Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined. The batter will be thick.1 cup milk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the boiling water. Mix on low speed until just combined. The batter will be thin, this is normal and contributes to the moistness of the cupcakes.1 cup boiling water
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large bowl, beat the softened unsalted butter with an electric mixer until it is light and fluffy.1 cup unsalted butter
- Gradually add the unsweetened cocoa powder to the butter, mixing until well combined.0.67 cup unsweetened cocoa powder
- Add about half of the powdered sugar, mixing until combined. Then, add half of the milk and the vanilla extract and mix. Add the remaining powdered sugar and mix again until smooth.3 cups powdered sugar, 0.33 cup milk, 1 teaspoon vanilla extract
- Add more milk, a tablespoon at a time, if needed, until the frosting reaches your desired spreading consistency. Beat in a pinch of salt to enhance the chocolate flavor.0.33 cup milk, 1 pinch salt
- Once the cupcakes are completely cool, frost them generously with the prepared chocolate buttercream frosting. You can use a spatula or a piping bag for a more decorative finish.
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once frosted, it's best to store them in an airtight container in the refrigerator if your kitchen is warm, as the buttercream can melt. Frosted cupcakes will stay fresh in the refrigerator for up to 3-4 days. For the best taste and texture, allow refrigerated cupcakes to come to room temperature for about 15-30 minutes before serving. To freeze unfrosted cupcakes, wrap them tightly in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 1-2 months. For frosted cupcakes, it's best to freeze them individually on a baking sheet until firm, then wrap them tightly in plastic wrap and transfer to a freezer-safe container to prevent the frosting from smearing. Thaw overnight in the refrigerator and then bring to room temperature before serving. Reheating is generally not recommended for cupcakes, as it can dry them out, but if you wish to serve them warmer, a very brief stint in a low oven (around 200°F / 95°C for a few minutes) can be attempted, though this risks drying them out.
