Chocolate Cupcake with Frosting (Printable)

Rich, moist chocolate cupcakes topped with creamy chocolate frosting, ideal for gatherings and treats.

# What You'll Need:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup hot water

→ Frosting

12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1/2 teaspoon pure vanilla extract
17 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Whisk eggs, milk, vegetable oil, and vanilla extract in a separate bowl.
04 - Add wet ingredients to dry ingredients and mix until just combined.
05 - Gradually incorporate hot water and stir until batter is smooth and thin.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake 16 to 18 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until creamy. Sift in powdered sugar and cocoa powder, then add milk, vanilla, and salt. Beat until fluffy and spreadable, adding milk if needed.
09 - Once cupcakes have fully cooled, frost generously with prepared frosting using a piping bag or spatula.

# Expert Suggestions:

01 -
  • The hot water trick keeps them impossibly moist without being dense or gummy.
  • You probably have everything in your pantry right now, no specialty ingredients required.
  • The frosting tastes like pure chocolate dreams and spreads like silk if you get the texture right.
02 -
  • Never frost warm cupcakes—the frosting will melt into nothing and you'll be left frustrated and frosting-less.
  • If your frosting seems stiff, add milk one teaspoon at a time; if it's too soft, sift in more powdered sugar until it holds its shape.
  • The hot water looks scary when you first add it, but trust the science—it's what makes these tender inside.
03 -
  • Make sure your oven is actually at 350°F by using an oven thermometer; ovens lie more often than you'd think.
  • Room temperature ingredients mix into a smoother batter with fewer lumps, which means better texture in the finished cupcake.

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