Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Blackout Frosting:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water until the batter is smooth (the batter will be thin).
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Blackout Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them with the blackout frosting using a piping bag or a knife.
- Decorate as desired with chocolate shavings or sprinkles.
- Serve and Enjoy:
- Serve immediately or store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Serving Size: 12cupcakes
- Calories: 300 kcal
- Fat: 14g
- Carbohydrates: 42g
- Protein: 3g