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Perfect Chocolate Cupcakes

Serves 24     adjust servings

These tender cupcakes have a deep chocolate flavor and the perfect cupcake texture -- light, springy, and happy to let go of the wrapper. I've adapted them from the fabulous Maria at Two Peas and their Pod.


  • 2 cups 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 fine sea salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  • Preheat oven to 350°F. Line two standard muffin tins with 24 decorative paper liners to match your theme.
  • In the bowl of a stand mixer fitted with the paddle, mix sugar, flour, cocoa, baking powder, baking soda and salt on low speed until well combined.
  • Add eggs, milk, oil and vanilla extract. Mix on medium speed until batter is smooth. Pour in boiling water and carefully mix on low until just incorporated.
  • Divide batter among muffin cups. Bake cupcakes for about 18 minutes, until a tester comes out clean. Cool completely on a wire rack before frosting.
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