Description
Indulge in moist, fluffy cupcakes bursting with rich chocolate flavor and topped with creamy chocolate frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 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
- 1 cup semi-sweet chocolate chips
- 2 cups unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
- Gradually stir in boiling water until the batter is smooth.
- Fold in semi-sweet chocolate chips.
- Fill the cupcake liners about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- For frosting, beat unsalted butter until creamy; gradually add powdered sugar and cocoa powder, then mix in heavy cream and vanilla.
- Frost cooled cupcakes generously.
Notes
For a lighter version, substitute low-fat milk. You can also use coconut oil instead of vegetable oil for added flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg