Description
Soft, fluffy chocolate cupcakes with a rich cocoa flavor and simple creamy frosting. Ready in 33 minutes, these sweet treats are perfect for any occasion. Made with pantry staples and beginner-friendly steps.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
1/2 cup whole milk, room temperature
1/4 cup vegetable oil
1 teaspoon alcohol-free vanilla flavoring
1/2 cup hot water
1/2 cup unsalted butter, softened
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk, plus more if needed
1/2 teaspoon alcohol-free vanilla flavoring
1 pinch salt
Instructions
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners
Mix the dry ingredients. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt for 30 seconds
Combine the wet ingredients. In a medium bowl, whisk egg, milk, vegetable oil, and vanilla until smooth
Make the batter. Pour wet mixture into dry ingredients, stir gently for 45 seconds, then slowly add hot water just until smooth
Bake the cupcakes. Fill liners 2/3 full, bake for 18 minutes or until toothpick inserted comes out clean
Prepare the frosting. In a bowl, beat butter, powdered sugar, cocoa, milk, vanilla, and salt until creamy
Frost cupcakes. Let cool completely, then pipe or spread frosting onto each cupcake
Notes
Use room-temperature egg and milk for better texture
Hot water helps activate deep cocoa flavor but add slowly to avoid thinning the batter
Can substitute half the milk in frosting with non-dairy milk (check vanilla is alcohol-free)
Store in airtight container at room temperature up to 1 day, refrigerate up to 3 days
- Prep Time: 15
- Cook Time: 18
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg