Description
These creamy chocolate cupcakes are rich, moist, and topped with a luscious whipped cream frosting. Perfectly balanced with cocoa and sweet vanilla, this classic dessert is ideal for parties or a delightful everyday treat.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
For the Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure an even distribution of dry ingredients.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat the ingredients together until the batter is smooth and creamy.
- Add Boiling Water: Carefully stir in the boiling water. This will thin the batter and help enhance the cupcakes’ moist texture.
- Bake: Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Make the Frosting: In a chilled mixing bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a light and fluffy frosting.
- Frost the Cupcakes: Allow the cupcakes to cool completely on a wire rack before generously frosting them with the creamy whipped topping.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Use room temperature eggs and milk for better batter consistency.
- Boiling water helps intensify the chocolate flavor and keep cupcakes moist.
- For a stronger chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
