🧂 Ingredients
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- 150 grams medium-protein all-purpose flour
- 30 grams unsweetened cocoa powder
- 120 grams granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 80 ml vegetable oil
- 120 ml full-cream liquid milk
- 60 ml hot water
- 1/2 tsp vanilla powder
- 150 grams cream cheese
- 50 grams unsalted butter, room temperature
- 100 grams powdered sugar
- 1 tbsp cocoa powder for frosting
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a cupcake pan and line each cup with paper liners.
- 2 In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 3 In another bowl, whisk the eggs and granulated sugar with a whisk or mixer on medium speed for 2 minutes until slightly fluffy and pale in color.
- 4 Pour the vegetable oil and milk into the egg mixture, then whisk until well combined.
- 5 Gradually fold the flour mixture into the wet batter, stirring gently with a spatula—don't overmix.
- 6 Pour in the hot water little by little while continuing to stir until the batter is smooth and slightly runny (this is the key to making the cupcakes moist). Add the vanilla powder and mix well.
- 7 Pour the batter into the paper liners, filling each about 2/3 full, using a ladle or ice cream scoop for neat results.
- 8 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 9 Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- 10 For the frosting: beat the cream cheese and butter with a mixer until smooth and well combined, about 2 minutes.
- 11 Add the powdered sugar and cocoa powder little by little, continuing to beat until the frosting is smooth, soft, and pipeable.
- 12 Transfer the frosting to a piping bag and decorate the cooled cupcakes with swirls as desired. The cupcakes are ready to serve.
💡 Tips
• Make sure all ingredients (eggs, milk, butter) are at room temperature so the batter mixes more evenly and the cupcakes rise perfectly.
• Don't overmix the batter once the flour is added—just stir until combined so the cupcakes stay soft and don't turn dense.
• Hot water helps dissolve the cocoa powder more completely, bringing out a richer chocolate flavor and giving the cupcakes a moist texture.
• If you don't have a piping bag, you can simply spread the frosting on with a knife or the back of a spoon—it'll still taste great.
📊 Nutrition Facts / serving
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