Description
Moist, rich, and deeply chocolatey, these cupcakes are topped with a creamy swirl of chocolate buttercream and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ cup boiling water
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 to 3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, milk, oil, and vanilla extract.
- Slowly add the wet mixture to the dry ingredients, then stir in the boiling water until the batter is smooth.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until fluffy, add powdered sugar gradually, then vanilla and heavy cream. Whip until smooth.
- Frost cooled cupcakes and garnish as desired.
Notes
- Use high-quality cocoa powder for richer flavor.
- Add a pinch of espresso powder to enhance the chocolate taste.
- Let the cupcakes cool fully before frosting to prevent melting.
- Store in an airtight container to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg