From-Scratch Chocolate Cupcakes
These From Scratch Chocolate Cupcakes with Chocolate Frosting are perfect for celebrating! Full of chocolate flavor - they just may become your favorite cupcake too!
Servings: 24 cupcakes
Equipment
- mixing bowl (large)
- rubber spatula
- cookie scoop (optional, for evenly portioning the batter)
Ingredients
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F. Line two 12-cup muffin pans with paper cupcake liners.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.2 cups granulated sugar, 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.2 large eggs, 1 cup milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Carefully stir in the boiling water until fully combined. The batter will be thin.1 cup boiling water
- Fill each cupcake liner about two-thirds full.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Frost with your favorite frosting once the cupcakes have cooled completely.
Notes
🥡 STORAGE: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
Buttercream-frosted cupcakes can also be stored at room temperature for up to 3 days.
Refrigerate cupcakes topped with cream cheese frosting for up to 5 days.
Bring refrigerated cupcakes to room temperature before serving for the best texture.
♨️ REHEATING: These cupcakes do not need reheating.
If refrigerated, allow them to sit at room temperature for about 20 to 30 minutes before serving.
❄️ FREEZING: Freeze unfrosted cupcakes in a freezer-safe container or freezer bag for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature before frosting.
You can also freeze frosted cupcakes by placing them on a baking sheet until the frosting is firm, then wrapping each cupcake individually.
💡 TIPS FOR BEST RESULTS: Spoon and level the flour instead of scooping directly from the bag.
Use room temperature eggs and milk.
Do not skip the boiling water.
The batter should be thin. This is completely normal.
Fill cupcake liners only about two-thirds full.
Do not overmix the batter.
Bake only until a toothpick comes out clean.
Cool completely before frosting.
🍳 ALTERNATE COOKING METHODS: Bake as mini cupcakes for 10 to 12 minutes.
Bake as two 9-inch round cake layers for approximately 30 to 35 minutes.
Bake as a 9x13-inch cake for approximately 35 to 40 minutes.
♻️ LEFTOVERS: Crumble leftover cupcakes over vanilla ice cream.
Turn them into cake pops.
Layer them into a chocolate trifle.
Make chocolate parfaits with whipped cream and berries.
Cube them for an easy ice cream sundae topping.
📝 NOTES: The thin batter is what gives these cupcakes their incredibly soft, moist crumb.
Natural cocoa powder is recommended for the best rise and texture.
For the richest chocolate flavor, substitute hot brewed coffee for the boiling water.
These cupcakes pair perfectly with Chocolate Buttercream Frosting, Vanilla Buttercream Frosting, Strawberry Buttercream Frosting, Peanut Butter Frosting, or Cream Cheese Frosting.
For the most accurate baking results, weigh your flour if possible.
Nutrition
Serving: 1cupcake | Calories: 157kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 203mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 39IU | Calcium: 35mg | Iron: 1mg
