Light & Fluffy Chocolate Cupcakes

Active time: 15 minutes | Bake time: 14 minutes | Yield: 28 cupcakes

I love creating recipes that are super easy and approachable because everyone should get to enjoy the fun of baking, even if you're not experienced! This recipe is ridiculously easy and also only uses one bowl, so you have fewer dishes to clean at the end which is definitely a win in my book. Check out my Icings/Fillings page for inspiration for icing for these bad boys.

Ingredients:

• 113g (1 stick/8 tbsp) butter, melted and cooled slightly

• 2 large eggs

• 240g (1 cup) milk

• 1 ½ tsp vanilla extract

• 228g (1 ¾ cup + 1 tbsp) all purpose flour

• 85g (¾ cup + 1 tbsp) cocoa powder

• 400g (2 cups) granulated sugar

• 1 tsp salt

• ½ tsp baking powder

• 2 ¼ tsp baking soda

• 1 cup hot water

Directions:

1. Preheat the oven to 350°F, line 24 muffin tins with muffin liners.

2. Melt butter in a heat-proof bowl, allow it to cool for about 10 minutes.

3. In a large bowl, whisk together eggs, milk, vanilla, and melted (and slightly cooled) butter.

4. To the egg and butter mixture, add flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda. Fold in dry ingredients until just incorporated.

5. Pour in hot water and whisk until batter is even and smooth.

6. Pour the cake batter into your prepared muffin tins, filling each about ¾ full. Bake for 12-17 minutes, until a toothpick comes out clean.

7. Remove your cupcakes from the oven. Allow to cool in the cupcake tins for about 20 minutes before transferring to a cooling rack. Allow the cake to cool completely before filling & icing.