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Homemade Ultimate Chocolate Cupcakes photo

Ultimate Chocolate Cupcakes

These Ultimate Chocolate Cupcakes are a chocolate lover's dream! Rich, moist, and topped with luscious frosting, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch processed cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup semi-sweet chocolate chips
For the Frosting:
  • 1/2 cup heavy cream
  • 1 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips melted and cooled to room temperature
  • 1 1/2 cups mini chocolate chips for decorating (optional)

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with cupcake liners.
  3. Step 3: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, Dutch cocoa, baking powder, baking soda, and salt until well combined.
  4. Step 4: Add the eggs, whole milk, canola oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
  5. Step 5: Stir in the boiling water carefully.
  6. Step 6: Fold in the semi-sweet chocolate chips.
  7. Step 7: Pour the batter into the muffin tin, filling each liner about two-thirds full.
  8. Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Step 9: Cool the cupcakes in the tin for about 5 minutes, then transfer to a cooling rack.
  10. Step 10: For the frosting, beat the room temperature butter until creamy. Gradually add powdered sugar, then mix in melted chocolate and heavy cream.
  11. Step 11: Frost the cooled cupcakes and sprinkle mini chocolate chips on top if desired.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Frosting can be made ahead and stored in the refrigerator; re-whip before use.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend.