Sharing with you one of our family’s favourites: my easy chocolate cupcake recipe. You’re welcome.
Okay, I can’t help but jump on those “National Day” bandwagons. I have to admit, at the beginning of the month, I looked up to see if there were any fun ones for September. When I found out the 27th was National Chocolate Milk Day, I just knew I had to partake.
What better way to celebrate such a sweet day than with my easy chocolate cupcake recipe? I am a cupcake fanatic (but a self-proclaimed cookie enthusiast, no less). I bake cupcakes at least twice a week (don’t ask why – from events to dinner parties, there always seems to be a reason for cupcakes in our household).
Time to chug down a glass of good ol’ chocolate milk with my easy chocolate cupcake recipe. I mean, calories don’t count on National Days like this, right?! We all deserve double-chocolate once in awhile (and this time, it’ll be in my milk and my cupcakes.)
Easy Chocolate Cupcake Recipe
For the Cupcakes
- 1 large egg
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- Pinch salt
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1 stick butter, softened
- 1 tbsp cocoa powder
- 2 cups confectioners’ sugar
- 3-4 tbsp milk
- Chocolate chips
Yields: 12-15 cupcakes
Line a muffin pan with paper cupcake liners (hint: when I’m using plain paper liners, as opposed to the ones with an aluminium lining, I double them!). Pre-heat oven to 350 degrees F.
In an electric stand mixer, start beating egg and sugar on medium speed. While that is mixing, sift your dry ingredients: flour, baking powder, baking soda, cocoa powder, and salt in a bowl.
Add vegetable oil and milk into your egg and sugar mixture. Continue mixing.
Slowly add your dry ingredients to your wet ingredients, one third at a time. Mix thoroughly.
Once all of the ingredients are combined, add boiling water and mix. This will make the batter runny – exactly how you want it to be!
Pour batter into your lined muffin pan, about 1/4 cup for each section.
Bake 13-15 minutes and allow to cool on a wire rack.
With an electric mixer, beat butter, sugar, cocoa powder, and milk until smooth. Your buttercream frosting is complete once it forms semi-stiff peaks.
Using a piping bag, frost each cupcake. Top with chocolate chips and enjoy!