I love chocolate…
So naturally, when I started experimenting with baking cupcakes from 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” Chocolate Cake, 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. So I’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 dozens of 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 then pour the batter into the liners.)
Bake cupcakes for aproximately 18-22 minutes.
Cool completely on wire rack before frosting.
Recipe source- Hershey’s
Try the recipe HERE for either vanilla or chocolate (my favorite!) cream cheese frosting.
Perfectly Chocolate Cupcakes Recipe
Perfectly Chocolate Cupcakes
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.
FYI your ad placement needs some help. My 11 y/o daughter made these, but because an ad is between the sugar and flour, the sugar was completely missed and left out, which made for salty cupcakes. Bleh! Trying again WITH the sugar!!
I love this recipe! It’s my go to for chocolate cake or cupcakes! Thank you.
What do you think would happen if I used Bailey’s instead of milk??
Hi,
Can I substitute the all purpose flour with cake flour?
We do not have all purpose flour where we live.
Made the vanilla cupcakes, amazing !
So soft, light and fluffy yet it was moist 🙂
Thank you
Wondering if I can bake n frost then put in the fridge overnight for my sons party the next day? Or should I frost the day of the party? Thanks!
Hi, do you have a vanilla recipe just like the chocolate cupcakes? These are seriously so so good!! I believe the key ingredient is the boiling water.
This recipe is so moist and good! However most of the time my tops come out flat and i dont know why….any ideas? I use a flat head not a whisk on my stand mixer and tried not to over beat it. Thank you!
Oh My Word!!!!!!!!!!!!!!!!!!! First time attempt to make chocolate cupcakes and I am so proud to say they came out very perfect. Crispy at the top, fluffy and soft on the inside.
Thank you so much for this easy yet wonderful recipe. I cant wait for them to cool then prepare my frosting. I’m in heaven right now
I made this cupcake today and for the first time, I made my first cupcake perfectly. very moist and very delicious too! I think i’m starting to love baking because of this experience. Next time I wanna try the vanilla recipe. and many more recipes to come.
Thank You so much!
I made these cupcakes for new years and i had requests to make them three other times. So light and moist. Very delicious too! Thanks for the amazing recipe
Hi! I need 24 cupcakes for my daughter’s birthday. Since your vanilla recipe only makes about 15 I thought I would do your chocolate as well but it already makes 24 which would be way too many extra. Can I halve the chocolate recipe? Thanks!