Chocolate Cupcake Recipe

Two of our dear friends are moving to Germany, so yesterday before going over to say goodbye I quickly whipped up these yummy chocolate cupcakes with homemade buttercream frosting topped with a fresh, sliced strawberry. These chocolate cupcakes are perfectly moist and fudgy, with rich chocolate flavor and the perfect amount of sweetness. I adapted this recipe from Hershey’s and have been using this chocolate cupcake recipe for years. They turn out great every time! Note: You can double the recipe if needed.

Chocolate Cupcake Recipe
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Serves: 12
Ingredients
  • 1 1/3 cup flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 tsp vanilla
  • 1/2 cup boiling water
Instructions
  1. Preheat oven to 350 ºF.
  2. In a large bowl, add dry ingredients and mix well with a whisk or fork.
  3. Add egg, milk, vanilla, and melted butter and mix together for 2 min on medium speed.
  4. Add 1/2 cup boiling water and stir with a large spoon.
  5. Line 12 cupcake pan with paper bake cups.
  6. Fill bake cups 2/3 full.
  7. Bake at 350 ºF for 22-25 mins, until toothpick comes out of center of cupcake clean and the centers are no longer sunk in the middle. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2011/11/cupcakes-oven.jpg” /]
  8. Let cool for 30 min before frosting.
  9. Frost with buttercream frosting, or other frosting of your choice, and top with a fresh, sliced strawberry! [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2011/11/chocolate-cupcake.jpg” /]

 

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