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Chocolate Cupcakes

Deliciously moist chocolate cupcakes that are perfect for any celebration or as an everyday treat, topped with optional chocolate buttercream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder (unsweetened)
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot water or hot coffee
For the Chocolate Buttercream (Optional)
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (170 degrees C) and line a cupcake tray with paper liners.
  2. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract, mixing until smooth.
  4. Slowly stir in the hot water or coffee until well incorporated.
Baking
  1. Fill each cupcake liner about 2/3 full with the batter.
  2. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let them cool completely before frosting.
Optional Buttercream Preparation
  1. In a bowl, beat the butter until creamy.
  2. Gradually add in cocoa powder and powdered sugar, followed by the milk and vanilla.
  3. Beat until light and fluffy, then use to frost the cupcakes.

Notes

Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze them.