Easy Chocolate Cupcakes Recipe
If you’ve been looking for The Best Chocolate Cupcake Recipe around, you can stop your search. Learning how to make this easy chocolate cupcake recipe from scratch will instantly add an impressive feather to your baking cap. I’m excited to be sharing what I consider the BEST moist chocolate cupcake recipe around and its super easy to make (move over boxed cake mix!).
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Black Forest Cupcakes Recipe | How Tasty Channel
Rich chocolate cupcakes filled with fresh black cherry compote and frosted with a delicious whipped cream frosting.
In the classic Black Forest Cake recipe, the frosting is simple whipped cream, but I've added Mascarpone cheese because they are cupcakes and not cake, so it stabilize the frosting, even in summer days.
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Ingredients
Makes 12 Cupcakes:
Chocolate Cupcakes*:
1 cup (160 g) All Purpose Flour
¼ cup (30 g) Unsweetened Cocoa Powder
¾ cup (185 g) Granulated White Sugar
½ teaspoon Baking Soda
½ tesaspoon Baking Powder
Pinch of Salt
2 Eggs
1/3 cup (70 ml) Whole Milk
1/3 cup (70 ml) Water
½ cup (120 g) Melted Butter
* you can prepare them the day before and store at room temperature in a plastic box.
Black Cherry Filling *:
11 oz (320 g) Fresh Black Cherry (with pitt)
1 tablespoon (15 g) Granulated White Sugar
1 teaspoon Cornstarch
1 tablespoon Kirsch liqueur (optional)
* you can prepare it the day before and store in the fridge. If you can’t find black cherry, you can use classic cherry.
Frosting:
9 oz ( 250 g) Mascarpone Cheese, chilled
1/3 cup (50 g) Powdered Sugar
3/4 cup (200 ml) Whipping Cream, chilled
Directions:
Chocolate Cupcakes:
In a big bowl combine the dry ingredients (flour, cocoa powder, sugar, salt, baking soda, baking powder).
In a medium size bowl combine the wet ingredients (eggs, milk and water, melted butter).
Add the wet ingredients into the dry ingredients and mix just until combine (don’t overmix!).
Divide the batter into 12 lined cupcake mold, about 2/3 full each.
Bake in preheated oven at 350° F (180° C) for about 20 minutes. Transfer to wire rack to cool completely, meanwhile you can prepare the black cherry filling.
Black Cherry Filling:
In a medium size saucepan put the pitted cherries, sugar, and cornstarch.
Bring to a simmer over medium heat and stir. Place a lid on the pot and cook over low heat until the cherry juice is thick, for about 20-25 minutes.
Remove from the heat, cool down slightly and add Kirsch liqueur. Cool down completely.
Make a hole in the center of cupcakes using a knife or a piping tip. Fill the holes with cherry filling.
Frosting:
In a chilled large bowl mix chilled Mascarpone and powdered sugar (if you use an electric mixer, mix at low speed and just until combined, don’t overmix!).
In a chilled medium size bowl, whip the chilled whipping cream until stiff peaks form: start whipping at low speed for about 5 minutes, then increase the speed, so you’ll reach a more stabilized whipped cream.
Transfer the frosting into a piping bag (0,5 inch – 1 cm round tip) and decorate the cupcakes.
Refrigerate for about 1 hour.
Decorate with grated chocolate and a fresh cherry.
You can store them in a plastic box in the fridge for about 3 days; serve at room temperature (remove the cupcakes from the fridge about 1 hours before serving).
Black Bottom Cupcakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Black Bottom Cupcakes. Black Bottom Cupcakes are a unique way to combine chocolate cake with cheesecake. I guess the name comes from the fact that the chocolate cake provides a shell for the cheesecake center. This chocolate cake has a rich chocolate flavor and a moist and tender crumb. It's also eggless. The cheesecake filling has the requisite rich and tangy cream cheese flavor that we all know and love. This recipe will give you twelve cupcakes and for easy removal, line the muffin cups with paper liners.
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Black Bottom Cupcakes _ Cream Cheese and Chocolate Cupcakes
Quick and Easy Black Bottom Goodness Cupcake.
It is delicious and very easy to make, the taste resembles a combination of a chocolate cupcake with a creamy cheese cake.
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#cupcakecheesecake #banhcupcake
Ingredients: Serving 20 cupcakes:
Cream cheese filling
8 oz = 227 gr cream cheese (softened)
1/3 cup = 87 gr sugar
1/8 tsp kosher salt
1 tsp = 3 gr vanilla extract
1 egg at room temperature
1 cup = 180 gr mini semisweet chocolate chips
Cake batter:
1 1/2 cup = 210 gr All purpose flour
1 cup = 220 gr sugar
1/4 cup = 27 gr unsweetened cocoa powder
1 tsp =4 gr baking soda (DO NOT USE BAKING POWDER for this recipe)
1/2 tsp = 3 gr kosher salt
3/4 cup = 170 gr water at room temperature
2 tsp = 10 gr white vinegar
1 tsp = 3 gr vanilla extract
1/3 cup = 70 gr veg. oil
Convection Bake at 350°F preheated oven for 16 mins. (positioned rack in the middle of oven)
*After 16 mins of baking, turn off oven and leave oven door slightly open and keep cupcakes in oven for 5 more minutes.
Thank you and happy baking.
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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WHAT'S WRONG WITH MY CUPCAKES? How to Get Perfect Cupcakes Every Time | Cupcake Jemma
Perfect cupcakes start with perfect cupcake cases - you can buy the ones I use here:
Why are my cupcakes pointy? Why are my cupcakes sunken in the middle? My cupcakes are dry and crumbly. They're heavy and stodgy. WHAT'S WRONG WITH MY CUPCAKES? If you have found yourself constantly asking yourself these questions after baking cupcakes then I am going to break it down for you. In this video I'm going to show you what could be going wrong with your cupcakes and how you can make sure you are doing it right. Perfect, even, soft, moist, fluffy, flat, delicious cupcakes are in your future!
You will need...
A notepad and a pen and a bit of patience!
Also helpful to note...
All the examples in this video (except those mentioned) were baked at 170°C in a fan assisted oven. Please consult your oven manual for conversions (or Google it!)
All the cupcakes were made using my Perfect Vanilla Cupcake Recipe:
I am going to talk A LOT! But I promise I will teach you something!
You may need to adjust temps and times to suit your equipment and your situation but keep your eye on the look of my batter and what I say and you won't steer too wrong.
Other useful videos to check out...
Salted Caramel Cupcake Sponge:
Strawberries and Cream Cupcakes:
Sour Cherry and Tahini Cupcakes:
Buttercream Masterclass:
#cupcakejemma #perfectcupcakes
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