Homemade Chocolate Cupcakes Recipe To Manage Sugar Cravings

Ingredients:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup boiling water

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking.

Sift Dry Ingredients: In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures a smooth and lump-free batter.

Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates the perfect base for a moist cupcake.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until well combined.

Alternate Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. This method ensures a well-balanced batter.

Incorporate Boiling Water: Slowly add the boiling water to the batter, mixing well. The batter will be thin, but this addition enhances the cupcakes' moistness.

Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.

Bake to Perfection: Place the cupcake tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Be cautious not to overbake, as this can lead to dry cupcakes.

Cool and Frost: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite chocolate frosting for an extra layer of decadence.