Chocolate Cupcakes with Chocolate Frosting
Indulge in the ultimate chocolate lover’s dream with these decadent Chocolate Cupcakes with Chocolate Frosting! Featuring a perfectly moist, fluffy crumb and a rich, velvety cocoa buttercream, this recipe is a celebration of all things chocolate. The cupcake batter is made with boiling water to create an irresistibly light texture, while the frosting is whipped to creamy perfection for a smooth and luxurious finish. Quick and easy to prepare in just under 40 minutes, these homemade treats are perfect for birthdays, parties, or simply satisfying your sweet tooth. Top them off with sprinkles or chocolate shavings for a show-stopping dessert that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 0.5 cup Unsalted butter (for frosting)
- 1.75 cups Powdered sugar (for frosting)
- 0.5 cup Unsweetened cocoa powder (for frosting)
- 2 tablespoons Whole milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing the batter.
Carefully stir in the boiling water. The batter will be thin, but this is normal for moist cupcakes.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl with a hand or stand mixer on medium speed until creamy and lightened in texture, about 2 minutes.
Add the powdered sugar and cocoa powder to the bowl, and mix on low speed until incorporated.
Add the milk and vanilla extract, then increase to medium-high speed and beat until the frosting is smooth and fluffy. Add more milk if needed, 1 teaspoon at a time, to reach your desired consistency.
Once the cupcakes are completely cooled, frost them using a piping bag or an offset spatula.
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Nutrition Facts
Calories |
4366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 713.6 g | 259% | |
| Dietary Fiber | 95.4 g | 341% | |
| Total Sugars | 430.4 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 549 mg | 42% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 4155 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
