In a deep bowl, add flour, cocoa powder, sugar, oil, vanilla extract, eggs, milk, cinnamon powder, salt, baking powder, baking soda and mix everything.
Add hot water. I usually microwave it in the microwave for 2 minutes.
Mix everything until the batter is well-blended. The batter will be very “liquidy.”
Pour this batter into a greased/floured pan (Dimensions: 8×3). Only fill your pan halfway and use the remaining batter for some cupcakes or another mini cake if you like. Bake at 350 degrees for about 45 minutes or until an inserted toothpick comes out clean.
If you are making cupcakes, pour this batter into cupcake liners and fill them three quarters of the way. You can easily get 24 cupcakes with this recipe.
Bake at 350 degrees for about 17-20 minutes or until an inserted toothpick comes out clean. DO NOT bake both the trays at once. Bake one tray of cupcakes and then bake another. Whenever I bake both the trays together, the cupcakes don’t get fully baked.
Frost the chocolate cakes and cupcakes with icing and enjoy!
Pour your batter into a pitcher and use that to pour batter into individual cupcake liners. I find this easier and not as messy as spooning individually.
This recipe will either make 24 cupcakes or a single 8×3 round cake.
Chocolate Cake and Cupcakes
Amount Per Serving
Calories 665Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 3g15%
Total Carbohydrates 110g37%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.