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chocolate cupcakes with white frosting

Chocolate Cupcakes With White Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer hand or stand
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 ice cream scoop or spoon
  • 1 piping bag and tip optional

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 large egg room temperature
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoon vanilla extract divided
  • 1/2 cup boiling water
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream or milk

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl, whisk together the egg, milk, vegetable oil, and 1 teaspoon vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk or mix until just combined and no dry streaks remain.
  • Carefully pour in the boiling water and stir until the batter is thin, smooth, and fully combined.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until pale and fluffy.
  • Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until incorporated and scraping the bowl as needed.
  • Add the remaining 1 teaspoon vanilla extract and the heavy cream or milk, then beat on medium-high speed for 2–3 minutes until light and fluffy, adding a little more cream or powdered sugar to adjust consistency if needed.
  • Once the cupcakes are completely cool, spoon or pipe the white frosting onto each cupcake in a swirl.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter and frosting mix smoothly without lumps. Do not overmix the cupcake batter once the dry ingredients are added, as this can create dense cupcakes instead of light, tender ones. If your kitchen is warm, chill the frosting for 5–10 minutes before piping so it holds its shape better. You can enhance the chocolate flavor by using high-quality cocoa powder and brewing the boiling water as strong coffee instead. Store frosted cupcakes in an airtight container at room temperature for up to two days or refrigerate for slightly longer shelf life, allowing them to come back to room temperature before serving for the best texture and flavor.
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