chocolate cupcake recipe

These are the best chocolate cupcakes you will ever eat!

The Best Chocolate Cupcakes

all-purpose flour

salt

baking soda

cocoa powder (natural

unsalted butter (room temperature)

sugar

chocolate

eggs (room temperature)

egg yolks (room temperature)

vegetable oil

vanilla extract

sour cream

water (room temperature, measured

Preheat oven to 350 F.

Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl.  Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.

In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined.  The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler.

Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.

Mix in eggs and egg yolks one at a time until just combined.

Mix in oil, vanilla, and sour cream until just combined.

Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.

Mix in water until just combined.

Fill cupcake liners 2/3 full and put in the oven.

Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean.  If they are not done, check again every three minutes until they are done.

Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.  Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

https://embed.mediavine.com/videos/hzakdc7q1i5wy19aar30

Learn to make the best chocolate cupcakes cupcakes!

Best Chocolate Cupcakes

Perfect Chocolate Cupcakes topped with a chocolate buttercream frosting! This chocolate cupcake recipe is easy to make, incredibly soft, light, and moist.

Chocolate Cupcakes

(125 grams) all-purpose flour ((spooned & leveled))

(30 grams) unsweetened cocoa powder

baking powder

(100 grams) brown sugar

(100 grams) granulated sugar

(80 ml) oil

(120 ml) buttermilk

(120 ml) boiling water

espresso powder (optional, but recommended)

(230 grams) unsalted butter (softened)

(360 grams) powdered sugar

(42 grams) unsweetened cocoa powder (sifted)

(30-45 ml) heavy cream

Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.

Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, but this is okay.

Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F (177°C) for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Remove from the oven and remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.

To make the chocolate cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.

Add the powdered sugar one cup at a time, making sure to mix well after each addition, then add the cocoa powder and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined.

Frost the cooled cupcakes as desired.

To make the chocolate frosting:

These perfectly moist, fudgey, fluffy chocolate cupcakes are bursting with chocolate flavor. When topped with silky chocolate Swiss meringue buttercream they&#039;re basically irresistible.

Chocolate Cupcake Recipe

sour cream (room temperature 60 grams)

buttermilk (room temperature, 120 milliliters)

eggs

veggie oil (80 milliliters)

coffee (60 milliliters)

tsp vanilla extract (10 milliliters)

all-purpose flour (180 grams)

cocoa powder (20 grams)

tsp baking soda (6 grams)

½ tsp kosher salt (2.5 grams)

unsalted butter (room temperature 450 grams)

tsp vanilla extract (5 milliliters)

tsp kosher salt 2 grams

Preheat to 350F. Add papers to a cupcake tin.

Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside.

Add the wet ingredients into the dry ingredients.

Whisk until smooth and combined.

Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool.

For the cupcakes:

Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk. 

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it&#x27;s not grainy between your fingers. 

Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks. 

Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract.

Drizzle in the melted and cooled chocolate while the mixer is running on low. Scrape the bowl down and mix again. You can now transfer it to a piping bag or to a ziplock bag to store in the freezer.

For the Chocolate Swiss Meringue Buttercream:

Use a large star tip to pipe a swirl of buttercream onto the cooled cupcakes. Start at the center, squeeze and lift the tip while rotating the cupcake back and forth. Stop squeezing the piping bag while you continue to lift for a nice tip to the dollop.

For the Assembly:

My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!

Full Recipe: https://preppykitchen.com/1474-2/

If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake. 

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The Very BEST Chocolate Cupcakes

A simple, no-fuss chocolate cupcake that's intensely chocolate-y! 

Best-Ever Chocolate Cupcakes

c. water

espresso powder

c. all-purpose flour

c. unsweetened cocoa powder

kosher salt

large eggs, preferably

whole milk

pure vanilla extract

c. sugar

Marshmallow Buttercream

Marshmallow bits or mini marshmallows,

Chocolate sprinkles

https://streaming.hearstdigitalstudios.com/334bff60-73a8-4e56-bf91-3f1a14f9560d/video_rover_16x9_1080p_hd_1559766480_35830.mp4

This chocolate cake is about as rich and moist as it gets. Don't take it from us, try it for yourself!

Here's How To Make The Best Chocolate Cake Ever | Delish Insanely Easy

Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.

Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe

cocoa

milk

vanilla

water

Vanilla Buttercream Frosting (half of full recipe)

Preheat oven to 325º F.

Place cupcake liners in muffin tin. Spray lightly with cooking spray.

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, egg, 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 1/2 full.

Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes

Remove from the oven and allow the cupcakes to cool completely.

Prepare Buttercream Frosting according to instructions.

These decadent scratch chocolate cupcakes are so moist and taste fantastic with all sorts of frostings from vanilla buttercream to mint chocolate chip, coconut, or chocolate!

Classic Chocolate Cupcake Recipe from Scratch

(2 sticks) (226 grams) unsalted butter, softened

(400 grams) sugar

(54 grams) vegetable oil

(322 grams) all purpose flour

(82 grams) unsweetened cocoa powder, sifted (don't skip the sifting)

(10 grams) baking soda

(2 grams) baking powder

(2 grams) salt

(220 grams) milk

(4 grams) vanilla extract

(220 grams) hot coffee, it can be instant or brewed (coffee does need to be hot)

cupcake liners

Preheat oven to 350 degrees. (If making a...

Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.

In the bowl of your mixer, beat the...

In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.

Mixing on medium speed, alternately add the flour...

Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)

Add the cup of hot coffee at this...

Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.

Pour into 3 prepared 8 inch pans. Bake...

Pour into 3 prepared 8 inch pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.

Makes 9 cups of batter

FOR CUPCAKES: Bake at 350 degrees for 18...

FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. The recipe will make 2 dozen plus cupcakes

Beautiful, delicious and full of heart – these raspberry &amp; chocolate Valentine’s cupcakes are the perfect way to share your love. With moist raspberry cupcakes, a raspberry jam centre, and topped with a luxurious chocolate buttercream frosting. Plus, they’re easy to make!

Raspberry & Chocolate Valentine’s Cupcakes (Gluten Free)

tbsp (60 g) yogurt or sour cream

(120 mL) milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

tsp xanthan gum

tsp baking powder

tsp beetroot powder ((optional

(250 g) granulated sugar

tsp salt

(226 g) unsalted butter, softened

(340 g) softened unsalted butter

(240 g) powdered/icing sugar

(60 g) cocoa powder

5 1/4 oz (150 g) dark chocolate, melted and cooled until warm/room temperature

raspberry jam

raspberries

heart-shaped cookies

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 5 - 6 tbsp.Allow to cool.

Pre-heat the oven to 355 ºF (180 ºC) and line the cupcake baking tin with cupcake liners.

In a small bowl, mix together the egg whites, yogurt or sour cream, milk, raspberry reduction and vanilla paste. Set aside.

Sift together the gluten free flour blend, xanthan gum, baking powder and beetroot powder. Add in the sugar and salt, and mix well.

Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 - 22 minutes or until an inserted toothpick comes out clean.

For raspberry cupcakes:

In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered sugar, and beat for a further 5 minutes.

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

For chocolate buttercream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the raspberry jam.

Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with crushed freeze-dried raspberries, and top with heart-shaped pink cookies or other decorations of choice.

Enjoy!

Assembling the cupcakes:

The raspberry &amp; chocolate Valentine's cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

These moist chocolate cupcakes live up to their name with an incredibly rich and bouncy texture with delicious chocolate flavor. They're also topped with a silky chocolate sour cream frosting that isn't overly sweet!

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