Description

These moist chocolate cupcakes are rich, tender, and loaded with deep cocoa flavor. Paired with a silky, homemade chocolate buttercream frosting, they’re the ultimate treat for birthdays, holidays, or casual cravings. This recipe is quick to make, easy to follow, and perfect for both beginners and experienced bakers. Using simple pantry ingredients, it yields foolproof results every time, delivering bakery-quality cupcakes from scratch.

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
½ cup milk
¼ cup vegetable oil
1 tsp vanilla extract
½ cup boiling water

For the frosting:

½ cup unsalted butter, softened
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup milk
1 tsp vanilla extract

Instructions

· Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

· In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

· Add the egg, milk, oil, and vanilla extract. Mix until the batter is smooth and well combined.

· Carefully stir in the boiling water until fully incorporated. The batter will be thin.

· Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

· Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

· Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

· For the frosting, beat the softened butter and cocoa powder until smooth. Gradually add powdered sugar, alternating with the milk, and mix until light and fluffy. Stir in vanilla extract.

· Frost the cooled cupcakes with the chocolate frosting and serve.

Notes

For richer flavor, substitute hot coffee for boiling water in the batter.
Always sift powdered sugar and cocoa for the smoothest frosting.
Store unfrosted cupcakes at room temp and frosted ones in the fridge.
Let butter sit at room temperature for 30 minutes before using in frosting.
These cupcakes freeze well—just thaw and frost when needed.
Top with seasonal decorations for easy themed cupcakes.

Use a cookie scoop for evenly portioned batter.