Chocolate Cupcakes
These rich, moist chocolate cupcakes are the perfect balance of deep cocoa flavor and a tender, fluffy crumb.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsweetened cocoa powder (45g)
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup vegetable oil (120ml)
- •1 large egg, room temperature
- •1 teaspoon vanilla extract
- •1/2 cup whole milk (120ml)
- •1/2 cup boiling water (120ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
Add the vegetable oil, egg, vanilla extract, and milk to the dry ingredients and beat on medium speed until well combined.
- 4
Carefully stir in the boiling water by hand; the batter will be very thin, which is normal.
- 5
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 6
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
💡 Chef tips
- For a dairy-free version, substitute the whole milk with an equal amount of soy or almond milk.
- Do not overmix the batter once you add the boiling water, as this can make the cupcakes tough.
- Store these cupcakes in an airtight container at room temperature for up to 3 days, or freeze them unfrosted for up to 2 months.
✅ How it should turn out
The finished cupcakes should have a domed top, a deep dark color, and a moist, airy texture that smells intensely of rich chocolate.