Cortés Chocolate Cupcakes

Cortés Chocolate Cupcakes

Every day is a good day for #CortésChocolate cupcakes. However, this recipe is even more special on October 18, #NationalChocolateCupcakeDay.

Prep time: 30 minutes


1 cup flour

½ cup Cortés Unsweetened Cocoa

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup butter, room temperature

1 cup sugar

1 tsp vanilla

1 egg

¾ cup evaporated milk

1/4 cup Cortés Coffee, brewed

cupcake pan, prepared with paper liners


  1. Mix the flour, baking powder, baking soda, salt, and Cortés Unsweetened Cocoa.
  2. In a separate bowl, beat the butter and sugar together until the mix is light and fluffy.
  3. Add the egg and the vanilla.
  4. Add the coffee to the milk.
  5. Gradually add the coffee and milk mixture and the flour mixture, alternating between them. Make sure to start and finish with the flour mixture.
  6. Pour mix into each paper cup, up to ¾ full. You may use an ice cream scoop to do this in order to ensure they will all be the same size.
  7. Bake at 350 °F for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
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