Super Moist Chocolate Cupcakes
The first chocolate cupcake recipe was published in 1828 in a cookbook called ‘The Cook’s Oracle’ by Dr. William Kitchiner.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Super Moist Chocolate Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Stir in the hot water until the batter is smooth.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes.
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Transfer the cupcakes to a wire rack and let them cool completely.
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Optional: Frost the cupcakes with your favorite frosting.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 32g11%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
