Easy Chocolate Cupcakes
There’s something truly comforting about having a go-to recipe that you know will turn out perfectly every single time. My Chocolate Cupcakes recipe is exactly that—foolproof, straightforward, and a total crowd-pleaser. I always keep the ingredients on hand, because you never know when the chocolate craving will strike! Paired with my velvety chocolate frosting, these cupcakes become an absolute must-have in anyone’s baking repertoire. Whether you’re throwing a party, needing a treat for the office, or simply want to spend some quality time in the kitchen with the kids, this recipe has got your back. Start by preheating your oven to 350°F (175°C). While the oven warms up, line your muffin pan with cupcake liners. In a large mixing bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Next, add the milk, vegetable oil, egg, and vanilla extract to your dry mixture. Stir everything together until just combined to keep the cupcakes light and fluffy. Avoid over-mixing, as this can make the cupcakes tough. Now for the secret ingredient—carefully pour in the boiling water. Mix it gently into the batter until smooth. The batter will be quite thin, but don’t worry, that’s exactly how it should be! This is what gives the cupcakes their incredibly moist texture. Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Pop them in the oven and bake for 18-20 minutes. Check if they’re done by inserting a toothpick into the center of a cupcake—it should come out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. After they’ve cooled, you can frost them with your favorite chocolate frosting and maybe even sprinkle some chocolate shavings on top for an extra touch of decadence.
Storing Leftovers
To store your Chocolate Cupcakes, keep them in an airtight container at room temperature where they will stay fresh for up to 3 days. To freeze, I recommend freezing the cupcakes unfrosted. Wrap each one individually in plastic wrap and store them in a sealable bag or airtight container. They’ll last in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the cupcakes at room temperature and then frost them fresh.
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