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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Cherry Jam Cupcakes ????
These muffins or nude cupcakes are made with cherry jam and no additional sugar is added. It's almost like a breakfast toast with butter and jam except all the ingredients come together in the form of cupcakes. It's simple and fast to make these jam cupcakes. Enjoy...
#cherryjam #cupcakes #muffins #jam #nosugaradded
Ingredients:
95g butter
95g self raising flour
25g almond flour or replace with more self raising flour
1/4 tsp baking soda
1 egg
150g cherry jam or any sweetened jam
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DIY - How to make yummy cherry & chocolate cupcakes
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Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes
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Chocolate Cherry Cupcakes
For the Chocolate Cupcakes:
1 ½ cups all-purpose flour
¾ cup cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup vegetable oil
1 ¼ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup milk, room temperature
For the Cherry Frosting:
1 cup unsalted butter, softened
4-5 cups powdered sugar, sifted
3-4 tablespoons cherry syrup, from the jar of maraschino cherries
2-3 tablespoons whipping cream
18 maraschino cherries
Instructions:
1. Preheat the oven to 350F degrees and line 2 muffin trays with muffin papers. You'll end up with about 18-20 cupcakes total.
2. In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Then in a separate bowl beat together the oil, sugar, eggs, and vanilla.
4. Carefully beat the the flour mixture followed by the milk, adding about ½ of each at a time.
5. Spoon the batter into the prepared muffin pan filling each about ⅔ full (you'll end up with about 18-20 cupcakes total). Then bake in the oven for 15-17 minutes or until an inserted toothpick comes out clean.
6. While the cupcakes are cooling, you can make the frosting. Beat the butter until fluffy using an electric mixer on medium speed. Then turn down the mixer to low and slowly beat in 4 cups of powdered sugar.
7. Then beat in the maraschino cherry juice 1 tablespoon at a time until the desired flavor is reached. Finally, beat in the rest of the powdered sugar and the whipping cream until you get the sweetness level and consistency that you prefer.
8. Frost the cooled cupcakes using either a knife or a piping bag , and top each with a cherry.