Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth.
  5. Pour the batter into the cupcake liners, filling each about 2/3 full.
  6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. If needed, add heavy cream to reach the desired consistency.
  9. Once cupcakes are completely cool, use a knife or piping bag to frost generously with the creamy frosting.