Spray wells of muffin tins to prevent sticking, even if using paper inserts.
Mix dry ingredients together in a bowl.
Add wet ingredients to the dry mixture and stir well with a whisk until the batter is smooth. It will be thin and runny.
Fill muffin tin wells ⅔ full.
Bake for 25 minutes or until the tops are firm and spongy, and tooth pick comes out clean.
Allow cupcakes to cool for 30 minutes before decorating as desired. Enjoy!
Notes
See more expert tips and photos above.Tips:
Measure the flour by spooning it into the measuring cup and then leveling the top with a knife. If the flour is packed from scooping, you end up with too much flour, and the cupcakes are dense.
Shake the cocoa powder through a sifter when adding it so there are no little clumps in the dry ingredients. This makes it much easier to achieve a smooth batter once the wet ingredients are added.
Let the cupcakes cool for about 30 minutes before eating or decorating. I'll admit we often violate this suggestion. When we do, the cupcakes are not fully firmed-up. So, wait!
This recipe can also be made as a cake in a round or square, greased 9 x 9 baking dish. Cook for about 30 minutes or until the top is firm and a toothpick comes out clean.
Storage:
Make-Ahead - Add the dry ingredients to jars, containers, or sealing bags while you have everything out.
Room Temperature - Unfrosted cupcakes stay fresh for about 2 days in an airtight container. Frosted cupcakes should be refrigerated or frozen.
Refrigerator - Cupcakes tend to dry out in the fridge, but can be stored in an airtight container for about a week. The better option is to wait and frost them just before they are served.
Freezer - Store cupcakes (frosted or unfrosted) in the freezer in an airtight container for up to 2 months. They freeze beautifully and will defrost on the counter in about an hour.