Spooky Chocolate Cupcakes Quick & Easy Recipe

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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Stir in the boiling water until the batter is smooth and thin. The batter will be quite liquidy, this is normal.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost the cupcakes with your favorite chocolate frosting. For a spooky look, you can add green or purple food coloring, pipe on spiderweb designs with white icing, or top with candy eyeballs and spooky sprinkles.

For an extra rich chocolate flavor, you can substitute the milk with buttermilk.
Ensure your boiling water is truly boiling when you add it to the batter for the best texture.
These cupcakes freeze well. Let them cool completely, then wrap them tightly in plastic wrap and then aluminum foil.
Get creative with your spooky decorations! Think ghost meringues, candy worms, or edible glitter.