Chocolate Cupcakes
After you try this recipe for homemade Chocolate Cupcakes, you’ll never buy boxed brownies again! They are rich, moist, fudgy and perfect for any occasion.
Servings: 24
Calories: 169kcal
Ingredients
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter melted
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 cup milk whole or cream
- 1 3/4 cups all-purpose flour
Instructions
- Preheat oven to 350F. Line 24 wells of muffin pans with paper cupcake liners; set aside.
- In a medium mixing bowl, whisk together the cocoa powder, baking soda, and salt. Carefully add the boiling water and whisk until well blended. Set the mixture aside.
- In a large mixing bowl, combine the sugar, melted butter, vegetable oil, and vanilla. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time, just until combined.
- Add the cocoa mixture and the milk, stirring just until combined.
- Add the flour and stir the batter with a wooden spoon or spatula, just until the flour is incorporated.
- Scoop the batter into the prepared muffin pans, filling each well to about 2/3 full.
- Bake the cupcakes at 350F for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely to room temperature.
- Make chocolate buttercrean frosting. Spread or pipe the frosting onto the room completely cooled cupcakes.
Nutrition
Calories: 169kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 129mg | Potassium: 63mg | Fiber: 1g | Sugar: 15g | Vitamin A: 169IU | Calcium: 16mg | Iron: 1mg