This is literally the easiest cake recipe/baking recipe you shall ever find on the planet. It yields wonderful, moist, perfectly sized chocolate cupcakes every time. I can whip this up in about 20 minutes or less, cleanup time included. All you need is one bowl, and one whisk, no fancy equipment, to make these delicious sweets. What I love is that they’re not to sweet, and they still have the deep flavor of chocolate in them, which is truly the mark of a chocolate cupcake. And best of all, they’re MOIST. (My biggest pet peeve is a dry, cornbread-esque cupcake)
These chocolate cupcakes can be made by anyone, and they come out just right every time!
For 24 cupcakes
- 2 1/4 cups of all-purpose flour
- 2 cups of sugar
- 3/4 cups of unsweetened cocoa powder (any brand will do)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of corn starch
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 1 cup of boiling water
- 2 teaspoons of vanilla extract
1. Preheat your oven to 350 degrees. Line 2 cupcake trays with cupcake liners and set aside.
2. In a bowl, whisk together your flour, cocoa powder, corn starch, baking soda, and baking powder and give it a quick whisk to distribute the dry ingredients.
2. Next, add your eggs, milk, oil, and vanilla. (Disclaimer, I’m baking 48 cupcakes so everything in these pictures is multiplied by 2) Stir everything together until it is just combined. You may see lumps in your batter, and that is completely fine!
4. Add your boiling water to your mix and gently stir for about 1 minute until everything is combined. Because you’ve already mixed your leavening agents and flour into your batter, you want to be wary of over mixing. Over mixing will stimulate the gluten in the flour to make a tough cupcake, and no one wants that. Once the boiling water is fully mixed in, you shall have a smooth and delicious batter! And yes, the batter shall be very liquidy, and that is normal.
5. I find it easier to add all of my cupcake batter into a measuring cup with a small spout to pour the batter into my cupcakes. Because the batter is so thin, it’s really hard to cleanly divide the batter into cupcake cups. Believe me, I’ve tried with a ladle, a giant spoon, and nothing works better than the good ol’ pitcher.
6. Once everything is distributed, go ahead and bake these for about 19 minutes, or until a toothpick inserted into the middle comes out clean!
I topped these cupcakes with a salted caramel buttercream and some extra caramel drizzle on top for a beautiful touch!