Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! 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. At what temperature donee need to bake them? Before using, bring it to room temperature and whisk until smooth. Can i make use of this recipe to make a cake? Use a whisk to make the frosting if you have one. 1. 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. Thanks. I’m planing to make birthday cake for my sister in the next month and I have sth big in my mind.A giant cupcake with fondant; honestley I have never tried fondant. Was it the texture/flavor? Hi Danielle! I’ve tried these cupcakes using water, milk, and coffee. But for me, the frosting is the star of the show. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and … That my mistake I used Amul masala chach that too straight out of the fridge. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake.And while I love them all, if I could only ever bake one chocolate cupcake … . Making the cupcakes tonight for my daughters 3rd birthday tomorrow. Scrape down the … Thanks! 6. Yield: 24 cupcakes. X. I actually prefer Dutch-processed cocoa powder. Just wondering if I have to use full fat milk, or if 2% milk would be alright? Hopefully I don’t eat all of them. Using dark chocolate (bittersweet or semisweet) yield the best result. Thanks so much Shiran!! ; ). Both are delicious! What kind of dark chocolate should be used in the frosting? but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator. Hi Mimi, for milk I prefer 3%, but all options are good. Making these right now and I can’t wait to bake them off. Just add 1 tablespoon of freshly squeezed lemon juice to 1 cup of regular milk and let it sit for 5 minutes. Hi Naseerah! I used cake flour, as that is what I had on hand, and they still came out delicious. 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. A great recepie!Thanks for sharing. OMG these look amazing going to try them out soon thanks for sharing Shiran. Cant we substitute the cocoa powder only and follow the recipe as it is? The cake might be less fluffy and light, but you’ll get good result. Just made these. I give this 10 out of 10 stars! I wanted to know how much and do I use dark chocolate instead of cocoa powder. How are they so dark? Otherwise, use measure by volume/cups. I just made them and they are delicious!!!! Thank you for your comment . Delicious. Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. These cupcakes were amazingly good! The base cupcake is exactly what I was looking for. However, it is a lot less sweet than I would like it to be. However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. of melted unsweetened baking chocolate in the frosting. I’ve made them about three time now and every time people don’t believe me I made them from scratch they taste that good ! I will definitely recommend this recipe to all my family and friends. 4. Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. Do you think I could put coffee in the hot water? With the mixer on low speed, add half of the dry ingredients and beat just until combined. Buttermilk will create a light and tender baked good, ideal for cupcakes. 5. WOW!!!!! Set aside to cool. My husband absolutely loved them. For moist cupcakes you can substitute the milk with buttermilk… If you’re using dutch-process cocoa powder, use 2 teaspoons of baking powder instead of the baking soda. Then it’s buttermilk! Weight/Gram measurements are more accurate, so if you have a kitchen scale, use it. Scrape down the sides and bottom of the bowl as necessary. If desired, top with chocolate sprinkles or mini chocolate chips. Allow the mixture to sit for five to ten minutes, stir and add to your recipe. Even today I made a cake using the same recipe and it’s golden. If the frosting is still somewhat grainy, switch to the whisk attachment. It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. Are you looking for cupcake or cake recipes? Can you tell me how to make “all purpose four? I added a teaspoon of cinnamon. Thanks for posting. They’re so easy to make and require no skill at all! Add lemon juice to the milk and let sit for 5 minutes. Any recipes for white or another flavor?! I had to add 1/2 tspn aof salt in it to low it down. Set aside. This is one of the easiest recipes of making chocolate cupcakes without eggs. So moist! Was so easy , will never buy packet mix again! Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. Although I put the sugar with the other dry mix not reading carefully enough. I will make them again, even just the cupcakes. I have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! These cupcakes are deeply chocolatey, they're moist - and stay moist for 3 days - and have a terrific tender crumb. best chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! That’s so great to hear! Made the cupcake recipe tonight. Would melted chocolate chips work? No buttermilk? Just amazing. Thank you so much Monica! I will say, do NOT substitute the sugar in this recipe with Stevia. 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. The milk will begin to curdle and become acidic. I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? They’re a bit moist and really tasty! Just made them….they are perfect. Hi. To me, the chocolate frosting is the 5-star part of this recipe. Well these cupcakes are for when you want plenty of chocolate – no skimping. What can I use as a substitude? If so how and how much please. Thanks! Chocolate buttermilk cupcakes (9) 4 hours 40 min. Just an FYI, if anyone was wondering. Wow! It’s gooey and super chocolatey. Brilliant recipe, thanks again! Thank you. All Rights Reserved. , 5 STARS! The batter should be liquid. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. Here’s a recipe for my chocolate ganache frosting if you’re looking for inspiration , These are so good and turned out perfect! 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! These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Could this recipe being used to bake a whole cake instead of cupcake? Is that correct? 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 ? Line a 12-cup standard muffin tin with paper liners. By far the best chocolate cupcakes I've ever had made with such little effort! So, I’ve just made these delicious cupcakes using my new kenwood multi one machine for the very first time, was so easy and they turned out perfectly. My brother said they were the best cupcakes he ever had! This is the BEST chocolate cupcake I have ever made!. 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! On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. Delicious chocolate cupcakes with chocolate ganache recipe. I prefer dutch process cocoa powder for a deep chocolate flavor! Best chocolate cupcakes ever. I got about 17 cupcakes out of my batch. 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. Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. How big is each cupcake? My batter was a lot creamier instead of runny. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well. 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