Who can resist a rich, moist chocolate cupcake? This recipe is perfect for satisfying any chocolate craving and is super simple to whip up. Made with cocoa powder and topped with a decadent frosting, these cupcakes are ideal for birthdays, holidays, or any time you want a chocolate fix. They’re perfectly tender, loaded with flavor, and sure to be a crowd-pleaser!
Equipment:
- 12-cup muffin tin
- Cupcake liners
- Large mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- Piping bag (optional, for frosting)
Ingredients:
Cupcakes:
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water or hot coffee (for extra richness)
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup cocoa powder
- ¼ cup heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Cupcakes:
- Preheat Oven and Prep Tin
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. - Combine Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. - Add Wet Ingredients
Add the egg, milk, oil, and vanilla extract to the dry ingredients. Beat until smooth and well combined, about 2 minutes. - Add Hot Liquid
Gradually add the boiling water or hot coffee, mixing until the batter is smooth. The batter will be thin—this is normal and makes for moist cupcakes. - Bake
Pour the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
Frosting:
- Cream the Butter
In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes. - Add Dry Ingredients
Gradually add the powdered sugar and cocoa powder, beating on low speed until combined. - Add Liquid Ingredients
Add the heavy cream, vanilla extract, and a pinch of salt. Increase to high speed and beat until the frosting is light, fluffy, and holds its shape, about 3 minutes. - Frost the Cupcakes
Use a piping bag or a spatula to frost each cupcake. Add sprinkles or chocolate shavings if desired.
Presentation Ideas:
- Decorate with a sprinkle of chocolate shavings, mini chocolate chips, or colorful sprinkles for a festive look.
- Serve on a cake stand for a beautiful display at parties or gatherings.
- Add a fresh berry or mint leaf on top of each cupcake for an elegant touch.
Tips:
- For extra chocolate flavor, add a handful of mini chocolate chips to the batter.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- If the frosting is too thick, add a bit more cream; if it’s too thin, add a bit more powdered sugar.
- For a flavor twist, try adding a teaspoon of espresso powder to the batter for a mocha flavor.
This Chocolate Cupcakes recipe is a delicious classic that’s easy to make and hard to resist. With rich, chocolatey flavor and a smooth, creamy frosting, these cupcakes are a treat that will leave everyone asking for seconds. Perfect for parties, gatherings, or just because, these cupcakes are a chocolate lover’s dream!
Chocolate Cupcakes Recipe
These moist and fluffy chocolate cupcakes are topped with a rich, creamy frosting. Perfect for chocolate lovers, this easy recipe is ideal for birthdays, holidays, or any time you crave a chocolatey treat!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Large mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- Piping bag (optional, for frosting)
Ingredients
- Cupcakes:
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water or hot coffee for extra richness
- Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ¾ cup cocoa powder
- ¼ cup heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cupcakes:
- Preheat Oven and Prep Tin
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients
- Add the egg, milk, oil, and vanilla extract to the dry ingredients. Beat until smooth and well combined, about 2 minutes.
- Add Hot Liquid
- Gradually add the boiling water or hot coffee, mixing until the batter is smooth. The batter will be thin—this is normal and makes for moist cupcakes.
- Bake
- Pour the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
- Frosting:
- Cream the Butter
- In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes.
- Add Dry Ingredients
- Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
- Add Liquid Ingredients
- Add the heavy cream, vanilla extract, and a pinch of salt. Increase to high speed and beat until the frosting is light, fluffy, and holds its shape, about 3 minutes.
- Frost the Cupcakes
- Use a piping bag or a spatula to frost each cupcake. Add sprinkles or chocolate shavings if desired.
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