Name: Chocolate Cupcake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups sugar; 1 ¾ cups all-purpose flour; ¾ cup cocoa powder ((natural, not Dutch process)); 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water

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Chocolate Cupcake Recipe

If you’re craving something sweet, moist, and utterly delicious, look no further than this Chocolate Cupcake Recipe. These cupcakes are the perfect combination of rich chocolate flavor and fluffy texture, making them an ideal treat for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet moment, these cupcakes won’t disappoint. They are easy to make and even easier to devour!

Top Reasons to Make Chocolate Cupcake Recipe

Decadent Chocolate Flavor: Each bite is bursting with rich chocolate goodness.
Simple Ingredients: You likely have most of the ingredients in your pantry.
Versatile: Perfect for any occasion, whether it’s a birthday or a casual afternoon treat.
Easy to Customize: Top with your favorite frosting or add in chocolate chips for extra texture.
Quick to Bake: These cupcakes come together in no time, making them perfect for last-minute cravings.

What You’ll Need

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder (natural, not Dutch process)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Setup & Equipment

Oven: Preheat to 350°F (175°C).
Mixing Bowls: One large bowl for dry ingredients, one for wet.
Whisk: To combine ingredients thoroughly.
Cupcake Pan: Standard size, lined with cupcake liners.
Measuring Cups and Spoons: For accurate measurements.
Cooling Rack: To cool cupcakes after baking.

Step-by-Step: Chocolate Cupcake Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes will bake evenly.

Step 2: Prepare the Cupcake Pan

Line a standard cupcake pan with cupcake liners. This will make it easy to remove the cupcakes after baking.

Step 3: Combine Dry Ingredients

In a large mixing bowl, combine the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until thoroughly mixed.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6: Add Boiling Water

Slowly stir in the boiling water until the batter is smooth. The batter will be thin, but that’s perfectly fine!

Step 7: Fill the Cupcake Liners

Evenly distribute the batter into the lined cupcake pan, filling each liner about two-thirds full.

Step 8: Bake

Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Seasonal Adaptations

Fall: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Spring: Top with a light lemon frosting for a refreshing twist.
Summer: Incorporate fresh berries into the batter or as a topping.
Winter: Sprinkle with peppermint extract or crushed candy canes.

Cook’s Notes

For an extra chocolatey flavor, consider adding chocolate chips to the batter before baking.
Ensure all ingredients are at room temperature for the best results.
You can substitute the vegetable oil with melted coconut oil for a unique flavor.
Feel free to adjust the sugar content if you prefer a less sweet cupcake.

Storing, Freezing & Reheating

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, these cupcakes freeze beautifully. To freeze, wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag. They will last for up to 3 months. To reheat, simply thaw at room temperature or warm them briefly in the microwave.

Quick Questions

Can I use a different type of flour?

While all-purpose flour is recommended for this Chocolate Cupcake Recipe, you can use cake flour for a lighter texture or whole wheat flour for a healthier option. Just be aware that the texture may vary slightly.

How can I make these cupcakes gluten-free?

To make gluten-free chocolate cupcakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for proper structure.

What frosting pairs well with chocolate cupcakes?

These cupcakes pair wonderfully with a classic chocolate buttercream, cream cheese frosting, or even a simple whipped cream. Feel free to get creative!

How do I know when my cupcakes are done baking?

A toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, they need more baking time.

Keep Cooking

Serve & Enjoy

Once your Chocolate Cupcakes are cool, it’s time to frost them however you like! Whether you choose to go the classic route with buttercream or get adventurous with a unique flavor, these cupcakes are sure to impress. Serve them at your next gathering, or keep them all for yourself (we won’t tell!). Enjoy every rich, chocolatey bite and watch them disappear in no time.