Description
Chocolate Cupcakes are rich, moist, and full of deep cocoa flavor—the perfect go-to dessert for birthdays, parties, or chocolate cravings. Made in one bowl with pantry staples, these cupcakes are easy to prepare, beautifully soft, and delicious with any frosting you choose.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water or hot coffee
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Carefully stir in boiling water or hot coffee—the batter will be thin.
- Divide batter evenly into prepared liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip the hot water/coffee—it enhances the cocoa flavor and keeps the texture moist.
- Avoid overmixing once wet and dry ingredients are combined.
- Add-ins like mini chocolate chips or a surprise filling work well with this batter.
- Store unfrosted cupcakes in the freezer for up to 2 months.
