Every baker needs a Basic Chocolate Cupcake recipe! This tried and true recipe is a favorite in our house. A go-to for all the cupcakes moms have to make!
Once school is back in session I find myself cooking and baking more without all the little people under foot. Plus, you always have to bring cookie or cupcakes up to the school or for sports parties, etc. So if you are up for whipping up some cupcakes from scratch, I thought I’d share my favorite Basic Chocolate Cupcake Recipe with you. Because every mom needs a go-to basic chocolate cupcake recipe for all those cupcakes we have to make!
- 1¾ C Flour
- 2 C Sugar
- 1 C Cocoa
- 1½ TSP Baking Soda
- 1½ TSP Baking Powder
- 1 TSP Salt
- 2 Eggs
- 1 C Whole Milk
- ½ C Oil
- 2 TSP Vanilla
- 1 C Boiling Water
- Preheat oven to 350 degrees.
- Line the cupcake tins with paper liners.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- In a separate bowl add the eggs, whole milk, oil, and vanilla.
- Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
- Mix all together until fully incorporated.
- Beat for 3 minutes on medium.
- Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
- The batter may be a little runny.
- Scoop batter into cupcake lined cups until ¾s filled.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Take out of the cupcake pan placing on a wire rack until completely cooled.
Now, no cupcake is complete without it’s frosting so here’s my go-to Vanilla Cupcake Frosting. It can be a little tricky to get it just right but practice makes perfect. But I won’t tell if you prefer to use the can of frosting instead. Been there. Used that!
- 1 C soft unsalted butter
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
- Splash of Vanilla Extract (optional)
- Cream the butter and powder sugar until it looks light and creamy.
- If it doesn't cream add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning he spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
- Test to make sure that the frosting can make and hold a stiff peak.
- If ready scoop the frosting into a pastry bag with a star tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Now stay tuned because in a week or two I am going to share with you a fun Halloween idea to try with your basic chocolate cupcake recipe! It’s perfect for any spooky celebration you have on your calendar!
Be sure you Follow Me on Pinterest and check out my Cupcakes, Cupcakes, Cupcakes board. There are so many fun cupcakes to try. You’re sure to find one for any season or occasion and since you already have your basic chocolate cupcake recipe ready, you’re halfway there!