Description

These Chocolate Cupcakes offer a deeply rich cocoa flavor and a moist, tender crumb that melts in your mouth. They are crafted to be simple and soul-satisfying for busy parents, rivaling any professional bakery version using only basic pantry staples.

Ingredients

Scale

1.5 cups All-Purpose Flour
3/4 cup Unsweetened Cocoa Powder
1 cup Cane Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
2 Large Eggs
3/4 cup Whole Milk
1/2 cup Coconut Oil (Melted)
2 teaspoons Vanilla Extract
1/2 cup Boiling Water

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Instructions

Preheat oven to 350°F (175°C) and line a standard muffin tin with paper liners
In a large bowl, mix dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt
In another bowl, combine wet ingredients: lightly beaten eggs, milk, melted coconut oil, and vanilla extract
Gradually pour wet ingredients into dry ingredients and stir until just combined
Carefully stir in boiling water; the batter will be thi
Fill muffin liners about two-thirds full with batter
Bake for 18 to 22 minutes or until a toothpick comes out clea
Cool in the tin for 5 minutes before transferring to a wire rack to cool completely

Notes

For a vegan version, substitute eggs with flax eggs and use plant-based milk.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210 kcal
Sugar: 15g
Sodium: 180mg
Fat: 11g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg