Chocolate Cupcakes – a delicious recipe with Dutch, water, flour, baking soda, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Line 12 half-cup muffin tins with paper lines.
3
Boil water.
4
In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature.
5
In another bowl whisk together the flour, the baking soda, and a pinch of salt.
6
In a bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well.
7
Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition.
8
Divide the batter among paper-lined muffin tins.
9
Bake the cupcakes for 25 to 30 minutes, or until a tester comes out clean.
10
Turn the cupcakes out onto a rack and let them cool completely before frosting.
444
kcal
Calories
23
g
Fat
53
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cup Dutch-processed cocoa powder, ½ cup water, 1 cup all-purpose flour, ½ teaspoon baking soda, and more.
Yes, Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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