🧾 Ingredients:
For the cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup (120ml) milk
- ¼ cup (60ml) oil
- 1 tsp vanilla extract
- ½ cup (120ml) hot water or hot coffee
For the chocolate frosting:
- ½ cup (115g) butter (softened)
- 1 ¾ cups (220g) powdered sugar
- ¼ cup (25g) cocoa powder
- 2–3 tbsp milk
- 1 tsp vanilla extract
👩🍳 Instructions:
1. Prepare Batter
- Preheat oven to 180°C (350°F) and line a muffin tray with cupcake liners.
- In a bowl, mix flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add egg, milk, oil, and vanilla. Mix until smooth.
- Slowly add hot water or coffee (this makes cupcakes extra moist). Batter will be thin—that’s normal!
2. Bake
- Pour batter into liners (fill about ⅔ full).
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool completely.
3. Make Frosting
- Beat butter until creamy.
- Add cocoa powder and powdered sugar gradually.
- Add milk and vanilla, beat until smooth and fluffy.
4. Decorate
- Pipe or spread frosting onto cooled cupcakes.
🔥 Tips:
- Use hot coffee instead of water to enhance the chocolate flavor (you won’t taste coffee 😉).
- Don’t overbake—this keeps them soft and moist.
- Add chocolate chips inside for extra richness 🍫
