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Classic Chocolate Cupcakes

A close-up of a moist chocolate cupcake, topped with chocolate sprinkles, with a bite taken out.
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A timeless recipe for moist, deeply chocolatey cupcakes with a tender crumb, perfect for any occasion. These cupcakes are designed to be topped with your favorite frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
  4. Carefully stir in the boiling water. The batter will be thin.
  5. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. Once cooled, frost as desired.

Notes

  • For an even richer chocolate flavor, you can substitute the boiling water with hot brewed coffee.
  • Do not overmix the batter once the wet and dry ingredients are combined.
  • Ensure your cupcakes are completely cool before frosting to prevent the frosting from melting.

Nutrition

Find it online: https://recipestokeep.com/chocolate-cupcakes-moist-recipe/