“Perfectly Chocolate” Chocolate Cupcakes

by Sami Garrison

Everyone loves a good moist chocolate cupcake right!? This amazing chocolate cake recipe is perfectly moist and delicious. I usually top it with decadent chocolate cream cheese frosting. This cupcake recipe is perfect for anyone that wants to make an easy homemade cupcake. You should be able to find all of the ingredients in your pantry, making it so easy to make this chocolate cupcake recipe from scratch! This “Perfectly Chocolate” Chocolate Cake recipe is sure to please your kids, friends, and family!!

One of my amazing friends is seriously the best baker I have ever met! Every time I try one of her treats I end up going home with the recipe! This “Perfectly Chocolate” Chocolate Cake is no exception!

Last Sunday my girls asked me if we could “bake something amazing” and “possibly something chocolatey” while the boys were gone. I was running a little low on my stocked ingredients because going to the grocery store during the Corona with a four week old baby tends to get put on the back burner. I checked out my pantry and sure enough I had everything I needed to make chocolate cupcakes!

This recipe is actually originally created for a two layered, 9 inch cake. However, cupcakes were much easier this time around and the kids don’t make as much of a mess with cupcakes as they are portable and can eat them outside!!

This cupcake recipe can also be turned into a:

One Pan Cake: Grease and flour a 9×13 baking pan. Heat oven to 350 and pour batter in baking dish. Bake for 35 to 40 minutes. Cool and then frost.

Two Layer Cake: Grease and flour two 9 inch round baking pans. Heat oven to 350 degrees and pour into prepared pans. Bake 30 to 35 minutes. Cool for ten minutes; remove from pans to wire racks. Cool completely. Frost.

Three Layer Cake: Grease and flour three 8 inch round baking pans. Heat oven to 350 degrees and pour into prepared pans. Bake 30 to 35 minutes. Cool for ten minutes; remove from pans to wire racks. Cool completely. Frost.

Bundt Cake: Grease and Flour a 12 cup Bundt Pan. Heat oven to 350 degrees. Pour batter into prepared pan and bake for 50 to 55 minutes. Cool for 15 minutes; remove from pan to a wire rack. Cool completely. Frost.

For the Cupcakes:

You will need flour, sugar, cocoa, baking powder, baking soda, salt, eggs, milk, oil, vanilla and boiling water.

Line muffin cups (about 2 1/2 inches in diameter) with paper baking cups. This recipe makes about 30. Next you are going to heat the oven to 350 degrees.

I love this recipe because you can get it done with one bowl! Winning!

First you are going to get a pan full of water boiling. This is by far the most annoying part of the recipe. However, if you remember to do it in the beginning it will be ready by the time you get to the step when you need it!

Next, you are going to combine all of the dry ingredients together. Once they are mixed you can add the eggs, milk, oil, and vanilla! Beat on medium speed for two minutes.

After all of the ingredients are combined add in the cup of boiling water. This will make the batter very thin!

Fill the cupcake liners a little less than 2/3 full. DO NOT OVERFILL.

Bake 22 to 25 minutes or until a tooth pick comes out clean when entered!

Cool Completely and frost with the “Perfectly Chocolate” Chocolate Frosting.

Perfectly Chocolatey Chocolate Cake

SharePinEveryone loves a good moist chocolate cupcake right!? This amazing chocolate cake recipe is perfectly moist and delicious. I usually top it with… Kids Food chocolate cake, cake for a party, moist cake, cupcakes from scratch, European Print This
Serves: 30 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups sugar
  • 1-3/4 cup flour
  • 3/4 cup cocoa
  • 1-1/2 tsp. baking powder
  • 1 -1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla
  • 1 cup boiling water
  • 1 serving "Perfectly Chocolatey" Chocolate Frosting

Instructions

  1. Heat oven to 350 degrees.
  2. Line 30 2-1/2 inch cupcake tins with paper cupcake liners. 
  3. Stir together all the dry ingredients: Sugar, flour, cocoa, baking powder, baking soda, and salt. 
  4. Add in the wet ingredients except for the water: eggs, milk, oil, and vanilla.
  5. Beat with an electric mixture for two minutes.
  6. Once combined, add in one cup of boiling water and stir. 
  7. Pour batter into cupcake liners until they are 2/3 full. Do not over fill! 
  8. Bake for 22 - 25 minutes. Cool completely then frost! 

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