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Easy Chocolate Cupcake

These easy chocolate cupcakes are moist, rich, and perfect for any occasion, bringing joy to your home with their dreamy chocolate flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar Can use coconut sugar for a healthier option.
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Can substitute with almond milk.
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup boiling water Essential for achieving moist texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine the milk, vegetable oil, vanilla extract, and egg. Whisk until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; be careful not to overmix!
  5. Gradually stir in the boiling water.
Baking
  1. Line your cupcake tray with liners and fill each liner about 2/3 full with the batter.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
  3. Let the cupcakes cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

These cupcakes can be customized with toppings like whipped cream, fresh fruits, or colorful sprinkles. For better texture, avoid overmixing the batter. Store in an airtight container for up to 3 days, refrigerate for a week, or freeze for 3 months. Reheat in the microwave for about 10 seconds.