Ingredients:
- 1 cup white sugar
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the frosting:
- 1/2 cup butter, softened
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk. Beat in the vanilla extract until the frosting is smooth and spreadable.
- Frost the cooled cupcakes as desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 12 cupcakes