Ultimate Chocolate Cupcakes
These Ultimate Chocolate Cupcakes are rich, moist, and topped with silky chocolate frosting—perfect for any chocolate lover's celebration!
Equipment
- Muffin Tin
- Cupcake liners
- Mixing Bowls
- Whisk
- Spatula
- Cooling rack
- Pastry bag
Ingredients
Cupcake Batter
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch processed cocoa
- 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 canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
Chocolate Frosting
- 1 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips melted and cooled to room temperature
- 1 1/2 cups mini chocolate chips for decorating (optional)
Instructions
Cupcake Batter Preparation
- Preheat your oven to 350°F (175°C). This ensures your cupcakes bake evenly.
- Line your muffin tin with cupcake liners. This not only makes for easy cleanup but also adds a lovely touch to your presentation.
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, Dutch processed cocoa, baking powder, baking soda, and salt until well combined.
- Add the eggs, whole milk, canola or vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. The batter will be thick and rich.
- Carefully stir in the boiling water. This step is crucial as it helps to create a moist cupcake. The batter will now be thin, which is perfectly normal.
- Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for the cupcakes to rise beautifully.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake!
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Frosting Preparation & Decorating
- In a mixing bowl, beat the unsalted butter until creamy. Gradually add in the powdered sugar, heavy cream, and vanilla extract. Beat until fluffy. Finally, mix in the melted chocolate until well combined.
- Once the cupcakes are completely cool, use a pastry bag to frost them generously with the chocolate frosting. For an extra touch, sprinkle mini chocolate chips on top for decoration.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to three days or freeze for up to three months.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use almond or oat milk and coconut oil to make the recipe dairy-free.
- Try adding peppermint extract or orange zest for different flavor twists.
- Experiment with different frostings like cream cheese or buttercream for variety.