Set aside. Thank u shiran! Use a whisk to make the frosting if you have one. If the frosting is still somewhat grainy, switch to the whisk attachment. I’m so glad you like the cupcakes There are so many good recipes so it’s hard to choose one! I’ve never made cakes or cupcakes from scratch until today. Can I use buttermilk instead of normal milk? , Shiran, these are the most amazing looking chocolate cupcakes I’ve seen. These cupcakes were amazingly good! Thank you for your comment Erin, and I wish your husband a happy birthday! Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. i’ll admit, I was a bit sceptical with the final batter before baking, but the cupcakes came out perfect. 2 people made this. These cupcakes are so so good. I made these for a customer’s birthday today and they were a huge hit….Thank you so much for the recipe, Thanks you so much for your comment, Sierra! I just recently made these and they came out really good. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. Hi Rachel, I say try it anyway (and google it to see the options). As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… , Hey! There isn’t a replacement for this recipe, you could make chocolate ganache or you could make American buttercream and add in 1/4 cup sifted cocoa powder. I made these just now, and I got 60 mini cupcakes out of one recipe. In a large bowl, cream together the butter and sugar until light and fluffy. It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. Or a different recipe for doubling / triple ? Thank you, Marta Yes, the recipe calls for baking soda only. I love chocolate and wud definitely try this. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. They were great and loved by all! If you don't have buttermilk, add 1 teaspoon distilled vinegar to a liquid measuring cup. Add the eggs one at a … Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Your email address will not be published. I've made the cupcakes before. I made these cupcakes for a family party, and they could not get over how delicious they were! No need to defrost in a certain way. I’m very happy I actually paid attention yesterday! They are sooooo good. Perfect recipe! But do prepare to meet death—in a totally good way. The texture reminds me a bit of pound cake, only lighter, with a flavor of vanilla. I made these for my husband’s birthday this weekend and they were a huge hit! The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. Although, I must say that I really has a hudge problem with the sweeteness of the frosting. Shiny Hot Chocolate Bombs With Marshmallows, Fresh Strawberry Cake With Strawberry Buttercream, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. The Best Chocolate Cupcake Recipe. These adjustments were perfect! Could this recipe being used to bake a whole cake instead of cupcake? I did not have the dark chocolate to melt so I had to omit that and actually ended up using a little more powdered sugar. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. Thanks! Add in … Love chocolate cupcakes – super decadent and that frosting sounds so yummy! Fill a measuring cup with the lemon juice/vinegar then the rest with whole milk … Hi Stella I wouldn’t recommend doing it because the cupcakes would be too delicate. I was like going…I’ve NAILED IT..I’ve NAILED IT. Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! I live in Alaska and these are perfect when my family goes hunting!! Oil – Cocoa powder is very drying so to make your chocolate cupcakes moist, you will need oil. Hi shiran! I had to thin with about 3-4 tbsps of milk. I have a recipe for Nutella cupcakes and Nutella frosting here. I made it! Can I double the recipe to make double the serving? It makes me so happy to read this! These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. Your vanilla cupcakes were awesome, so I knew these would be too. It’s just a matter of taste. I’m so glad to hear that! I made the cupcakes last night. I actually ate a few of them unfrosted. 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? Try to look for a different recipe that’s dairy-free. Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. While mixing on low, add in 1/3 of your flour mixture, followed by 1/3 of your buttermilk mixture. Best Chocolate Cupcakes…EVER. I substituted coffee for the hot water. Hi Nivedita, it’s ok, if it’s too thick you can always add cream or milk to make it thinner, or if it’s too thin, you can always add more powdered sugar. Thank you Liz. Is that correct? Switch to the paddle attachment if you have one. I’m not sure it would work exactly the same *This post originally published on August 13, 2013. I hope you love these seriously fudgey and delicious Chocolate Fudge Cupcakes, as they are my new favourite. Oh! Can’t wait to try out the other recipes now. Cakes made from scratch are usually different than a cake mix, especially in texture. Even with messing up the order, the cupcakes turned out well! These cupcakes turn out quite dark even when using natural cocoa powder. Set aside. Happy birthday to your daughter! I recently did these cupcakes for a bridal shower and they were a hit. Do not overbake. It was more creamy. I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda. I always suggest sticking to the recipe, but yes, buttermilk would work here. 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). The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! Thank you Monique! are you able to use this recipe with normal cake pans rather than cupcakes (if you adjust the cooking time etc) Hubble loves the cupcakes and wants a birthday made ? You can only use pasteurized egg whites for this recipe, not raw egg whites. Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. Thank your brother for me . 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. Hi Veronica! Just take them out of the bag and leave at room temperature. 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…. Copyright 2020 - Pretty. Yes you can, or you can freeze leftover cupcakes in freezer-proof containers for up to 6 months. (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! 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 are great!!!! So, many of the photos you see here now are new and improved. The easiest option is to double the recipe and get 32 cupcakes. Can i make use of this recipe to make a cake? How many cupcakes does this make? They’re a bit moist and really tasty! Perfect amount of frosting ratio too! Also, does the milk have to be whole milk? So smooth and not too sweet! In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an … Thank you so much for sharing it with us all. Hi Rina, I suggest to start with less than half and see if you like the result. Thank you for sharing. What is the best way to store frosting? The cupcakes turned out kind of dry. Hi Danielle! Thaw, still covered, on the counter or overnight in the fridge. If so how and how much please. Melt chocolate and butter ... mix to spreading consistency. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. They were so moist, and not too sweet. You can find all the recipes in the recipe index, but if you want me to recommend something specifically, let me know All the cupcakes are amazing (vanilla, peanut butter, lemon) if that’s what you’re looking for. Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. 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