa powder

• 2–3 tbsp milk

• 1 tsp vanilla extract

Method

• Prep oven: Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

• Mix dry ingredients: In a bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

• Mix wet ingredients: In another bowl, whisk eggs, oil, milk, and vanilla until smooth. Stir wet into dry until just combined.

• Add hot liquid: Stir in hot coffee (or water). Batter will be thin — this is what makes them moist and tender.

• Bake: Divide evenly into liners and bake 18–20 minutes, until a toothpick comes out clean. Cool completely on a rack.

• Frosting: Beat butter until fluffy. Add icing sugar, cocoa, vanilla, and milk (1 tbsp at a time) until smooth and creamy. Spread or pipe onto cooled cupcakes

Variations

• Maple swirl: Add 2 tbsp maple syrup to the frosting for a Canadian twist.

• Double chocolate: Fold ½ cup chocolate chips into the batter before baking.

• Festive touch: Decorate with red-and-white sprinkles for Canada Day or hockey parties.