This is a recipe for a chocolate cupcake.
The best chocolate cupcake recipe is a perfect dessert for every occasion. It’s moist, chocolatey, and not too sweet.
These delicious chocolate cupcakes have a deep, chocolaty taste and are a simple treat to prepare at home. This easy recipe is a chocolate variation of the classic vanilla cupcake, topped with a silky-smooth buttercream that is ultra-indulgent.
These delicious chocolate cupcakes are better with each mouthful, making them ideal for birthday parties, holidays, and any time you want to entertain friends and family. Of course, they’re so delicious that you may want to make them simply for fun!
Chocolate Cupcakes: How to Make Them
Preheat the oven to 350 degrees Fahrenheit. Set aside a muffin pan that has been lined with liners. In a large mixing basin, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Whisk together the eggs, brown sugar, white sugar, oil, and vanilla in a separate dish. Half of the egg mixture, followed by half of the buttermilk, should be poured into the flour mixture. Whisk the ingredients together lightly, then add the remainder of the egg mixture and the buttermilk. Make sure not to overmix the batter; you just want to whisk everything together until it’s barely incorporated.
Pour the batter into the cupcake liners, just half-filling them. Preheat oven to 180°F and bake for 18–21 minutes. Remove the cupcakes from the oven and cool fully. Once the cupcakes have cooled, top them with chocolate buttercream and a sprinkling of sprinkles.
Chocolate Frosting: A Step-by-Step Guide
1 cup butter, beaten until creamy, may be used to create homemade chocolate frosting. 3 12 cup powdered sugar, 3 tablespoons heavy cream, 12 cup cocoa powder, a sprinkle of salt, and 2 teaspoons vanilla extract are combined in a mixing bowl. Fill a piping bag with the buttercream and use it right away.
Chocolate Cupcakes with a Twist
These cupcakes may be made up to a day ahead of time. Keep them at room temperature until the day you intend to serve them and then frost them.
Instead of vegetable oil, you may use canola or melted coconut oil to create your chocolate cupcakes.
In this recipe, buttermilk makes all the difference. Don’t make the mistake of skipping it. If you don’t have any, mix 12 cup whole milk with 1 tablespoon lemon juice or white vinegar. Allow for a 5- to 10-minute cooling period before usage.
You may make these chocolate cupcakes vanilla by omitting the cocoa powder.
If you overmix the mixture, your cupcakes will become thick. Whisk until everything is well mixed.
When a toothpick placed in the middle comes out largely crumb-free, your cupcakes are done.
Make sure the cupcake liners aren’t overflowing.
Swap out the chocolate buttercream with a different flavor for a fun, delicious variation. These cupcakes would be great with mint, peanut butter, cream cheese, vanilla, orange, lemon, or salted caramel buttercream.
If you like, you may fill the cupcakes with flavorful filling. Pour the batter 14-thirds of the way up the liner, top with the filling, then top with the remaining batter, but not more than midway up the liner.
What Is the Best Way to Store Moist Chocolate Cupcakes?
Store your cupcakes in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
Is it Possible to Freeze Chocolate Cupcakes?
Yes, of course! It’s preferable to freeze them without the buttercream on top. Freeze the cupcakes for up to 3 months in an airtight container. When you’re ready to serve them, defrost them overnight in the fridge and then frost them.
Preheat the oven to 350 degrees Fahrenheit. Using muffin liners, line a muffin pan.
Combine flour, cocoa powder, baking powder, baking soda, and salt in a large mixing basin. In a separate dish, mix together the eggs, sugars, oil, and vanilla extract. Half of the egg mixture should be poured into the flour mixture. Half of the buttermilk should be poured in. Whisk briefly, then add the remaining egg mixture and buttermilk. Don’t overmix the ingredients.
Pour the batter into the cupcake liners, just half-filling them. Preheat oven to 180°F and bake for 18–21 minutes. Allow to cool after removing from the oven.
Once the cupcakes have cooled, top them with chocolate buttercream and sprinkles.
Before you begin baking, make sure that all of your ingredients are at room temperature.
The easy moist chocolate cupcake recipe is a simple, easy-to-follow recipe for the perfect chocolate cupcake. It’s not too sweet and has a moist crumb.
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