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Chocolate Cupcakes

Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 1 3/4 cups flour
  • 1 cup sugar
  • 1/4 cup dutch processed cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup water (or milk)
  • 1/3 cup vegetable oil
  • 1 tbs. vanilla extract
  • 1 tsp. white vinegar

For the frosting:

  • 3 egg whites
  • 3/4 cup sugar
  • 1 cup softened butter
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/3 cup melted, cooled, dark chocolate

Instructions

For the cupcakes:

  1. Preheat your oven to 350 degrees, and line a 12-cup muffin tin with paper liners. Set aside. 

  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, stir together the water, vegetable oil, vanilla extract, and vinegar. Pour the wet ingredients into the dry, and whisk together until completely incorporated and smooth. 

  3. Scoop the batter evenly into your prepared muffin tin. The cupcakes will fill fairly high in the tin. Bake for 25-28 minutes, or until a toothpick comes out clean. Cool the cupcakes completely before frosting. 

For the frosting:

  1. In a double boiler (you can use the bowl of a stand mixer if you have one), whisk together the egg whites and the sugar and cook for 5-10 minutes, or until the sugar dissolves. 

  2. Using the whisk attachment on your stand mixer or hand mixer, whip the mixture for 5-10 minutes, or until it has become very thick, white, and glossy and has stiff peaks. 

  3. Slowly add in the butter in small chunks, about 1-2 tbs at a time while whisking. Once all the butter has been added, increase the speed to medium-high, and beat until the mixture becomes thick, silky smooth, and fluffy. Beat in the salt, vanilla extract, and melted, cooled chocolate until combined. Frost those cupcakes!