How To make Filled Rich Chocolate Cupcakes

MOIST CHOCOLATE CUPCAKES | CHOCOLATE CUPCAKES | THE FOOD FAIRY

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WET INGREDIENTS:
Milk : 1 cup
Eggs: 2
Oil : 1/2 cup
Vanilla : 1 tsp
Essence

DRY INGREDIENTS:
All Purpose Flour : 1 & 3/4 cups
Sugar : 2 cups
Cocoa Powder : 3/4 cup
Salt : 1 tsp
Baking Powder : 1 & 1/2 tsp
Baking Soda : 1 & 1/2 tsp

CHOCOLATE OVERLOAD CUPCAKES | The Chocolatiest Cupcakes EVER! | Cupcake Jemma

Chocolate sponge? Check. Chocolate filling? Check. Chocolatiest chocolate frosting in the world? Check. Wait...you want more? You've got it! This is the chocolatiest cupcake I have ever made, packed full of the good stuff from beginning to middle to end! Top to bottom. INSIDE OUT!!! Eat it and weep (in a good way!)

Recipe -
For the chocolate truffle filling/topping...
300g dark 54% chocolate
120g double cream
30g unsalted butter

For the sponge...
115g dark chocolate
115g unsalted butter
80ml cold coffee/water
2 lg eggs
20ml vegetable or other flavourless oil
65g buttermilk
135g self raising flour
30g cocoa powder
190g caster sugar
1/4 tsp bicarbonate of soda

For the Chocolate Cream Cheese icing -

For the top, drizzle some melted choc or chocolate ganache and pop a truffle on!

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Chocolate Cupcake Recipe | Chocolate Cupcakes

Chocolate Cupcake Recipe | Chocolate Cupcakes

Ingredients:
All purpose flour or maida - 1cup
Sugar - 1cup
Cocoa powder - ¼cup
Baking powder - ½tsp
Baking soda - ¼tsp
Salt - ¼tsp
Buttermilk - 1cup
Egg -1
Oil - ¼cup
Vanilla essence - ½tsp


#spicyfoodz #chocolatecupcakes #chocolatecupcakerecipe #cupcakerecipe #cupcakes #cupcake #chocolatemuffins

Super Moist Chocolate Cupcake

Chocolate Cupcakes Recipe | How to Make Chocolate Cupcakes

Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. This recipe is very easy and better than any store bought cake mix.

Printable Recipe:


More Cake & Cupcake Recipes:
Red Velvet Cupcakes:
Carrot Cake:
Red Velvet Cake:
Medovik - Russian Honey Cake:
Lemon Poppy Seed Cake:


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12-14 cupcakes
For the cupcakes:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 large Egg
1 cup (200g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
1/2 cup (115g) Butter, softened
1/3 cup (40g) Cocoa powder
1¾ cups (220g) Powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream
1/4 teaspoon Salt

Directions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the buttercream: In a large bowl, beat butter until fluffy. Add cocoa powder and. beat until combined. Beat in powdered sugar, one cup at a time, beating in between. Add vanilla extract, heavy cream and beat until incorporated. Transfer to a piping bag, pipe onto the cupcakes.
7. Sprinkle some chocolate sprinkles.

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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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MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Sally: @sallydells
Dane: @danepemberton
Nikki: @nikkicoyne