Ingredients
Method
- Preheat the oven to 300°F (148°C) and line a cupcake pan with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until fully blended.
- In a separate medium bowl, beat together the eggs, milk, oil, and vanilla extract until smooth.
- Gradually add the wet mixture into the dry ingredients and stir until fully incorporated.
- Slowly pour in the hot water and mix until the batter is smooth; it will be thin.
- Spoon the batter into the cupcake liners, filling each about halfway, and bake for 18–23 minutes or until a toothpick comes out with a few crumbs.
- Remove cupcakes from the oven and let them cool in the pan for 2 minutes before transferring to a wire rack to finish cooling.
- To prepare the frosting, beat the room temperature butter in a large bowl until creamy and smooth.
- Add the melted chocolate and continue mixing until fully blended.
- Stir in the cocoa powder and blend until smooth.
- Add half of the powdered sugar and 2 tablespoons of heavy cream, then mix until fully smooth.
- Incorporate the remaining powdered sugar and pinch of salt, mixing until the frosting is smooth.
- Add additional heavy cream as needed to achieve the desired consistency.
- Pipe or spread the frosting onto the cooled cupcakes using your preferred tip.
- Store the cupcakes at room temperature for up to 24 hours, then refrigerate. Serve at room temperature for best flavor and texture.
Nutrition
Notes
These cupcakes are tender, chocolatey, and comforting, perfect for celebrations or cozy afternoons. The frosting is rich but easy to pipe, making them as fun to decorate as they are to eat!