I have made these chocolate cupcake so many times, I am not even sure where I got the original recipe! I do know that I have tried numerous other recipes and I still keep going back to this one :) I recently adapted the recipe to cake form and it held so very nicely! I highly recommend it!!
Yields Prep Time Bake Time
24 cupcakes 15 minutes 15 minutes
Ingredients - 1 cup white sugar
- 1 cup brown sugar
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs (room temperature)
- 1 cup milk (room temperature)
- 1 cup boiling water
- 1/4 cup strong brewed coffee (room temperature)
- 1/2 cup oil
- 2 tsp vanilla
Directions
- Preheat oven to 350 degrees. Prepare cupcake tin with liners or grease and flour cake pans.
- Blend together white and brown sugar. Add oil and then eggs one at a time. Mix together until just blended.
- In separate bowl add dry ingredients (flour, cocoa powder, baking soda, baking powder, salt).
- Alternate wet (excluding boiling water this is added last) and dry ingredients until well blended.
- Once all other ingredients are blended add boiling water. Blend well, scrape sides down with spatula to make sure all ingredients are incorporated. This batter is very thin, which makes the cake light and fluffy :)
- Fill cupcake tins 3/4 or even a little less with batter. This cupcake should rise up beautifully! Bake for 12-15 minutes for cupcakes or until the tops fully bounce back up after lightly touching them. Remove immediately from heat and let cool on a wire rack.
- Frost and enjoy :)
*half recipe for 12 cupcakes: 4 tbsp is the equivalent to 1/4 cup
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