Description
Moist, tender chocolate cupcakes with a deep cocoa flavor, perfect for frosting or enjoying plain. Simple pantry ingredients come together quickly to make a crowd-pleasing dessert that is both comforting and elegant.
Ingredients
- All-Purpose Flour: 1 cup (120g)
- Cocoa Powder: 1/3 cup (30g)
- Granulated Sugar: 1 cup (200g)
- Baking Powder: 1 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Egg: 1 large
- Whole Milk: 1/2 cup (120ml)
- Vegetable Oil: 1/4 cup (60ml)
- Vanilla Extract: 1 teaspoon
- Boiling Water: 1/2 cup (120ml)
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- Combine Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Carefully stir in the boiling water until the batter is smooth and slightly thin.
- Prepare Your Cooking Vessel: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for even rise.
- Assemble the Dish: Smooth the tops gently with the back of a spoon or a small spatula so they bake evenly.
- Cook to Perfection: Bake in the preheated oven for 18 to 20 minutes, checking for doneness with a toothpick which should come out with moist crumbs.
- Finishing Touches: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
- Serve and Enjoy: Frost with your favorite buttercream, ganache, or dust with powdered sugar. Serve at room temperature and enjoy.
Notes
- Use room temperature ingredients for a smoother, more even batter.
- Do not overmix the batter to keep cupcakes light and tender.
- Sift the cocoa powder to avoid lumps and ensure even distribution.
- Check doneness early to avoid overbaking and dryness.
- Chill cupcakes slightly before frosting if your kitchen is warm to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg