Super Moist Chocolate Cupcake Recipe (Better than Boxed!)
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 12
Author: Alyona's Cooking
The BEST chocolate cupcake recipe because they're made in one bowl and turn out super moist, light and fluffy!
Ingredients
Dry ingredients:
3/4cup+ 2 TBSP of flour
1/4cup+ 2 tbsp cocoa powderI used Hershey's 1/4 cup of unsweetened cocoa and 2 tbsp of Hershey's DARK
3/4tspbaking soda
3/4tspbaking powder
1/4tspsalt
1/2cupbrown sugar
1/2cupgranulated sugar
Wet ingredients:
1egg
1/2cupmilk
1/4cupcanola oil
1tspvanilla
1/2cupboiling water
BEST Chocolate Frosting:
2/3cupchocolate chips
2cupspowdered sugar
1/4cupmilk OR heavy cream
4tbspbuttersoftened
1/2tspvanilla
dash of salt
Instructions
How to Make Chocolate Cupcakes:
Preheat oven 350°F and line 12 muffin cups with cupcake liners.
In a large bowl whisk together the dry ingredients. Add the wet ingredients and beat with a hand mixer until just combined. Slowly mix in the boiling water and scoop 1/4 cup of batter into each muffin cup.
Bake for 20 minutes. Cool.
To Make Frosting:
Melt chocolate in the microwave for 1 minute stirring once half way through. Set aside to cool.
Place the remaining ingredients into a bowl and beat until creamy. Beat in the melted chocolate and mix until well combined. Frost.
Notes
Note: This frosting sets stiff if refrigerated. It's best if you keep cupcakes at room temperature at all times for soft cupcakes.