Here’s a classic, moist, and fluffy Chocolate Cupcake recipe that’s easy to make at home:
Ingredients (Makes 12 cupcakes)
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup boiling water
For the Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk milk, oil, eggs, and vanilla extract.
- Mix Batter:
- Gradually add wet ingredients to dry ingredients, stirring until smooth.
- Slowly stir in boiling water—the batter will be thin, but this keeps cupcakes moist.
- Bake:
- Pour batter evenly into liners (about 2/3 full).
- Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
- Make Frosting (Optional):
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder.
- Mix in milk and vanilla until smooth and fluffy.
- Frost cooled cupcakes with a piping bag or spatula.
Tips
- For extra chocolatey cupcakes, add chocolate chips to the batter.
- Can be stored in an airtight container at room temperature for 2–3 days.
- Frosting can be flavored with espresso powder, mint extract, or orange zest for variety.
If you want, I can also give a “Super Moist Fudgy Chocolate Cupcakes” version with oil and sour cream that makes them extra rich and decadent.
Do you want me to provide that version?
