Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot milk or hot water
- Chocolate chips or chunks (optional)
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently. Carefully pour in the hot milk or hot water while mixing to achieve a smooth, pourable batter. Fold in chocolate chips if desired.
- Line your muffin tin with paper liners, then fill each about ¾ full with batter using an ice cream scoop for even portions.
- Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting or serving.
Notes
- Optional: Add a pinch of cinnamon or espresso powder to enhance flavor.
- Top with whipped cream, cocoa powder, sprinkles, or mini marshmallows for extra indulgence.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg