Ingredients
Equipment
Method
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Beat them together until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Carefully stir in the boiling water until the batter is well blended. Don’t worry if the batter seems thin; that’s how it should be!
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Top with your favorite frosting or add chocolate chips for extra flavor.
- Store cooled cupcakes in an airtight container for up to three days at room temperature.