Thank u ? Scrape down the sides and bottom of the bowl as necessary. M. Recipe by: monika1969. Just an FYI, if anyone was wondering. Shiran, thanks again for sharing such a great recipe!!! whats the replacement for egg white in the chocolate buttercream. Can you tell me how to make “all purpose four? Thanks for sharing your recipe! The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. Do you mean for the buttercream? If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk. This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Check out my vanilla buttermilk cupcake recipe. I added 1 tsp Perro to the hot water. They indeed taste as good as they look , Hi there u give cup and number measurements …does it matter which one u prefer to use . These are my favorite chocolate cupcakes and I’ve tried so many! שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. Freezed them so I could frost them today. Lastly, I’ve made buttercreams with melted chocolate and found they seized or became very hard, have you had these problems too when testing recipes? *This post originally published on August 13, 2013. definitely keeping this recipe!! I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this. If the frosting is still somewhat grainy, switch to the whisk attachment. Hi great recipe, I loved them! This will make for an extra smooth frosting. Just amazing. I made these just now, and I got 60 mini cupcakes out of one recipe. Frost with butterbeer buttercream frosting for the most decadent dessert! I made these today and they turned out great! And would a full fat sour cream or yogurt be ok to use instead? Hi Veronica! This is the BEST chocolate cupcake I have ever made!. I give this 10 out of 10 stars! I LOVE these cupcakes! Hi Sharon You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too). Some recipes use butter (like mine) for added flavor and texture but oil really helps keep your chocolate cupcakes moist. ENJOYYYY! I wanted to know how much and do I use dark chocolate instead of cocoa powder. Happy birthday! Your vanilla cupcakes were awesome, so I knew these would be too. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. 2 people made this. Thank you Stella. I’m really hoping to try it based on how satisfied these reviews sound, but I don’t happen have any kind of mixer. It’s a keeper! I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! I’ve made them for my nephews bday but made extra for myself. The cake is still moist, but the chocolate flavor is much more intense! With the mixer on low speed, add half of the dry ingredients and beat just until combined. I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. I made these cupcakes for a family party, and they could not get over how delicious they were! I’m so glad you like the cupcakes There are so many good recipes so it’s hard to choose one! These cupcakes have a slightly domed top and a fluffy texture, but are sturdy enough to stand up to your favorite buttercream. Hi. I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. I don’t really like frosting and I usually take it off and just eat the cake part. Otherwise, use measure by volume/cups. (1 stick/113 g) butter, softened to room temperature, (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature, (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary), The Very Best Brownie Muffins (Great for Cupcakes! My batter was a lot creamier instead of runny. Do you think I could put coffee in the hot water? Perfect amount of frosting ratio too! These chocolate cupcakes really should be called death by chocolate cupcakes because that's how I … : ). Melt chocolate and butter ... mix to spreading consistency. They said they were so airy and light. I have had a lot of really delicious cupcake recipes that come together in one bowl with no creaming required but the texture is more fudgy than fluffy. Can i make use of this recipe to make a cake? I will repeat again in the future with real sugar XD. Thank you Liz. Or is dark chocolate the route to go? I had to add 1/2 tspn aof salt in it to low it down. This recipe yields 16pcs . Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. I added chocolate chips and that took these cupcakes to the next level. Made these today for a freind ans made a couple extra for a friend. ;p, Thank you so much, Joan! Using buttermilk as an ingredient in these cupcakes makes the cupcakes moist and more flavorful as well. I will make them again, even just the cupcakes. Is there any way I can substitute or remove eggs ? Before using, bring it to room temperature and whisk until smooth. These cupcakes were amazingly good! My new favourite cup cake recipe. Thank you so much for your comment, Susanna! What are the differences to the taste and texture between the two? . Scrape the bowl to be sure that everything is mixed well. Learn our cake mix hacks for how to make box mix cupcakes taste homemade! Oh! and the icing was the right amount .. xxx. Thanks for the recipe. Much appreciated. Hi, I’m sort of a beginner and was intrigued by this recipe. The only really good one I have is quite complicated and involves melting dark chocolate, separate the egg whites and yolks and adding and folding these separately- too much work. Truly the BEST chocolate cupcakes ever. Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. =). Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Also would you have a calorie estimate for these? I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online. This is a good recipe. Fill your cupcake liners 2/3 of the way full and bake for 18-20 minutes until set. Here’s a recipe for my chocolate ganache frosting if you’re looking for inspiration , These are so good and turned out perfect! Your adjustments sound delicious! Hi Crystal! Cream together the butter, white sugar, sifted brown sugar and salt with the whisk attachment until light and fluffy. If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. Wow! It's one of my favorite chocolate cupcake recipes and it's adapted from my favorite chocolate … , 5 STARS! It’s fantastic. Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. These were incredible! I love this cupcake so much that i wanted to use it in making a cake. Do you need to wrap the cupcakes individually in plastic wrap or anything to keep them moist? #chocolatecupcakes #cupcakes #easycupcakes I’m so glad to hear that! I was skeptical because the batter was REALLY thick (I almost added more hot water), however they turned out to be the perfect consistency. but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator. Love chocolate cupcakes – super decadent and that frosting sounds so yummy! Hi shiran! Stir it together and allow it to sit for a few minutes before adding into the batter. Best chocolate cupcakes ever!! I used cake flour, as that is what I had on hand, and they still came out delicious. Add in the eggs one at a time while mixing on low. Hi Naseerah! For the cake batter, is one type of cocoa powder preferred over the other? The recipe is PERFECTO! Thanks! I just have one query, my family is pure veg. I ate the whole cupcake frosting and all! How many cupcakes does this make? Hi Jessica! Thanks! Add vanilla and mix well. I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good. No need to defrost in a certain way. I didn’t want a sugary one that would get dry and crusty by the next day. Could I just mix using my non-existent strength and hand utensils? These are great!!!! If you want to add moisture to a recipe, replace half the white sugar with brown sugar. GE Shiran, I wanted to know can I substitute dark chocolate instead of using cocoa powder. Followed, the recipe exactly and they turned out fab. Hey When using dutch process its imp to add baking powder. The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……, Hi, I wonderd how much cornsyrup I could use? But SO WORTH IT!! A great recepie!Thanks for sharing. HEAVEN. Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). Thanks for the beautiful recipe.These cupcakes made with chocolate and cream in the batter were too good (clearly deathby) and those were really too delicious for words…. For every cup of buttermilk, use 1 cup of milk + 1 tbsp of lemon juice. Thank you for the recipe! I tried yours and will not be looking anywhere else. I substituted coffee for the hot water. If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? Do not overmix—the less you mix, the lighter the cake will be. They are sooooo good. Looking for the perfect recipe can be exhausting because there are just so many out there. Compared to the vanilla cupcakes, I feel like these would benefit from more salt and more sugar (consider that the same quantities of salt and sugar for 16 chocolate cupcakes are used for 12 of your vanilla cupcakes). These cupcakes look yummy. Even with messing up the order, the cupcakes turned out well! I might try changing up the frosting next time, using a simple ganache. Simple. They’re perfect for parties or a weeknight dessert. These look great! Before using, bring to room temperature and whisk until smooth. Thanks for a great dessert! Thank you so much for your comment . Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. If you want them to be very dark, you can substitute the natural cocoa with dutch-process, and the baking soda with 2 teaspoons of baking powder. In a large bowl, cream together the butter and sugar until light and fluffy. It shouldn’t be warm. I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? The texture reminds me a bit of pound cake, only lighter, with a flavor of vanilla. I've made the cupcakes before. Click here to jump straight to the recipe! I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. What can be used as an alternative to buttermilk ? https://www.yummly.com/recipes/chocolate-cake-without-buttermilk Do you suggest natural is better for the batter? Line a muffin pan with cupcake liners or spray with gluten-free cooking spray. I added a teaspoon of cinnamon. My husband absolutely loved them. I notice many recipes have this. I used a 2F piping tip for mine. Seriously, they look perfect. Thank you so much Kirsty! ). Beautiful recipe. To me, the chocolate frosting is the 5-star part of this recipe. Just made them….they are perfect. Made these a couple of weeks ago and everyone loved them! I recently did these cupcakes for a bridal shower and they were a hit. They look a treat and really are. Can I substitute pasteurized egg whites for raw egg whites? Yes you can, or you can freeze leftover cupcakes in freezer-proof containers for up to 6 months. Hi dear, I would be trying your recipe tomorrow. I want to make them again but I’m having a hard time finding heavy cream. Thank you, although I will give these a try as well , There is dairy free butter(earth balance)and many options of dairy free milk(almond,coconut,soy,rice,etc), I have been looking for a new go-to chocolate cupcake recipe because my current one is just a pain. Hands down the best chocolate cupcakes! I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. These chocolate cupcakes bake up with a nice little dome that’s perfect for a nice swirl of chocolate buttercream frosting! of melted unsweetened baking chocolate in the frosting. Delicious. The brown sugar also adds a depth of flavor that is delicious. The best moist chocolate cupcake recipe with tons of rich chocolate flavor thanks to buttermilk, brown sugar and a touch of oil. And they look amazing! Hi Shikin, if you use Dutch-processed cocoa powder, you can use 2 teaspoons baking powder instead of the baking soda. ’ ll try to frost them with a nice dome, it didn ’ t call for oil do... 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