Craving the ultimate chocolate cupcake experience?
Get ready to whip up the easiest, most decadent treats imaginable with this simple recipe!
Prepare for moist, rich, and intensely chocolatey cupcakes that will have everyone begging for more.
Key Ingredients
Let's explore into what makes these cupcakes so amazing, shall we? It all starts with the ingredients, my friend. For the dry stuff, you're gonna need ¾ cup of all-purpose flour, ¾ cup of caster sugar—or regular white sugar works just fine—½ teaspoon of baking soda, and a pinch of salt. We're keeping it simple!
Now, for the wet squad! Grab 8 tablespoons—that's 120g—of unsalted butter, cut into cute little pieces. Next, 2 ounces—or 60g—of dark chocolate (70%+ cocoa, if you're feeling fancy). And, don't forget ½ cup of cocoa powder (Dutch processed is the bomb!). These ingredients, much like those used in a batch of cinnamon muffins, combine to create a delightful final result.
We're not done yet! You'll need ½ cup of milk, ¼ cup of vegetable oil, 2 large eggs, a teaspoon of vanilla extract, and 1 ½ teaspoons of white vinegar. I'm telling you, these are some awesome cupcakes!
Step-by-Step Instructions
Alright, now, I'll guide you through how to make these cupcakes step by step! First, preheat your oven to 350°F, that's 180°C! Place your cupcake liners in the tin – get ready for cupcake magic. Sift the dry ingredients – flour, sugar, baking soda, and a pinch of salt – into a bowl and whisk 'em together! To ensure an even rise similar to the muffins, make sure your baking powder is fresh.
Next, melt the butter and chocolate in the microwave. Do it in bursts, like 45 seconds, then 30, mixing until smooth – don't burn it! Add cocoa powder, mix well. Now, milk, oil, eggs, vanilla, and vinegar are next – whisk it until it looks gorgeous!
Pour in the flour mixture; whisk 'til smooth, no lumps! Divide the batter into cupcake liners, filling them a little over 3/4 full – I use an ice cream scoop, it's so easy! Bake for 18–20 minutes, until a skewer comes out clean. Cool on a rack.
Tips for Extra Moist Cupcakes
After your cupcakes cool, you'll want to frost them–and maybe toss on some sprinkles, because why not? But before you get to that, let's talk about keeping these little guys nice and moist. Nobody likes a dry cupcake, right?
Here's what I do to make sure my chocolate cupcakes are extra-moist every single time:
- Don't overbake 'em!: I always check a minute or two before the timer goes off, because ovens are tricky, and you don't want them drying out.
- Oil is your friend: The recipe already calls for vegetable oil, and that's key for keeping it moist, it's almost like a magic ingredient, haha.
- Store 'em right: I put my cooled cupcakes in an airtight container, and they stay moist for days—seriously!
Follow these tips, and your cupcakes will be so moist and delicious, you'll wanna hoard them all for yourself!
Frosting and Decoration Ideas
Now it's time for the fun part: frosting and decorations! I always get too excited.
First, whip up that chocolate fudge frosting–it's super easy, right? Make sure it's nice and smooth before you slather it on. Or, if you're feeling fancy, try chocolate buttercream!
Sprinkles are, like, mandatory. I'm kidding… sort of. Seriously, though, a generous sprinkle shower makes everything better!
Chopped nuts? Yes, please! I'm partial to walnuts or pecans–gives it a classy touch.
Got some chocolate shavings? Swirl them on top! It looks super professional, especially if you just clumsily used a vegetable peeler on a chocolate bar like me!
Feeling extra? Drizzle some melted chocolate over the frosting. I call this the "chocolate overload" technique. You can never have too much.
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3/4 cup boiling water
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, and vanilla extract to the dry ingredients. Beat until just combined.
- Gradually add boiling water, mixing until batter is smooth.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Estimated Nutrition Information (per serving):
- Calories: 220
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 250mg
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 3g