You are here: Home / Recipes / Chocolate / {Recipe} Perfectly Chocolate Cupcakes
Recipes
Created On:  |Updated: | View Our Disclosure Policy
Jump to Recipe Print Recipe
I love chocolate…
So naturally, when I started experimenting with baking cupcakesfrom scratch (several years ago) I began a quest for the perfect chocolate cupcakes. I worked through several dozen recipes and of course, didn’t have too much trouble finding people willing to eat my “experiments.”
I finally found a recipe titled Hershey’s “Perfectly Chocolate” ChocolateCake, hmm, “…Perfectly Chocolate”, sounds about right to me! The first time I made it, I used Hershey’s unsweeted cocoa (as the recipe calls for). They turned out pretty good. The next time I made them, I used Ghirardelli brand unsweetened cocoa, and… perfect! The Ghirardelli brand gave a much deeper chocolate flavor. SoI’d highly recomend using either Ghirardelli brand unsweetened cocoa, or the best quality brand you can find. You can really taste the difference. Since discovering this recipe, I’ve made it dozens and dozensof times. And every time, it’s delicious! The cake has a nice light and fluffy texture and a rich chocolate flavor.
Perfectly Chocolate Cupcakes
(makes 24-27 standard sized cupcakes)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
Directions-
Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and thenpour the batter into the liners.)
Bake cupcakes for aproximately18-22 minutes.
Cool completely on wire rack before frosting.
Recipe source- Hershey’s
Trythe recipeHERE for either vanilla or chocolate (my favorite!)cream cheese frosting.
Perfectly Chocolate Cupcakes Recipe
Perfectly Chocolate Cupcakes
The cake has a nice light and fluffy texture and a rich chocolate flavor. And every time, it’s delicious!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
Course Dessert
Cuisine American
Ingredients
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa best quality available
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Instructions
Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for approximately 18-22 minutes.
Cool completely on wire rack before frosting.
Nutrition
Calories: 155kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 203mgPotassium: 69mgFiber: 1gSugar: 17gVitamin A: 36IUCalcium: 33mgIron: 1mg
Keyword chocolate cupcakes
Tried this recipe?Let us know how it was!
More You'll Love
Candy Corn Cake
Homemade Lemon Curd
Raspberry Vanilla Cupcakes
Reader Interactions
Comments
Amy says
Hello! Just wondering if I could use canola oil instead of vegetable oil. Thank you.
Reply
Huv says
Hi, I’ve tried these cupcakes multiple times and they’re great! Any way that we can half this recipe? I tried to make half and the texture wasn’t the same, so had to make a full batch which was great! How would we go about making a smaller batch?
Reply
Darah says
Thank you for this recipe. Please, i want to know how long this cake can stay without preservatives and no refrigeration. If I want to keep it for two weeks, could you suggest what I could go to preserve it.
Reply
Glory says
I’m not sure any cake would keep for two weeks! This cake is best enjoyed within 2 days of baking. You make freeze the cake if you’d like to store it longer.
« Older Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.