Chocolate Cupcakes
These moist and rich chocolate cupcakes are perfect for any occasion, offering a delightful treat that appeals to all ages.
Equipment
- Mixing Bowl
- Cupcake Pan
- Whisk
- Oven
Ingredients
Dry Ingredients
- 1.75 cups All-purpose flour Forms the base of the cupcakes.
- 0.75 cup Unsweetened cocoa powder Gives the cupcakes a rich chocolate flavor.
- 1.5 cups Granulated sugar Adds sweetness and moisture.
- 1.5 teaspoons Baking powder Helps the cupcakes rise.
- 1.5 teaspoons Baking soda Works with baking powder for texture.
- 1 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 2 large Eggs Contributes to structure and moisture.
- 1 cup Whole milk Adds richness.
- 0.5 cup Vegetable oil Keeps the cupcakes moist.
- 2 teaspoons Vanilla extract Provides depth of flavor.
- 1 cup Boiling water Intensifies chocolate flavor.
- 1 cup Chocolate chips (optional) For extra chocolate flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In a separate bowl, beat the eggs until frothy. Add the whole milk, vegetable oil, and vanilla extract, stirring until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
- Carefully stir in the boiling water. If using chocolate chips, fold them in now.
- Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite chocolate frosting once cooled.
- Serve and enjoy your homemade chocolate cupcakes!
Notes
For variations, consider adding espresso powder or cinnamon, trying different frostings, or filling the cupcakes with jam.