Ingredients

Dry Ingredients

  • 90 grams (3/4 cup) all-purpose flour
  • 20 grams (1/4 cup) cocoa powder
  • 75 grams (1/3 cup) sugar
  • 5 grams (1 teaspoon) baking powder

Wet Ingredients

  • 1 egg
  • 60 milliliters (1/4 cup) milk
  • 25 grams (2 tablespoons) butter, melted
  • 40 milliliters (3 tablespoons) boiling water

Equipment

  • Mixing Bowls

    You'll need two: one for the dry ingredients and one for the wet ingredients. Stainless steel or glass bowls work best.

  • Whisk

    A good whisk is essential for combining the wet ingredients and ensuring a smooth batter.

  • Measuring Cups and Spoons

    Accuracy is key in baking, so make sure to use these for both your wet and dry ingredients.

  • Cupcake Tray and Liners

    Line a tray with 6 cupcake liners to keep your cupcakes from sticking and make cleanup a breeze.

  • Oven

    Preheat your oven to 170°C (340°F) to ensure even baking.

  • Cooling Rack

    Allow your cupcakes to cool thoroughly on a cooling rack before serving.

Instructions

Step 1

Preparation

Preheat your oven to 170°C (340°F).
Line a cupcake tray with 6 cupcake liners.

Step 2

Making the Batter

Combine all the dry ingredients in a bowl.
In another bowl, mix the egg and sugar until well combined.
Add the milk and melted butter to the egg mixture and mix well.
Gradually add the dry ingredient mixture to the wet mixture, stirring until smooth.
Finally, mix in the boiling water to achieve a liquid batter.

Step 3

Baking

Pour the batter into the cupcake liners, filling each about 2/3 full.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool before serving.

Servings

Elevate Your Cupcake Game!

Once your cupcakes are cooled, the fun begins! You can ice them with your favorite frosting—whether it's a classic vanilla buttercream or a rich chocolate ganache. For an added crunch, sprinkle some chopped nuts or colorful sprinkles on top. 🥳

If you're feeling fancy, try filling them with a surprise center. Simply cut out a small circle from the top, scoop in some jam, cream, or even a dollop of Nutella, and replace the top piece. These filled cupcakes will be a delightful surprise for anyone who takes a bite. 😋

If you're hosting an event, arrange the cupcakes on a tiered stand for a **show-stopping display**. Pair with a glass of cold milk or a hot cup of coffee to create the perfect treat. ☕🥛 Don't forget to capture the moment and share it on social media for some well-deserved likes! 📸

Variations

Gluten-Free Variation

Substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, like baking powder, are certified gluten-free.

Vegan Variation

Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). Use a plant-based milk like almond milk and substitute the butter with a vegan-friendly option like coconut oil.

Faq

  • Why did my cupcakes come out flat?

    This can happen if your baking powder is old or if you overmixed the batter. Make sure to use fresh baking powder and mix the batter just until combined.

  • How do I keep my cupcakes from sticking to the liners?

    Using good quality cupcake liners and non-stick spray can help. Also, let the cupcakes cool completely before removing.

  • What's the best way to store these cupcakes?

    Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month.

  • Can I double the recipe?

    Absolutely! Simply double the ingredients, but keep an eye on baking times as larger batches may require slightly longer in the oven.

  • Can I add mix-ins to the batter?

    Yes! Try adding chocolate chips, nuts, or even small fruit pieces to the batter for extra texture and flavor.

  • How do I achieve a perfectly smooth frosting?

    Make sure to beat your frosting until it's light and fluffy. Use a piping bag for a professional look, and consider using a spatula dipped in warm water to smooth the surface.

Nutrition facts

Chocolate Cupcakes
Recipe Yield:6 cupcakes
Calories:Per cupcake
Calories (Min - Max):150 - 200
Total Fat:6g
Saturated Fat:3.5g
Protein:3g
Total Carbohydrate:25g
Total Sugars:15g