Chocolate Cupcakes

Why You’ll Love This Recipe

Chocolate Cupcakes are a classic dessert loved for their rich, moist texture and deep cocoa flavor. Whether topped with a swirl of chocolate frosting or enjoyed plain, these cupcakes are perfect for birthdays, gatherings, or whenever a chocolate craving strikes. They’re easy to make, endlessly customizable, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarunsweetened cocoa powderbaking powdersaltbaking sodabutter (unsalted)eggsvanilla extractmilkboiling water

directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, mix the butter, eggs, vanilla extract, and milk until smooth.

Gradually add the wet mixture to the dry ingredients and stir until just combined.

Slowly add the boiling water, mixing carefully until the batter is smooth and slightly thin.

Fill each cupcake liner about 2/3 full with batter.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Once cooled, frost with your favorite chocolate or vanilla frosting.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling and frosting time: 25-30 minutesTotal time: 60-65 minutes

Variations

Add mini chocolate chips to the batter for extra bursts of chocolate.

Top with crushed cookies, sprinkles, or fresh berries for a fun twist.

Fill the center with caramel or chocolate ganache for a surprise filling.

Use espresso powder to enhance the chocolate flavor.

Make them gluten-free by using a 1:1 gluten-free flour blend.

storage/reheating

Store chocolate cupcakes in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate them for up to 5 days or freeze (unfrosted) for up to 2 months.To reheat, warm briefly in the microwave for 10-15 seconds or let come to room temperature before serving.

FAQs

Can I use Dutch-process cocoa?

Yes, but you may need to adjust the leavening agents slightly.

Why add boiling water to the batter?

It helps bloom the cocoa powder, enhancing the chocolate flavor and creating a moist texture.

Can I make mini cupcakes with this recipe?

Yes, reduce the baking time to 10-12 minutes.

What type of frosting goes best?

Chocolate buttercream, cream cheese frosting, or even peanut butter frosting all pair wonderfully.

How do I make these vegan?

Substitute eggs with flax eggs, dairy milk with plant milk, and butter with vegan margarine.

Can I make the batter in advance?

It’s best baked fresh, but you can refrigerate the batter for up to 1 day.

How do I know when they’re done?

A toothpick should come out clean or with just a few moist crumbs.

Do they rise well?

Yes, especially when you don’t overmix the batter.

Can I double the recipe?

Absolutely, just be sure not to overcrowd the oven.

Are they kid-friendly?

Definitely! Kids love the chocolatey taste and soft texture.

Conclusion

Chocolate Cupcakes are a timeless dessert that combines simplicity with irresistible flavor. Whether you’re baking for a party or just treating yourself, these cupcakes are sure to deliver pure chocolate satisfaction in every bite. Customize them to your liking, and enjoy a little homemade happiness.

Print