Chocolate Cupcakes With Chocolate Buttercream Frosting| Easy, Fluffy Cupcakes with Eggless option
We all love chocolate cupcakes, don't we? I'm happy to share a simple, easy, fool-proof chocolate cupcakes recipe that is sure to make you happy!
I also share an eggless option in this recipe, if you don't consume eggs.
These cupcakes are moist, soft, fluffy and very delicious. Even better with the chocolate buttercream frosting which is super smooth and creamy!
written recipe-
For Chocolate Cupcakes
1½ cups (180 g) all purpose flour
¾ cups (90 g) cocoa powder
1 tsp (4 g) coffee powder
½ tsp (3 g) baking soda
1 tsp (4 g) baking powder
¾ cup (180 ml) vegetable oil
1½ cups (300 g) sugar
2 eggs
½ tsp (2.5ml) vanilla extract
¾ cup (180ml) milk + 1 tsp (2.5ml) white vinegar, mixed together and rested for at least 5 minutes
For buttercream
1/2 cup (100 g) butter
1 cup (130 g) icing sugar
1/4 cup (30 g) cocoa powder
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Ingredients
Maida/All Purpose Flour - 1/2 Cup
Cocoa Powder - 1/4 Cup
Baking Soda - 1/4 Tsp
Baking Powder - 1/2 Tsp
A Pinch Of Salt
Sugar - 1/2 Cup
Oil - 1/4 Cup
Boiled Milk - 1/2 Cup
Vanilla Essence - 1 Tsp
Chocolate - 1/3 Cup
To Make Buttercream Frosting
Icing Sugar - 2 Tbsp
Unsalted Butter - 50 Gms
Vanilla Essence - 1/2 Tsp
Boiled Milk - 1 Tbsp
Cocoa Powder - 1/2 Tsp
How to Make The Most Amazing Chocolate Cupcakes | The Stay At Home Chef
The Most Amazing Chocolate Cupcake Recipe is here! Moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!
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✅Ingredients
CHOCOLATE CUPCAKES:
• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup cups warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
CHOCOLATE BUTTERCREAM:
• 1½ cups butter, softened
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
00:02:16 - How to make chocolate buttercream frosting
1️⃣ Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2️⃣ 00:00:32 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:00:58 - Add eggs, buttermilk,* warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
4️⃣ 00:01:43 - Fill each cupcake 2/3 full.
5️⃣ 00:02:08 - Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
6️⃣ 00:02:16 - Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
7️⃣ 00:03:44 - Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
*Buttermilk substitute:
METRIC MEASUREMENTS:
• butter and flour for coating and dusting the cake pan
• 225 grams all-purpose flour
• 325 grams granulated sugar
• 77.5 grams unsweetened cocoa powder
• 8.5 grams baking soda
• 4 grams baking powder
• 5.5 grams salt
• 2 large eggs
• 175 ml buttermilk
• 175 ml warm water
• 58 ml vegetable oil
• 5 ml vanilla extract
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The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
Full Recipe:
If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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Bake At Home! | Chocolate Cupcakes | Cupcake Jemma
With more and more of you guys being in isolation we're going to try and continue to provide everyone with easy and delicious recipes to bake at home, and this Chocolate Cupcake recipe is possibly as easy as it comes! Particularly if you have ordered yourself one of our Baking Kits from the Cupcake Jemma website, available in Chocolate, Vanilla, Vegan Red Velvet and Gluten Free Vanilla. We’re providing you with everything other than the fresh ingredients, even down to the cupcake cases! So really, it couldn’t be simpler. If you have yours already then bake along with Sally as she takes you step-by-step through the kit.
Crumbs & Doilies is a small company with no investors or financial backing other than what we put into it - thank you sooo much to everyone for carrying on supporting us through this incredibly tough time. Every Cupcake Kit and item of merch we sell on the Cupcake Jemma website will go towards helping us survive this outbreak, and ensuring we are still here baking cakes, making videos and spreading the love once it's all over. We can't do it without you and we've all been incredibly moved by the amount of support out there for us. We promise to keep the videos coming during the lockdown and stay tuned because we'll be adding more Cake Kits to the store very soon! Jemma x
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For the Chocolate Cupcake Sponge:
140g Plain Flour
185g Caster Sugar
1/2 tsp Bicarbonate of Soda
¼ tsp Salt
30g Cocoa Powder
35g Chocolate Chips
2 Eggs
125ml Cold Coffee
125ml Buttermilk (Follow the link below to find out how to make your own!)
105ml Vegetable Oil
For the Chocolate Buttercream:
200g Soft Unsalted Butter
320g Icing Sugar
3 tbsp Whole Milk
95g Chocolate (70% is best for this recipe)
How to make your own Buttermilk with Nikki:
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Chocolate Cupcakes ???? Recipe By Chef Hafsa| Hafsas Kitchen
Today you'll learn how to make Chocolate Cupcakes ???? Recipe By Chef Hafsa| Hafsas Kitchen