I made these chocolate cupcakes a while ago and this post has been in the draft ever since. Due to some personal reasons, I haven’t been able to update my blog for a while now. So today I thought of finally publishing this post and sharing the recipe.

One of the things that I have learnt with baking cakes/cupcakes is that every oven is different and my baking time might very well be different from your baking time. My cupcakes might get done in 15 minutes, while yours in 20, it all depends on the oven and it’s temperature. One can get an oven thermometer to measure the exact temperature of their ovens. So yeah be careful with the baking time. You never want to over-bake your cakes or cupcakes. They should be baked till they are just about done.

I frosted these cupcakes with a simple Chocolate Buttercream frosting. Will share the recipe of the frosting soon.

Here’s the recipe for the chocolate cupcakes.

Yield: 12-14 cupcakes

Ingredients

All purpose flour: 1 cup

Cocoa powder: 1/4 cup

Baking powder: 1.25 tsp

Baking soda: 1/4 tsp

Salt: 1/4 tsp

Sugar: 1 cup

Vanilla extract: 1 tsp

Butter, unsalted: 1/2 cup, at room temperature

Water: 1 cup

Chocolate chips: 1 cup

Eggs: 2

Method

Preheat oven to 350 F degrees.

Line a muffin pan with cupcake liners or use a non-stick muffin pan.

1. In a medium bowl, sift together all purpose flour, cocoa powder, baking powder, baking soda and salt. Set aside.

2. Place butter and chocolate chips in a saucepan over medium heat.

3. Let it melt, and then add a cup of boiling water to it. Stir it together until smooth. Let it cool down.

4. Using paddle attachment of your stand mixer or using hand mixer, beat the eggs till combined.

5. Add the sugar gradually and beat till well combined. Also, add in the vanilla.

6. Slowly start adding in the flour and the cooled chocolate mixture side by side.

7. Flour and chocolate mixture can be added in parts, starting and ending with flour.

8. Divide the batter evenly in muffin pan. You can use an ice cream scoop to pour the batter.

9. Bake at 350 F degrees for 15-17 minutes or till a toothpick inserted in the center comes out clean. Mine were done in exactly 15 minutes.

10. Place the cupcakes on a wire rack and let them cool completely before you frost them.

11. The cupcakes will stay fresh for 3-4 days at room temperature.