Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour the cups thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 3/4 cup unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps and the ingredients are evenly distributed.1 and 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and 2 teaspoons of vanilla extract to the bowl with the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined and smooth. The batter will be thick at this stage.2 large large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 teaspoons pure vanilla extract
- Carefully pour in the boiling water. Mix on low speed until just combined. The batter will become thin, this is normal and contributes to the moistness of the cupcakes. Be cautious as the hot water can splash.1 cup boiling water
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 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 10 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting.
- In a medium bowl, beat the softened butter with an electric mixer until creamy. Add the 1/4 cup cocoa powder and beat until combined.2 tablespoons unsalted butter, 1/4 cup unsweetened cocoa powder
- Gradually add the powdered sugar, alternating with the heavy cream, beating on low speed until incorporated.1 cup powdered sugar, 1/2 cup heavy cream
- Add the 1 teaspoon of vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until light, fluffy, and smooth. If the frosting is too thick, add a teaspoon more of cream; if too thin, add a tablespoon more of powdered sugar.1 teaspoon vanilla extract, Pinch salt
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Decorate with chocolate shavings, mini marshmallows, or a dollop of whipped cream for an extra touch of deliciousness.Chocolate shavings, mini marshmallows, or whipped cream
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be stored at room temperature for up to 2 days or frozen for up to 3 months.
