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Chocolate Cupcakes

Indulge in these rich and moist chocolate cupcakes! Perfect for any occasion, they are easy to make and absolutely delicious.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cupcakes
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk at room temperature
  • 1/2 cup vegetable oil
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions

  • Preheat your oven to 350°F (175°C).
  • Line your muffin tin with cupcake liners or lightly grease it.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract. Whisk until well blended.
  • Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined.
  • Slowly add the boiling water to the batter and stir until smooth.
  • Fill each muffin cup about two-thirds full with the batter.
  • Bake for 18-20 minutes. Check for doneness with a toothpick.
  • Let the cupcakes cool in the tin for about 5 minutes, then transfer to a cooling rack.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk or Electric Mixer
  • Measuring cups and spoons
  • Cooling Rack

Notes

  • Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
  • If frosted, refrigerate them for up to a week.
  • For longer storage, freeze unfrosted cupcakes for up to 3 months.