Description
Delicious and moist chocolate cupcakes perfect for any occasion.
Ingredients
- All-purpose flour: 1 ¾ cups (220 g)
- Unsweetened cocoa powder: ¾ cup (65 g)
- Granulated sugar: 1 ½ cups (300 g)
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 ½ teaspoons
- Salt: ½ teaspoon
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Vegetable oil: ½ cup (120 ml)
- Vanilla extract: 2 teaspoons
- Boiling water: 1 cup (240 ml)
- Unsalted butter: 1 cup (230 g), softened
- Unsweetened cocoa powder: ⅔ cup (55 g)
- Powdered sugar: 3 cups (360 g)
- Whole milk: 1/3 cup (80 ml)
- Vanilla extract: 1 teaspoon
- Chocolate shavings: for garnish
- Cocoa powder: for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix gently until just combined.
- Slowly stir in the boiling water until the batter is smooth.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking with a toothpick for doneness.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then add cocoa powder and powdered sugar alternately with milk until smooth.
- Frost the cooled cupcakes and garnish with chocolate shavings and cocoa powder.
Notes
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- Use room temperature ingredients for better mixing.
- Allow cupcakes to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: chocolate cupcakes, dessert, baking, frosting