Name: Best Chocolate Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour; 1 cup sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon espresso powder; 1/2 cup milk (or buttermilk, oat milk); 1/4 cup oil (canola, vegetable, extra-virgin olive oil, or melted coconut oil); 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup boiling water; 1/2 recipe Vanilla Buttercream Frosting (or another favorite frosting)

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Chocolate cupcakes are the ultimate treat that can brighten anyone’s day. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging yourself, these moist and rich cupcakes will hit the spot. With their deep chocolate flavor and fluffy texture, they’re sure to become a favorite in your baking repertoire. Let’s dive into the Best Chocolate Cupcakes Recipe that’s easy to make and oh-so-delicious!

Why This Recipe Works

This recipe is crafted to deliver perfectly moist and flavorful chocolate cupcakes every time. The combination of baking powder and baking soda helps them rise beautifully, while the addition of boiling water brings out the rich cocoa flavor. The espresso powder enhances the chocolate taste without making the cupcakes taste like coffee, creating a depth of flavor that’s simply irresistible. Best of all, these cupcakes are incredibly versatile and can be topped with your favorite frosting to make them even more delightful!

Gather These Ingredients

To make the Best Chocolate Cupcakes Recipe, you’ll need the following ingredients:

1 cup (120g) all-purpose flour – This forms the base of your cupcakes.
1 cup (198g) sugar – Sweetens the cupcakes and helps create a tender crumb.
1/2 cup (42g) unsweetened cocoa powder – Provides the rich chocolate flavor.
1 teaspoon (4g) baking powder – Helps the cupcakes rise.
1/2 teaspoon (3g) baking soda – Works with the baking powder for a perfect rise.
1/2 teaspoon (1.4g) kosher salt – Balances the sweetness and enhances flavor.
1/2 teaspoon (1.15g) espresso powder – Deepens the chocolate flavor.
1/2 cup (113.5g) milk (or buttermilk, oat milk) – Adds moisture.
1/4 cup (49.5g) oil – Use canola, vegetable, extra-virgin olive oil, or melted coconut oil for richness.
1 large (50g) egg – Binds the ingredients together.
1/2 teaspoon (2.35g) vanilla extract – Adds a warm, sweet aroma.
1/2 cup (113.5g) boiling water – Intensifies the cocoa flavor and creates a moist texture.
Vanilla Buttercream Frosting – Half of the full recipe, or another favorite frosting.

What’s in the Gear List

Before you start baking, make sure you have the following tools:

Mixing bowls – For combining your dry and wet ingredients.
Measuring cups and spoons – Accurate measurements are key for baking success.
Whisk or electric mixer – To blend ingredients smoothly.
Muffin tin – Essential for holding your cupcake liners.
Cupcake liners – For easy removal and serving.
Cooling rack – Allows your cupcakes to cool evenly.

How to Prepare Best Chocolate Cupcakes Recipe

Follow these simple steps for the Best Chocolate Cupcakes Recipe:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a standard cupcake tin with cupcake liners and set aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder until well combined.

Step 3: Combine Wet Ingredients

In another bowl, mix together the milk, oil, egg, and vanilla extract. Whisk until smooth and well combined.

Step 4: Combine Dry and Wet Mixtures

Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix.

Step 5: Add Boiling Water

Gradually add the boiling water to the cupcake batter. This will thin out the batter, which is exactly what you want for moist cupcakes. Mix until just combined.

Step 6: Fill the Cupcake Liners

Using a measuring cup or a large spoon, fill each cupcake liner about two-thirds full with batter.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8: Cool

Once baked, remove from the oven and let the cupcakes cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Step 9: Frost

Once the cupcakes are completely cool, frost them with your favorite Vanilla Buttercream Frosting or any other frosting you love.

Customize for Your Needs

Feel free to get creative with this recipe! Here are some ideas for customizing your chocolate cupcakes:

Add chocolate chips for extra chocolatey goodness.
Incorporate nuts for a crunchy texture.
Top with fresh berries for a fruity twist.
Substitute the vanilla frosting with cream cheese frosting for a tangy flavor.

Recipe Notes & Chef’s Commentary

These chocolate cupcakes are incredibly forgiving and easy to make. Here are a few notes to ensure your success:

For a richer flavor, consider using high-quality cocoa powder.
Ensure your ingredients are at room temperature for optimal mixing.
Don’t skip the boiling water step. It’s crucial for achieving that moist texture.
If you prefer a lighter texture, you can replace half of the all-purpose flour with cake flour.

How to Store & Reheat

To keep your chocolate cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. To reheat, simply microwave for a few seconds until warm, or enjoy them cold!

Your Questions, Answered

Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that all other ingredients are gluten-free as well.

Can I use a different type of milk?

Absolutely! This recipe works well with buttermilk, oat milk, or any other plant-based milk you prefer. Just make sure it’s unsweetened for the best results.

How do I know when the cupcakes are done baking?

The best way to test for doneness is to insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready to come out of the oven.

Can I freeze these cupcakes?

Yes! You can freeze the cupcakes without frosting for up to 3 months. Just wrap them tightly in plastic wrap and store them in an airtight container. Thaw them at room temperature before frosting and enjoying.

Bring It Home

Now that you have all the tips and tricks for making the Best Chocolate Cupcakes Recipe, it’s time to get baking! These cupcakes are sure to impress your family and friends and will quickly become a go-to recipe in your kitchen. So roll up your sleeves, preheat that oven, and let the chocolatey goodness fill your home. Happy baking!