Go Back
A trio of delicious chocolate cupcakes with rich frosting

Chocolate Cupcakes

Delicious chocolate cupcakes perfect for any occasion. These cupcakes are easy to make and guaranteed to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup boiling water

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Carefully stir in the boiling water until the batter is smooth and thin.
Baking
  1. Fill each muffin cup about two-thirds full with batter.
  2. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, make sure all your ingredients are at room temperature. You can substitute buttermilk for regular milk for a tangier flavor. These cupcakes can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.