Introduction
If you're looking for a dessert that is both indulgent and easy to prepare, these Best Easy Chocolate Cupcakes are the perfect solution. Rich and moist, these cupcakes will tantalize your taste buds while being a breeze to whip up. With simple ingredients and minimal effort, you can impress your friends and family with bakery-quality treats in no time!
Detailed Ingredients with measures
- 125g all-purpose flour
- 30g unsweetened cocoa powder
- 150g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 125ml milk
- 60ml vegetable oil
- 1 teaspoon vanilla extract
- 125ml boiling water
Prep Time
10 mins
Cook Time, Total Time, Yield
Cook Time: 20 mins
Total Time: 30 mins
Yield: 12 cupcakes
Enjoy preparing these delightful chocolate cupcakes, ideal for any occasion, whether it's a family gathering, birthday celebration, or simply a treat for yourself. Don't forget to top them off with your favorite chocolate frosting for an extra touch of sweetness!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with cupcake liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3: Add Wet Ingredients
Add the large egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the mixture is smooth and free of lumps.
Step 4: Incorporate Boiling Water
Gradually stir in the boiling water into the batter, mixing until well combined. Note that the batter will be thin.
Step 5: Fill Cupcake Liners
Divide the prepared batter evenly among the lined cupcake cups, filling each about two-thirds full to allow for rising.
Step 6: Bake the Cupcakes
Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean.
Step 7: Cool the Cupcakes
Once baked, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 8: Frost and Enjoy
Once cooled, frost the cupcakes with your favorite chocolate frosting and enjoy your delicious chocolate treats!
Notes
Storage Tips
Store leftover cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Variations
Feel free to add chocolate chips or nuts to the batter for added texture and flavor.
Frosting Suggestions
For a simple frosting, you can use store-bought chocolate frosting or make your own with cocoa powder, butter, powdered sugar, and milk.
Storage Instructions
Room Temperature
Store the chocolate cupcakes at room temperature in an airtight container for up to 2 days. This helps maintain their moisture and freshness.
Refrigerator
If you need to keep them longer, place the cupcakes in the refrigerator for up to 5 days. Make sure to seal them well to prevent drying out.
Freezing
For extended storage, you can freeze the cupcakes. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Frosting Options
Top with your favorite chocolate frosting, or try cream cheese frosting for a tangy twist. Sprinkles or chocolate shavings make excellent garnishes.
Pairing Ideas
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Pair with a hot cup of coffee or cold glass of milk to complement the chocolate flavor.
Decoration
For special occasions, decorate the cupcakes with themed toppings like seasonal fruits or colored sprinkles to match the event. Edible glitter can add a festive touch.
Nutritional Information
Per Cupcake
- Calories: Approximately 200
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
Nutritional values may vary based on specific ingredients and portion sizes. It's always best to check the labels of the ingredients used.
Ingredient Substitutions
Flour
You can substitute all-purpose flour with gluten-free all-purpose flour if you prefer a gluten-free version.
Cocoa Powder
Dutch-processed cocoa can be used in place of unsweetened cocoa powder for a deeper flavor.
Sugar
Coconut sugar or honey can be substituted for granulated sugar, although adjustments to the liquid ingredients may be needed.
Egg
To make the cupcakes vegan or egg-free, replace one egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
Milk
Any non-dairy milk such as almond, soy, or oat milk can be used in place of regular milk.
Oil
You can replace vegetable oil with melted coconut oil or any neutral-flavored oil for a different taste.
Cook Techniques
Whisking Dry Ingredients
Ensure that the dry ingredients are thoroughly mixed before adding wet ingredients. This helps to evenly distribute the leavening agents and cocoa powder, preventing any lumps.
Mixing Wet Ingredients
When adding the wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so stop when no dry flour is visible.
Incorporating Boiling Water
Adding boiling water to the batter helps to loosen it and enhances the chocolate flavor. Be cautious as the batter will be thin, which is normal for this recipe.
Baking Evenly
Fill each cupcake liner about ⅔ full to allow room for the cupcakes to rise without overflowing. This ensures even baking and a nice dome shape.
Testing for Doneness
Use a toothpick to check for doneness. Insert it into the center; it should come out clean or with a few moist crumbs, not wet batter.
Cooling Cupcakes
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. This prevents them from becoming soggy while cooling.
FAQ
Can I use a different type of flour?
All-purpose flour is recommended for this recipe, but you can experiment with cake flour for a lighter texture or whole wheat flour for a denser cupcake.
How can I store the cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for about a week.
Can I freeze the cupcakes?
Yes, you can freeze baked cupcakes without frosting. Place them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
What can I add to the batter for extra flavor?
You can add chocolate chips, nuts, or spices like cinnamon for added flavor and texture. Just fold them in gently before baking.
How can I make these cupcakes gluten-free?
Substitute all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure that all other ingredients are gluten-free as well.
Is it necessary to use boiling water?
Boiling water enhances the chocolate flavor and creates a lighter cupcake texture. While you can use hot water, boiling is preferred for best results.
Conclusion
These easy chocolate cupcakes are a delightful treat that combines rich flavors and moist texture, making them perfect for any celebration or just a sweet indulgence. With simple ingredients and quick preparation, you'll impress your friends and family with bakery-quality results at home. Enjoy them as they are or customize them to suit your taste!
More recipes suggestions and combination
Chocolate Hazelnut Cupcakes
Add chopped hazelnuts to the batter and top with hazelnut buttercream for a nutty twist.
Mint Chocolate Cupcakes
Incorporate mint extract into the batter and frosting for a refreshing flavor.
Peanut Butter Filled Cupcakes
Scoop out a portion of the cupcake center and fill it with creamy peanut butter before frosting.
Espresso Chocolate Cupcakes
Add espresso powder to the batter for a richer chocolate flavor that coffee lovers will adore.
Chocolate Cherry Cupcakes
Mix in chopped cherries or cherry pie filling for a fruity contrast to the chocolate.
Red Velvet Chocolate Cupcakes
Substitute part of the cocoa powder with red food coloring for a visually stunning treat.
Chocolate Coconut Cupcakes
Fold in shredded coconut into the batter and frost with coconut cream for a tropical delight.
Salted Caramel Chocolate Cupcakes
Drizzle caramel sauce over the frosted cupcakes and sprinkle with sea salt for a sweet and salty combination.
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