Chocolate Cupcakes Recipe

This basic homemade Chocolate Cupcakes Recipe creates the best rich, moist, tender cupcakes and is easy to make. A classic done right!

Author Amber Brady

Prep Time 10

Cook Time 20

Total Time 30

Yields cupcakes

Ingredients

1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour, (stir, spoon, and level when measuring)
½ cup (40 g) unsweetened cocoa powder, (not hot chocolate mix)
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 large/XL egg
½ cup (118 ml) milk
⅓ cup (80 ml) oil, (vegetable/canola)
1 tsp vanilla extract
½ cup (118 ml) boiling water

Instructions

Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper cupcake liners. (About 18.)
Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl. (Sifting will create a lighter/softer cupcake. If you don't have a sieve, whisk these ingredients well.)
Add the egg, milk, oil, and vanilla. Stir until incorporated.
Heat 1/2 cup of water in a large glass measuring cup in the microwave until boiling (1-2 minutes). Pour boiling water into batter and mix until fully incorporated. The texture of the batter should be consistent throughout. Batter will be thin, but shouldn't have watery spots.
Use a #24 scoop to fill prepared cupcake liners 2/3 full (just barely over halfway full). Do NOT overfill. Bake for 20-22 minutes. To test doneness -- a toothpick will come clean out of the center or the cake will spring back when touched.
Cool completely and decorate with desired frosting. I used this Chocolate Cream Cheese Frosting, but this Chocolate Buttercream Frosting would be great too.

Video

Notes

*I like to use half regular cocoa and half dark cocoa for a richer and darker looking cupcake.

*HIGH ALTITUDE: Only use 1/2 tsp baking powder (instead of 3/4 tsp) and add 2 Tbsp all-purpose flour. (Other ingredients stay the same.) Bake at 375˚F for 15-18 minutes.

*Recipe altered from Hershey's

Nutrition