Ingredients
Scale
- 1 ¾ cups flour
- 1 ¾ cups sugar
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- Chocolate frosting (store-bought or homemade)
- Edible decorations (mini chocolate chips, candy eyes, etc.)
Instructions
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well blended.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix on medium speed until smooth. Gradually add boiling water, mixing until glossy.
- Preheat the oven to 350°F (175°C). Line a cupcake tray with paper liners and fill each with the batter. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool completely.
- Generously frost cooled cupcakes with chocolate icing and use edible decorations to create fun Ewok faces.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to a week or freeze without frosting for up to 3 months.
- Feel free to use gluten-free flour to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg