Deliciously Decadent Chocolate Cupcakes Recipe

For the cupcakes:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

For the chocolate frosting:

• 1 cup unsalted butter, softened
• 3 and 1/2 cups powdered sugar (confectioners’ sugar)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners. This recipe makes approximately 18 cupcakes.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs with an electric mixer on medium speed until smooth and creamy. Add the milk, vegetable oil, and vanilla extract to the eggs, and continue to mix until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth and well mixed. Be careful not to overmix the batter.
5. Stir in the boiling water slowly, as the batter will become thinner. The boiling water helps create a moist and tender texture.
6. Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners, filling each liner about two-thirds full.
7. Bake the cupcakes in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
9. For the chocolate frosting, use an electric mixer to beat the softened butter on medium-high speed until creamy and fluffy.
10. Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed until fully incorporated.
11. Pour in the milk and vanilla extract, then beat on medium-high speed until the frosting is smooth and has reached your desired consistency.
12. Once the cupcakes are completely cooled, generously frost each cupcake with the chocolate frosting using a piping bag or a butter knife.
13. For an extra touch, you can garnish the cupcakes with chocolate shavings, sprinkles, or a cherry on top.
14. Enjoy your deliciously decadent chocolate cupcakes!

Note: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. Bring the cupcakes to room temperature before serving to enjoy the best flavour and texture.