To make chocolate cupcakes, you need,1 cup all-purpose flour, 1 cup granulated sugar, ½ cup cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon espresso powder, ½ cup milk, ¼ cup vegetable oil, 1 egg, ½ teaspoon vanilla, and ½ cup boiling water. First, Preheat oven to 325º F and place cupcake liners in muffin tin (or Spray lightly with cooking spray). Then, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Evenly distribute cake batter, Each cupcake liner should be about ¾th full. Place them in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and allow the cupcakes to cool completely.
To make vanilla cupcakes, you need 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon fine salt, 2 large eggs, at room temperature, 2/3 cups of sugar, 1 1/2 sticks (6 ounces)of unsalted melted butter, 2 teaspoons of pure vanilla extract, and 1/2 cups of milk. First, preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Then, Whisk the flour, baking powder and salt together in a medium bowl.In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.