Chocolate Cupcake
Experience the perfect balance of a light, fluffy crumb and deep, rich chocolate flavor in every bite. These cupcakes are topped with a velvety smooth chocolate frosting that makes them an irresistible treat for any celebration.
Prep
20m
Cook
22m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 190 g | All-purpose flour |
| 1 cup 200 g | Granulated sugar |
| 0.5 cup 45 g | Unsweetened cocoa powder |
| 1.5 tsp 7 g | Baking powder |
| 0.5 tsp 3 g | Baking soda |
| 0.5 tsp 3 g | Salt |
| 1 whole 50 g | Large egg |
| 0.5 cup 120 ml | Whole milk |
| 0.25 cup 60 ml | Vegetable oil |
| 2 tsp 10 ml | Vanilla extract |
| 0.5 cup 120 ml | Boiling water |
2 Method
Step 1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
Step 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3. Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer to beat on medium speed for about 2 minutes until smooth.
Step 4. Carefully stir in the boiling water by hand using a spatula. The batter will be very thin and liquid-like; this is normal.
Step 5. Pour the batter into the prepared muffin liners, filling each about 2/3 of the way full.
Step 6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
💡 Chef's Tips
-
·
Use Dutch-processed cocoa powder for a darker color and smoother chocolate flavor.
-
·
Ensure your egg and milk are at room temperature to create a more uniform emulsion.
-
·
The boiling water is the secret to 'blooming' the cocoa powder, which intensifies the chocolate taste.
-
·
Do not overfill the liners; filling them more than 2/3 full will cause the cupcakes to spill over and lose their shape.
Be the first to leave a comment.