Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add milk, vegetable oil, eggs, and 1 teaspoon alcohol-free vanilla extract to the dry ingredients. Mix on medium speed until just combined.
- Carefully stir in the boiling water. The batter will be thin.
- Fill cupcake liners about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, in a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, beating until smooth.
- Beat in ¼ cup milk and 1 teaspoon alcohol-free vanilla extract until light and fluffy.
- Once cupcakes are completely cool, frost them as desired.
Notes
- Do not overmix the batter to ensure tender cupcakes.
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 55g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg