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Chocolate Cupcakes

Deliciously moist and fluffy chocolate cupcakes topped with creamy frosting, perfect for any gathering or a cozy night in.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.67 teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly blended.
  3. Add in the eggs, milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
  4. Carefully stir in the boiling water until well mixed. The batter will be thin.
  5. Line your cupcake tin with liners and pour the batter into each cup, filling them about 2/3 full.
Baking
  1. Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Consider adding instant coffee powder for enhanced chocolate flavor. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, wrap each cupcake in plastic wrap and store in a freezer bag for up to 3 months.