Get ready to experience the most decadent, melt-in-your-mouth chocolate cupcakes that will make your taste buds dance with joy! These aren't just ordinary cupcakes - they're a chocolate lover's ultimate dream, promising a perfect balance of moistness and fluffiness that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to impress and satisfy your deepest chocolate cravings in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cupcakes
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with cupcake liners to prepare for the batter.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This helps to aerate the dry ingredients and ensures an even distribution of the leavening agents.
- In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined. Make sure the eggs are at room temperature for better incorporation into the batter.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer for about 2 minutes. This will help to create a smooth batter.
- Carefully stir in the boiling water. The batter will be thin, but this is what contributes to the moistness of the cupcakes.
- Using a ladle or a large spoon, fill each cupcake liner about two-thirds full with the batter. This will allow room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
- Once baked, remove the cupcakes from the oven and let them cool in the pans for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, you can frost them with your favorite chocolate frosting or serve them plain for a delicious treat.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth, even texture.
- Use room temperature eggs for better batter integration and consistent mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- The boiling water is key to creating extra moisture, so don't skip this step.
- Fill cupcake liners only 2/3 full to allow proper rising and prevent overflow.
- Use a toothpick test to check doneness - it should come out clean with no wet batter.
- Let cupcakes cool completely before frosting to prevent melting and ensure a perfect finish.
- For extra richness, consider using high-quality cocoa powder and pure vanilla extract.
- Store cupcakes in an airtight container to maintain their moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 25mg
