Easy Chocolate Cupcakes

Chocolate cupcakes are not hard to make!  They’re delicious and totally worth making if you have the time.  I use a recipe like the one on the back of Hershey Cocoa.

In the past if I need to whip up a large batch of cupcakes, I have resorted to using a box from the grocery store.  I don’t think there is anything wrong with it when you are in a time crunch.  But then there are times you want to make them from scratch.

I have long been obsessed with anything chocolate.  I don’t have a sweet tooth, I have a ‘chocolate tooth’.  I’m pretty sure I just made that up, but it’s a real thing I have.  After a good meal, I’ll always want to top it off with some chocolate.  I usually keep a bar of high-quality chocolate in the house, or at my desk at work, for those moments I need a chocolate boost.

As for these delicious chocolate cupcakes, simply gather the necessary ingredients.  I tend to portion everything out according to the recipe, sort of like I’m on some baking show.  I find this helps to make sure I get all the ingredients and cuts down on time.

The recipe is straightforward, combine off the dry ingredients first, I typically sift the flour and cocoa to make sure it doesn’t make the batter too heavy.  Then add in the wet ingredients, except the boiling water.  Mix for about two minutes, the batter will be on the thick side.  When you add in the water, it thins out the batter, this is supposed to happen.  Don’t be afraid of a runny batter in this case.

I have found that a small ice cream scoop is the best way to proportion out the batter, even for one this thin.  I usually put TWO scoops per liner, maybe a little extra if there is extra batter left over.

They don’t take long to bake, 20-25 minutes and then you’re done!  See easy!

As the cupcakes are cooling you can decide which frosting you want to put on top.  One of my favorites is a chocolate ganache!  Chocolate on top of chocolate, my mouth is watering thinking about it.