Chocolate Cupcakes
Chocolate Cupcakes
Chocolate cupcakes are a delightful treat that everyone loves. They are soft, moist, and filled with rich chocolate flavor. Whether you are having a party, celebrating a birthday, or just craving something sweet, these cupcakes are the perfect choice. They are easy to make and can be decorated in many ways to suit any occasion.
Why Make This Recipe
Making chocolate cupcakes at home is a great way to enjoy a delicious dessert while ensuring you know what’s in it. You can use fresh ingredients, customize the sweetness, and even add personal touches with different frostings or toppings. This recipe is straightforward and perfect for both beginner and experienced bakers. Plus, the smell of chocolate baking in your kitchen is irresistible!
How to Make Chocolate Cupcakes
Making chocolate cupcakes is simple and fun! Follow these steps to create your own batch of delicious treats.
Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) hot water or hot coffee
- 1 cup (225g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- A pinch of salt
Directions:
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For the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
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In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and sugar until smooth.
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Gradually add the dry ingredients to the wet ingredients and mix just until combined.
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Stir in the hot water or hot coffee until well blended.
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Fill the cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
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Allow the cupcakes to cool completely before frosting.
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For the Chocolate Buttercream: Beat the softened butter with a mixer until light and fluffy, about 3 minutes.
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Add the cocoa powder and mix until combined.
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Gradually add the powdered sugar, one cup at a time, mixing on low.
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Add the milk, vanilla extract, and salt. Beat on high until the mixture is smooth and creamy.
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Use a piping bag or spatula to frost the cooled cupcakes.
How to Serve Chocolate Cupcakes
Serve your chocolate cupcakes on a nice plate, and consider adding decorations like sprinkles, chocolate shavings, or a cherry on top. They can be enjoyed as a snack or dessert at any gathering.
How to Store Chocolate Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Let them come to room temperature before serving.
Tips to Make Chocolate Cupcakes
- Make sure all your ingredients are at room temperature for the best results.
- Do not overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
- For an extra chocolatey flavor, use high-quality cocoa powder.
Variation
You can easily make these cupcakes different by adding chocolate chips, nuts, or even filling them with jam before baking. You can swap the chocolate buttercream with vanilla or cream cheese frosting if you prefer.
FAQs
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Can I make these cupcakes gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these cupcakes gluten-free. -
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Make sure to wrap them tightly to avoid freezer burn. -
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done. If it has wet batter, bake for a few more minutes.
Enjoy baking and indulging in these delicious chocolate cupcakes!
Chocolate Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup hot water or hot coffee
For the Chocolate Buttercream
- 1 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder sifted
- 2-3 tbsp milk or heavy cream as needed for consistency
- 1 tsp vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and sugar until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the hot water or hot coffee until well blended.
- Fill the cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Making Chocolate Buttercream
- Beat the softened butter with a mixer until light and fluffy, about 3 minutes.
- Add the cocoa powder and mix until combined.
- Gradually add the powdered sugar, one cup at a time, mixing on low.
- Add the milk, vanilla extract, and salt. Beat on high until the mixture is smooth and creamy.
- Use a piping bag or spatula to frost the cooled cupcakes.
