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Get ready for a chocolate overload with these ultra-moist Chocolate Cupcakes! They’re crafted from everyday ingredients, making this recipe an easy favorite for any home baker. For truly rich flavor, opt for natural cocoa powder and milk at room temperature.
Easy Chocolate Cupcakes
There’s something truly comforting about having a go-to recipe that you know will turn out perfectly every single time. My Chocolate Cupcakes recipe is exactly that—foolproof, straightforward, and a total crowd-pleaser. I always keep the ingredients on hand, because you never know when the chocolate craving will strike!
Paired with my velvety chocolate frosting, these cupcakes become an absolute must-have in anyone’s baking repertoire. Whether you’re throwing a party, needing a treat for the office, or simply want to spend some quality time in the kitchen with the kids, this recipe has got your back.
Pro Tip
Focus on the consistency of your batter. It might seem a bit thin at first—don’t worry, that’s exactly how it should be! This is the secret to achieving that irresistibly moist texture in every single bite.
Ingredients You’ll Need
- Dry Ingredients: We’ll need a mix of all-purpose flour, granulated sugar, baking powder baking soda, and salt.
- Cocoa powder: Use a good quality unsweetened cocoa powder for the best flavor. Dutch-processed cocoa works too and will give a smoother taste.
- Wet Ingredients: You’ll need milk, vegetable oil, egg, vanilla extract and some boiling water.
- Vegetable oil keeps the cupcakes moist. You can substitute it with any mild-flavored oil or even melted butter for a richer taste.
Start by preheating your oven to 350°F (175°C). While the oven warms up, line your muffin pan with cupcake liners.
In a large mixing bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Next, add the milk, vegetable oil, egg, and vanilla extract to your dry mixture. Stir everything together until just combined to keep the cupcakes light and fluffy. Avoid over-mixing, as this can make the cupcakes tough.
Now for the secret ingredient—carefully pour in the boiling water. Mix it gently into the batter until smooth. The batter will be quite thin, but don’t worry, that’s exactly how it should be! This is what gives the cupcakes their incredibly moist texture.
Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Pop them in the oven and bake for 18-20 minutes. Check if they’re done by inserting a toothpick into the center of a cupcake—it should come out clean.
Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. After they’ve cooled, you can frost them with your favorite chocolate frosting and maybe even sprinkle some chocolate shavings on top for an extra touch of decadence.
Frequently Asked Questions
Why do you use boiling water in chocolate cupcakes?
Adding boiling water to chocolate cupcake batter helps to “bloom” the cocoa powder, enhancing the chocolate flavor by releasing more of its complex notes. It also creates a smoother, more fluid batter that results in moist and tender cupcakes.
Can I use coffee instead of boiling water?
Absolutely! Replacing the boiling water with hot coffee is a fantastic way to deepen the chocolate flavor without overpowering the cupcakes.
What can I do if my cupcakes sink in the middle?
Cupcakes usually sink when they’re underbaked or when the oven door is opened too early, causing a sudden temperature drop. To avoid this, make sure to bake the cupcakes for the full time specified and try not to open the oven door until they’re nearly done. Also, ensure your baking powder and soda are fresh as expired leaveners can fail to rise properly.
How do I know when the cupcakes are fully baked?
The best way to check if your cupcakes are done is to insert a toothpick into the center of one. If it comes out clean or with just a few crumbs attached, they’re ready. If the toothpick comes out with wet batter, give them a few more minutes in the oven.
Can these cupcakes be made gluten-free?
Yes, you can make gluten-free chocolate cupcakes by substituting the all-purpose flour with a gluten-free flour blend. Look for one that’s designed to be a 1:1 replacement to ensure the best texture and flavor outcomes.
Chocolate Cupcake Tips
- Room Temperature Ingredients: Use room temperature milk and eggs. This helps the mixture combine more uniformly, which is critical for even baking.
- Do Not Overmix: Mix the batter until just combined once you add the wet ingredients to the dry. Overmixing can develop the gluten in the flour, leading to dense and chewy cupcakes.
- Fill Cups Evenly: Use a cookie scoop or a measuring cup to fill the cupcake liners evenly. Consistent sizes mean that all your cupcakes will bake at the same rate.
- Cool Completely Before Frosting: Ensure your cupcakes are completely cool before applying frosting. Warm cupcakes can melt the frosting, leading to a messy finish.
Storing Leftovers
To store your Chocolate Cupcakes, keep them in an airtight container at room temperature where they will stay fresh for up to 3 days. To freeze, I recommend freezing the cupcakes unfrosted. Wrap each one individually in plastic wrap and store them in a sealable bag or airtight container. They’ll last in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the cupcakes at room temperature and then frost them fresh.
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Chocolate Cupcakes
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add in the milk, vegetable oil, egg, and vanilla extract to the dry ingredients and mix until well combined.
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Carefully pour in the boiling water, and gently mix the batter until smooth and well combined. It will be quite thin – that’s the secret to the moist texture!
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Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
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Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
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Once cooled, frost the cupcakes with your favorite chocolate frosting and sprinkle with a bit of chocolate shavings for that extra special touch.
Notes
- Batter Consistency: Don’t be alarmed if the batter seems thin; this is what helps the cupcakes stay moist after baking.
- Testing Doneness: Use a toothpick to check if the cupcakes are done. Insert it into the center; if it comes out clean, they’re ready to come out of the oven.
- Cooling Time: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting.
Nutrition Information
Serving: 1servingCalories: 163kcal (8%)Carbohydrates: 27g (9%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 16mg (5%)Sodium: 155mg (7%)Potassium: 120mg (3%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 33IU (1%)Vitamin C: 0.02mgCalcium: 35mg (4%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
