Moist Chocolate Cupcakes With Best Ever Buttercream Icing

These Eggless Chocolate Cupcakes are super chocolatey, moist, rich and delicious! In a large bowl combine the flour, baking soda, cocoa, and salt. First, let cupcakes cool COMPLETELY. If you're more of a vanilla fan, the Vanilla Mascarpone frosting is also a wonderful addition to these cupcakes. Frost cupcakes, forming tall peaks. Kristy, If you've found your own mixture that seems to work for you in other baking recipes, feel free to try it here.



If this happens, the cupcakes might stick together at the tops or sink in the middle. Add in the cocoa powder, and gently mix by hand with a spatula. Transfer the cupcakes to a wire rack to cool completely. I never knew homemade chocolate cupcakes could be so good until I had these.

I've received a lot of messages asking how to convert the recipe from cake to cupcakes. Mix cocoa powder, flour, baking soda, baking powder, and salt together until well combined and sift the mixture into a medium size bowl. There's also some buttermilk in this recipe, which like you may have guessed, adds moisture to these cupcakes as well.

Guys, this may be the best buttercream frosting I've ever made. I learned that, for the most part, the Explorers wanted the best chocolate cupcake to be moist, light and fluffy (not brownie-like), and with an intense chocolate flavor. If you are trying to make a cake in a large rectangular baking dish or create a two layer cake, you would have to double the recipe.

Allow to cool in the muffin tin for 5 minutes then transfer to a baking rack to cool. If the mixture is too runny, and The Bored Baker won't hold its shape, add more confectioners sugar, ½ cup at a time. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag.

The Ultimate Chocolate Cupcake recipe uses both cocoa powder and melted chocolate. Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. Here's my best chocolate cupcakes recipe with vanilla buttercream frosting. Frost cupcakes.

Just used chocolate buttercream icing and piped on went down a treat. If they work, these babies are destined to be filled with liquered cherries and topped with vanilla buttercream for a truly decadent ‘black forest cupcake'. Add milk, 1 Tbsp at a time and beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use, the stiffer the frosting will be).

The cupcakes are moist (and they stay moist), have a tender crumb, are deeply chocolatey and the recipe is more forgiving than most cupcake recipes. The intense flavor comes from a combination of dark chocolate and cocoa powder. I never make cupcakes, because they aren't exactly fuss-free and there's so much to clean up after you're done, wow I hate it. But this recipe sounds great… and these look so chocolaty, I love a deep chocolate flavour.

Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy. I love moist crumbly, stick to your fork crumbs on a chocolate cupcake, but this one was fall apart dry crumbly. Cakes cooked in two 9-inch baking pans should take about 30-35 minutes to fully bake, but just be sure to test the center of each cake with a toothpick or sharp knife to test for doneness before taking your cake layers out of the oven.

Remove from the oven and remove the cupcakes from the pan. I created the Ultimate Chocolate Cupcake Recipe. Well these cupcakes are for when you want plenty of chocolate - no skimping. It is silky, smooth, and the cupcakes would be good if I stopped here, but to have the ultimate chocolate cupcake, you need chocolate buttercream frosting.

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