The perfect chocolate cupcake
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Get the cupcakes, get the cupcakes, get the cupcakes. These super fugy, wet chocolate cupcakes are made in one bowl (Hello Easy Cleanup) and topped with the most dreamy chocolate butter cream of your dreams.
The best wet chocolate cupcake you’ve ever had
Hello, chocolate lover, aka human. I have a treat for you today: the best chocolate cupcakes in the world. These chocolate cupcakes are moist, fudgey, super chocolate-like (I don’t mess around with them around), and the best part? They are made in one bowl with a wooden spoon. No mixer is required.
Friends, eat your heart.
Chocolate cupcake ingredients
This chocolate cupcake recipe is probably made with pantry staples in your cupboard. It requires 10 ingredients so there’s really no excuse not to make this chocolate dessert:
Vegetable oils – No need to soften butter or whisk these chocolate cupcake whisks! Vegetable oil gives you silky wet bread crumbs, and it’s very easy to use! Granule Sugar – Normal white sugar is the only sweetener needed for these decadent chocolate cupcakes. Cocoa Powder – Cocoa Powder gives this cake a deep chocolate flavor. Use high quality cocoa powder. We always use Rodelle’s cocoa powder, but we can’t recommend it enough. All Purpose Flour – No need for flamboy cake flour! You can use regular all-purpose flour to create that velvety bread crumbs.
Baking Powder + Baking Soda – The combination of baking powder and baking soda brings a beautiful rise to your chocolate cake. Baking Powder – Most cupcake recipes want to bake the powder or still rise taller! Baking Soda – Baking Soda gives your cupcakes a domeed rise for those perfect cupcake tops! Eggs – Use large eggs at room temperature for best results! Buttermilk – Buttermilk is an absolute must when it comes to baking cakes. It gives your baking soda a little extra oompf and really deepens the flavor of your cake. If you don’t have buttermilk on hand (someone?!), you can make your own buttermilk at home! Vanilla Extract – Vanilla Extract enhances the flavor of chocolate cupcakes and gives it a high-quality bakery flavor. Strongly brewed coffee – Coffee adds a deeper chocolate flavour. I promise you, your cake doesn’t taste like coffee. Just make sure your coffee is at room temperature to prevent the cooking of the deep, rich, velvety chocolate batter batter!
Best Chocolate Cupcake Tips
These wet chocolate cupcakes may taste straight from the bakery, but the process of making them is only slightly more difficult than making cake mix. This is lololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololololol But in earnest, you don’t even need a stand mixer for this recipe, and it’s a luxurious treat that’s perfect for whipping along with your non-baker friends and kids. Just follow these three simple steps and you’re guaranteed to have a gourmet cake.
Do not use hot coffee: You want the coffee to be warm, but don’t let it boil hot. Brew your coffee, then pop in the fridge for 10 minutes to cool it down, avoid scrambling the batter’s eggs. Uses high quality cocoa powder. The quality of cocoa powder will make and break cupcakes, so splurge extra dollars on high quality ones. Your cupcakes will thank you. Do not overbake the cake. There’s nothing sadder than a dry chocolate cake. Instead of waiting for the knife to dry completely, take out the cupcakes when the knife comes out pretty much cleanly. Don’t forget that the cupcakes will be chilled and baked!
What chocolate cupcakes are covered with frost together?
If you’re not sure, if you really like all the double chocolate, luxury, rich desserts, chocolate buttercream is not easy for me, but there are plenty of ways to finish off the perfect chocolate cupcake. !
Peanut Butter Butter Cream: Who doesn’t like peanut butter and chocolate? This peanut butter butter cream has the perfect saltiness to complement the rich and creepy chocolate cupcakes. Cream Cheese Frosting: I’m obsessed with cream cheese frosting. If possible, I’ll fill in all the deckers with it. And (no surprise here), these chocolate cupcakes taste absolutely divine. Classic Vanilla Butter Cream: You can’t make a mistake with Classic Vanilla Butter Cream. It’s not frills, it will delight the perfect crowd if you want something a little lighter to close out your cupcakes. Strawberry Buttercream: So I’ve never actually tried this, but this flavor combination just tastes like chocolate covered strawberries in the best way. No frosting: OK, so I don’t tolerate this behavior exactly, but I’m known to eat unfrozen cupcakes for breakfast and call them muffins. It’s pretty good.
Happy chocolate cupcake baking, chocolate demon! enjoy!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 15 minutes
Cooking time: half an hour
Total time: 45 minutes
yield: 22 cupcakes
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
For chocolate cupcakes
1 3/4 cup Granule sugar
3/4 cup High quality cocoa powder
2 cup flour
1 tsp 1/2 baking soda
2 tsp baking powder
1 tsp salt
3/4 cup Vegetable oil
2 tsp Vanilla extract
3 Big egg
1 cup Buttermilk
1/2 cup Strongly brewed coffee
For frosting:
1 3/4 cup Salt butter, room temperature
1/2 cup Cream cheese, room temperature
1 1/2 cup Cocoa powder
5 cup Powdered sugar
1/2 cup Strongly brewed coffee
1 tablespoon Vanilla extract
1/2 tsp salt
Instructions
Preheat the oven to 350°F. 24 cupcake cans with cupcake liner. Please put it aside. In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. In another bowl, whisk the oil, vanilla, eggs and buttermilk. Pour the dried ingredients into the wet and whisk until there is no lump. Pour the brewed coffee and mix until combined. Using a 1/3 cup measuring cup or a large ice cream scoop, divide the batter evenly between the cupcake liners and fill it in about 2/3 of the way. Bake for about 25 minutes or until the knife inserted into the center of the cupcake is clean. Fully cool in a wire rack before frosting. To make frosting, place the butter and cream cheese in a standing mixer with a paddle attachment (electric hand mixer also works). Cream at high speed for 1 minute, then lower the speed and add cocoa powder. Mix until combined, then add powdered sugar, brewed coffee, vanilla extract and salt. Cream the cream on high speed for 1 minute until the mixture is slightly lighter and fluffy. Transfer the frosting to a plumbing bag that fits at the desired tip and transfer the cooled cupcakes with frost!
