Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.1 ½ cups All-Purpose Flour, 1 cup Granulated Sugar, ¾ cup Unsweetened Cocoa Powder, 1 ½ teaspoons Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt
- In a separate medium bowl, whisk together the room temperature eggs, melted and slightly cooled butter, milk, vegetable oil, and vanilla extract until well combined.2 large Eggs, ½ cup Unsalted Butter, 1 cup Milk, ¼ cup Vegetable Oil, 2 teaspoons Vanilla Extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or an electric mixer on low speed just until *barely* combined. Do not overmix at this stage. The batter will be thick.
- Gradually add the ½ cup of hot water or hot coffee to the batter, mixing on low speed until just incorporated. The batter will become quite thin; this is exactly what you want for moist cupcakes.½ cup Hot Water or Hot Coffee
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This ensures they have room to rise without overflowing.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean with only a few moist crumbs attached.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Notes
Once completely cooled, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, ensure your frosting is stable and store in an airtight container at room temperature for 1-2 days, or refrigerate if using a cream cheese or dairy-based frosting.
For longer storage, or if your frosting contains dairy that needs refrigeration, store the frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 20-30 minutes before serving.
To freeze unfrosted cupcakes: wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe airtight container. They can be frozen for up to 2-3 months.
If freezing frosted cupcakes, freeze uncovered on a baking sheet until frosting is firm, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1-2 months.
Cupcakes are generally best enjoyed at room temperature. If refrigerated, allow to sit out for 20-30 minutes. For slightly warmed cupcakes, microwave a single unfrosted cupcake for 5-10 seconds on low power.
