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Homemade Chocolate Cupcake Recipe photo

Chocolate Cupcake Recipe

These chocolate cupcakes are incredibly moist and rich! Perfect for any celebration or a sweet indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder use natural cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake Liners
  • Cupcake pan
  • Measuring cups and spoons
  • Cooling rack

Method
 

Stepwise Method:
  1. Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. Step 2: In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
  3. Step 3: In a separate bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Whisk until fully incorporated.
  4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
  5. Step 5: Slowly stir in the boiling water; the batter will be thin but this ensures moist cupcakes.
  6. Step 6: Pour the batter into the cupcake liners, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Step 8: Cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Freeze cupcakes individually wrapped for up to 3 months.
  • For vegan options, use flaxseed meal instead of eggs and plant-based milk.