Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup whole milk or dairy-free alternative
- ½ cup hot water or hot milk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, then add vegetable oil, vanilla extract, and milk. Mix until smooth.
- Gradually pour in hot water while stirring until well combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely on a wire rack.
Notes
- Optional toppings include whipped cream, chocolate sprinkles, or caramel drizzle for added decadence.
- For a stronger chocolate flavor, use dark cocoa powder.
- Ensure not to overmix the batter to keep cupcakes light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg