{Recipe} Perfectly Chocolate Cupcakes

I love chocolate…

So naturally, when I started experimenting with baking cupcakes from scratch (several years ago) I began a quest for the perfect chocolate cupcakes.  I worked through several dozen recipes and of course, didn’t have too much trouble finding people willing to eat my “experiments.”

I finally found a recipe titled Hershey’s “Perfectly Chocolate” Chocolate Cake, hmm, “…Perfectly Chocolate”, sounds about right to me!  The first time I made it, I used Hershey’s unsweeted cocoa (as the recipe calls for).  They turned out pretty good.  The next time I made them, I used Ghirardelli brand unsweetened cocoa, and… perfect!  The Ghirardelli brand gave a much deeper chocolate flavor.  So I’d highly recomend using either Ghirardelli brand unsweetened cocoa, or the best quality brand you can find.  You can really taste the difference.  Since discovering this recipe, I’ve made it dozens and dozens of times.  And every time, it’s delicious!  The cake has a nice light and fluffy texture and a rich chocolate flavor.

Perfectly Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

Line muffin tin with paper liners.  Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don’t worry, this is right).

Fill liners 2/3 full with batter.  (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for aproximately 18-22 minutes.

Cool completely on wire rack before frosting.

Recipe source- Hershey’s

Try the recipe HERE for either vanilla or chocolate (my favorite!) cream cheese frosting.

414 comments

  1. FYI your ad placement needs some help. My 11 y/o daughter made these, but because an ad is between the sugar and flour, the sugar was completely missed and left out, which made for salty cupcakes. Bleh! Trying again WITH the sugar!!

  2. Could I substitute almond milk for the whole milk as my family is all somewhat lactose intolerant?! 

  3. Are the moist or kind of dry? If I prefer more moist what can I add more of?

  4. This recipe is always amazing, I have made this a few times already!! Thank you! Question about adding zucchini, have you ever done this ? I am unsure if I can somehow add in grated zucchini or simply replace an ingredient with grated zucchini. Any suggestions are greatly appreciated!!

  5. Have you made this recipe into a cake? If so please share how you did it!!

  6. Can i substitute/add instant coffee to that 1cup boiling water? Just to make the chocolate flavor stronger.

    • I’ve done this and it works well. I just brew a fresh cup of coffee and replace it for the water. I used the Hershey’s Special Dark cocoa powder too.

  7. I make all the time your chocolate cupcape recipe and add some cinamon and a dash of clove. I top them with your  cream cheese icing. Every one love my cup cake and keep   asking me for those. Thank you!  Excellent recipe!

  8. Can one use caster sugar in this recipe?

  9. Finally a chocolate cupcake recipe that doesn’t look labor intensive (for weeknight baking to bring to work the next day)! I want to make “bloody brain” cupcakes for Halloween with this recipe. Is the cake sturdy enough to be filled with berry jam? Can’t wait to try this!

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