Description
Indulge in these incredibly moist and fluffy chocolate cupcakes topped with creamy buttercream frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2–4 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the bowl, mixing until everything is well combined.
- Carefully stir in the boiling water until the batter is smooth and thin.
- Pour the cupcake batter into the prepared liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes. Check doneness with a toothpick.
- Let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder until smooth.
- Add the vanilla extract and enough heavy cream to reach desired consistency, beating until fluffy.
- Frost the cooled cupcakes with buttercream frosting and enjoy!
Notes
Do not overmix the batter and ensure cupcakes are completely cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg