Description
This classic chocolate cupcake recipe yields moist, tender cupcakes topped with a rich and creamy chocolate frosting. Perfect for birthdays, celebrations, or just a sweet treat, these cupcakes combine the deep flavor of cocoa with a fluffy texture and luscious homemade frosting.
Ingredients
Scale
Cupcakes
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Frosting
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk (more if needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt ensuring even distribution of leavening agents and cocoa.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth and well combined.
- Add Boiling Water: Gradually stir in the boiling water. The batter will become thin, but this ensures the cupcakes will be moist and tender.
- Fill the Cups: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18-20 minutes until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a medium bowl, beat the softened butter and cocoa powder together until creamy and smooth.
- Add Powdered Sugar and Milk: Gradually incorporate the powdered sugar one cup at a time, alternating with milk. Beat well after each addition to achieve a silky consistency.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. Continue beating the frosting until it becomes smooth and fluffy. Add additional milk if the frosting is too thick.
- Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost them using a spatula or piping bag for a professional finish.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- The batter will be thin after adding boiling water; this is normal and results in moist cupcakes.
- Use high-quality cocoa powder for a richer chocolate flavor.
- You can substitute milk with buttermilk for a tangier taste and softer crumb.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
